POPEYE'S LOUISIANA KITCHEN #13301

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Cooling methods being used/observed were not adequate in rapidly cooling Time/Temperature Control for Safety Foods. Observed a covered container of rice cooling on the counter. COS: Person in charge relocated to walk in cooler and placed in an ice bath. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods

Response procedures for vomiting & diarrheal events — Inspector Note: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no permit posted. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers. Contact DeKalb Environmental Health office at [REDACTED PHONE] or [REDACTED EMAIL] to request a copy of the permit.

Nonfood-contact surfaces clean — Inspector Note: 1.Observed a heavy accumulation of grease build up and food debris behind and around the fryers. 2. Observed food residue in the walk in freezer and reach in freezer. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces clean — Inspector Note: Observed the nonfood contact surfaces of several pans with food residue. CA:2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Adequate ventilation and lighting; designated areas used — Inspector Note: Upon arrival, observed food employee's cell phone directly on top of the container of flour. Observed food employee personal drinking cup with lid and straw stored at the designated hand sink. COS: Food employee relocated all personal items Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.