BAGEL KING LAKE MARY INC

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2024-04-03: Potatoes 55° Milk 55° Walk in unit not cooling Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Can of corn beef hash store open on the line 67 cold hold Turkey 49 cold hold; ham (48F - Cold Holding); beef (48F - Cold Holding); eggs (48F - ambient 48); cut tomatoes (48F - Cold Holding); milk (48F - Cold Holding); butter (50F - Cold Holding) Warning - From follow-up inspection 2024-04-03: Potatoes 55° Milk 55° Walk in unit not cooling Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Warning - From follow-up inspection 2024-04-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Warning - From follow-up inspection 2024-04-03: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee was on the phone and changed gloves without washing hands Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Basil aioli dated 2/27 - 3/12 Cut meats in pans portioned dated 3/30 RB, 3/20 turkey Cream cheeses are dated beyond the 7 day Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs 48° Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Can of corn beef hash store open on the line 67° cold hold Turkey 49° cold hold; ham (48F - Cold Holding); beef (48F - Cold Holding); eggs (48F - ambient 48); cut tomatoes (48F - Cold Holding); milk (48F - Cold Holding); butter (50F - Cold Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Warning

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen sink and front sink both with a bucket in the sink Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Employee unable to produce the manager certificate, Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl stored with the potatoes in the drawer Warning

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2023-05-16: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (51F); creamers (51F - Cold Holding); ambient temperature (51F - ambient ); potatoes (52F - Cold Holding); ham (50F - Cold Holding); beef (50F - Cold Holding); milk (50F - Hot Holding) Drawers ; potatoes (50F - Cold Holding); sausage patty (50F - Cold Holding); pastrami (50F - Cold Holding) Make cooler ; cream cheese (50F - Cold Holding); egg salad (50F - Cold Holding) ambient temperature 47 Warning - From follow-up inspection 2023-05-16: Drawers are not in use ambient temperature 49° Make cooler on the line cream cheese 48° butter 48° ambient temperature 50° Walk in cooler ham 40° cold hold, bacon 40° cold hold Admin Complaint

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Hand sink at the front Warning - From follow-up inspection 2023-05-16: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at the dish awasher Warning - From follow-up inspection 2023-05-16: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning - From follow-up inspection 2023-05-16: Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Employee not aware of the parasite destruction letter Warning

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over deli meat Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the grill drawers 2 ea Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs at 51° Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (51F); creamers (51F - Cold Holding); ambient temperature (51F - ambient ); potatoes (52F - Cold Holding); ham (50F - Cold Holding); beef (50F - Cold Holding); milk (50F - Hot Holding) Drawers ; potatoes (50F - Cold Holding); sausage patty (50F - Cold Holding); pastrami (50F - Cold Holding) Make cooler ; cream cheese (50F - Cold Holding); egg salad (50F - Cold Holding) ambient temperature 47° Warning

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. Provided form to the operator. Please print and make available for the employees Warning

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in the hand sink at the frontb Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink at the dish washing area is not operating Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Provided form to the operator Warning

Intermediate - No soap provided at handwash sink. Hand sink at the front Warning

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan of potatoes not labled, Warning

Intermediate - Spray bottle containing toxic substance not labeled. At the front Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at the dish awasher Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sani bucket at 0 ppm , sanitizer is empty at the 3 compartment sink Warning

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Chunky Nova schmear , smooth lox schmear not identify as raw on the menu with an Astrid as the other salmon items are - From follow-up inspection 2022-11-28: On the menu the items are not identified as raw Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to locate, these certificates must be available in the restaurant - From follow-up inspection 2022-11-28: Time Extended

Basic - - From initial inspection : Basic - Light not functioning.. kitchen - From follow-up inspection 2022-11-28: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At the wearwash hand sink - From follow-up inspection 2022-11-28: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.in the kitchen concrete floor is worn - From follow-up inspection 2022-11-28: Time Extended

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Operator unable to locate letters.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. White fish spread -inspector observed a container dated 11/2 as the expiration date 13 days old - inspector also observed shelf life chart showing 3 week shelf life Cream cheese smears with use by dates 13 days from today (11/28/22) this product is prepped at another location and brought in.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs held at room temperature, line cook described holding the items on time, no paper work available. Will forward DBPR Form HR 5022-090

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese garlic herb (46F - Cold Holding); nova cream (46F - Cold Holding) items were held in containers stacked in the 1/6 hotel pan

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Intermediate - Handwash sink not accessible for employee use at all times. -At the front counter bucket in the sink - in the kitchen a towel in the sink

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge unable to locate

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Chunky Nova schmear , smooth lox schmear not identify as raw on the menu with an Astrid as the other salmon items are

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to locate, these certificates must be available in the restaurant

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced tomatoes, cooked potatoes not dated in the walk in cooler

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine

Basic - Floor soiled/has accumulation of debris. -at the flat top grill

Basic - Light not functioning.. kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. At the wearwash hand sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -on the line under the flat top -mixer head food debris

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.in the kitchen concrete floor is worn

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Line cook returned from outside and engaged in food service without a hand wash. Employee corrected when informed Corrective Action Taken Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Unable to verify Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 4/1 Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. No current certificate available the certificate at the front counter Rafael Panameno 2/6/17 National Registry of Food Safety Professionals Is expired and per the employee no longer here. A certified food manager needs to be available for this account Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee unaware of test kit nothing located at the dish machine Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Spoke with the employee no cards present Warning

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

Basic - Food stored on floor. Soda bag in box on the floor Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At the ware wash station Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - racks in the walk in cooler are rusty and have food debris present - grease build up at the fryer and surrounding area Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Outer openings not protected with self-closing doors. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the grill drawers on the line dirty Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In the kitchen the floors are worn Warning

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sani bucket 0PPM employee added soap to the sanitizer which neutralize the sanitizer Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Dispenser is not working properly sanitizer is not being dispensed Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coke slaw (48°F - Cold Holding) in the front make cooler items are stored in plastic portion cups . Recommend moving portions to the lower cabinet where the product will have cold air circulating Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to locate the training Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork portioned Warning

Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine Warning

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can in the walk in cooler Warning

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