Hot Bagel

Inspector notes: Observed no CFPM on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed wet wiping cloth in sanitizer bucket with >200ppm bleach solution. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations of quat ammonia at time of inspection

Inspector notes: Observed prep table holding TCS food items between 46*F-50*F at the time of inspection. Per inspectors min/max thermometer, temperature inside the prep table was 48.7*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Observed no written procedures for vomit and diarrhea at the time of inspection, per PIC, no written procedures on site. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. PIC was provided Maricopa County handout for vomit and diarrhea at the time of inspection

Inspector notes: Observed no Certified Food Protection Manger's onsite at the time of inspection. The PIC was informed that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Consecutive repeat violation: 2nd

Inspector notes: Observed establishment use Throat Seal Liquid (TSL) as lubricant for components of a meat slicer. Establishment was storing the bottle of TSL on the counter next to food equipment, packaging, and utensils. Discussed lubricants shall meet the requirements specified in 21 CFR 178.3570, and to only use food safe or food grade lubricants to prevent contamination with incidental food contact that may leak, drip, or be forced into food or onto food-contact surfaces. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. The person in charge discontinued use of TSL and discarded the bottle at the time of inspection

Inspector notes: Observed no bodily fluild clean up kit or written instructions for cleaning bodily fluids. Provided the person in charge with bodily fluid instructions

Inspector notes: Observed no hot water supply to the hand wash sink by the cook line. The person in charge observed the hot water valve was closed and adjusted the valve to supply hot water to the hand wash sink

Inspector notes: Observed packages of bulk deli meats, portioned sliced meates, and sliced smoked salmon with no date markings from the time the original hermetically sealed container was opened and is held for >24 hours. The person in charge stated the bulk packages had been opened less than 3 days ago and the portioned sliced meats were from bulk packages then date marked the food items accordingly. The person in charge stated the sliced smoke salmon was from a bulk package opend less than 24 hours ago and date marked the container