The Bagel Barn Cafe & Deli

High Priority - Employee did not dry hands after handwashing.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato salad 3/1, Cole slaw 2/28, scallion cream cheese 3/1

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Various cheese bagels room temp 64F. Advised to use time as a public health control

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 73F Home fries 91F Hash browns 84F Ajus 118F Advised to use time as a public health control . Operator time marked **Corrective Action Taken**

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. Nianette. Provided form in Spanish.

Intermediate - Spray bottle containing toxic substance not labeled. Blue substance

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave in back area - corrected on site Wooden dough boards soiled/stained with black mold like substance Underside of mixer head - corrected on site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nianette

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat. Corrected to 200 ppm quat **Corrected On-Site**

Basic - Mosquitoes breeding in standing water. In a bucket in exterior storage area

Basic - Wall soiled with black mold like substance, above three compartment sink in back area.

Supervisor/Person in Charge Present

Hands Clean and Properly Washed

Food Obtained from Approved Sources

Food Received at Proper Temperature

Employee Health Policies Present

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Non-Food Contact Surfaces Clean

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Equipment, Food and Non-Food Contact Surfaces Approved

Wiping Cloths Properly Used and Stored

Toilet Rooms Maintained

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning** - From follow-up inspection 2024-04-16: **Time Extended** - From follow-up inspection 2024-06-14: **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cheese, 43-57F, cookline; - deli meat 43-61F, cookline; less than 4 hours; correctives action taken: product discarded. - cooked potatoes, 78F; butter, 70F, less than 4 hours, held off temperature control - prepped salads 47F, 48F; 44F; in display cooler - fresh mozzarella, sour cream 50F; feta 49-50F, ricotta 48-50F; Philadelphia cream cheese, 46-47F; Gordon's cream cheese, 49-52F; longer than 4 hours, front walk in unit. See stop sale. Stored close to the door. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-16: Walk in cooler holding cheese blocks 39F, deli meat portions 41F, 42F, sliced Swiss 42F, butter 43F Coffee station cooler milk 43F, cream 42F Time marking on sausage; Prepped salad 45F in display case. Scheduled to be serviced per operator. Deli meat and sliced cheese over fill line 48-53F. Filled previous evening. **Time Extended** - From follow-up inspection 2024-06-14: Togo salads 54-58F. In unit almost 6 hours Left cookline cooler Bain Marie cheese 60-61F, deli meat 57-59F. Less than 4 hours per operator Right cookline cooler Bain Marie cheese 47-51F less than 4 hours per operator. Whole milk, cream, half and half, 47F, whole milk also 46F, and skim milk 44F next to walk in cooler door. less than 4 hours next to door. **Admin Complaint**

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind free standing burner and ovens in kitchen **Warning** - From follow-up inspection 2024-04-16: **Time Extended** - From follow-up inspection 2024-06-14: **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit prior to storing in customer self service area. Chicken salad 50F made and portioned day of inspection. Operator returned to walk in cooler **Warning** - From follow-up inspection 2023-11-13: Cole slaw made day of callback inspection 54F. Operator returned to walk in cooler **Time Extended** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Several kinds of sliced cheese, ham, turkey, tuna salad 44-47F in cooler next to register. - butter 78F and 81F sitting out for no more than 2 hours per manager. Advised to use time as a public health control - in large walk in cooler, sliced meats and sliced cheese 44-45F, dairy 46F next to door overnight. advised to store at back of cooler near fans - milk, half and half, heavy cream 46F on bottom shelf of coffee bar cooler **Repeat Violation** **Warning** - From follow-up inspection 2023-11-13: Walk in cooler deli meats and cheese 41-42F. Coffee bar milk 42F cream 42F Cooler next to back register: bottom left deli meat 45-46F, middle underneath cheese and deli meat 42F and 43F, bottom right tuna salad 44-45F, chicken salad 44F. On top deli meats and cheeses and sliced tomatoes 43-45F. No items prepped day of callback per operator; items in cooler overnight. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven interiors **Warning** - From follow-up inspection 2023-11-13: **Time Extended**

Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-11-13: Employees without food handler training available **Time Extended**

Intermediate - - From initial inspection : 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. New employees and cashier **Warning** - From follow-up inspection 2023-06-06: **Time Extended** - From follow-up inspection 2023-08-07: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Joe and other employees **Warning** - From follow-up inspection 2022-11-14: **Time Extended**

Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Items not marked with date packaged; no address listed **Repeat Violation** **Warning** - From follow-up inspection 2022-11-14: Address **Time Extended**