POPEYE'S #10354

In-use utensils: properly stored — Inspector Note: Observed serving utensils stored in stagnant water with a temperature of 63F.CA:)Storage of In-Use Utensils. 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- PIC removed utensils from water.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed pans stacked wet. CA:Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS- PIC unstacked pans.

Physical facilities installed, maintained, and clean — Inspector Note: Observed a heavy accumulation of grease and food residue under cooking equipment and walls. Observed walk in cooler walls unclean and in disrepair. CA: All surfaces shall be cleaned regularly and by sight and touch to prevent build up and in good repair. Facility has 72 hours to clean areas.