Poppy's Pizza Improves its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. Flour container. **Corrected On-Site** **Repeat Violation**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of Coca Cola. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area. Cell phone and reading glasses on shelf above pizza prep table.

Basic - Exterior door has a gap at the threshold and at the top of door that opens to the outside.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.

Basic - Reach-in cooler gasket torn/in disrepair. Two door True brand reach in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Exceeds 200 ppm, corrected to 100 ppm **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser.

Basic - Bowl or other container with no handle used to dispense food. Observed an employee use a plastic souffle cup to scoop cooked pasta.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that plastic and metal food containers are stacked wet on shelving by the 3 compartment sink. **Repeat Violation**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers above the floor mixer.

Basic - Raw animal food stored above unwashed produce. Raw she'll eggs over unwashed produce in the walk-in cooler.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Upon arrival, observed employees put on gloves without washing hands.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cooked cooling green and red peppers at 119°f covered in the walk-in cooler. They were immediately uncovered. **Corrected On-Site**

Basic - Pizza peel stored on top of soiled oven between uses. This was put on a clean sheet pan on top oft the he oven. **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor under the steam table. This was immediately put on a shelf. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Did not observe time marks for pizza by the slice. Time marks were immediately added. **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Grated cheese (Parmesan) in the walk-in cooler.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that metal pans and plastic containers are stacked wet on shelving.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in use food paddle stored in 99° standing water. Water was dumped and paddle washed. **Corrected On-Site**

Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Observe red that the top of a tomato box is being re-used for breading food. Box and contents were discarded. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for pizza by the slice. Time mark was added. **Corrected On-Site**

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Using my thermometer, raw shaved beef was 37°, the 2 establishment probe thermometers read 20° and 30° in the same meat. Mgr recalibrated the thermometers. **Corrected On-Site**

No Violations Were Observed

Basic - Floors not maintained smooth and durable inside the walk-in cooler. **Warning** observed the same at the callback inspection.

Basic - Pizza peel stored on top of soiled oven between uses. **Corrected On-Site** **Warning** Observed the sme at the callback inspection.

High Priority - All potentially hazardous (time/temperature control for safety) foods in the upper part of the pizza bench and hot sandwich cooler cold held at greater than 41 degrees Fahrenheit. **Warning**. Observed the same at the callback inspection.

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. All food temps were between 47°-51°f in the hot sandwich cooler. **Warning** At callback inspection observed raw ground beef at 52°, raw beef 51°, raw chicken at 52°, cooked chicken at 50° in the same reach-in cooler

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eddie Cicero and Louis Jean Louis **Warning** At callback inspection, still did not see proof of training for the same 2 people.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The upper part of the pizza bench where the pizza toppings are stored. **Warning**. At callback inspection observed pizza meatballs at 48°, ham at 47°, cooked chicken at 50° in the same area of the same cooler.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed 2 cases of cheese and 1 case of chicken stored on the floor in the walk- in cooler. **Warning**

Basic - Covered waste receptacle not provided in women's bathroom. Only one bathroom and establishment has female employees. **Warning**

Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Observed a coke sprinkling grated cheese on already heated dinner rolls and Eddie cutting onions to be cooked the following day. **Corrected On-Site** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks **Corrected On-Site** **Warning**

Basic - Floors not maintained smooth and durable inside the walk-in cooler. **Warning**

Basic - Pizza peel stored on top of soiled oven between uses. **Corrected On-Site** **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet wiping cloths not being used on 2 different prep tables. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in the upper part of the pizza bench and hot sandwich cooler cold held at greater than 41 degrees Fahrenheit. **Warning**

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**

High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Placed back into refrigeration. **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.tested well over 200 ppm chlorine, corrected to 100 ppm chlorine. **Corrected On-Site** **Warning**

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. All food temps were between 47°-51°f in the hot sandwich cooler. **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Establishment has 6 Food Managers. All were off at time of inspection. Observed 5 people working in the kitchen. CFM Michael Perez arrived for work. **Corrected On-Site** **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eddie Cicero and Louis Jean Louis **Warning**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The upper part of the pizza bench where the pizza toppings are stored. **Warning**

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee with no hair restraint while engaging in food preparation. 3 employees working with food. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Pots and pans

Basic - Gaskets/seals on holding unit in poor repair. Farce refrigerator.

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Marinara sauce.

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Marinara sauce in the walkin cooler.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Marinara sauce in the walkin cooler.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Marinara sauce in the walkin cooler.

Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Marinara sauce in the walkin cooler.

Basic - Bowl or other container with no handle used to dispense food. Plastic container with no handle used for flour , styrofoam bowls used for salt and sugar, broken scoop used for parm cheese in the walkin cooler **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cheese under a shelf in the walkin cooler. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food.

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than hand washing as evidenced by a wiping cloth and steel sponge in the sink. **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Near the rear door.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.In process

Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair.

Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelves

Basic - No handwashing sign provided at a hand sink used by food employees.restroom

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese

Basic - Working containers of food removed from original container not identified by common name.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.provided form via e- mail

Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. Flour Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.

No Violations Were Observed

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Manager discarded-

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Fresh garlic oil at 65* F- Manager discarded- Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Vegetables, ready to eat meat at 60* F- Manager discarded-Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna salad and plant food at 57* F in reach in cooler Manager discarded Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Upper rail of reach in cooler was manually shut off- This violation must be corrected by : 04/07/12.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by sandwish area This violation must be corrected by : 05/07/12.

Critical - Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Sausage in reach in freezerCorrected On Site.

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable.

Clean wiping cloth not properly stored. Corrected On Site.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment-Warning all ready issued in previous inspection- due on 05/05/12

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment-Warning all ready issued in previous inspection- due on 05/05/12

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 48* F- Corrective action -back in walk in cooler

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic oil at 70*F- Corrective action in bain mary

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Cooked sausage and raw chicken Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed interior of microwave soiled.

Observed single-service items stored on floor. Pizza box Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.

Missing drain plug at dumpster.

Observed dumpster overflowing garbage.

Observed open dumpster lid.

Critical - Observed toxic item stored by utensils. Corrected On Site.

Critical - Observed unlabeled spray bottle. Green liquid

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Expired- Shall have original certificate- This violation must be corrected by : 05/05/12.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces and soupes iwalk in cooler

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Form provided- to operator

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Observed uncovered food in holding unit/dry storage area. Raw chicken Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. AOP form provided to operator-

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed live flies in kitchen.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.Fan above back doot Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. auces in walk in cooler-

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Four/

Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over cooked sausages - Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Observed utensils in poor condition. No handle in scoopes / in flour

Missing drain plug at dumpster.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.

Critical - Screening is not 16-mesh to the inch. Large fan above back door

Critical - Observed toxic item stored by utensils. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese walk in cooler Corrected On Site.

Critical - Observed food stored on floor. chicken, cheese, Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. chicken walk in cooler Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. salad station sandwich station Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.

Ceiling tile missing.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit turkey, ham. Corrected On Site.Owner removed food and put in colder unit.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit ranch chicken. Corrected On Site.Owner seperated chicken so air could circulate.

Missing drain plug at dumpster.

Observed open dumpster lid.

Dumpster not on proper pad.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 3/16/09.

Ceiling tile missing. Over walkin cooler.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Dry ingredients bins.

Lights missing the proper shield, sleeve coatings or covers.

Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 3/16/09.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 3/15/09.

Critical - No Certified Food Manager for establishment. This violation must be corrected by : 3/16/09.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 3/16/09.

Critical - No list of certified food service managers available at the establishment. This violation must be corrected by : 3/16/09.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 3/16/09.

Observed attached equipment soiled with accumulated dust. Walkin cooler fans.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. This violation must be corrected by : 3/16/09.

Critical - Observed buildup of soiled material on mixer head.

Observed ceiling soiled with accumulated dust. Walkin cooler.

Observed cutting board grooved/pitted and no longer cleanable.

Observed employee with no hair restraint. This violation must be corrected by : 3/16/09.

Observed employee with soiled clothing.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. This violation must be corrected by : 3/16/09.

Critical - Observed food stored on floor. Bag of onion

Critical - Observed food stored on floor. Walkin cooler.

Observed gaskets/seals on cold holding unit in poor repair.

Critical - Observed soiled reach-in cooler gaskets.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name. Dry ingredients bins.

Non-food contact surfaces clean

Non-food contact surfaces designed, constructed, maintained, installed, located

Critical - Outer openings protected from insects, rodent proof

Single service items properly stored, handled, dispensed

Critical - Thermometers, gauges, test kits provided

Critical - Toilet and handwashing facilities, number, convenient, designed, installed

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Wiping cloths clean, used properly, stored

Clean clothes, hair restraints

Food contact surfaces designed, constructed, maintained, installed, located

Critical - Food contact surfaces of equipment and utensils clean

Critical - Original container: properly labeled, date marking