Brooklyn Bagel Bakery Company

Inspector notes: Observed expired Food Safety Manager certificate. CA: Advised PIC to obtain certificate within 60 days. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken

Inspector notes: Observed multiple TCS food items (Cream cheese made in house, sliced tomatoes, etc) stored without a date mark in walk-in cooler. CA: Advised PIC to properly date mark food items that are held longer than 24 hours. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Inspector notes: Observed facility without test strips for sanitizer buckets and three-compartment sink. CA: Advised PIC to obtain test strips. Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

Inspector notes: Observed boxes with food stored directly on floor in walk-in freezer. COS: PIC moved boxes to shelves. . Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Inspector notes: Observed expired permit. CA: Advised PIC to update permit and post in public view. Post the permit in a location in the food service establishment that is conspicuous to consumers

Inspector notes: Observed heavily soiled cutting boards throughout main kitchen area. CA: Advised PIC to clean to sight and touch and replace cutting boards as needed. Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Inspector notes: Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. CA: Advised PIC on proper way to clean and sanitize dishes in three-compartment sink. ) Rinsing Procedures. Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: 1. Use of a distinct, separate water rinse after washing and before sanitizing if using: (i) A 3-compartment sink, or (ii) A 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment;

Inspector notes: Observed soiled reach-in cooler shelves throughout main kitchen. CA: Advised PIC to frequently clean all non-food contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.