Poppie's Place

Observed plumbing leak under hand sink area. A plumbing system shall be repaired according to law. Repair plumbing leak at hand sink.

Observed debris in the interior portion of the ice machine. Equipment food-contact surfaces and utensils shall be cleaned as often as necessary to prevent buildup of debris. Drain ice, Clean and sanitize ice machine interior as often as necessary to prevent buildup of debris. PIC educated. Have ice machine turned off, ice drained, and then clean and sanitize interior portions of the ice machine according to manufacture instructions. Clean interior of ice machine as often as necessary.

Observed turnip greens improperly cooling with covered lid in deep container. Cooling shall be accomplished in accordance with the time and temperature criteria specified in DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Review above procedures, and use proper cooling methods. Turnip greens discarded.

Observed debris in the interior portion of the ice machine. Equipment food-contact surfaces and utensils shall be cleaned as often as necessary to prevent buildup of debris. Drain ice, Clean and sanitize ice machine interior as often as necessary to prevent buildup of debris. PIC educated. Have ice machine turned off, ice drained, and then clean and sanitize interior portions of the ice machine according to manufacture instructions. Clean interior of ice machine as often as necessary.

Observed old sticker labels still on pans/lids after having been cleaned and used for new food product. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean containers to sight and touch prior to using for food contact surfaces.

Observed ventilation hood and componenents with grease residue buildup. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean vent hood and filters as often as necessary to prevent the grease condensation buildup from dripping on food. Maintain hood as necessary.

Observed debris, grease, and food particles under and behind fryer area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean behind and under equipment as often as necessary.

Observed scoops in food item containers with their handles touching the food material. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. PIC educated, and recommendations provided on how to store utensils. PIC arranged utensils so handles are store up, not in contact with food.

Observed buckets used as grease receptacle bins covered with cardboard material. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and 2. With tight-fitting lids or doors if kept outside the food service establishment. Replace/discard old cardboard material. Use tight-fitting lids for grease waste receptacles.

Observed miscellaneous items like old equipment, broken chairs, unused cleaning materials stored outside facility. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Remove/discard items that are nonfunctional or no longer used.

Observed ventilation hood and components with buildup of grease residue. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Have ventilation hood and its components cleaned as often as necessary.

Observed parts of ceiling with gaps, and wood rot. All physical facilities shall be maintained in good repair. Repair areas of ceiling that are damaged.

Observed debris in the interior portion of the ice machine. Equipment food-contact surfaces and utensils shall be cleaned as often as necessary to prevent buildup of debris. Drain ice, Clean and sanitize ice machine interior as often as necessary to prevent buildup of debris. PIC educated. Ice machine turned off to allow ice to drain.

Observed debris under and behind equipment. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Employees moved equipment to have areas swepts and cleaned. Periodically, clean under equipment to prevent buildup of debris and grease.

Observed unnecessary items stored inside dry storage area and outside of facility. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Discard/remove nonfunctional items, or litter, from the facility.

Observed employees with plastic wristbands on their arms while preparing food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employees removed wristbands.

Observed cold water inoperable at hand sink. A plumbing system shall be repaired according to law. Repair cold water line at hand sink.

Observed cell phones located on food prep counter at prep counters. This is a food contact surface where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Phone relocated, and food prep counters cleaned and sanitized.

Observed multiple food items that had not cooled to 70F within 2hours of proper cooling time. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. These items were yams, green beans, chicken leg quarters, and baked beans. Recommended to PIC to have these items discarded, and then educated on proper cooling procedures.

Observed debris in the interior portion of the ice machine. Equipment food-contact surfaces and utensils shall be cleaned as often as necessary to prevent buildup of debris. Drain ice, Clean and sanitize ice machine interior as often as necessary to prevent buildup of debris. PIC educated. Ice machine turned off to allow ice to drain.

Observed potato cutter with debris on the sides and in the grooves. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean potato cutter as often as necessary to prevent debris accumulation. PIC to have potato cutter cleaned and sanitized.

Observed improper cooling methods with hot food items placed on countertop while in covered containers. Cooling shall be accomplished in accordance with the time and temperature criteria specified in DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Review above procedures, and use proper cooling methods.

Observed grease receptacle area with grease on the ground and litter. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. Clean spilled grease, and dispose of litter that unnecessary to the establishment.

Observed pipe under 3-compartment sink leaking water on the floor. All physical facilities shall be maintained in good repair. Repair leaking pipe.

Outdoor area of facility has debris and clutter surrounding the building. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Discard uneccessary items/debris.

The ventilation hood is soiled with debris. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Have ventilation hood and filters cleaned as often as necessary.

Observed debris in the interior portion of the ice machine. Equipment food-contact surfaces and utensils shall be cleaned as often as necessary to prevent buildup of debris. Drain ice, Clean and sanitize ice machine interior as often as necessary to prevent buildup of debris.

Observed debris and clutter on shelf near back door of facility. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean shelf, and remove any unecessary items/litter.