BAGEL COVE RESTAURANT AND DELI

High Priority - Observed raw shell eggs stored over pancake batter in reach in cooler. Advised manager who then coached employee on proper food storage and rearranged. Corrected On-Site

Basic - Food storage container cracked or broken. Manager discarded. Corrected On-Site

Basic - Observed cases of take out containers stored on floor in dry storage area. Manager moved to shelf. Corrected On-Site

Basic - Water leaking from pipe under prep sink in kitchen area. Per manager she is aware and called maintenance to repair. Corrective Action Taken

Intermediate - Observed establishment offering raw salmon, raw white and poached eggs. However, Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Basic - Bowl or other container with no handle used to dispense lentils and breadcrumbs. Manager discarded bowls. Corrected On-Site

Basic - Plumbing system in disrepair missing cold nozzle on hand washing sink in ware wash area.

Basic - Raw avocado not washed prior to preparation. Manager instructed chef to wash immediately. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed sausage links being stored in non food grade bags. Located in freezer. Advised manager and she removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils stored in hand washing sink behind front counter. Advised manager and she removed. Corrected On-Site

Basic - Observed oranges not washed prior to preparation. Chef removed from cardboard box, washed and placed in plastic container. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pastrami thawing in standing water. Located on prep table. Manager removed. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Observed establishment offering raw salmon. However menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory. Warning - From follow-up inspection 2024-11-25: Intermediate - Observed establishment offering raw salmon. However menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory. Warning Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning - From follow-up inspection 2024-11-25: Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Located behind front counter. Warning - From follow-up inspection 2024-11-25: Basic - Hole in or other damage to wall. Located behind front counter. Warning Time Extended

Basic - Floor tiles missing and/or in disrepair. Located throughout kitchen area.

Basic - - From initial inspection : Basic - Floor tiles missing and in disrepair. Located throughout kitchen area. Warning - From follow-up inspection 2024-03-18: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed various vegetables being stored in thank you bags. Located in walk in cooler. Manager instructed employee to remove. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes being stored in hand washing sink. Located in warewash area. Manager removed. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hat being stored on prep table. Manager instructed employee to remove. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Located throughout kitchen area.

Basic - Interior of ice machine door in disrepair and has exposed insulation.

Basic - Standing water in bottom of reach-in-cooler. Located in kitchen area.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Floor tiles missing and/or in disrepair. Located throughout kitchen area.

Basic - Food stored on floor. Observed container of food being stored on floor in walk in cooler. Manager instructed employee to move to shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed various cleaning chemicals being stored on top of pots and pans.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in warewash area used as a dump sink.

Intermediate - Nonfood-grade basting brush used in food.

Basic - Floor tiles missing and/or in disrepair. Located throughout kitchen area.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw salmon being stored on top of unwashed vegetables. Located in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs with temperature of 83F - Cold Holding. Eggs were stored on prep table next to stove. Eggs were only out for about an hour.

Basic - Employee drinking while preparing food.

Basic - Floor tiles missing and/or in disrepair. Located throughout kitchen area.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs being stored on prep table at an ambient temperature of 78°F. As per chef eggs had only been out for about an hour. Chef moved to reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage stored on stove at 94 - Hot Holding. As per chef sausage had only been out for about 30 mins. Manager instructed chef to discard. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean pots and pans not stored inverted or in a protected manner. Located in dry storage area.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Located throughout kitchen area.

Basic - Food stored on floor. Observed case of food being stored on floor in walk in cooler. Manager moved to shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks being stored in reach in cooler in kitchen area. Manager discarded. Corrected On-Site

Basic - Single-service articles improperly stored. Observed case of takeout containers being stored on floor in dry storage area and deli area. Manager instructed employee to move to shelf. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following foods temperatures less than 135°F sausage (78°F - Hot Holding); butter (89°F - Hot Holding Advised chef and he reheated. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Manager cleaned. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Located throughout kitchen area.

Basic - Food stored on floor. Observed bucket of raw chicken on floor in kitchen area and cases of oranges being stored on floor in walk in cooler. Chef moved to walk cooler shelf. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Located next to stove.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water. Chef moved to reach in cooler. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed chef plating pancakes and sausage for customer with bare hands. Manager coached employee and made him discard food, wash hands and put on gloves.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following foods temperatures being held less than 135°F sausage patties (84°F - Hot Holding); cooked chicken (82°F - Hot Holding). All were being held on prep table next to stove. Manager instructed chef to place in cooler.

Basic - Floor area(s) covered with standing water. Located in kitchen area.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed floor tile throughout kitchen missing and in disrepair.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed various employee drinks in coolers throughout kitchen area.

Basic - Stored food not covered. Observed corn beef stored in walk in cooler uncovered. Manager instructed employee to cover. Corrected On-Site