Island Bagels and More

Basic - Bathroom door left open other than during cleaning or maintenance. -employee restroom and customer restroom **Repeat Violation**

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom and customer restroom **Repeat Violation**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go boxes in dry storage closet besides front counter not stored inverted

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Everything in reach in cooler outside walk in cooler is temping around 50F, operator says they are cooling for prep this morning, but ambient thermometer in cooler is also at 50F. Only 2 items have been in cooler without being removed, both unopened packaged meat. I attempted to get a temperature of these items which was also 50F. Operator moved all foods to walk in cooler and will discontinue use of this cooler until it has been serviced and holding temperatures of 41F and below.

Basic - Cutting board has cut marks and is no longer cleanable. -cutting board on prep cooler in kitchen is grooved -cutting board on prep table near walk in cooler is grooved

Basic - Floor soiled/has accumulation of debris under oven

Basic - Floor tiles missing and/or in disrepair through kitchen and in employee restroom.

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. Operator touched cooked egg patties with bare hands. Educated operator on importance of not touching ready to eat foods with bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -container of raw pooled eggs stored on top shelf in walk in cooler with all ready to eat foods under it. Operator moved to store below ready to eat foods. **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 and the time removed from temperature control cannot be determined. See stop sale. Half and half (44F - Cold Holding) Operator voluntarily discarded, added half and half to Time as a Public Health Control procedures.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open containers of milk and half and half in cooler near entrance not date marked. Operator marked with Tuesday's date. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Egg patties (83F - Cooling, retemped at 79F) Egg patties cooling in reach in cooler in kitchen stacked and covered. Operator unstacked and uncovered and moved to walk in cooler. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on prep cooler in kitchen is stained -cutting board on prep table near walk in cooler is stained -pumps inside milk and half and half dispensers on condiment table are soiled with accumulation of milk solids and debris **Repeat Violation**

Intermediate - Handwash sink at front counter does not have enough water pressure to properly wash hands. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink in kitchen blocked by cooling rack Operator moved rack **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink in kitchen filled with pans and dishes Operator removed to unblock sink. **Corrected On-Site**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator provided pH test kit. I informed him that he needs test strips for quaternary sanitizer.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. -bottle of sanitizer tablets label has been completely erased with accumulation of grease on outside of bottle

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at front counter has no hot water. Temping at 76F.