Poppys Italiano

Basic - No handwashing sign provided at a hand sink used by food employees. At main hand wash station in men's bathroom.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo sauce (55F,54F - Cooling); lemon butter sauce (49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Alfredo sauce (55F,54F - Cooling); lemon butter sauce(49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 employees scratching face/hair with gloved hands then continued to handle clean utensils and equipment without changing gloves and washing hands between tasks.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of raw in-shell clams in reach in cooler drawer under cook line missing tag and no one can find any tag for them.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ranch with buttermilk (44F - Cold Holding); cut tomatoes (44F - Cold Holding) all items in soufflé cups stored over other containers in top section of flip top reach in cooler in middle of kitchen, per employee all items have been in cooler since the previous day without any additional preparation today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch with buttermilk (44F - Cold Holding); cut tomatoes (44F - Cold Holding) all items in soufflé cups stored over other containers in top section of flip top reach in cooler in middle of kitchen, per employee all items have been in cooler since the previous day without any additional preparation today. **Repeat Violation** **Admin Complaint**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags kept in no particular order inside bag in office.

Intermediate - Clam/mussel/oyster tags not marked with last date served. No dates on any tags.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Only 1 tag from March was found on site, all other tags are from 2025.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Alfredo sauce (55F,54F - Cooling); lemon butter sauce(49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today. bolenese (60F - Cooling, after 1 hour 58F) ,marinara (58F,59F,56F,54F - Cooling, after 1 hour 58F,58F,56F,54F,) in plastic containers filled more than a few inches deep in walk in cooler, per employee all items made about 4 hours prior. **Warning**

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Container of raw in-shell clams in reach in cooler drawer under cook line missing tag and no one can find any tag for them.