Popeye's Louisiana Kitchen

Year by year

Inspections

1. Mar 17, 2026 Routine · 2 priority, 3 priority foundation, 5 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Observed mutlipe containers of coleslaw at 54F and containers of tartar sauce between 54-60F in 1 door prep cooler. Informed PIC and PIC took temperatures and got the same. It was observed breaker went off and no power to prep cooler. All items had been place into prep cooler over night. PIC then discarded all containers of coleslaw and tartar sauce. PIC got power back on to the cooler. PIC stated they will makesure cooler is operating and is at 41F or less before putting any food in it.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Observed no air gap provided on ice machine, and both soda fountain/ice machines. Instructed PIC to provide air gaps on these areas. PIC stated they will get a work order in to get air gaps on these locations.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Observed food establishment does not have procedures that address responding to vomiting or diarrheal events. Instructed PIC to have written procedures for address responding to vomiting or diahrrheal events. PIC stated they will order a kit.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Observed metal pans and tongs located on drying rack are visibly soiled. Informed PIC and PIC removed soiled pans and tongs. PIC placement them into 3 compartment sink to be W/R/S

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Observed no hot water at handwashing sink located in womens restroom. Informed Person In Charge. PIC noticed hot water valve was turn off. PIC then turned on valve. Handwashing sink has hot water now

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Observed container of cooling rice in walk in cooler has a cover over it. Instructed and provided education to PIC then during the cooling process not to cover the food items. PIC then removed the cover.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Observed 1 door prep cooler and 1 dr mini cooler are not equipped with an integral or permanently affixed temperature measuring device. Instructed PIC to get internal thermometers for these coolers. PIC stated they will get thermometers for these coolers.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     Observed all three handwashing sinks in the kitchen are fixed in place and not easily movable to allow for cleaning. Observed caulk is missing or coming off on the handwashing sinks. Instructed PIC to caulk the handwashing sinks. PIC stated they will get a work order in.

     Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment or walls, or elevated on legs to allow for easy cleaning.

     Code 4-402.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed some of the shelfs in the kitchen and the inside of warmer units are not cleaned on a frequent basis and have accumulation of debris. Informed PIC and PIC stated they will have the employee clean it today.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     HANDWASHING SIGNAGE

     Observed no handwashing signage provided at womens restroom and mens restroom handwashing sinks. Informed PIC and PIC stated they will get signs posted.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

2. Jan 14, 2025 Routine · 3 priority, 2 priority foundation, 4 core, 2 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Observed employee not washing hands after wiping the outside of garbage cans. Employee then used hand sanitizer, don new gloves, and went to help on prep line. Informed PIC and PIC made employee wash their hands and don a new pair of gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Observed container of cook rice in walk in cooler at 78°F has not cooled within the two hour paramter. Observed cooked rice was made at 10:36am and the time temperature was taken was around 3:15pm. Informed PIC and took side by side temperatures with PIC and got 76°F and 78°F. PIC then discarded container of rice and educated staff on proper cooling methods.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Observed a bucket of quat sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. Observed the bucket of sanitizer on it had discard at 1:33pm and it was around 2:45pm when tested at 0ppm. Informed PIC and PIC dumped the bucket of sanitizer and refilled at 300ppm.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Observed food establishment does not have procedures that address responding to vomiting or diarrheal events. Instructed Person In Charge that the establishments needs to have written procedures that address responding to vomiting or diarrheal events. PIC stated they will have written procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     Observed no time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Temp two trays of chicken tenders in hot holding unit and was at 118°F. Informed PIC and PIC did a side by side temparture and got 120°F. PIC stated the discard timers were not turn on. PIC discarded two trays of chicken tenders and began setting timers for newly added cooked trays of chicken tenders. PIC showed the time/temperature table. Discussed with PIC what is needed and PIC will email time as a public control policy over.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Observed ice machine is not maintained in good repair and is leaking. Informed PIC and PIC stated a work order has been already placed.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     GARBAGE/REFUSE - COVERING RECEPTACLES

     Observed waste receptacles located in dumpster are not covered. Instructed the PIC the dumpster lids must be closed. PIC will have employee close the lid.

     Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors.

     Code 5-501.113

   • Not serious Core

     HANDWASHING SIGNAGE

     Observed no handwashing signage provided at female and male restroom handwashing sinks. Instructed PIC to have handwashing signs in female and male restrooms. PIC will have handwashing signage in both

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Observed retail food establishment permit is not posted in a conspicous area. Instructed the PIC to place the retail food establishment permit in the public'ss view. PIC will place the permit for the public to see.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

3. Nov 8, 2023 Routine · 3 priority, 3 priority foundation
   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Rice in Walkin Cooler is at 45F has not cooled within 6hrs.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Beans and Gravy in Steam table is hot held at [90F-105]°F after all heating procedures were conducted. All food reheated to 165F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Quat Sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM throughout store. Sanitizer Dispenser for facility is not functioniong. Sanitizer not being used. Closure Order Issued.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for rice in Walk-In Cooler. Rice was date marked as being processed 11/7/2023 6pm and had a temperature of 45F. Food Discarded.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration. Kits are kept in managers office and not being monitored by staff prior to sanitizer setup. No sanitizer buckets where setup in facility proir to opening of store.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116