POPEYES LOUISIANA KITCHEN OPERATED BY TICE Inspection – March 5, 2025

High Priority 2

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 55 F, discussed with manager cheese stacked too high.

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans 77 F- reheated temped 177 F, mashed potatoes 77 F. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#9Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Garbage can blocking handwash sink near fryers, removed at time of inspection. **Corrected On-Site**

Corrected On-Site

Basic 6

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf with to go boxes.

#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Containers wet nesting in dry storage.

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Near fryers.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of self service soda machine.

#5Basic33-16-4

Basic – Open dumpster lid.

#6Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**

Repeat Violation

Florida Food Watch