EINSTEIN BROS. BAGELS #3108

4-2B: .05(7)(a)1Mold-like buildup inside ice machine. PIC (Person-In-Charge) stated the ice machine is cleaned once or twice a week. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)TCS food held >41°F (for >4 hours) in the walkin cooler & the grab-n-go drink cooler (see temperature log). Time/temperature control for safety (TCS) food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded.

10D: .04(8)(b)7 milks in the grab-no-go drink cooler expired 5/7/2025. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Milk discarded.

12B: .03(5)(i)Employee with a beard was not wearing a beard restraint while preparing food. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put a beard restraint on.

12A: .04(4)(q)Observed bins of bagels stored in direct contact with the floor of walk in freezer. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Bins were relocated 6" above floor.

15A: .05(6)(a)Observed walk-in freezer with significant ice build up inside. The door to the freezer also does not close completely. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

17C: .07(5)(f)Observed mop being stored in mop bucket with water in it. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. (C) Corrective Actions: Mop was removed from bucket and stored so it would properly air dry.

17D: .07(5)(j)Observed employee jacket stored on top of single-use items. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Employee jacket was relocated to designated area.

2-2D: .07(3)(b)Paper towel dispenser at front sink did not have paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were replaced.

6-1A: .04(6)(f)Observed shredded cheese, pepperoni, hash browns, half and half, and milk above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.

6-1D: .04(6)(i)Observed time control discard time stickers being changed without also changing food to be on time control. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Food was discarded.

12B: .03(5)(i)Multiple employees observed without proper hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hair nets.

12C: .04(4)(m)Wiping clothes stored between use in a quat sanitizer that was observed with a concentration below the manufacturers recommendation (150-400ppm). Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer was remade to the proper concentration.