Popeyes

Hot and cold water available; adequate pressure — Inspector Note: 1. Observed tankless water heater installed undersized; only produces 3-gpm at 100F rise. 2. Observed hot water at hand sink in men's and women's restrooms in lobby unable to reach 85F. C/A: Facility must add additional capabilities to meet facility's hot water demand of 6gpm at 100F rise. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment *Correct within 60 days, by 10/12/2026.*

Physical facilities installed, maintained, and clean — Inspector Note: 1. Observed missing, damaged ceiling tiles in ceiling of warewashing/dry storage area in main kitchen. 2. Observed missing floor tiles along entrance of WIF in main kitchen. 3. Observed crevices, cracks in wall above and near 3-compartment sink in main kitchen. C/A: Repair all areas; all physical facilities shall be maintained in good repair. *Repair within 60-days*

Physical facilities installed, maintained, and clean — Inspector Note: Observed grouting between floor tiles disintegrated, primarily in warewashing area, fryer area, and near ice machine disnegrated in main kitchen. C/A: In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). *Correct within 60-days.*

Hands clean and properly washed — Inspector Note: 1. Observed employee pick up fry box from floor, place fry box in trash, then grab and use clean equipment to put cooked fries in container for customers in main kitchen. 2. Observed employee wearing gloves put raw chicken in fryer, remove gloves, then use clean utensil to handle cooked chicken in fryer area of main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. COS: Employees washed hands, equipment cleaned, food discarded.