POPEYES

Violations (2)

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed a container of raw chicken stored on top of the cold holding unit on the prep line inside the kitchen maintaining temperatures above 41F. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: The chicken was stored inside the walk in cooler and maintained a cold holding temperature of 41F. Corrected On-Site. New Violation.

• 6-1BCorrected on site

  Proper hot holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed TCS food items stored inside the steam table in the kitchen and the warmer unit on the front prep line maintaining temperatures below 135F. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: TCS food items were reheated to maintain hot holding temperatures above 135F. Corrected On-Site. New Violation.