Bagel Nosh

Inspector notes: Observed chicken soup in kettle warmer on cookline with an internal temperature at 105*F. Per person in charge (PIC), soup was placed into warmer at approximately 6AM, 2.5 hours prior, and had an internal temperature at approximately 85*F-90*F at 7AM. Commercially processed TCS food items must be rapidly reheated to 135°F within 2 hours prior to hot holding. All TCS foods improperly reheated were discarded by PIC. Discussed with PIC using microwave to rapidly reheat foods to at least 135*F and place in warmer for hot holding

Inspector notes: Observed employee washing hand for less than 10 seconds in the kitchen. Also observed another employee doing dishes and then put gloves on to handle food without washing hands. Discussed with Person in Charge (PIC) the importance of proper hand washing and when hand washing is required. Hands must be washed at any time contamination occurs and when changing tasks. Also discussed with PIC proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employees properly washed hands at handwash sink at time of inspection