POPEYE'S

Observed employee handling money at the cash register, then ladle food into containers on the prep line without washing hands in between. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food prep including working with exposed food, clean equipment and utensils and after engaging in activities that contaminate the hands. COS: Employee washed hands before any further food handling.

Observed fried boneless wings (prepared from raw chicken) that was not fully cooked to 165F. The boneless wings were 144F and 154F when they were removed from the fryer. CA: Raw poultry shall be cooked to 165F instantaneously. COS: Employee dropped the boneless wings back into the fryer and they were reheated to 201F.

Observed cooling of buttermilk batter not being monitored by PIC or designated person. Buttermilk batter had been made 1 hour prior to inspection, and was placed on ice to rapidly cool. CA: Proper cooling methods include monitoring of the entire cooling process to ensure all critical control points are being met. COS: Ice was added to buttermilk batter to rapidly cool.

Observed several wiping cloths through out facility stored directly on food contact surfaces. CA: Wiping cloths must not be stored on surfaces. COS: PIC removed cloths to dirty bin.

Observed employee personal items stored on boxes of sauces, employee drink stored on rack with sauces, employee lunch box stored on shelf with facility food in WIC. CA: Employee personal items must be stored in a designated area in order to prevent potential contamination of facility food or equipment. COS: PIC relocated all items to proper area.

Observed potentially hazardous TCS foods (buttermilk batter, regular batter) improperly cold holding on ice bath. CA: Discussed with PIC, batter had been placed out for less than 4 hours. Ice was added to cool batter down.

Observed bottled drinks and personal cups in kitchen area. Observed package of cigarettes on register. CA: Discussed with PIC, items were moved to office. Discussed personal drinks and tobacco.

Observed several employees with bracelets/watches on wrists. CA: Discussed with PIC, employees removed bracelets/watches.

Observed employee items not stored in proper areas. CA: Discussed with PIC, personal items were moved to employee shelf.

Observed TCS food item ( sliced cheese at 43F ) not reading 41F or below PIC stated they had only been placed in prep top cooler 30 min prior. CA: PIC chose to discard cheese slices within the 4 hr cool down window.

Observed TCS food items (coked chicken tenders at 122F, 126F and 127F) not hot holding at 135F or above still within 2hr reheat window according to PIC statement. CA: PIC chose to discard cooked chicken tenders not hot holding 135F or above.

Observed potentially hazardous foods (Chicken tenders, chicken nuggets, and chicken breast filet) not stored at 135°F or higher. CA: PIC discarded chicken. PIC stated that warmer needs to be serviced. Until warmer is serviced, chicken will be held for 4 hours then discarded.