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POPEYES LOUISIANA KITCHEN

352 MYRTLE AVENUE, Brooklyn, NY 11205 · Restaurant (Chicken)

4 inspections

  1. Cycle Inspection / Initial Inspection

    2 infractions

    • 10F: Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
      • Not Critical
    • 04D: Food worker/food vendor does not wash hands thoroughly after using the toilet, or after coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands or does not change gloves when required; Worker fails to refrain from smoking or being fully clothed in clean outer garments.
      • Critical
  2. Sodium Warning / Initial Inspection

    1 infraction

    • 16-08: Sodium Warning icon not posted on menus, menu boards or food tags for food items that contain 2300mg or more of sodium in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized
  3. Pre-permit (Operational) / Re-inspection

    1 infraction

    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
      • Critical
  4. Pre-permit (Operational) / Initial Inspection

    6 infractions

    • 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
      • Not Critical
    • 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
      • Critical
    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
    • 06C: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
      • Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
      • Critical