POPEYES CHICKEN 12050

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken pulled from fryer 144F-148F. Employee voluntarily discarded six pieces of chicken.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline scratched head and continued to put on gloves and pull chicken from fryer without washing hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee pulled fry's up from fryer after having hands on hips without washing hands.

High Priority - Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Female employee bagging food and making drinks with open sore on left hand.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese on front line time marked from 10:11-2:11. Time now is 2:30, manager discarded pan of cheese.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cheese on front line time marked from 10:11-2:11. Time now is 2:30, manager discarded pan of cheese.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female manager opened box of chicken to add more with long painted nails.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1.) Nozzle on hot water machine has a build up of brown substance. 2.) black substance on back wall of ice bin. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Water off at sink on cookline. Manager turned on during this inspection. Corrected On-Site

Intermediate - Lack of toilet tissue at each toilet. Women's room has no toilet paper

Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink. 1.)Handwashing sink near drive thru 74F. 2.) Handwashing sink in ware wash area 83F. 3.) Handwashing sink on cookline 82F. 4.) Triple sink 83F. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in restroom has a large amount of dust.

Basic - No handwashing sign provided at a hand sink used by food employees. Sign on sink at cookline missing.

Basic - Single-service articles not stored inverted or protected from contamination. Black trays on dry storage shelf. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Opened case of trash bags on top of bag in a box soda.

Basic - Water leaking from pipe and/or faucet/handle. Faucets leaking on the following: 1.) Handwashing sink on cookline. 2.) Handwashing sink in ware wash area. 3.) Nozzle at triple sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One on front line. Manager discarded Corrected On-Site