Bagels &

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee in kitchen handled cooked bacon with bare hands placing it on a plate as a server took plate away to be served to customer. discussed bare hand contact with operator who educated employee, employee washed hands and put on gloves. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored on metal wire shelf above bucket of cream cheese. Discussed storage with operator who moved eggs to bottom shelf. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in display cooler plain cream cheese (45F - Cold Holding); chive cream cheese (45F - Cold Holding); chicken salad (46F - Cold Holding); pasta salad (46F - Cold Holding); potato salad (47F - Cold Holding); salmon (47F - Cold Holding) per operator products not portioned or prepared today and stored in cooler overnight, operator states cooler may have been left open during rush . Rechecked temperature of products after 30 minutes and products all 43F or Below. **Corrected On-Site** **Warning**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs onto stove and without washing hands employee handled clean spatula to handle cooked foods like sausage. Discussed with operator employee washed hands and put on gloves. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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 at front counter wiped face with hands and without washing hands employee handled clean and sanitized utensils. Discussed with operator who had employee wash hand and clean and sanitize utensils. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of flip top cooler at expo station butter (78F - Cold Holding) per operator product not portioned or prepared today and left out for approximately 1 hour. Operator placed butter back into flip top cooler to cool down. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-31: In kitchen at expo line butter (70F Cold holding) per operator product held out of temperature for approximately 1 hour. Discussed with operator who added butter to time is a public health control form and labeled butter. **Admin Complaint** **Corrected On-Site**

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee filled water pitcher at hand washing sink and set pitcher down on table after dried her hands on shirt then proceeded to put lid on pitcher. Discussion with operator employee washed her hands. **Corrected On-Site** **Warning**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. In kitchen on ice machine bottle of raid roach killer. Discussed with operator who removed. **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw hamburger patties stored above cooked sausage links and raw fish stored over bread. Operator corrected storage of products. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of flip top cooler at expo station butter (78F - Cold Holding) per operator product not portioned or prepared today and left out for approximately 1 hour. Operator placed butter back into flip top cooler to cool down. **Corrective Action Taken** **Warning**

High Priority - Toxic substance/chemical improperly stored. In kitchen can of raid bug roach killer stored on top of ice machine. Operator removed. **Corrected On-Site** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line flip top cooler diced ham (47F - Cooling) at 9:00 since 6:30 to 50F at 9:35 at this current rate of cooling product will not reach 41F within 4 hours. Operator placed product in ice bath. **Corrective Action Taken** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. At expo line employee used hand wash sink to fill water pitcher for customers. Discussed with operator who educated employee. **Corrected On-Site** **Warning**

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu sliced Lox ( cold smoked salmon )not identified as a raw product. Discussed with operator to add asterisks next to items. **Warning**

Basic - Outer openings not protected with self-closing doors. In kitchen back door held open by wood block and screen door does not self close and left open discussed with operator who closed screen door. **Corrected On-Site** **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen at cook line hand washing sink heavily soiled with grease and food debris. Discussed with operator to have cleaned and sanitized. **Repeat Violation** **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe dust on wall behind Flip top refrigerator at cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Observe cook with out hair restraint.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...smoke salmon stored above cream cheese in reach in cooler at front line and walk in cooler , removed to bottom shelf. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Tuna salad 47° , chicken salad 48°, cream cheese 48° , pasta salad 48°, egg salad 48° in daily case at front line being held less than 4 hours. Operator adjusted thermostat ..butter 76° , single serve butter 51° in flip top reach in cooler server station , per employee food being held less than 4 hours . Advise employee discarded butter . ...Smoke salmon 45°, feta cheese 45°, boiled eggs 45°, mozzaballs 44° in walk in cooler . Take ambient temperature 45° . Operator stated that keep opening door made temperature high . **Corrective Action Taken** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing....scoop in handwashing sink at front line , operator moved . **Corrected On-Site** **Warning**

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit...28° calibrated. **Warning**

Basic - Bowl or other container with no handle used to dispense food...small container in cream sauce at front line . Operator moved **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on top of deli counter. Operator removed. **Corrective Action Taken**

Basic - Employee with no hair restraint while engaging in food preparation. Multiple male employees behind deli counter with no hair restraints. **Repeat Violation**

Basic - In-use knife/knives stored in cracks between pieces of equipment on Deli counter station. Operator removed, cleaned and sanitized. **Corrective Action Taken**

High Priority - Toxic substance/chemical improperly stored. Observed chemicals, Clorox spray, etc. stored on shelf directly above oatmeal/grits steam table. Operator relocated to chemical shelf. **Corrective Action Taken**

Basic - Buildup of food debris/soil residue on equipment door handles. Observed grease and food like build up on: 1. All surfaces of cooks hot line. 2. Door handles across from ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and drink on counter in bagel prep room. Operator relocated to segregated area. **Corrective Action Taken**

Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple male employees without proper hair restraints.

Basic - Equipment in poor repair. Observed walk-in cooler door liner, metal torn with sharp edges.

Basic - Food stored on floor. Observed: 1. Pickle buckets stored on walk-in cooler floor. 2. Plastic drink bottles stored on the floor at bagel station. Operator relocated all to shelves. **Corrective Action Taken**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like buildup on walk-in cooler air curtains.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed hot holding cooked Sausage (122°F - Hot Holding). Operator reheated to 165°F. **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler, raw shell eggs stored on shelf above RTE matzoh balls and whipped butter. Operator relocated to proper shelf. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top on cook line: Sliced tomatoes (45°F - Cold Holding); Cheese (45°F - Cold Holding); Butter at Deli counter (47°F - Cold Holding). Operator states less than 4 hours. Operator added ice bags to correct. **Corrective Action Taken**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed time mark on shell eggs, no written plan. Provided operator with TPHC plan. **Corrective Action Taken**

Intermediate - Spray bottle containing toxic substance not labeled at the dish machine station. Operator labeled. **Corrected On-Site**

Basic - Ceiling/ceiling tile shows damage or is in disrepair in the dining room.

Basic - Food stored on floor in walk-in freezer. Operator relocated to shelf **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense coleslaw in walk-in cooler. Operator removed and replaced with correct utensil. **Corrected On-Site**