JULIAN BAGEL PLACE

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at kitchen prep area reach in.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pancake batter (50F - Cold Holding) not prepared or portioned today stored in prep area reach in cooler. Per operator item was held for more than 4 hours overnight in cooler. Operator discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (62F - Cold Holding) not prepared or portioned today stored at room temperature on prep line. Per operator, item was held out less than 2 hours. Operator placed into reach in cooler to chill. pancake batter (50F - Cold Holding) not prepared or portioned today stored in prep area reach in cooler. Per operator item was held for more than 4 hours overnight in cooler. Operator discarded. See stop sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Whole shell eggs stored at room temperature on cook line not time marked. Per operator, item was held less than 4 hours. Operator applied appropriate time mark. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at kitchen prep area reach in. See stop sale.

Basic - Working containers of food removed from original container not identified by common name. Working container of sugar not labeled at kitchen prep cooler top. Operator labeled. Corrected On-Site Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then used handwashing sink paper towel dispenser and plated customer food without first handwashing. Discussed handwashing requirements with operator.

High Priority - Nonfood-grade bags used in direct contact with food. Raw beef stored in plastic thank you shopping bag in cook line reach in cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Three cartons of eggs stored at room temperature on cook line for less than three hours. Operator moved eggs to reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (55F - Cold Holding) not prepared or portioned today held at prep line flip top for less than 2 hours. Cream cheese was in original commercial packaging and placed into pan and held above fill line. Operator moved item to below reach in to ensure proper cold holding. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen handwashing sink used to store food containers. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage bottle stored on prep line cutting board. Operator removed.

Basic - Ripped/worn tin foil used as shelf cover in warewashing and kitchen storage areas.

Basic - Working containers of food removed from original container not identified by common name. Working container of sugar not labeled on top of cook line reach in. Repeat Violation

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. Form emailed

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon and fish not frozen still in sealed bag. Chef removed from bag. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Gaskets broken on two door true cooler in kitchen

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing on ceiling light in kitchen

Basic - No Heimlich maneuver/choking sign posted.

Basic - Working containers of food removed from original container not identified by common name. Containers of Sugar not labeled

Basic - - From initial inspection : Basic - Equipment in poor repair. At the reach in cooler, the gaskets are torn. - From follow-up inspection 2025-02-07: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over the triple sink - From follow-up inspection 2025-02-07: No shields on lights in kitchen Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. - From follow-up inspection 2025-02-07: No poster Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.license expired 12/1/2023 Expired less than sixty days Paid online Confirmation number is 238653992 Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen filled with dishes. Chef removed all items Corrected On-Site

Intermediate - No soap provided at handwash sink. Chef replaced soap Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef removed drinks. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled. Chef labeled container Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 12/16/2022 Warning

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Main kitchen chemical shelf at hand washing sink- observed spray can of Raid ant and roach killer on shelf.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Main kitchen above cold holding unit- observed ceiling tiles soiled grease-like spots.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen shelf above 3 compartment sink- observed half sheet trays and muffin pan being stored not inverted on shelf.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front counter prep table at juice machine- observed employee thermo cup of beverage on prep table.

Basic - In-use tongs stored on equipment door handle between uses. Main kitchen- main kitchen above flat top grill- observed tongs hanging on fire exhaust pipe.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Kitchen hallway in front of true reach in cooler- observed quart container and handle being stored inside container of sugar.

Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen at entrance- observed mop wet nesting on the floor.

Basic - Working containers of food removed from original container not identified by common name. Main kitchen hallway in front of true reach in cooler- observed container of sugar with no labeling.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham and Roast Beef 45°f

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1/2 bottle of drinks in Reach In Cooler

Basic - Stored food not covered. Cooked pork

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Luciano Balzand manager certification expired as of 03/14/2022. Warning - From follow-up inspection 2022-07-13: Observed same. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in rear of establishment water damaged and sagging from ceiling, improperly seated in ceiling. Warning - From follow-up inspection 2022-07-13: Observed same. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on reach in cooler shelves of main cook line make table. Warning - From follow-up inspection 2022-07-13: Observed same. Time Extended

Basic - Bowl or other container with no handle used to dispense food.

Basic - Light shield damaged/in disrepair. Repeat Violation

Portable fire extinguisher missing from its designated location. For reporting purposes only.