POPEYES 4528

Violations (7)

• 8

  Hands clean and properly washed

  Observed employees changing tasks and putting on gloves without washing hands.Corrective Actions: Ensure employees wash hands in between tasks and before putting on gloves.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed the soda nozzles and tea nozzles in the self serve area were unclean.Corrective Actions: Ensure all food contact surfaces are washed, rinsed, sanitized, and air dried regularly.

• 21

  Proper hot holding temperatures

  Observed mashed potatoes on the edge of the hot hold bottom shelf with an internal temperature of 110. Observed chicken strips with an internal temperature of 126*F in the prep container closest to the fryer under the bottom hot hold area.Corrective Actions: Ensure hot hold food is kept at 135*F or higher. Ensure to punch items towards the middle until the hot hold can maintain temperatures in all areas.

• 29

  Compliance with variance/specialized process / HACCP

  Observed chicken strip at 176*F in the hot hold basket closest to the fryers and chicken at 126*F in the same basket. Observed a Popeyes sign posted stating chicken batches shall not be mixed.Corrective Actions: Ensure to follow Popeyes procedure and not mix different chicken batches.

• 29

  Compliance with variance/specialized process / HACCP

  Observed clumps in the flour batter of the chicken flour and the fish batter. Observed Popeyes signage stating the flour shall be sifted in between each batch. Observed employee batter another chicken batch without sifting the flour prior to battering.Corrective Actions: Ensure flour for battering is sifted after every batch.

• 39

  Contamination prevented during food preparation, storage and display

  Observed hand sink by the drive thru splashes water onto sauces and single use packets while in use.Corrective Actions: Ensure a splash guard is added to the drive thru hand sink of the single use and sauces are moved.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed employee items in the walk in cooler stored above restaurant items.Corrective Actions: Ensure employee items are stored below and away from food items.