Popeye's Chicken

Observed there were no hand drying provisions located at the front hand wash sink. COS: PIC retrieved some paper towels that were located at the batter station. CA: Each handwash sink shall be provided with hand drying provisions such as disposable towels at all times.

Observed Romaine Lettuce with an "use thru" date of 05/19/2026 still being served in establishment. COS: Lettuce discarded. CA: Expired foods shall be immediately discarded and shall not be sold, served, or used after the manufactures expiration date.

Observed multiple bags inside of raw chicken submerged into water at the 3 compartment sink without running water. Inspector instructed the employee at the station of the proper ways to thaw the chicken and requested it be corrected. When the inspector returned the thawing method had not been corrected. Inspector informed PIC who continued to state "but its already thawed". Inspector informed PIC that the chicken could not be thawed in that manner not remain submerged in the water. COS: PIC removed bags of chicken from water. CA: Food shall be thawed under refrigeration or submerged under running water at 70F or below.

Observed multiple flies in the dining area and the main kitchen at time of inspection. CA: The presence of insects shall be controlled to minimize their presence and harborage.

Observed most recent inspection report was not posted so that the score could be visible to guest. COS: New inspection report provided to PIC at the end of inspection. PIC posted the score. CA: Most current inspection report shall be prominently displayed in public view at all times within 15 feet of the front primary door.

Observed serving scoops stored in dipper well with water below 135F. CA: Food dispensing utensils shall be stored in water that is maintained above 135F or a clean portion of the line. Utensils may also be stored in dipper wells that provide running water if sufficient velocity to flush particulates to the drain.

Observed multiple pans in ware wash area that were being stacked while still wet. COS: Discussed with employee the importance of allowing dishes to dry completely prior to stacking. Employee stacked dishes in pyramid form to allow them to continue to dry.

Observed chicken at batter station and inside of walk-in cooler being held at a temp above 41F. Chicken that was prepped on 7/23 was discarded. Chicken that was prepped on 7/24 at 10:33 and sitting on prep top located at batter station was moved to cooler to finish cooling.

Observed multiple items in the warmer pass thru being held below a temp of 135F. Per further conversation the inspector determined that the top shelf of the pass thru located directly behind the front counter has not been working for awhile. Pass thru located on the wall next to fryer was set to a temp of 104F. COS: PIC discarded of all items that were out of temp.

Observed the hot water at the handwash sink located near the drive thru window would not come on when the nozzle was turned. PIC stated she was unaware that hot water at the sink was not working. PIC turned the valve under the sink on and the water began to run but could not be shut off via the nozzle of the sink.

Observed door in lobby would not close completely. Door sits ajar at all times. Inspector slammed door shut and had to force the door back open. CA: Food service establishment shall be protected against the entry of insects and rodents by closed, tight fitting, self closing doors. Inspector will follow up within 7 days to ensure door has been fixed.

Observed holes along base of walls, food debris on walls and ceiling, and thick black substance under equipment, dining room booths and on base of walls in main kitchen. Observed broken tiles with standing water in them located near the 3 compartment sink. Observed lobby door has a large crack from one side of the glass to the other. Observed outside WIC cooler is no longer working. No ETA as to when it will be repaired at the moment per staff. CA: Physical facilities shall be maintained cleaned and in good repair. Inspector will follow within 14 days to ensure that deep cleaning of kitchen has been completed and all broken equipment has been repaired or replaced.

Observed chicken at batter station, inside walk-in cooler, and on counter top were all at a temp above 41F. Per time stamp on pans chicken was prepared on 02/05/2025. Inspector instructed employee to take temps of all items in the WIC to determine which items are out of temp. All items that were prepped on 2/5/25 shall be discarded. Inspector checked temps of all remaining items in WIC. COS: All food that was prepped on 02/05/2025 was discarded. CA: Time/Temperature Control for Safety Food. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F.

Observed 3 pans of ghost pepper wings stored at ware wash station directly in front of compartment of sanitize compartment. COS: Food moved to WIC. CA: Food shall be stored in a clean dry location that is not exposed to splash or other contamination.

Observed back door and side door were not self closing. Observed lobby doors are not tight fitting. Observed lighting coming from below the bottom of the door and top corner of the door. CA: All doors should be tight fitting and self closing.

Observed pitted ceiling tile in above batter station. Observed holes along base of walls, food debris on walls and ceiling, and thick black substance under equipment and on base of walls in main kitchen. Hand wash sink loose and lifted from dry wall. Inspector has spoken with management and upper management on multiple occasions about condition of the facility. Risk Control plan meeting held in the past, due to condition of establishment. CA: Inspector to discuss with Environmental Health County Manager next steps in regards to violation. Deep clean shall be conducted and inspector will follow up on March 3, 2025.

Observed back door was not tight fitting. Observed lighting coming from below the bottom of the door. CA: Upon discussion with PIC she explained that the weather stripping was fixed a few months ago but that she would have it replaced again.

Observed multiple pans in ware wash area that were being stacked while still wet. COS: Discussed with employee the importance of allowing dishes to dry completely prior to stacking. Employee stacked dishes in pyramid form to allow them to continue to dry.