Popeye's Louisiana Kitchen #11405

Physical facilities installed, maintained, and clean — Inspector Note: Observed ice accumulation in walk in freezer on floor and dripping from freezer unit. Advised to keep WIF floors clean and have the freezer unit checked for leakage. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: observed mild mold-like substance on the inside of the ice machine. PIC advised to toss the ice and clean out ice machine. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Hands clean and properly washed — Inspector Note: I observed employee leave the kitchen and return to prepare and serve food without washing his hands 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. 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 P and: ix) After engaging in other activities that contaminate the hands. P C.A: PIC told to ensure employees always wash their hands whenever they return to kitchen to prepare or serve food

Food-contact surfaces: cleaned & sanitized — Inspector Note: I observed mold-like substance on the inside of the ice machine 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. C.A.: PIC advised to toss the ice in the thrash then clean and sanitize the ice machine