POPPY'S SEAFOOD & HAMMERHEADS

Basic - Floor area(s) covered with standing water in ware wash location.

Basic - Ceiling tile missing in ware washing area near handwashing sink and 3 compartment sink.

Basic - Floor tiles missing and/or in disrepair. Floors in cook kitchen and ware washing area near in disrepair and not smooth. Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in kitchen on cook line. Floors in disrepair by make table. Odor coming from under floor area.

High Priority - Stop Sale issued due to adulteration of food product. Walk in cooler- ROP Mahi 37F thawed inside packaging. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Repeat Violation

Intermediate - No soap provided at handwash sink on cook line. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time at room temperature- milk bath 67F (12:00-4:00).

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP Mahi 37F thawed inside packaging. See stop sale. Repeat Violation

Basic - Floor tiles missing and/or in disrepair between stove and make bar on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees on cook line. Provided a hand wash sign to establishment. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. ROP house tuna dip 39F, ROP mahi 38F, ROP grouper 37F, ROP red fish 36F. Thawed inside package.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lobster bisque 118F, chicken gumbo 127F (12:00-1:30). Chef had employee reheat food above 165 to hot hold. Recheck- bisque 189F, gumbo 191F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Scrubber stored in sink bar breading station. Chef removed scrubber from sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line.

Intermediate - No soap provided at handwash sink on cook line.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In house ROP tuna dip. See stop sale.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small amount of build up on interior of ice machine. Outer lip touches outer rust on equipment.

Basic - Cutting board has cut marks and is no longer cleanable at make bar. Repeat Violation

Basic - Exterior door has a gap at the side that opens to the outside in kitchen. Repeat Violation

Basic - Floor area(s) covered with standing water on cook line near fryers, and flat top. Repeat Violation

Basic - Floors not maintained smooth and durable on cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer on floor. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in pan of Cole slaw in upright glass cooler. Chef discarded Cole slaw and sent scoop to warehouse washing area.. Corrected On-Site Repeat Violation

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

Basic - Soiled dry wiping cloth stored on flat top and cutting board on cook line. Chef removed cloths from food contact surfaces. Corrected On-Site

Basic - Stored food not covered. Portioned Cole slaw stored in upright glass cooler not covered. Hush puppies and alligator hushpuppies stored in upright freezer not covered. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. ROP house tuna dip 39F, ROP mahi 38F, ROP grouper 37F, ROP red fish 36F. Thawed inside packaging. See stop sale.

Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Plumbing system in disrepair. Pipe under 3 compartment sink broke and draining on floor in front of drain.

Basic - Water draining onto floor surface from wall at hand wash sink.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided establishment with Health reporting requirements and form.

Intermediate - Handwash sink used for purposes other than handwashing. Bucket and jug stored in sink on cook line. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour.

High Priority - Food with mold-like growth. Halved tomatoes 38F stored in reach in cooler at make bar moldy. Manager immediately discarded tomato prior stop sale. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided establishment with health reporting form and requirements. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Soiled cloth stored in hand wash sink on cook line. Manager removed cloth from sink. Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Walk in freezer door is not self closing.

Basic - Ceiling tile missing over make bar in kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled in kitchen. Repeat Violation

Basic - Clean linens stored on floor in dry storage.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler (not in use) door sitting on floor. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door propped open.

Basic - Floor area(s) covered with standing water on cook line and in ware washing area and 3 compartment sink area. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in fish fry seasoning. Manager removed scoop and sent to ware washing area. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in reach in freezer.

Basic - Single-service articles improperly stored. Box of cups and lids stored on floor near entry door and bar.

Basic - Stored food not covered. Lobster and snow crab stored in walk in cooler not covered.