POPEYES #3121

In-use utensils: properly stored — Inspector Note: OBSERVED THE HANDLE OF A SCOOP STORED SUBMERGED IN CANE SUGAR @ DRIVE-THRU & IN RICE IN MAIN KITCHEN C/A: IN BETWEEN USES THE HANDLES OF SCOOPS/UTENSILS SHALL BE STORED ABOVE THE TOP OF THE FOOD IN THE CONTAINER COS: HANDLES REMOVED

Food stored covered — Inspector Note: OBSERVED BOTH TEA URNS STORED UNCOVERED AT DRIVE-THRU IN FRONT FOOD SERVICE AREA. OBSERVED CONTAINER OF SHREDDED CHEDDAR CHEESE STORED UNCOVERED IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED MULTIPLE PANS OF BISCUITS STORED UNCOVERED IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED CONTAINER OF MAYO STORED UNCOVERED ON COUNTER NEAR BU TOASTER IN FRONT FOOD SERVICE AREA. C/A: ALL FOOD SHALL BE COVERED AND PROTECTED FROM OVERHEAD CONTAMINATION COS: ALL FOOD COVERED

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED THE BUN TOASTER WITH EXCESSIVE BUILD UP OF FOOD DEBRIS NEAR DRIVE-THRU. OBSERVED SODA DISPENSING NOZZLES WITH DEBRIS @ DRIVE-THRU AREA IN FRONT FOOD SERVICE AS WELL AS DEBRIS IN TEA URN DISPENSING NOZZLES. OBSERVED PINK-SLIME LIKE BUILD UP IN BULK ICE BIN IN MAIN KITCHEN C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH SODA NOZZLES CLEANED AND SANITIZED; FACILITY HAS 72HRS TO CLEAN AND SANITIZE TEA URN NOZZLES & BULK ICE MACHINE (BIN) & BUN TOASTER

Proper cooking time and temperatures — Inspector Note: OBSERVED THE FINAL COOK TEMPERATURE OF CHICKEN COOKED FROM A RAW STATE & PLACED UNDER HEAT LAMP FOR SERVICE, BELOW 165F C/A: RAW POULTRY/CHICKEN SHALL BE COOKED TO A MINIMUM COOK TEMPERATURE OF 165F w/ AN INSTANTANEOUS TEMPERATURE READING BEFORE SERVICE TO CUSTOMERS; RAW ANIMAL PROTEINS SHALL BE COOKED TO REQUIRED MINIMUM COOK TEMPS BEFORE SERVICE TO CONSUMERS UNLESS REQUESTED OTHERWISE & THERE IS A CONSUMER ADVISORY COS: CHICKEN PLACED BACK IN FRYER FOR 5MIN (APPROX.) FOR FINAL COOK TEMP. OF +165F & ABOVE