POPEYES #13132

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to manager. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed prep area hand washing sink used as a dump sink.

Basic - Food stored in a location that is exposed to splash/dust. Observed opened fries bag next to the prep sink hand washing sink. Employee removed bag . Corrected On-Site

Basic - Food stored on floor. Observed plastic bottles of water stored on dry storage floor. Operator removed bottles from floor. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing light shield inside Walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed gravy bag thawing at room temperature by three compartment sink. Operator started to reheat food. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in standing water, operator open the cold water. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed packages of raw chicken thawing in standing water at dump sink. Employee removed packages and placed them inside the walk in cooler. Corrective Action Taken

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn, located at front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, located at front counter. During the inspection operator cleaned it. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Poultry (128F - Hot Holding) located at the front line for less than 4 hours as per operator. Operator reheated at 165°F Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Operator printed out from emailed. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from drive thru window: cheese (45F - Cold Holding). Manager stated cheese placed in cooler one hour prior to temperature being taken. Manager added ice to ice bath to reduce temperature, 41F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of hot water machines in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Bottle of water stored in hand washing sink in dry s. Manager removed bottle of water. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Date of completion and date of expiration not recorded.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water,88F, on prep table across from cook line. Manager removed utensils from water. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf outside of walk-in cooler.