Popeyes

4-2B: .05(7)(a)1Observed mold like accumulation in the interior seat of drink nozzles and nozzles themselves inside drink machines in lobby and drive through. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge washed, rinsed and sanitized drink nozzles and both drink machines.

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person in charge was not able to name the major food allergens. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: Educated person in charge on major food allergens.

2-2A: .03(2)(m)Observed employees with no record of being informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Person in charge was educated. Employees educated and from filled out and signed.

15C: .05(7)(a)2,3Observed baskets used to hold clean plastic tops with accumulations of flour-like debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Baskets and tops were washed rinsed and sanitized.

17D: .07(4)(b)Observed employee book bag and two sweatshirt/ hoodie stored directly with single serve articles used for the facility. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: All employee belongs were relocated. Single service items that were in contact with employee belonging were discarded.

2-2D: .06(2)(o)Observed person in charge pour sanitizer solution down the hand washing sink. Any third repeat violation of this provision code may result in a permit suspension A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Educated person in charge on the uses of the hand sink.

15A: .05(6)(a)Observed walk in freezer with ice accumulations on the floor and icicles on the pipe. Observed drip well leaking. Equipment must be in good repair. Corrective Actions: Person in charge stated that the pipe was hit out of place when the truck was delivered which was causing the leak. The pipe was put back into place by the person in charge. Person in charge said the drip well was loose and he tightened the pipe. It is no longer leaking.

2-2D: .07(3)(c)Observed the sanitizer bucket being stored in the hand washing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Sanitizer bucket was removed. Hand sink was washed rinsed and sanitized.

2-2E: .03(6)Facility could not provide a vomit kit. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

15A: .05(1)(i)Observed metal pans stored as clean with four residue on the outside. Equipment shall be reassembled so that food-contact surfaces are not contaminated. (C)

17C: .07(5)(a),(b)1,2,3Observed walk in freezer not keeping food items frozen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)