MARATHON BAGEL CO @ ISLAMORADA

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle does not work on handwashing sink at dish area.

High Priority - Observed Shell eggs in use or stored with cracks or broken shells. Discarded by the operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (47F - Cold Holding); WF Salad (48F - Cold Holding) Operator states the unit is in defrost, and will check again in 2 hours and relocate food if not within proper cold holding range.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.sausage patties hot holding @110F Less than 1 hour ago operator turned warmer to higher temperature. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Paint stored over plastic beverage bottles in dry storage on storage area

Basic - Single-service articles improperly stored. Cups on the floor Corrected On-Site

High Priority - Raw animal food (salmon)stored over/not properly separated from ready-to-eat food at front counter.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cups of cream cheese, potato salad and Mac salad were stored overnight in glass front cooler @ 50-53F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (46F - Cold Holding); tuna salad (47F - Cold Holding); egg salad (45*F - Cold Holding) cream cheese (53F - Cold Holding) some items less than 4 hours, not in this unit overnight. Cups of cream cheese, potato salad and Mac salad were stored overnight in glass front cooler .stop sale

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 - No probe thermometer provided to measure temperature of food products.

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.

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

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

Basic - Plastic bottles of soda stored on floor in storage room

Basic - Single-service articles improperly stored on the floor in storage room.