Popeyes

Inspector notes: Observed a pan of macaroni and cheese hot holding in the warmer cabinet at 100*F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: Employee reheated the macaroni and cheese in the oven to a temperature of 167*F.

Inspector notes: Observed several containers of raw chicken located near fryers in ice baths cold holding at 51*F, 45*F, 54*F, 55*F, and 60*F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: Person in charge moved chicken to walk in cooler to cool to correct temperature. See temperature log.

Inspector notes: Observed handwashing sink near the drive-thru area with automatic dispensing sensor not working. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Priority foundation item must be corrected within ten calendar days.

Inspector notes: Observed in-use sanitizer bucket with concentration below required amount. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

Inspector notes: Observed handwashing sink near the drive-thru area and across from the hotline blocked by a dustpan and broom. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The PIC had employee move items from blocking the handwashing sink.

Inspector notes: Observed yellow/brownish residue on the ice chute of the bulking producing ice machine in the main kitchen area. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Must correct within 72 hours.

Inspector notes: Observed in-use utensils stored in water only near the steam table in the main kitchen area. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)...

Inspector notes: Observed plastic container of fried fish filets stored uncovered in the reach-in cooler in the main kitchen area across from the prep table. Also, observed two plastic containers of popcorn shrimp stored uncovered in the reach-in cooler in the main kitchen area. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge properly covered containers of food items.