BAGEL BROTHERS OF NEW YORK INC

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Split pea soup. Manager discarded. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 44F cold holding, potato salad 45F cold holding, chicken salad 44F cold holding, salmon 42F cold holding, cream cheese 44F cold holding. Working front counter cooler. Employees going in and out of cooler for breakfast rush. Per owner, items were in temp. To go cooler - split pea soup 56F cold holding. Manager discarded. Corrective Action Taken Warning

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 control cannot be determined. For cheese bagels

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Owner Removed splitter. Corrected On-Site

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. For Barbara, Isabella, and Thomas. Signed. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to Owner. And emailed. Corrective Action Taken

Basic - 1 Dead roaches on premises. Next to front counter milk cooler. Employee removed. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Front counter prep area.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on single serve items on shelf. Manager removed. Corrected On-Site

Basic - Food stored on floor. Cream cheese on walk in cooler. Manager removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching dry seasoning onion. Owner removed. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cream cheese and soup for self service counter. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reran 3x times. Found at 0 ppm each time. Please set up 3-compartment sink. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies flying in kitchen area. 8 live flies near dish machine. Informed staff. Manager has called pest control. Corrective Action Taken Corrective Action Taken Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked potatoes 55F cold holding, French toast mix 55F cold holding, cut tomatoes 50F cold holding, pico 50F cold holding, pork cooked 50F cold holding, liquid egg whites 60F cold holding. Grill cooler cooked chicken 57F cold holding, cooked vegetables 50F cold holding. Deli cooler Salmon 45F cold holding, chicken salad 47F cold holding, tuna 47F cold holding, tuna with vegetables 50F cold holding, chicken noodle soup 47F cold holding Warning Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 55F cold holding, French toast mix 55F cold holding, cut tomatoes 50F cold holding, pico 50F cold holding, pork cooked 50F cold holding, liquid egg whites 60F cold holding. Grill cooler cooked chicken 57F cold holding, cooked vegetables 50F cold holding. Deli cooler Salmon 45F cold holding, chicken salad 47F cold holding, tuna 47F cold holding, tuna with vegetables 50F cold holding, chicken noodle soup 47F cold holding All items stored in reach in cooler overnight. Staff will discard. Repeat Violation Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Papers towels in hand washing sink. Corrected On-Site

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. A.K, I.M., S.P. Inspector provided one printed copy. Employee and Manager signed. Manager will make copies of form for other new staff members to sign. Corrective Action Taken

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cooks line. Ambient thermometer reads 50F. Manager has called to get serviced. Grill cooler and deli cooler, ambient thermometer reads 40F. AC technician arrived during inspection. Corrective Action Taken

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

Basic - Floor not cleaned when the least amount of food is exposed. On deli and on Cook's line. Employee sweep floor on deli line. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. On stove handle. Employee removed. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Tomato soup and chicken soup.

Basic - No handwashing sign provided at a hand sink used by food employees. At deli cooler. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Vaughn B 6-6-18. - From follow-up inspection 2024-04-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Floor not clean in walk in cooler. - From follow-up inspection 2024-04-23: 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. Warning - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. In kitchen and breakfast line. Repeat Violation - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Corrected On-Site - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. No label on bulk items. Corrected On-Site - From follow-up inspection 2024-04-23: Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cooking with raw eggs.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flys by storage areas 2 flys in dinning area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese shredded 45f cold holding

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties 97f hot holding, manager is adding to time plan

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Vaughn B 6-6-18.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Floor not clean in walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Shrimp in hand washing sink in kitchen and coffee beans in sink coffee station

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

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 - Packaged food has no English labeling. food in walk in cream cheese. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. In kitchen and breakfast line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Equipment and utensils not properly air-dried - wet nesting. On plastic containers in storage area. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handel in powder sugar. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In deli/sandwich area.

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Available ado on line still has sticker on.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet towel in prep area. Recommend to place in bucket with water and change every 4 hours. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. No label on bulk items. Corrected On-Site

Intermediate - - From initial inspection : 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. Corrected On-Site - From follow-up inspection 2023-05-26: 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. Repeat Violation - From follow-up inspection 2023-05-26: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-05-26: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation - From follow-up inspection 2023-05-26: Time Extended

Basic - - From initial inspection : Basic - Hood filters heavily soiled - From follow-up inspection 2023-05-26: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

Intermediate - Equipment drain line draining into handwash sink.

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. Corrected On-Site

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. Repeat Violation

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 - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Hood filters heavily soiled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over canned soda Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

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