POPEYES

1 finding recorded on Oct 2, 2026.

1. Inspector observationItem 5-1A ↗

   Cooking temperatures

   Observed chicken tender with a final cook temp of 143F. Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a minimum temperature and time according to the food being cooked unless a there is a consumer advisory or approved variance and HACCP plan. (P) Corrective Actions: PIC (person in charge) had employee place tenders back in fryer.

   Inspector’s full note

   Inspection item: Inspection item 5-1A

   Code .04(5)(a)

   Observed chicken tender with a final cook temp of 143F. Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a minimum temperature and time according to the food being cooked unless a there is a consumer advisory or approved variance and HACCP plan. (P) Corrective Actions: PIC (person in charge) had employee place tenders back in fryer.

   Official report · Item 5-1A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.