POPEYES LOUISIANA KITCHEN Inspection – January 12, 2024

High Priority 1

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pint size coleslaw (54F – Cold Holding), made Thursday. Operator removed and voluntarily discarded. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#6Intermediate53B-02-5

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. S.A.

#7Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee did not have signed. Operator had employee sign. **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic29-18-4

Basic – Drain cover(s) missing at chicken prep station.

#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting.

#3Basic14-69-4

Basic – Ice buildup in walk-in freezer.

#4Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Raw chicken in plastic bag in prep sink with water, not running: raw chicken (35F – thawing ). Operator removed. **Corrected On-Site**

Corrected On-Site

Florida Food Watch