POPEYES LOUISIANA KITCHEN

By the front counter, on the counter-top, observed the use of cardboard to line the counter. [CA] Ensure only smooth, durable, and easily cleanable material is used within the facility.

Observed handwash station was turned off due to non-functioning faucet. Per operator, new faucet nozzle to be replaced within the next few days. Nearby handwash station accessible with hand soap and paper towels. [CA] Ensure handwash station is fully functioning and available for handwashing.

In the kitchen area, at the fryer line, observed two spatulas stored between stainless steel panels at the fryer line. [CA] Ensure equipment and utensils are properly stored to prevent contamination.

In the kitchen area, above the steam table for macaroni, observed the use of a non-durable plastic liner for the shelf. [CA] Ensure only smooth, durable, and easily cleanable material is used within the facility. Remove non-durable plastic liner.

In the kitchen area, at the hot holding line, observed fried chicken pieces stored at 132F. At the prep unit, measured sliced cheese, mayonnaise, and spicy spread at 46F. Measured ambient air temperature of prep unit at 46F. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator discarded fried chicken pieces and placed PHFs in the prep unit under an ice bath. Operator to contact for repairs to prep unit.