BAGELICIOUS AND MORE

High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following: Cream cheese 57 Sausage 49 Ham 49 Employee threw out the items out of temperature. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Observed oil stored on the floor.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled money when taking an order and did not wash hands before putting on gloves. Discussed with manager.

Basic - Current Hotel and Restaurant license not displayed.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Warning - From follow-up inspection 2022-07-15: Time Extended - From follow-up inspection 2022-09-13: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-07-15: Time Extended - From follow-up inspection 2022-09-13: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable throughout kitchen. Warning - From follow-up inspection 2022-01-28: Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee using register and taking money did not change gloves before beginning food preparation. Educated employee on proper hand washing. Employee washed hands properly before resuming food preparation. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottles next to and over food on prep table by walk in cooler. Manager removed spray bottles. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler. Two door reach in freezer.

Intermediate - Handwash sink not accessible for employee use at all times. Dishes stored in hand sink by cook line. Sanitizer bucket in hand sink at front counter. Manager removed all items. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee training certificate provided.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in back of kitchen has no hot water, 82°F. Hot water faucet does not turn on.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table across from walk in cooler. Manager moved drinks. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 25ppm.

Portable fire extinguisher gauge in red zone. For reporting purposes only. By back exit door.