Popeyes

Year by year

Inspections

1. Oct 16, 2025 Routine Score 96
   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed prep cooler holding time/temperature controlled for safety (TCS) foods at 50F-51F (listed in measurements section). Ensure all TCS foods are at 41F and below to prevent pathogen growth. Observed raw chicken at breading station is kept on ice and not under mechanical cold-holding. Ensure all TCS foods are held in mechanical cold-holding when cold. At time of inspection PIC discarded TCS foods.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed prep cooler was holding foods above 41F. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed back handwashing sink was tested at 68F. Ensure hand washing sinks are at least 110F and no hotter than 130F.

     Code MCO 188.380

2. Oct 18, 2024 Routine Score 96
   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed slaw in reach in cooler at front of store at 46F. 15 containers discarded at time of inspection. Ensure all time/temperature controlled for safety foods are kept at 41F and below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed reach in cooler at front of store was holding food above 41F and had an air temperature of 56F. Ensure equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

3. Oct 19, 2023 Routine Score 100
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Ensure at least one full time employee has obtained the CFPM credential from the State and post certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Post city food license.

     Code MCO 188.390

   • Not serious Priority 3

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     Observed clean pans stacked/nested while wet. Allow utensils and equipment to air dry completely prior to stacking.

     Code MN Rule 4626.0935

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed quat concentration low in sanitizer bucket.

     Code MN Rule 4626.0285B