Popeyes Louisiana Kitchen

Observed potentially hazardous TCS foods improperly cold holding above 41F in the walk-in cooler (mac n cheese 51F, bacon 49F). CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below. COS: Foods were out of temp for less than 4 hours and were able to rapidly cool in the walk-in cooler.

Observed significant build up of grease/debris/food accumulations on the exterior of bulk storage containers and the sides of equipment. CA: Nonfood-contact surfaces of equipment and utensils shall be kept free of any accumulation of dust, dirt, residue and other debris.

Observed ice bin at drive thru left open. Observed both batter stations left uncovered. CA: All food, unless actively cooling, must remain covered while held. COS: PIC closed ice bin, placed lids on batter stations.

Observed employees handling/prepping food without proper hair restraints. CA: Any employee handling or prepping food must wear proper hair restraints. COS: Employees placed hair restraints.

Observed potentially hazardous TCS foods (ghost pepper spread stored on the counter top and coleslaw, shredded lettuce, cut lettuce, sliced cheese, shredded cheese and ghost pepper spread in the prep top cooler) improperly cold holding above 41F (see temp log). CA: Discussed with PIC. Ghost pepper spread was discarded. Per PIC, all other items were out of temp for less than 4 hours and were moved to the walk-in cooler to rapidly cool. Prep top cooler must be serviced by a licensed technician and re-checked by health department before use for TCS foods.

Observed improper storage of a toxic substance; sanitizer bucket was stored on prep table that had food on it and below it. CA: PIC relocated sani bucket.

Observed interior and exterior of equipment with significant build up of grease/debris/food accumulations. CA: Discussed with PIC. Equipment needs to be deep cleaned and moving forward increase the frequency of routine cleaning.

Observed pipe in walk-on cooler leaking water on to shelving and flooring. CA: Discussed with PIC. Until repair has been completed, keep food items stored away from the leaking area.

Observed customer return container of rice to employee, employee then put the container back on the service line warmer. CA: Discussed with PIC, container of rice was discarded. Discussed returned food policy.

Observed potentially hazardous TCS food (shredded cheese) improperly cold holding above 41 degrees Fahrenheit (see temp log). CA: Discussed with PIC, item had been out for prep less tan 4 hours. PIC moved item to walk in cooler to rapidly cool.

Observed interior of microwaves, racks in walk in cooler, and floors under dry storage with significant amount of debris build up. CA: Discussed with PIC, will be cleaned to be free of debris.

Observed potentially hazardous TCS foods (liquid biscuit dressing in an ice bath; buttermilk ranch, blackened ranch, tartar sauce, spicy mayo stored ambient on the countertop) improperly cold holding above 41 degrees Fahrenheit. See temp log. CA: Discussed with PIC. Spicy mayo was opened the day prior and PIC discarded. Biscuit dressing and other sauces were out of temp for less than 4 hours and were moved to rapidly cool. Discussed how to properly set up/maintain and ice bath. Discussed 4 hour time as a public health control procedure for sauces labelled "refrigerate after opening" that are not stored in the cooler.

PIC was unable to answer questions about cooling of potentially hazardous TCS foods that is performed in their facility. PIC stated that the hot food sits out for a couple hours and then gets moved to the walk-in cooler and the internal temperature does not get checked at any point. CA: Educated PIC on proper cooling (2 hours to reach 70F, 4 hours to reach 41F). Re-train all staff.

Observed dishes stacked in the clean dish area that had visible food debris on the inner and outer portions of the pans. CA: Discussed with PIC. All visibly contaminated dishes will be properly re-cleaned and sanitized before they are used. Staff to be re-trained on proper procedure for cleaning/sanitizing dishes/utensils.

Observed multiple live flies in chicken prep area and throughout facility, and drive thru window not being closed all the way in between use. CA: Discussed with PIC. Ensure exterior doors/windows are tightly fitted and are closed when not in use and increase frequency of routine pest control.

Observed significant food debris and grease build up throughout the facility on floors, walls and shelving. CA: Discussed with PIC. Facility needs to be deep cleaned and moving forward frequency of routine cleaning needs to be increased.

Observed personal items (phone, keys, watch) stored on prep table. CA: PIC moved items.