K KaldiScores
Clayton County
Fast Food Clayton County Permit: fsp-031-001827

POPEYES CONC B

6000 N Terminal Pkwy, Atlanta, GA 30320

81 B
Most Recent Score
Good
Routine • 2026-06-01
Public Records Freshness: Data current as of September 16, 2026.
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Official Inspection History

2 recorded inspections
B (81) Routine Most Recent
Inspection Date: 2026-06-01 • Violations Cited: 5
Ref: insp_ga_fsp-031-001827_2026-06-01_12808
Cited Observations & Standards
Item 10D Good Retail Practice

Food properly labeled; original container — Inspector Note: Observed the 9 major allergens not disclosed to the public. CA: All major allergens shall be disclosed to the public on the menu, table tents or posted.

Item 15A Good Retail Practice

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed walk in cooler with an ambient temperature of 60F. CA: All units containing TCS foods shall cold hold at 41F or below. Discussed with PIC to have cooler repaired.

Item 4-2B Critical / Risk Factor

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee washing dishes with the sanitizer concentration of 150 ppm. CA: When sanitizing dishes the concentration shall measure between 200-400 ppm. Discussed with PIC to re-fill sink to correct concentration and to re-wash dishes.

Item 6-1A Critical / Risk Factor Corrected On Site (COS)

Proper cold holding temperatures — Inspector Note: Observed TCS foods cold holding in the reach in cooler and walk in cooler above 41F. CA: All TCS foods shall cold hold at 41F below. COS: PIC discarded products.

Item 6-1B Critical / Risk Factor

Proper hot holding temperatures — Inspector Note: Observed TCS foods hot holding below 135F. CA: All TCS foods shall hot hold at 135F or above.

A (90) Routine
Inspection Date: 2025-12-15 • Violations Cited: 2
Ref: insp_ga_fsp-031-001827_2025-12-15_12807
Cited Observations & Standards
Item 15C Good Retail Practice

Nonfood-contact surfaces clean — Inspector Note: Observed non-food contact surfaces of the reach in cooler (chicken prep area) and shelves in ware washing area with encrusted debris on the surface.

Item 6-1B Critical / Risk Factor Corrected On Site (COS)

Proper hot holding temperatures — Inspector Note: Observed TCS foods (Chicken mild & spicy) hot holding under heat lamps below 135F Advised PIC TCS foods shall hot hold at 135F or higher. COS: Chicken was discarded.