Poppys Italiano

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee rinsing raw lamb in hand wash station at end of cook line with bare hands then continued to handled clean equipment and make food orders without washing hands between tasks. Then employee rubbed hands together for only a few seconds while washing hands in same hand wash sink, put on gloves, and continued to handled clean equipment and scratched head a few times between talking to inspector and making food orders without washing hand again. **Warning**

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. Employee in prep area/wait station touched hair several times and contained to handle clean equipment, utensils and doing food preparation for salads without washing hands between tasks. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. risotto (68F - Cold Holding); cooked pasta (65F - Cold Holding); individual butters (68F - Cold Holding) sitting out on counters at wait station/prep area, per employees all items are taken out in and out of coolers for about 1 hour and are usually used up within 2 hours, items placed on time control. cream sauces (45F, 47F,49F - Cold Holding) in top section of flip top reach in cooler on make line across from stove tops with lid open, per employee lid has been open for maybe 1 hour, lid closed. **Corrective Action Taken** **Warning**

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer provided to inspector upon request was not calibrated at all and appeared to be broken. Operator provided new digital thermometers that were properly calibrated. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. All tags mixed up in plastic bag in kitchen. **Repeat Violation**

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

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand wash station next to dish machine losses a lot of pressure for hot water while dish machine is ran.

Intermediate - Handwash sink used for purposes other than handwashing. Employees on cook line using hand wash station at end of cook line to rinse off raw lamb and fill up pan with water. **Repeat Violation**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not kept in chronological order. **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen has slime build up on blade. Operator took to dishwasher. **Corrective Action Taken**

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink near cookline has pitcher inside. Operator removed. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cookline. Operator refilled. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets has food debris.

Basic - Equipment in poor repair. Flip top reach in cooler handle missing on cookline.

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cookline engaging in food production no hair restraint. **Repeat Violation**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate is getting mold like substance build up.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of white substance in kitchen not labeled, operator labeled flour. **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lasagna (56F - Cold Holding) sitting out on counter when inspector arrived, employee put in cooler in kitchen and per employee lasagna has been consistently taken in and out of cooler for about an hour. milk (45F - Cold Holding) in reach in cooler at wait station, per manager milk has been consistently taken in and out of cooler for no more then a couple of hours. butter chips (52F - Cold Holding) sitting out on counter when inspector arrived, employee put chips in reach in cooler and stated chips where left out for less then 1 hour. cooked pasta (53F,51F,51F,52F - Cold Holding); Bolognese (52F - Cold Holding), lasagna (53F - Cold Holding) in walk in freezer and walk in cooler, ambient temperature of both walk ins where above 50F when inspector arrived and inside door to walk in freezer propped open with multiple time/temperature controlled for safety foods items cooling that were over 160F. Per employee ambient air temperature was around 42F when they arrived to work approximately 3 hours prior and during that time doors have been consistently open and closed for service and left open for a delivery, door to coolers left closed and bus tubs of ice added to cooler. Operator called for service and stated a technician will be out later today for repairs. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-06-20: Per operator they had a technician come out today for repairs and will be back later today to replace more parts of the walk in cooler/walk in freezer, several pans of raw chicken at 44F near walk in cooler, per manager they had a delivery earlier today and had the door open. **Time Extended**