POPEYES # 14356

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a stack of metal dishes stored as clean on rack to left of 3 comp sink with food debris on outside and inside of containers. CDI- Stack of dishes re-w/r/s. (-0) 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant accumulation of dark residue inside back of store ice machine. EHS advised PIC to locate user manual, clean at the frequency required by manufacturer, and ensure the ice machine is in good repair.

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layer of raw, marinated chicken at make station between 46F-50F. Bottom layer was holding below 41F. Also observed one container of shredded cheese prepped yesterday at 45F inside lowboy near register. PIC states cheese was recently on prep top for making Mac and cheese, and raw chicken was filled around opening at 11am. CDI- Chicken and sliced cheese rapid cooled in reach in. PIC advised not to over-fill containers of chicken. (-1.5)

REPEAT. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a significant amount of water inside nesting dishes stored as clean on rack to the left of 3 comp sink. EHS advised staff to add more racks for drying dishes and space out washing in meantime, so there are not more clean dishes at any time than are able to be stored in a manner that allows proper drying. EHS spoke to GM over the phone during inspection to advises on this repeat violation. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese in lowboy at 43F. Ambient temp in unit verified below 40F. CDI- Cheese rapidly cooled in WIC. (-0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean beside 3 comp sink nesting while wet. EHS discusses proper air drying with PIC and advises addition of more rack space for clean dishes, to facilitate air drying. (-0.5)

10 DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stacks of metal containers and a mix of metal and plastic lids stored on clean rack near ware-washing with substantial food debris. PIC states that much of them are unused; EHS will verify within 10 days that dishes are either clean to sight and touch, or un-used dishes have been removed from premises. (-1.5)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed whisk being used at batter station sitting with food contact side on a cloth at prep top. EHS advises staff not to lay clean pour in use utensils on cloth/linen. CDI- Wisk W/R/S before returning to station. (-0)

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. Observed vinyl siding separating from unsealed wood portion of wall below water heater, beside 3 comp sink. Repair at earliest opportunity. (-0)

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed food splatter inside microwave. Increased cleaning frequency advised. (-0)

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shakers of unlabeled spices at cook line. (-1)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed on food handler without hair restraint. CDI- Employee puts on visor. (-0)

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed knife stored with blade directly touching wall. CDI- Knife returned to warewashing for W/R/S. (-0) 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes on clean rack. EHS advises staff to allow dishes to air drying before nesting. (-0.5)

4-501.11 Maintain equipment in good repair. Observed torn gasket inside lowboy. Replace at earliest opportunity. (-0.5)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf - Observed PIC unable to answer questions regarding food processes and safety in establishment. PIC unable to demonstrate knowledge of final cook temperatures, date marking processes. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese cold held between 47-49 degrees F. CDI, cheese relocated to rapidly cool. 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 .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed several boxes stored outside of back door on floor.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinking from screw top water bottle. Beverages should be consumed in a cup with a lid that does not require hand contact to open. CDI - Employee discarded water bottles. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked after wash, rinsing and sanitizing at 3 compartment sink. - 1 - REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of sugar not labeled in adjacent dry storage room

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on ground in WIF.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked after wash, rinsing and sanitizing at 3 compartment sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on-site not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed pan not sanitized after being washed and rinsed at 3 compartment sink. CDI, sink vat filled with sanitizer to sanitize pan and proper use of 3 compartment sink for manual ware washing discussed with staff. 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 2 pans of chicken tenders hot held below 135 degrees F. See temperature observation chart. CDI, chicken voluntarily discarded. Repeat. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed container of rice not date marked prepared yesterday morning according to staff. CDI, rice voluntarily discarded. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle stored directly in ice.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Entire tray of tenders in hot holding was below 135.0 F. Refer to temperature chart. CDI- voluntarily discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Havarti cheese overstacked in prep top. 41.0 F bottom of stack, 50.0 F top of stack. Do not overstack food in small pans in prep top. CDI- discarded cheese. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees working with food without hair restraints.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Single use cups at front counter for customer service over stacked with lip-contact surfaces exposed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed seasoning residue in cleaned chicken spinner. CDI - PIC removed spinner to be re washed. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf. Observed sliced cheese held on TPHC without time stamp. CDI - PIC added time stamp.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned containers stacked while wet.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no V/D procedures available during inspection. CDI - EHS provided V/D procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf. Observed automatic hand sink with mixing valve dispensing uncomfortably hot water at 122 F. EHS advised PIC to have sink adjusted to lower temperature. VR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken at breading station above 41 F. See temp chart. CDI - PIC replaced with cold chicken and moved chicken to WIC to cool since it had been placed out less than 4 hours ago. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes on chicken on the floor in WIF. Observed drink mix on the floor in dry storage room. REPEAT.

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 food residue on WIC door handle.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed popcorn chicken and spicy tenders registering below < 135 F in hot holding. PIC states that the items are held on a max of 30-40 minutes and then discarded. No TPHC form available onsite. - CDI - Items voluntarily discarded and TPHC form filled and completed during today’s inspection. Copy of form obtained for permit records keeping. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed x1 large cockroach at dry storage/ 3-compartment station. CDI - PIC exterminated pest. Facility will contact Orkin for treatment services. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed large uncovered bag of sugar stored on floor inside dry storage room. CDI - PIC relocated item to shelving unit. -0-

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 utensils in dipper well that was turned off. CDI - Dipper well turned on. -0.5-

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. Observed hole in wall inside dry storage room and several missing ceiling tiles inside dry storage room above walk-in cooler. Repairs needed. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack and jacket stored on top and around single service items in dry storage room. -0-