POPPO'S COMMISSARY

Basic - Equipment in poor repair. Observed bottom shelf of food preparation table in kitchen with rust pitted surface. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed 1 wire shelf in walk-in cooler 2 with rust pitted surface. Repeat Violation

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. Observed chlorine dish machine at 0ppm. Chlorine sanitizer bucket was changed, chlorine sanitizer now at 100ppm Corrected On-Site

Basic - Equipment in poor repair. Observed bottom of food preparation table in main kitchen area without broken rust pitted surface. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in cooler wire shelves rusty.

Basic - Bowl or other container with no handle used to dispense food.observed cup being used to dispense flour. Operator removed cup. Corrected On-Site

Basic - Equipment in poor repair. Observed rust and pitted surface on bottom shelves of food preparation tables in main kitchen area across from cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth quaternary sanitizer bucket at 0 ppm. Operator changed sanitizer, quaternary sanitizer now at 200ppm. Corrected On-Site

Basic - Open dumpster lid. Observed dumpster lid open. Operator closed lid. Corrected On-Site

Basic - Equipment in poor repair. Pot and pan racks in dishwashing area rusted.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Quaternary sanitizer bucket 00ppm, manager changed sanitizer, Quaternary sanitizer bucket now 300ppm. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Observed using cook chill ROP process with no approved HACCP plan.

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. Educated Person in charge on clean up and emailed a copy.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed wrist watch on employee preparing food. Educated Person in charge on jewelry. Employee removed watch and washed hands. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed non commercial fan in dough machine area soiled with dust. Observed hood filters soiled with grease over flat top grill in main kitchen area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed outside of establishment at the back exit. Operator placed the vacuum breaker on the hose bibb. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Food stored on floor. Observed multiple cases of fraying oil stored on the floor in dry storage. Operator placed the cases of oil on shelf. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose by dish machine in the bakery area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork fat (49F - Cold Holding) used for cooking stored at room temperature on the cook line. Manager stated that pork fat was at room temperature approximately one hour. Manager placed pork fat in walk in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner stored next to cheese cloths underneath a preparation table on the cook line. Manager removed stainless steel cleaners. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand washing sink next to dishwasher. Manager placed paper towels at the hand washing sink. Corrected On-Site

Basic - Drain cover missing. Under the hand washing sink next to dish machine.

Basic - Food stored on floor. Observed spices in closed containers store on the floor in dry storage area. Manager placed spices on the shelf. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2021-11-23: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2021-11-23: Time Extended