Einstein Bros Bagels

Inspector notes: Observed deep cuts and dark discoloration on the large cutting board in the back prep area on a steel table. Cutting surfaces shall be maintained in sufficient condition to be smooth and easy to clean. Please resurface or replace

Inspector notes: Observed employee drop bagel on floor, discard bagel and gloves, and don clean gloves without washing hands in between. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the 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. PIC stated they will re-train employees on proper hand washing

Inspector notes: Observed a buildup of food debris on the refrigerated prep unit in the front kitchen. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: Observed dishes (plastic containers) soaking in sanitizer compartment of 3-compartment sink with measured quaternary ammonia concentration of 500 ppm. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020 (manufacturer label indicated a range of 150 - 400 ppm). Sanitizer was diluted by PIC to approved levels at time of inspection. Person in charge indicated they would reach out to their chemical dispenser company to reduce the concentration to appropriate levels

Inspector notes: Observed cooked sausage patties and cooked chorizo patties with internal temperatures between 95*F - 97*F in the hot holding unit in the front kitchen. Person in charge determined the hot holding unit had been inadvertently turned off. Except during preparation, cooking, cooling or when time is used as a control all time/temperature controlled or safety (TCS) foods must be maintained at 135°F or above. Person in charge willingly discarded of the sausage and chorizo patties

Inspector notes: Observed a buildup of food debris on floor around oven and proofer. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed a buildup of food debris on the refrigerated prep unit in the front kitchen. Also observed buildup of food debris on prep table behind proofer. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues