Popeyes Chicken & Biscuits

Year by year

Inspections

1. Nov 25, 2025 Routine Score 98
   • 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.

     None of the employees have taken a food safety class and applied for their CFPM certificate. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information on classes and how to apply for a certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Coats/jackets were begin stored in an area where food supplies were stored directly below the coats. Find another designated location for employee items that are not near food supplies or equipment.

     Code MN Rule 4626.1560B

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     There was no handwash sign in the men's restroom. Handwash signs/stickers were given to the operator to post in the men's restroom and women's if needed.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     The business needs to submit a request for a variance and maintain the approved variance.

     The batter station is holding chicken in containers with a water/ice mix. According to the food code, it must be held in mechanical refrigeration to ensure that the temperature is always below 41F. A variance from the code must be applied submitted in order to continue this ice bath process. More information will be provided as to how to apply for this variance.

     Code MN Rule 4626.1690C

2. Nov 26, 2024 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.

     Rafael's CFPM certificate has expired 3/18/22 and needs to be renewed. See attached renewal form. Note: 2 employees had valid Servsafe certificates.

     Code MN Rule 4626.0033A

   • Not serious Priority 3 Corrected on site

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

     Observed all of the sanitizer buckets contained a trace of quat sanitizer. Maintain quat between 200-400 PPM. Corrected on site.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     In back storage room observed several employee jackets laying on shelves next to food items. Store employee clothing in a separate designated area.

     Code MN Rule 4626.1560B

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     At the back prep area observed a missing filter over the deep fat chicken fryers. Replace the missing filter to prevent a fire danger in hood duct.

     Code MN Rule 4626.1475D

   • Not serious Priority 2 Corrected on site

     Provide and maintain an adequate supply of toilet tissue at each toilet.

     There was no toilet paper in men's restroom. This was corrected by manager.

     Code MN Rule 4626.1465

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     There was no handwash sign in men's restroom. Provide a hand washing sign at hand sink.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     There was no cold running water at handsink in men's restroom. Provide cold running water at handsink.

     Code MN Rule 4626.1040B

   • 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

     There was no hot water at handsink in men's restroom. After running water for several minutes the water temp was only 67*F. Provide hot water between 100-130*F at handsink.

     Code MCO 188.380

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Establishment log had no employee illness log. Provide and maintain an employee illness log. Illness log e-mailed to manager with this report.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Repair the following walls: 1) Repair damaged walls on either side of chicken deep fat fryers. 2) Repair flaking paint on wall next to food prep sink.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Clean build-up of grease on walls on either side of chicken fryers.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Correct the following: 1) In the back the lid to the ice machine had been removed. Replace missing ice machine lid. (Corrected on site). 2) The walk-in freezer door stays ajar about 1-2 inches. Repair door so that it closes properly. 3) Temp of walk-in freezer was 26*F. Repair freezer door so that freezer runs at 0*F. 4) There was a large build-up of ice around walk-in freezer compressor. Remove ice build-up from compressor.

     Code MN Rule 4626.0735AB

3. Nov 15, 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.

     Rafael's CFPM certificat has expired and needs to be renewed. Attached is a fact sheet with information about finding classes and renewing your certification.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     The 2 hand sinks need to be caulked to the back wall so water will not get behind them and create mold growth.

     Code MN Rule 4626.0725A