POPEYES 3287

6-1B: .04(6)(f)Multiple food items were hot-holding below 135F (see temp log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items were reheated to above 165F.

5-1A: .04(5)(d)Observed pieces of chicken breast not cooked to 165F internal temperature. Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a minimum temperature and time according to the food being cooked unless a there is a consumer advisory. (P) Corrective Actions: Chicken was placed back into the fryer and cooked to temperature.

6-1C: .04(6)(d)Observed cooling coleslaw that did not change temperature during the inspection. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Moved coleslaw to the freezer to finish cooling.

14B: .05(10)(e) 1,2,4Multiple clean utensils were wet-stacked. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Utensils were recleaned, and proper drying technique discussed.

2-2A: .03(4)(a)(b)(c)(e)(f)Facility does not have an employee health policy. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf)

2-2B: .03(5)(j)1&2Employee drink in approved container stored on prep table. Employee drink in unapproved container above prep table. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks discarded.

17C: .07(5)(a),(b)1,2,3Floors missing/worn grout.// Ceiling tiles missing and one ceiling tile in disrepair.// Ceiling has mold-like accumulations.// Flooring with heavy debris under fryers. 2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)