Popeye's

Nonfood-contact surfaces clean — Inspector Note: Observed the reach in coolers, the walls in the front service area, and the stand holding the to-go boxes with visible grease and food buildup, indicating they were not maintained in a clean condition. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Proper cold holding temperatures — Inspector Note: Observed 7 containers of Cajun rice prepped 3-26 at 10:41am inside walk in cooler greater than 41 degrees Fahrenheit. (see temp log) CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: Person in charge voluntarily discarded containers.

Proper hot holding temperatures — Inspector Note: Observed five containers of cooked red beans placed on top of the service line without being maintained at 135°F or above. When I asked the person in charge about their source, she directed me to the steam table, where additional containers of red beans, mashed potatoes, gravy, and Cajun rice were also found below 135°F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: The person in charge discarded the containers of rice and reheated the remaining items from the steam table in the microwave to reach proper hot-holding temperatures.