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Licensee
Name:
POPEYES LOUISIANA KITCHEN #159
License Number:
SEA2607822
Rank:
Seating
License Expiration Date:
06/01/2024
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
626 N EDGEWOOD AVE JACKSONVILLE, FL 32254-3079
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/08/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
2
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Single-service articles improperly stored.
Single service items in outside storage room stored on floor. Operator moved to shelves. **Corrected On-Site** **Repeat Violation**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In ice bins at cook line, batter wash (51F - Cold Holding). , out for 4.5 hours.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bins at cook line, batter wash (51F - Cold Holding); chicken tenders (47F - Cold Holding); chicken wash (61F - Cold Holding). Batter wash out 4.5 hours, chicken tenders 1 hour, chicken wash 3.25 hours. Ice in bins did not touch bottom of pans. Operator added ice and water to bins. All items were discarded encore second temperature could be taken. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
In warmer at sandwich make area, chicken (120F - Hot Holding). Operator stated chicken placed in warmer 30 minutes prior. Operator reheated, chicken (185F - Hot Holding) **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwash sink by cook line. Operator supplied during inspection. **Corrected On-Site** **Repeat Violation**
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Two employees present during inspection, hired over 60 days, no proof of training.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
