POPEYES #12902

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 1 hand washing sink was not equipped with paper towels. All hand washing sinks must be equipped with paper towels. CDI - PIC placed roll by hand sink. Replace dispensers if the paper towel rolls don't fit in dispensers. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cole slaw in bottom of small sandwich cooler and in low boy cooler at front both measured 54-58F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded cole slaw. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Walk-in cooler door is missing metal coating (insulation visible). Floor panels in walk-in freezer are bowing up and need to be repaired. Small sandwich cooler needs to be repaired or bottom must not be used with TCS foods (establishment policy is to put all food in top on ice). REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor tiles missing or damaged in several areas of kitchen. Grout between tiles is low in several areas of kitchen. Repair floors. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large metal tubs stored as clean had visible flour/debris on them and were stored as clean. Utensils and food-contact surfaces must be cleaned to sight and touch. CDI - Pans put at 3-compartment sink to be washed again. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P 1 piece of fried chicken measured 152F after cooking. Raw chicken must be cooked to at least 165F. CDI - Chicken cooked again to above 165F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Tub of rice in walk-in cooler had today’s date on it but PIC stated it was actually cooked yesterday. CDI - PIC corrected label to yesterday’s date. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Front door does not self-close. Repair. Also, back door was propped open during whole inspection. Maintain doors closed to prevent pest entry. 0 pts.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Some stacks of pans and containers on clean dish shelf were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Prep sink is cracked through and needs to be replaced. Small sandwich cooler needs to be repaired so it holds below 41F. Staff are using ice in unit to keep food below 41F today. Floor is bowing up in walk-in freezer. Metal panel missing on inside of walk-in cooler door.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Detail cleaning needed in microwave, shelves throughout, inside coolers, and outsides of cooking/hot holding equipment. Clean more frequently.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 70F at 3-compartment sink. VR - Verification required within 10 days that hot water is repaired.

5-205.15 Maintain a plumbing system in good repair. Handsink beside drive thru’s faucet is off the sink base. Leaks at faucet handles of 3-compartment sink and leaking at pipe underneath sink.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Replace missing and damaged floor tiles. Grout between floor tiles is also low. // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors and walls throughout, especially underneath and behind equipment. // 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. “Air plunger” stored in same bin as clean utensils. Store maintenance equipment separately from clean utensils. CDI - Utensils moved to sink to wash. 0 pts.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Hood system is not functioning properly. Hazy smoke visible in restaurant. Service hood system.