GOLDBERGS BAGEL CO. & DELI

Observed corn beef has, salami, ham, roast beef, and pastrami in the grill cooler drawers of main kitchen temp above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Food items discarded.

Observed egg rolls cooling at a rate where egg rolls would not reach 41F of below within 4 hours. C/A: Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Egg rolls discarded

Observed no hot water in the employee bathroom of main kitchen. C/A: The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Facility has 10 calendar days (6/21/2026) to repair system.

Observed eggs holding above 41F on the counter top in the main kitchen. Observed eggs and pancake batter holding above 41F in an ice bath in the main kitchen. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: items discarded.

Observed tomatoes cooling at a rate where tomatoes would not reach 41F or below within 4 hours. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature. COS: Container of tomatoes loosely covered in order to rapidly cooler to 41F.

Observed butter holding at 67F on the counter top in the main kitchen; french toast egg wash holding at 62F in an ice bath in the main kitchen; eggs, salmon, cheese, and ham holding above 41F in the omelet prep top cooler in the main kitchen; cream cheese and butter holding above 41F in an ice bath in the front food service area. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: items discarded.

Observed half cooked bacon in a container on the counter top in the main kitchen holding at 90F. C/A: TCS foods shall be maintained at 135F or higher when hot holding. COS:discarded.

Observed bulk ice machine in the main kitchen with build-up of black/pink residue on the board inside. Observed black build-up in the soda nozzles located at the server station. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Food contact surface cleaned and sanitized.

Observed raw chicken stored behind sliced cheese and above salmon and beef in the grill cooler drawers in the main kitchen. C/A: Food shall be stored in order of cook temperature in order to prevent the possibilty of contamination. COS: Raw chicken container moved to the bottom drawer in front of all other meats.

Observed cream cheese holding above 41F in the display cooler in the lobby; observed butter holding at 73F on the counter top in the main kitchen. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Discarded.

Observed hollandaise sauce holding at 125F in the steam well#2 in the main kitchen. C/A: TCS foods shall be maintained at 135F or higher when hot holding. COS: Discarded.