Bagel Boyz

Hands Clean and Properly Washed

Employee Health Policies Present

Certified Food Manager Identification

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Non-Food Contact Surfaces Clean

Equipment Adequate to Maintain Product Temperature

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon behind cheese in flip top cooler at cook line. Cook reversed. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen and in prep area . Operator provided. **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Operator set up fresh solution at 100ppm. **Corrected On-Site**

Basic - Water leaking from faucet at hand sink in prep area.

Potentially Hazardous Food Held at Proper Temperature

Food Received at Proper Temperature

Equipment, Food and Non-Food Contact Surfaces Approved

Toilet Rooms Maintained

High Priority - Toxic substance/chemical improperly stored. Winded stored next to paper napkins to be used by customers at front counter Operator stored property **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (45F - Cold Holding); scallion cream cheese (46F - Cold Holding); vegetable cream cheese (46F - Cold Holding) in make table at front counter; as per operator food prepared yesterday and cooler set up at 6 am; as per operator foods out of temperature for approximately 1 hour; operator placed foods on 4 hour plan; pastrami (50F - Cold Holding); in reach in cooler at the back of the kitchen; as per operator food not prepared or portioned today; food left outside at cook line; food out of temperature for approximately 1 hour; food moved to reach in cooler during inspection; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lox container stored on top of diced peppers and onions in make table at cook line Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 live flies at cook line; some landing on packaged bread, on make table; cutting board; 1 live fly at front counter/ expo window 2 live flies by three compartment sink next to bagel prep area;

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left work station to bring foods from walk- in cooler returned to cook line put gloves on without washing hands; operator educated; employee continued working with foods without washing hands and changing gloves **Repeat Violation** **Admin Complaint**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/ or wiping cloths. **Repeat Violation**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- coffee cup and open bottle of water next to brown carry out bags at front counter; drinks removed **Corrected On-Site** **Repeat Violation**

Basic - Employee drinking in a food preparation area at food expo line; educated **Repeat Violation**

Basic - Employee personal food not properly identified and segregated from food to be served to the public- bananas on flip top cooler with packages of bread to be served to customers; Educated

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of flip top cooler at cook line **Repeat Violation**

Basic - Food stored on floor- case of raw shell eggs at cook line Operator stored properly **Corrected On-Site** **Repeat Violation**

Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Employee removed dirty food containers from three compartment sink and stored cooked quinoa inside compartment; educated and advised to clean before prepping foods;

Basic - Time/temperature control for safety food thawed in an improper manner. Two cases of bacon thawing on plastic bucket at cook line; operator moved to walk-in cooler **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator fixed to 100 ppm; **Repeat Violation**

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook dried gloved hands on soiled towel after cracking raw shell eggs and proceeded to prep other foods; Manager educated; employee washed hands and changed gloves **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lox stored above sliced tomatoes and white fish salad in second flop top at cook line; Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (76F - Cold Holding); at cook line; raw shell eggs not listed on TPHC form; as per operator food outside since 6:00 am; manager added food on the form; liquid eggs (61F - Cold Holding) on the floor at cook line; as per operator food brought outside to be used as back up; food out of temperature for approximately 30 minutes; bucket moved back in the walk-in **Corrected On-Site** **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- liquid eggs at cook line; the form didn't specify how the time will be tracked; as per operator food outside since 6:00 am; as per operator establishment uses specific time windows like 6:00-10:00 and 10:00-2:00; Operator marked in the form and instructed cook to discard food at 10:00 am. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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. Emailed poster **Corrective Action Taken**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- when using quaternary solution

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. Emailed form; **Corrective Action Taken**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); operator replaced with quaternary solution; **Corrected On-Site**

Basic - Soiled dry wiping cloth in use - at cook line; Operator set up quaternary sanitizer bucket **Corrected On-Site**

Basic - Food stored on floor- bag of onions by back door; liquid eggs at cook line and walk-in cooler Operator stored properly **Corrected On-Site** **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table at cook line; Operator removed **Corrected On-Site** **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hairnet **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phone on top of flip top cooler at cook line; Manager educated and stored properly **Corrected On-Site**

Basic - Employee drinking in a food preparation or other restricted area- at bagel make line Manager educated **Corrective Action Taken**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above French toast egg mixture in sandwich table at cook line; Operator stored properly **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above whole turkey and salami in reach in cooler at the back of the kitchen Raw smoked salmon stored above whole turkey in reach in cooler at the back of the kitchen Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Employee cracked raw shell eggs and then plated egg salad without washing hands. Educated and employee washed hands before putting on clean gloves; **Corrected On-Site**

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- raw shell eggs, pooled eggs, egg whites at cook line ; as per employee food on time since 7:30 am; employee time marked; **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roast beef (39-48F - Cold Holding);in sandwich table at cook line; food not prepared today; food overstocked; food out of temperature for one hour; food divided in smaller portions and moved on the bottom of cooler to quick chill; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- plastic bins used to store flours for bagels have heavy accumulation of food debris at bagel station

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line Operator provided **Corrected On-Site** **Repeat Violation**

Basic - Ceiling tile shows damage or is in disrepair- in manager's office

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage cup stored on sandwich table at cook line; operator stored properly **Corrected On-Site** **Repeat Violation**

Basic - Employee personal food not properly identified and segregated from food to be served to the public- pasta in reach in cooler at the back of the kitchen Operator labeled and moved food **Corrected On-Site**

Basic - Food stored on floor- buckets of pooled eggs and chicken stored on the floor in walk-in cooler Operator stored properly **Corrected On-Site** **Repeat Violation**

Basic - - From initial inspection : Basic - Faucet in disrepair- leaking hot water / unable to completely turn off water at handwash sink by three compartment sink - From follow-up inspection 2022-08-24: **Time Extended**

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance- at cook line and bagel prep station areas - From follow-up inspection 2022-08-24: **Time Extended**