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 - 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 - 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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger patties stored over lasagna in small reach in cooler on cook line.

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

High Priority - 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. Garlic in oil, eggplant, and egg wash in kitchen does not have any time markings, per employee all items were taken out about 2 hours prior.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Missing for chlorine test strips. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cooking on cook line, employee corrected during inspection. Corrected On-Site

Basic - Food stored on floor. Bulk container of sugar next to walk in cooler Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler pasta, risotto, sauce and meatballs cooling overnight per person in charge at 45-52F. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per person in charge customers may order salmon undercooked. Unable to provide proof of parasite destruction. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler pasta, risotto, sauce and meatballs cooling overnight per person in charge at 45-52F.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with date last served, or stored in chronological

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Several employee trainings are copies.

Basic - Food stored in a prohibited area. Per owner establishment is storing canned goods, to go items in Atlantic Storage located across the road at 315 Ashouran Ave. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates at server area with debris buildup.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on the prep side of the main cook line handling cell phone then with no hand wash place on gloves and resume preparing food.

High Priority - Toxic substance/chemical improperly stored. Behind the bar counter, two chemical spray bottles stored hanging over clean bar utensils. Operator relocated the chemical spray bottles. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. At time of inspection mussel and clam tags not marked with date of last served.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures or bodily fluid clean up kit available.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the back side of the main cook line has debris in the blade. Operator informed employee to take the can opener to the dish area. Corrective Action Taken

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink on the main cook line wall has been removed, per operator hand wash sink was causing a leak in the dining room, plumbers have been contacted to fix the leak. Corrective Action Taken Warning

Intermediate - No probe thermometer provided to measure temperature of food products. At time of inspection no probe thermometer available.

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. No proof of employee reporting agreement of or similar documentation available.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, containers of meat sauce, Alfredo sauce, lasagna, bruschetta and eggplant parm stored with no product date marking, operator states most made yesterday. Operator instructed employees to place date mark on the containers. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cup used as scoop in the garlic in oil container. Plastic portion cup used as a scoop in the risotto container. Operator relocated the plastic portion cup. Corrective Action Taken Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket on the side of the bulk ice bin not inverted for protection/air drying. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle available in the women's restrooms.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored on the middle shelf of the main cook line over flip top reach in coolers and in use cutting boards. Operator relocated the employee beverages. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink,McLean metal containers stacked while wet. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in the left side mens restroom.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. On the prep side of the main cook line, wet wiping cloth stored next to in use cutting board.

Basic - Stored food not covered. In the walk in cooler, containers of lasagna and eggplant parm stored without being covered. Operator instructed employee to cover the containers. Corrective Action Taken Repeat Violation