POPEYE'S #10114

Measured coleslaw and sliced cheese held in the upright refrigerator for less than 2h between 49F-50. Ambient temperature in the unit measured at 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Manager relocated all PHFs from this unit to the walk-in.

Janitorial sink drains slowly and not allowing waste water to fully drain. CA] Repair plumbing fixture.

Thermometer to the upright refrigerator near the hot holding unit is not showing accurate reading. [CA] Repair or replace thermometer.

Wet soiled cloths are left on food prep counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Upright refrigerator near the hot holding unit is maintaining temperature below 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Time marking is missing for fries kept under Time as Public Health Control (TPHC). Per the manager fries are kept for less than 2h and leftovers are discarded. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] Manager added discard time next to the fries.

Time marking is missing for some PHFs (fried wings and fries ) kept under Time as Public Health Control (TPHC). [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

Placard was removed. [CA] The placard shall not be defaced, marred, or camouflaged.

Sanitary towels stored outside dispenser in the restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

1 door prep refrigerator is leaking. Ambient temperature measured at 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Gap above deep fryers. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Multiple containers of coleslaw held inside the prep refrigerator were measured at improper holding temperature at 46F for more than 4 hours. [CA] Potentaially Hazardous Foods (PHFs) shall be held at 41°F or below or at 135°F or above. [COS] PHFs was VC&D by manager.