BAGEL BISTRO

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat bacon and clean plates, without washing hands. Employee went to wash her hands. Corrected On-Site

Intermediate - No chemical quaternary test kit provided when using sanitizer at three-compartment sink and wiping cloths.

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/

Basic - Ice scoop handle in contact with ice at front counter . Operator removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Cook removed. 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. Cheddar bagel no time mark at front service line area. Per operator, out of temperature for approximately 2 hours. Operator placed time stamp for product. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed knife, sponges and food debris in hand wash sink in back kitchen. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by front service line area. Corrected On-Site

High Priority - - From initial inspection : 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. Front deli case: quiche (47F - Cold Holding); cut melons (46F - Cold Holding); hummus (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed Creamer and milk time stamp 6:30-10:30. Product still in use at 10:40. 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. See stop sale. Observed Asiago bagels no time mark. Per operator, Asiago bagels made at 6am. Asiago bagels still in use at 10:20. - From follow-up inspection 2024-10-03: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Creamer, milk and almond milk on time control per operator. Time listed 6:30-10:30, observed creamer, milk and almond milk still in use at 10:39. Operator discarded products. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front deli case: quiche (47F - Cold Holding); cut melons (46F - Cold Holding); hummus (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2024-10-03: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front deli case: Quiche 46-47F cold holding Smoked salmon 47F cold holding Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator moved to walk in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed Creamer and milk time stamp 6:30-10:30. Product still in use at 10:40. Operator discarded product. Corrective Action Taken - From follow-up inspection 2024-10-03: High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Creamer, milk and almond milk on time control per operator. Time listed 6:30-10:30, observed creamer, milk and almond milk still in use at 10:39. Operator discarded products. Admin Complaint

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. - From follow-up inspection 2024-10-03: Same. Time Extended

High Priority - Cook cracked raw shell eggs and then handled ready-to-eat bagels without washing hands first. Cook washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs over vegetables in walk in cooler. Operator removed the eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Precooked commercial processed chicken 49°F, in sliding glass door cooler next to grill. Cook stated removed from walk in cooler 1 hour ago. Cook placed chicken back into walk in cooler. Corrective Action Taken

Intermediate - Spray bottle containing cleaner not labeled at front counter. Employee labeled. 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 - raw shell eggs; sliced cheese and sausage at cook line; as per operator foods on time since 9:00 am; operator time marked; Corrected On-Site 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. Printed out procedure during inspection Corrected On-Site

Intermediate - Handwash sink by three compartment sink used for purposes other than handwashing- coking pan stored inside Operator removed Corrected On-Site

Basic - Food stored on floor- cream cheese bucket in the floor in walk-in cooler Operator stored properly Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken salad (50F); tuna salad (50F - Cold Holding)in glass display case at the front counter; as per operator food not prepared or portioned today; food out of temperature for two hours ; food moved to different cold holding unit; Corrective Action Taken

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; sliced cheese; sausage at flat top; as per operator food on time for an hour; operator time marked; Corrected On-Site Repeat Violation Admin Complaint

Basic - Food stored on floor- bagel boxes on the floor in walk-in freezer Operator stored properly Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like build up and food debris presence on gaskets and door tracks at the cold holding case display at the front counter Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above roasted peppers at glass reach in cooler at cook line; Operator stored properly 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 : raw shell eggs at cook line; as per operator out since 6:30am; operator time marked; Corrected On-Site

Basic - Buildup of food debris and mold like substance,soil residue on equipment doors and gaskets - at the display case at front counter.

Portable fire extinguisher gauge in red zone. For reporting purposes only. At entrance to kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. Men's employee restroom.

Basic - Single-service articles improperly stored. Paper cups/frontline/corrective action taken/operator stored single serving items properly. Corrected On-Site

Basic - Stored food not covered.bagels/speed rack/walk in cooler/corrective action taken/operator stored empty tray on top of speed rack. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw beef over bread. Beef relocated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front display cooler - Cut melon 47F, salmon 49F, tuna salad 49F, egg salad 47F, (all cold holding). Foods not portioned today. Under 4 hours. All foods iced down or moved to walk in. Rechecked at 41F or below. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced ham prepared 5 days ago. Ham date marked. Corrected On-Site

Basic - Food stored on floor. Walk in freezer - case hash brown floor. Case elevated. Corrected On-Site