BAGEL BREAK

Intermediate - Handwash sink used for purposes other than handwashing. Observed napkins stored inside hand wash sink at dish pit prep areas.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator copy of document. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked chicken thawing inside walk in cooler with no date marking of prep, frozen or thaw date. Operator placed proper date marking on chicken.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken with no date marking thawing inside inside walk in cooler. Per operator, items made on 10/31 and frozen on the same day. Operator placed proper date marking and thaw tracking.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Old labels stuck to food containers after cleaning.

Basic - Styrofoam Bowl with no handle used to dispense sugar at back dry storage closet .

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees handling dirty dishes then proceeding to handle and prep food with clean food equipment without washing hands. Employees washed hands Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Macaroni salad at 46F Egg salad 46F Cold holding, per operator, items not prepared or portioned today. Items placed in reach in cooler the night before, items out of temperature for more than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Macaroni salad at 46F Egg salad 46F Cold holding, per operator, items not prepared or portioned today. Items placed in reach in cooler the night before, items out of temperature for more than 4 hours. See stop sale. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple soiled cloth rags stored inside hand wash sink and on top of hand wash faucet handles. Observed food debris on bottom of hand wash sink. Operator removed Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Austin Gillis 12-14-2022 not present at time of inspection, observed 4 or more employees engaged in food preparation/handling

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled card board on floor of dish pit.

Basic - Old labels stuck to food containers after cleaning at dry storage shelf

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile leaking in dry storage area. - From follow-up inspection 2025-01-30: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-01-30: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter glass display case, cut melon cups (47F - Cold Holding) Not prepared or portioned today. Operator stated item held overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter glass display case, cut melon cups (47F - Cold Holding) Not prepared or portioned today. Operator stated item held overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Dented/rusted cans present. See stop sale. Observed 1 Can of tuna and 1 can sausage gravy dented to the seam.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then handle cooked bagel. Per operator, bagel was being used to complete an order and not going to be cooked any further. Educated employee on proper hand washing procedures when handling raw shell eggs. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw steak over English muffins reach in freezer by dry storage. Steak not in commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell egg batter stored over cooked potatoes at reach in cooler by cook line , Smoked salmon over Parmesan cheese at walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced sausage (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held since 8/21/23. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced sausage (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held since 8/21/23. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in by bagel maker: sliced ham (51F - Cooling) at 10:35 since 8:00 - 51F at 10:55 ; diced tomatoes (46F - Cooling) at 10:35 since 8:00 - 46F at 10:55 Observed covered containers of sliced ham and diced tomatoes. At current rate of cooling product will not reach 41F within 4 hours. Operator removed covers from containers and moved to walk in cooler to properly cool products. Corrective Action Taken

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine chlorine sanitizer at 0ppm. Advised operator to set up three compartment sink for sanitizing.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sliced/frontline

Basic - Cutting board has cut marks and is no longer cleanable. Prep cooler/frontline

Basic - Floor soiled/has accumulation of debris. Frontline/under prep areas

Basic - Food stored on floor. Bread/walk in freezer/corrective action taken/operator stored foods properly. Corrective Action Taken

Basic - Single-service articles improperly stored. Paper napkins on floor/storeroom/corrective action taken/operator stored single serving items properly. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Pans/container in hand wash sink/prep area/corrective action taken/operator removed container. Corrected On-Site

Basic - Food stored on floor. Cheese/walk in freezer.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrective action taken/operator set sanitizer bucket to 200/ppm quaternary. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Unclean cutting board.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead flies on fly tape.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Was moved to chlorine bucket. Corrected On-Site