POPSTROKE BAR & RESTAURANT

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach-in cooler front line: cut cantaloupe and fruit (50F - Cold Holding); cut watermelon (46F - Cold Holding); cut tomato salsa (47F - Cold Holding); housemade blue cheese dressing (54F - Cold Holding) stored overnight per operator served undercooked. Operator discarded all items. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach-in cooler front line: cut cantaloupe and fruit (50F - Cold Holding); cut watermelon (46F - Cold Holding); cut tomato salsa (47F - Cold Holding); housemade blue cheese dressing (54F - Cold Holding) stored overnight per operator served undercooked. Operator discarded all items. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled on cook line, operator moved to triple sink for cleaning and sanitation. Corrective Action Taken Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 75ppm) on cook line, operator discarded and refilled, 400ppm quaternary. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler housemade tomato pizza sauce (100F - Cooling) for 2.5 hours per operator. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler housemade tomato pizza sauce (100F - Cooling) for 2.5 hours per operator. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line coolers: reach-in cooler drawers, top parts of main line reach-in coolers, and small middle cooler, raw ground beef (52F - Cold Holding); raw beef (46F - Cold Holding); raw fish (45F - Cold Holding); cut tomatoes pico (49F - Cold Holding); cooked chicken (54F - Cold Holding); raw ground beef (47F - Cold Holding); raw fish (45F - Cold Holding) for approximately 1 hour per operator, due to air conditioning being in disrepair. Operator iced down foods, placed some in freezers, and transferred to working coolers all to rapidly cook and hold foods. Provided operator with time as a public health control form and discussed use. Operator called technician. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed housemade tomato pizza sauce cooling in closed, thick, plastic container. Warning

Intermediate - Spray bottle containing toxic substance not labeled. In in middle of bar, 2 under handwash sink on cook line. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sanitizer bucket on cook line underfilled, wet cloths out of solution. Operator filled the bucket to submerge cloths. Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On cook line under steam well Sanitizer Bucket (Quaternary 75ppm). Operator remixed to 150ppm. Corrected On-Site Warning

Portable fire extinguisher gauge in red zone. For reporting purposes only. At far end outdoor service station closest to entrance to kitchen.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher side bar (Chlorine 0ppm) after running and priming three times. Operator will send dishes to kitchen for prop cleaning and sanitizing. Corrective Action Taken Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. In side bar, observed employee cutting ready-to-eat citrus garnishes. Spoke with employee, employee donned gloves before returning to work. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed seared tuna and tuna tartar marked with asterisk, consumer advisory no asterisk as a reminder, no other marking to indicate served raw foods. Operator states foods are undercooked. Also digital menu on app, same items not indicated as raw. Repeat 11/8/2023. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both main bar handwash sinks. Operator placed paper towels at both sinks. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Both main bar handwash sinks. Operator placed soap at both sinks. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda gun hose soiled in side bar, in contact with ice in bin. Operator removed hose from ice. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. 3 on cook line, operator removed the knives. Corrected On-Site Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. One on front line next to food and clean plates, one on dry storage rack above onions, operator moved both to proper storage. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed seared tuna and tuna tartar marked with asterisk, consumer advisory no asterisk as a reminder, no other marking to indicate served raw foods. Operator states foods are undercooked. Warning - From follow-up inspection 2023-11-15: Time extension given to allow operator time to change menus. Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets 100ppm quaternary at bar, drink service station. - From follow-up inspection 2023-11-15: Quaternary 100ppm Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pass thru window bar side, housemade ranch dressing (51F - Cold Holding) for two hours per operator in ice bath. Operator moved to nearby reach-in cooler for quick cooling. Repeat 12/26/2023. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to main dishwashing machine in main kitchen. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed seared tuna and tuna tartar marked with asterisk, consumer advisory no asterisk as a reminder, no other marking to indicate served raw foods. Operator states foods are undercooked. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee hired more than 60 days handling food, no proof of training.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles by cook line. Operator moved to proper location. Corrected On-Site

Basic - Silverware/utensils dried with a towel/cloth. Observed dishware being dried with a cloth in main dishwashing area. Spoke with operator about air drying of dishes.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets 100ppm quaternary at bar, drink service station.