H&H Bagels

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled dirty phone, changed gloves then grabbed wrapped sandwich; no handwash Employee washed hands **Corrected On-Site**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bin of Tofu dated 1-7

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 and the time removed from temperature control cannot be determined. No time mark on butter that is on written procedure Operator time marked the product **Corrected On-Site**

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 - 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. Operator provided missing food handler training at the end of inspection **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with sanitizer solution; not labeled Operator placed label **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: liquid eggs from raw shell eggs (46F at 9:24 / 46F at 9:40 - Ambient Cooling) as per employee since 8:00am Product stored with lid closed and stacked on top of each other At the current rate of cooling, the product cool to 41F within a total 4 hours Operator removed lid and unstacked product **Corrective Action Taken**

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line- on top of the condiment cooler butter (cold-holding 73F). Not prepared or portioned today- food left out on the counter for 30 minutes as per operator- Operator instructed to keep on time mark for reaming time **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler - raw/undercooked cold smoked salmon was stored over butter- operator stored properly. In the reach in cooler raw/ undercooked smoked salmon stored over cream cheese- operator stored properly. **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At the cook line operator touched personal drinks then began to engage in different task such as prepping food and touching equipment without changing gloves- educated operator- employee washed hands. **Corrective Action Taken** **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Menu - lox salmon ( cold smoked salmon products) - with no indication that product Is served raw/ undercooked . **Warning**

Basic - Employee wearing watch while preparing food. **Warning**

Basic - Time/temperature control for safety food thawed in an improper manner. Turkey bacon thawing on prep counter. Instructed operator to place in walk in cooler to thaw. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep counter instead of the sanitizer bucket. **Warning**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm)operator corrected to 100ppm chlorine. **Corrective Action Taken** **Repeat Violation** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored near coffee machine near prep area. **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

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. Form was emailed and manager had everyone sign and read **Corrected On-Site**

Basic - Ceiling tile missing. Ceiling tiles were moved to work on ceiling problems, but not replaced in kitchen. Manager replaced ceiling tiles. **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets were 0 ppm quaternary solution. Manager changed buckets to 200 ppm quaternary **Corrected On-Site**

Employee Health Policies Present

Hands Clean and Properly Washed

Food Obtained from Approved Sources

Food Received at Proper Temperature

Hot and Cold Water Available; Adequate Pressure

Approved Thawing Methods Used

Toilet Rooms Maintained