POPEYES #13885 (TURNER MCCALL)

Observed multiple TCS foods (sliced cheese 44 degrees Fahrenheit, mayonnaise 47 degrees Fahrenheit, spicy mayonnaise 45 degrees Fahrenheit, slaw 46 degrees Fahrenheit) cold holding above 41 degrees Fahrenheit in the prep top cooler on the main prep line. CA: TCS foods must be cold-held at 41 degrees Fahrenheit or less. COS: TCS foods that had been held in the cooler for 4 hours or greater were discarded. The slaw had been prepped less than 4 hours later and was moved into the walk-in cooler to be properly cooled.

Observed multiple TCS foods (chicken tenders 118 degrees Fahrenheit, 124 degrees Fahrenheit, 128 degrees Fahrenheit) hot-holding in pass through warmer in main kitchen area. CA: TCS foods must be hot-held at a minimum of 135 degrees Fahrenheit COS: The CFSM chose to discard the chicken tenders.

Observed prep top cooler on the main prep line not properly maintaining food at 41 degrees or below and in need of service/ repair. CA: Equipment must be maintained in a state of good repair. COS: No COS noted at this time. The facility will have the prep top cooler properly serviced by a licensed technician. This will be rechecked by the Health Department.

Observed cooler on main prep line in need of service/ repair. CA: Equipment must be maintained in a state of good repair. COS: No COS noted at this time. The facility will have the cooler serviced by a licensed technician. This will be rechecked by the Health Department.

Observed an accumulation of ice on the flood and surrounding the door of the walk in freezer not allowing the door to be properly closed. CA: Equipment must be maintained in a state of good repair. COS: No COS noted at this time. The facility will have the ice removed and the walk in freezer serviced by a licensed technician to ensure proper functionality. This will be rechecked by the Health Department.

Observed residue accumulation on the nonfood contact surfaces of food storage containers on the main cook line and metal shelving on the main prep line. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: No COS noted at this time. The facility will have the equipment properly cleaned. This will be rechecked by the Health Department.

Observed an accumulation of grease and flour underneath fryers and prep surfaces on the main cook line. CA: Physical facilities must be cleaned often enough to prevent residue accumulation. COS: No COS noted at this time. The facility will thoroughly clean the area. This will be rechecked by the Health Department.

Observation: Observed an accumulation of black residue on multiple soda dispensing nozzles in the main lobby.

Corrective Action: Discussed cleaning methods and frequency of food contact surfaces with the PIC. The PIC had all of the soda dispensing nozzles properly cleaned and will educate employees on cleaning methods and frequency of food contact surfaces.

Observed residue buildup on floors and under equipment throughout the facility. CA: Discussed cleaning frequency with PIC. PIC will thoroughly clean the facility.

Observed heavy ice buildup on walk in freezer door not allowing the freezer door to close. The ice was thawing into the walk in cooler creating a puddle of water. No temperature violations observed. CA: PIC will have ice on freezer door removed and cleaned and all water on floor cleaned.

Observed reach in cooler at front food service area not maintaining 41 degrees or lower. Cocktail sauce (NON-TCS) observed at 45 degrees. No TCS foods involved. CA: PIC will have cooler serviced and repaired and will contact Health Department upon completion of repairs. PIC will not store any foods which require refrigeration or are considered TCS in cooler until cooler is rechecked.

Observed handwash sinks throughout facility not reaching proper temperature to ensure proper handwashing is achieved. CA; PIC will have handwash sinks serviced to ensure water temperature reaches at least 100 degrees F. PIC will contact Health Department to have handwash sinks rechecked.

Observed handwash sink in three compartment sink area being operated with valve as the sensor was not working correctly. The sink continuously ran water. CA: PIC will have plumbing and sensor repaired for this handwash sink.

Observed automatic handwashing sink not being maintained so that it was accessible at all times for employees. Observed water from automatic handwashing sink in raw meat prep and cooking area not activating. CA: Discussed handwashing sink with PIC. PIC will have maintenance company come to service handwashing sink. Employees will use handwashing sinks in other areas of facility until handwashing sink is repaired. This will be rechecked by the Health Department.

Observed quaternary ammonium sanitizer not at proper minimum strength. Observed sanitizer solution reading at 0 ppm in sanitizer buckets and in 3 compartment sink. CA: Discussed sanitizer concentration with PIC. Facility was out of sanitizer solution. PIC had sanitizer solution delivered from nearby branch. PIC replaced all sanitizer in sanitizer buckets and 3 compartment sink. Quat sanitizer verified at 200 ppm.

Observed automatic handwashing sink not being maintained so that it was accessible at all times for employees. Observed water from automatic handwashing sink in cooking area not turning on. CA: Discussed handwashing sink with PIC. PIC adjusted automatic handwashing sink so that the water would turn on allowing it to be used properly.

Observed residue buildup on floors and under equipment throughout the facility. CA: Discussed cleaning frequency with PIC. PIC will thoroughly clean the facility.