Popeyes

Year by year

Inspections

1. Nov 5, 2025 Routine Score 94
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the walls above the 3-compartment sink to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     Observed facility to be operating and utilizing the fryers without the hood filters in place. The hood filters were put in place during inspection. Make sure that hood filters are in place when using the fryers.

     Code MN Rule 4626.1475D

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed the interior of the kitchen hood to be soiled. Clean and keep clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed cooked rice in the prep line stand-up cooler and buttermilk batter in the walk-in cooler to have been cooled in tightly covered containers. Make sure that TCS foods are kept uncovered while cooling to help the cooling process.

     Code MN Rule 4626.0390B

   • Serious Priority 1 Corrected on site

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     Observed employee to be wearing single-use gloves while taking out garbage and then move to scoop ice from the ice machine without switching gloves. Employee switched gloves and washed their hands. Make sure that employees only wear single-use gloves for one task.

     Code MN Rule 4626.0287A

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed the trash can in the women's restroom to not have a lid. Provide a lid for trash cans in the restrooms.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed black plastic containers to be used for takeout orders. Black plastic is not recyclable and is not allowed under the Green-to-Go ordinance. Make sure that all takeout containers are allowed under the Green-to-Go ordinance.

     Code MCO 204.30A

2. Nov 5, 2024 Routine Score 96
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed there to be damaged grouting/caulking at the 3-compartment sink and by the handwashing sink by the fryer station. Observed there to be damaged/missing floor tiles around the floor drain by the walk-in cooler/freezer and under the fryers. Observed the wall joint/seal to be damaged by the handwashing sink by the fryer station. Repair these areas and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Serious Priority 1 Corrected on site

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee to handle and bread raw chicken, switch gloves, and then start to return to work without washing their hands. Employee was instructed to wash their hands before putting on gnew gloves. Person-in-Charge was informed of violation. Make sure that employees wash hands according to above code.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3

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

     Observed torn gaskets at the fryer station stand-up cooler and the stand-up biscuit cooler. Repair these pieces of equipment and keep equipment in good repair.

     Code MN Rule 4626.0735AB

3. Nov 2, 2023 Routine Score 94
   • 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.

     Observed the State of Minnesota Certified Food Protection Manager (CFPM) certificate onsite to be expired 4/10/2022. Person-In-Charge stated that they submitted their info and are waiting for an updated CFPM certificate. Obtain and post a current CFPM certificate onsite.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed a sanitizer bucket to be stored in the handwashing sink along the cook line. Person-In-Charge moved the sanitizer bucket, but then dumped the contents in the handwashing sink. Ensure that the handwashing sink is used only for handwashing and is accessible at all times to promote proper handwashing by the employees.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed cracked tiles by the drain under the fryers. Observed damaged grouting under the handwashing sink in the prep area and at the doors of the walk-in cooler and walk-in freezer. Service these areas and maintain physical facilities in good repair.

     Code MN Rule 4626.1515

   • 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 the handwashing sink in the prep area to have a water temperature of 156 degrees F. Ensure that water temperatures at handwashing sinks are maintained between 110 degrees F and 130 degrees F to promote handwashing by employees.

     Code MCO 188.380

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed significant water accumulation on the tile floor of the walk-in cooler. The cooler did not appear to be leaking. Clean this area and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3 Corrected on site

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

     Observed the sanitizer bucket in the prep area to have a quat concentration of 100 ppm. The bucket was refreshed during inspection and measured at a concentration of 200 ppm. Maintain quat sanitizer solution between 200-400 ppm, as noted on the sanitizer specifications.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Observed the license posted at the establishment to be expired. The updated and current license will be included in this report. Post the current license in a readily observable location.

     Code MCO 188.390

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     Observed the Person-In-Charge to state that they would report an alleged foodborne illness of a customer to the health department if 3 customers reported an illness. It was discussed with the Person-In-Charge that even one instance of an alleged customer foodborne illness needs to be reported. This is so that a potential foodborne illness outbreak can be identified. Report any alleged foodborne illness by a customer to: 1-877-FOOD-ILL.

     Code MN Rule 4626.0040D