POPEYES #13604 UNIVERSITY CITY

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes, stored as clean with visible food debris stored on clean dish rack. CDI - PIC moved dishes to three compartment sink for w/r/s. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheese curds, shrimp, and fries hot holding below 135. CDI - PIC voluntarily discarded and remade for HH. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility in lobby prep area, and dish pit. Increase frequency. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of establishment, propped open during inspection. CDI - PIC closed door

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed in use utensil stored in cloudy water partials without water running. CDI - PIC added new clean water to utensil holder and turned on faucet to allow for sufficient water flow.

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. Observed build up of food residue and grease through units in establishment (Prep units, prep tables, hot box, wormers, Etc). Increase cleaning frequency.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with door missing. Replace door.

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. Observed build up and food debris throughout facility on floors, under equipment, and on walls throughout establishment. Increase cleaning frequency.

6-301.11 Provide soap for handwashing at each handsink. -Pf observed no soap at hand sink by drive-through window. CDI - PIC added hand soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels by hand sink near chicken breading station. CDI - PIC added paper towels

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer with built-up food residue. CDI - PIC move to three comp sink for proper washer and sanitize. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with buildup. Increase cleaning frequency.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed, cleaning materials stored above food, equipment, stored as cleaned. CDI - PIC rearranged rack to prevent contamination.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed chicken thawing in prep sink without running water, not fully submerged and over 41. CDI - PIC moved to WIF for rapid cooling before use.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility in lobby prep area, and dish pit. PIC stated they will call pest control and increase frequency. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of establishment, propped open throughout inspection. CDI - PIC closed 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. Observed build up of food residue and grease through units in establishment.

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. Observed grease, flower, and food debris throughout facility on floors and walls. Increase cleaning frequency.