POPEYES

Tools used for cleaning and maintaining the kitchen weren't stored or maintained correctly.

Cold foods weren't being kept cold enough to prevent bacterial growth.

Bulk or packaged foods sold in the restaurant are missing required labels with product information.

The restaurant's required operating permits were either expired or not displayed where customers and inspectors can see them.

There is no thermometer available to check food temperatures.

Surfaces that don't touch food directly, like shelves or equipment exteriors, weren't being cleaned often enough.

Surfaces that don't directly touch food (like shelving or equipment exteriors) were dirty.