POPEYES # 12504.

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEM INSIDE OF WALK-IN COOLER TO BE IMPROPER: 2-12LB PANS OF RAW CHICKEN RANGING FROM 50-58 F DEGREES. MANAGER IMMEDIATELY AND VOLUNTARILY DENATURED AND DISCARDED. APPROX. WT. 24LBS AND VALUE $80. PRIORITY VIOLATION 7-38-005.

CLEAN FLOOR IN PREP AREA OF FOOD SPILLS(FLOUR) AND DEBRIS. REMOVE POOLING WATER AT DISH WASHING AREA IN REAR BY 3-COMP SINK. MAINTAIN AT ALL TIMES.

REMOVE CLUTTER IN FRONT UTILITY STORAGE AREA OUTSIDE OF RESTROOMS. ORGANIZE AND MAINTAIN AT ALL TIMES.

OBSERVED ICE DISPENSER IN THE CUSTOMER SELF-SERVE AREA WITH A SLIMY GREEN SUBSTANCE. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN

NO FOOD HANDLER CERTIFICATES ON SITE FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN

OBSERVED HOT WATER IN THE MEN'S AND WOMEN'S TOILET ROOMS AT 70.5F. HANDWASHING SINKS SHALL BE AT A MINIMUM OF 100F. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-38-030(c)

OBSERVED ICE DISPENSER IN THE CUSTOMER SELF-SERVE AREA WITH A SLIMY GREEN SUBSTANCE. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN

NO FOOD HANDLER CERTIFICATES ON SITE FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN

CONTINUED NON COMPLIANCE FOR VIOLATION #58 Observed no proof of allergen training. All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). Must provide. CORE VIOLATIONS NOT CORRECTED IN THE SPECIFIED TIME FRAME ON THE INSPECTION REPORT IS CLASSIFIED AS A PRIORITY FOUNDATION VIOLATION 7-42-090

2-102.14(a) Observed no employee health policy on site. Must provide written employee health policy, with signatures from all employees. Priority foundation violation 7-38-012(a).

2-501.11 Observed no written vomit or diarrheal cleanup procedure on site. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Priority foundation violation 7-38-005.

6-301.14 Observed no signage at hand washing sinks/ washbowl sinks. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS. Must maintain same.

2-301.12. Observed timer on faucets in restrooms set to approximately 2 seconds. Must provide continuous stream of water for at least 15 seconds for proper hand washing. Must maintain same.

Observed no proof of allergen training. All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). Must provide.