BAGEL BOYZ

High Priority - Cook touched pooled eggs and then handled clean spice shaker without washing hands. Cook went to wash his hands. Corrected On-Site

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 was 2 hours ago for egg whites and liquid eggs on cook line. Operator put a time mark on items. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense salt in dry storage area. Operator removed.

Basic - Flour storage container/container lid broken in dry storage area.

Basic - In-use scoop in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on top of reach in freezer and container lids of flour, seeds and whole wheat flour. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steaks and ground beef over fully cooked pork at reach in freezer by cook line. Educated operator on proper storage procedures. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top cooler: jalapeño herb butter (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 45 minutes. Observed double panned in cooler. Operator removed extra pan. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black mold like substance on cutting board by front line flip top cooler.

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/ 5+ food handling employees on during course of inspection. Food manager not present during course of inspection.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator serves raw smoked salmon. Operator printed and posted consumer advisory. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by triple sink. Advised operator to ensure all chemicals are labeled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelves over back prep table have an accumulation of oil residue and dust.

Basic - Time/temperature control for safety food thawed in an improper manner. Steaks thawing in pan by bagel oven, bacon thawing on top of floor mixer by hand wash sink. Operator moved to walk in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Lox mixed with cream cheese over shredded cheese at reach in cooler by back door, raw bacon over blueberry gumbits at walk in cooler, raw shaved beef not in commercial packaging over fully cooked sausage at reach in freezer. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Food storage container in hand wash sink by triple sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by entrance to kitchen. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food splatter on wall by floor mixer.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage rack over prep table heavily soiled with dust and oil like residue. Warning - From follow-up inspection 2024-11-21: Same. Time Extended

High Priority - Employee drank from a bottle of water unscrewed lid drank and screwed lid back on. Employee touched rim of the bottle where his lips had been and then engaged in food preparation, portioning dough without washing hands. Employee went to wash his hands. Corrected On-Site

High Priority - Non-food grade towel used as liner for boiled eggs container. Operator removed cloth. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon stored in the same container with pastrami and turkey, in reach in cooler across back entrance to kitchen. All items commercially packaged and unopened Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 52F, eggs were cracked yesterday and held in walk in cooler over night. Eggs were placed on ice at cook line 1/2 an hour ago. There is not sufficient ice in container to keep eggs cold. Operator added ice. Corrective Action Taken

Basic - 1 box of shell eggs stored on floor in walk in cooler. Operator placed eggs on a shelf. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles of drawers under small grill in prep area. Hot holding unit next to hand sink at front entrance to kitchen soiled with debris. Stand up freezer left side soiled with food debris.

Basic - Food storage container for corn meal cracked or broken.

Basic - Water leaking from faucet at hand sink in prep area. Repeat Violation Admin Complaint

Basic - Working containers of salt removed from original container not identified by common name in prep area. Operator labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon behind cheese in flip top cooler at cook line. Cook reversed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen and in prep area . Operator provided. Corrected On-Site

Basic - Water leaking from faucet at hand sink in prep area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Operator set up fresh solution at 100ppm. Corrected On-Site

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left work station to bring foods from walk- in cooler returned to cook line put gloves on without washing hands; operator educated; employee continued working with foods without washing hands and changing gloves Repeat Violation Admin Complaint - From follow-up inspection 2023-08-17: Employee wiped hands on pants and continued to touch sandwiches without changing gloves and washing hands - at expo line Manager educated: employee washed hands and changed gloves; Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 live flies at cook line; some landing on packaged bread, on make table; cutting board; 1 live fly at front counter/ expo window 2 live flies by three compartment sink next to bagel prep area; - From follow-up inspection 2023-08-17: Observed approximately 3 live flies at three compartment sink landing on clean sanitized cutting boards and seeds container 2 live flies at bagel make area landing on speed rack Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/ or wiping cloths. Repeat Violation - From follow-up inspection 2023-08-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation - From follow-up inspection 2023-08-17: Time Extended

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook dried gloved hands on soiled towel after cracking raw shell eggs and proceeded to prep other foods; Manager educated; employee washed hands and changed gloves Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lox stored above sliced tomatoes and white fish salad in second flop top at cook line; Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (76F - Cold Holding); at cook line; raw shell eggs not listed on TPHC form; as per operator food outside since 6:00 am; manager added food on the form; liquid eggs (61F - Cold Holding) on the floor at cook line; as per operator food brought outside to be used as back up; food out of temperature for approximately 30 minutes; bucket moved back in the walk-in Corrected On-Site 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- liquid eggs at cook line; the form didn't specify how the time will be tracked; as per operator food outside since 6:00 am; as per operator establishment uses specific time windows like 6:00-10:00 and 10:00-2:00; Operator marked in the form and instructed cook to discard food at 10:00 am. Corrective Action Taken Repeat Violation Admin Complaint

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. Emailed poster Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- when using quaternary solution

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. Emailed form; Corrective Action Taken

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table at cook line; Operator removed Corrected On-Site Repeat Violation

Basic - Employee drinking in a food preparation or other restricted area- at bagel make line Manager educated Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phone on top of flip top cooler at cook line; Manager educated and stored properly Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hairnet Corrected On-Site

Basic - Food stored on floor- bag of onions by back door; liquid eggs at cook line and walk-in cooler Operator stored properly Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use - at cook line; Operator set up quaternary sanitizer bucket Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); operator replaced with quaternary solution; Corrected On-Site

High Priority - Employee cracked raw shell eggs and then plated egg salad without washing hands. Educated and employee washed hands before putting on clean gloves; Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above whole turkey and salami in reach in cooler at the back of the kitchen Raw smoked salmon stored above whole turkey in reach in cooler at the back of the kitchen Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above French toast egg mixture in sandwich table at cook line; Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roast beef (39-48F - Cold Holding);in sandwich table at cook line; food not prepared today; food overstocked; food out of temperature for one hour; food divided in smaller portions and moved on the bottom of cooler to quick chill; Corrective Action Taken 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- raw shell eggs, pooled eggs, egg whites at cook line ; as per employee food on time since 7:30 am; employee time marked; Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- plastic bins used to store flours for bagels have heavy accumulation of food debris at bagel station

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line Operator provided Corrected On-Site Repeat Violation

Basic - Ceiling tile shows damage or is in disrepair- in manager's office

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage cup stored on sandwich table at cook line; operator stored properly Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public- pasta in reach in cooler at the back of the kitchen Operator labeled and moved food Corrected On-Site

Basic - Food stored on floor- buckets of pooled eggs and chicken stored on the floor in walk-in cooler Operator stored properly Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance- at cook line and bagel prep station areas - From follow-up inspection 2022-08-24: Time Extended

Basic - - From initial inspection : Basic - Faucet in disrepair- leaking hot water / unable to completely turn off water at handwash sink by three compartment sink - From follow-up inspection 2022-08-24: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoked salmon @51 degrees. Cookline(stored within 2 hours) corrective action taken/operator stored back in cooler. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.prep area/kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag over flour bags/prep area/corrective action taken/operator stored personal items in proper area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cookline/corrective action taken/operator put on hair restraint. Corrected On-Site

Basic - Food stored on floor. Onions/kitchen/corrective action taken/operator stored foods back on shelf. Corrected On-Site