Popeyes Louisiana Kitchen

Quats sanitizer solution in dishwash sink was measured at 100 ppm. The operator replaced the solution with a freshly prepared one, which measured 200 ppm, meeting the required concentration for effective sanitization.

Chicken wings and French fries were being stored in a hot holding unit, and the infrared thermometer measured an ambient temperature of 45°C. Internal temperatures of the chicken measured 51°C. Operator destroyed the products held below 60°C in hot holding unit.