POPEYES #11090-CLOSED 7/30/2026

Nonfood-contact surfaces clean — Inspector Note: OBSERVED WALLS, EQUIPMENT, FLOORS, NON-FOOD CONTACT SURFACES OF SAUCE/SEASONINGS SHAKERS SOILED WITH FOOD DEBRIS THROUGHOUT KITCHEN. OBSERVED RACKS & BOTTOMS OF REACH IN COOLER & WARMER CAB SOILED WITH FOOD DEBRIS IN FRONT FOOD SERVICE AREA C/A: NON-FOOD CONTACT SURFACES SHALL BE CLEAN AND FREE OF ACCUMULATIONS

Hands clean and properly washed — Inspector Note: OBSERVED EMPLOYEE ACCEPT/HANDLE FORM OF PAYMENT AND PREPARE FOOD/HANDLE SINGLE USE ITEM (PIC BOX) WITHOUT WASHING HANDS. OBSERVED EMPLOYEE EXIT KITCHEN AND RE-ENTER AND PREPARE TO-GO FOOD WITHOUT WASHING HANDS UPON RE-ENTRY (TO KITCHEN) C/A: FOOD SERVICE EMPLOYEES SHALL WASH THEIR HANDS & EXPOSED PORTIONS OF AMRS IMMEDIATELY BEFORE ENGAGING IN FOOD PREPARATION & HANDLING SINGLE SERVICE ITEMS AND (AFTER) ENGAGING IN ACTIVITIES THAT CONTAMINATE THEIR HANDS & WHEN CHANGING TASKS COS: EMPLOYEE WAS ASKED TO WASH HANDS BEFORE CONTINUING TO PREPARE FOOD

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: OBSERVED EMPLOYEE'S HAND/FINGERS TOUCH FRIES WHEN PLACING THEM INTO TO-GO BAGS & WHILE HOLDING FRY CONTAINER. C/A: EXCEPT WHEN WASHNG FRUITS & VEGETABLES, FOOD EMPLOYEES SHALL NOT CONTACT EXPOSED READY TO EAT FOOD WITH THEIR BARE HANDS & SHALL USE SUITABLE UTENSILS FRIES WERE GIVEN TO CUSTOMER, EHS COULD NOT DISRUPT PROCESS QUICK ENOUGH; EHS INFORMED PIC THAT EMPLOYEES NEED TO BE AWARE OF HAND PLACEMENT OR WEAR GLOVES OR USE OTHER MEANS TO PREVENT BAREHAND CONTACT

Proper cold holding temperatures — Inspector Note: OBSERVED MULTIPLE TCS FOOD ITEMS COLD HOLDING ABOVE 41F THROUGHOUT KITCHEN. RAW SPICY WINGS AND RAW CHICKEN PIECES IN ICE BATH #2 @ CHICKEN STATION. ROMAIN LETTUCE IN ICE BATH IN FRONT FOOD SERVICE. MULTIPLE PANS OF RAW CHICKEN, RAW SEASONED CHICKEN, SLAW & (ROMAINE LETTUCE) IN WIC IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL ITEMS DISCARDED

Proper hot holding temperatures — Inspector Note: OBSERVED CHICKEN TENDERS HOT HOLDING BELOW 135F IN PULL OUT DRAWER #2 IN FRONT FOOD SERVICE AREA C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: TENDERS DISCARDED

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Most recent inspection report was not posted in public view inside facility or at drive-thru window. C/A: 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

In-use utensils: properly stored — Inspector Note: Observed food serving utensils with food accumulation stored in stagnant water below 135F in main kitchen (90F) and front food service (75F). C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Faucets at utensil water stations were turned on and brought to 135F.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single service trays and fry cups stored right side up and exposed to contamination in front food service area of facility. C/A: Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. COS: Items were inverted to protect from contamination.

Hands clean and properly washed — Inspector Note: Observed food employee use hand sanitizer as cleaning compound during handwashing procedure. Observed employee handle cash for payment, change tasks and handle single use to-go items to prepare order at drive-thru window without washing hands in between. C/A: 1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. 4. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices. COS: Employee used back hand sink to properly wash hands.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed broken hand soap dispenser at hand sink at front food service near drive-thru window making hand soap unavailable for use. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand drying provisions at hand sink near 3-compartment sink in main kitchen area of facility. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Paper towels were placed in paper towel dispenser at hand sink.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 1. Observed black buildup on dispensing portion of soda nozzles on soda machines at drive-thru and dining room areas of facility. 2. Observed several pots and pieces of cooking equipment soiled with food debris and stickers stored ready to use on dish rack near 3-compartment sink in main kitchen area of facility. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Facility has until 6/18/2026 to correct violation