POPEYES

Utensils being used during service weren't stored properly between uses, risking contamination.

Leftover or prepped food wasn't labeled with dates, so expired food could be served to you.

Chemicals, cleaners, or other toxic substances are not stored safely away from food and food preparation areas.

The floors are dirty or not being cleaned often enough.

The walls and ceilings are dirty or not being cleaned often enough.

Employee personal items like medicine, cosmetics, or toiletries were stored in an area where they could contaminate food.

LIGHTING/LIGHT SHIELDS

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

The floors are dirty or not being cleaned often enough.

Equipment and utensils that come into direct contact with food aren't being properly cleaned.

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

The restaurant didn't have soap or paper towels available at the handwashing sink.

Food was not being stored safely — it needs to be kept at least 6 inches off the floor, in a dry area, and covered to prevent contamination.

The floors are dirty or not being cleaned often enough.