SUNNY'S BAGELS & DELI

observed 72F as the hottest hand washing temperature for the only hand sink in the main kitchen.

C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

Observed trays of bagels stored in the walk-in cooler wrapped in trash bags.

C/A: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

COS: bags removed; bagels covered by parchment so facility allowed to keep items; discussed food grade alternatives

Observed clogged hand sink in Main Kitchen; Hand sink is operational. CA: A plumbing system shall be repaired according to law; P and maintained in good repair.

Ensure facility has a plumber to come look at this hand sink. According to owner they have spoken to the landlord of the building regarding this issue.

[1] Observed scoops in the container or poppy seeds and shaved onions with the handles touching the food. [2] Observed in-use utensils (grill scrapes) stored in stagnant water with a temperature at 87F. [3] Observed 2 knives being stored in a sanitizer bucket with an observed sanitizer solution (chlorine) at 0ppm.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: handle scoops removed, knives placed in 3-compartment sink to be washed, rinsed and sanitized, and the water for the grill scrapers discarded

Observed food employee making a sandwich for customer with only one glove on their hand, employee touched the tomatoes, lettuce, and bread with the ungloved hand.

C/A: Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment

COS: Food discarded. EHS told PIC food employees should be prepping foods with gloves on both hands.