EINSTEIN BROS BAGELS

2-2A: .03(1)(c)2,3,17PIC not aware to report jaundice and the reportable foodborne illness to the health authority. PIC not aware of Salmonella typhi as a reportable disease. // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Reviewed requirements with the PIC until she could demonstrate. Assessment poster on-site. //

6-1A: .04(6)(f)Time/temperature controlled foods holding above 41F, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded. //

10D: .04(4)(d)Multiple bulk items removed from the original container not labeled (e.g., syrup, salt, sugar). // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Container with food labeled with the common name. //

10D: .04(8)(b)Multiple milks with sell by date 06.04.26 (in prep cooler). // 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. //

12C: .04(4)(m)QUAT tested below 150ppm-200ppm in three sanitizer buckets for cloth towels. // 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: Sanititzer discarded. //

2-2A: .03(1)(c)2,3,17PIC not aware of what to report to the health authority regarding the symptoms and food borne illnesses that are required to be reported by employees. // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit will be suspended. Corrective Actions: Reviewed requirement with PIC until he was able to demonstrate. //

2-2A: .03(2)(m)Facility unable to demonstrate in a verifiable manner that a food employee has been informed of their responsibility to report symptoms and/or illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee completed the employee health reporting agreement.

2-2A: .03(1)(c)2,3,17PIC unable to communicate knowledge of foodborne illnesses, symptoms, restricting/excluding requirements, reporting requirements & return to work requirements. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)

17B: .06(5)(o),(p)Missing drain plugs on 2 dumpsters. Spilled refuse observed around the dumpsters, in the dumpster enclosure. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

17B: .06(5)(k),(l)Missing lid on one dumpster. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. (C)

17B: .06(5)(n)Dumpster doors left open Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered. (C)

2-2E: .03(6)Facility did not have vomit & diarrheal cleanup plan for the carpeted dining room. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Facility will use an outside company to steam clean the carpeted areas.

6-1A: .04(6)(f)Time/temperature control for safety (TCS) food held < 41°F (5°C) in multiple coolers. see temperature chart.

Note: Food was above the fill line; food was double-panned -plastic container inside a metal pan. The grab-n-go cooler-food was stacked 2 high & possibly too far forward. PIC & employee said all food was prepped at 8:00am this morning. THIRD CONSECUTIVE VIOLATION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food either cooled down to 41°F or below OR was discarded by PIC.

10D: .04(8)(b)Observed 5 bottles of milk that expired 8/11: walkin cooler, drink prep cooler. Garden veggie cream cheese expired Jul 19. 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: Food discarded.

10D: .04(4)(d)Multiple working containers of food were not labeled with the common name; at the prep line, at the back prep area: cornmeal, water, syrup, salt & pepper mix, etc. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

12A: .04(4)(q)Food stored on the floor in the walkin freezer. Food boxes stored under water leak/ice in the walkin 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)

12B: .03(5)(g)Employees were wearing jewelry (bracelet, watch) while preparing food. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: One employee removed her bracelet. The other employee stopped preparing food because she needs to wear the watch as health monitor.

12B: .03(5)(i)Employee preparing food without wearing a hair restraint on his beard. 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 stopped preparing food until he got his beard guard.

15A: .05(6)(a)Water leaking from the walkin cooler fans, housing and around the door. Water/ice collecting on the food boxes due to the leak. 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)

6-1A: .04(6)(f)Time/temperature/controlled foods held above 41F, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) // If this item is marked out of compliance on the next inspection, then the food service permit may be suspended. Corrective Actions: Shelled raw eggs relocated to walk in cooler. Cream cheeses in grab and go cooler discarded. //

2-2A: .03(2)(m)Employee working today not informed of the health policy in a verifiable manner. Unable to produce documentation. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee reviewed DPH employee health policy reporting agreement and signed form. //

4-2B: .05(7)(a)1Interior of ice machine with slime like build up on the top section around cooling components. // Knives stored as clean with food residue build up. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Knives cleaned and sanitized. //

6-1A: .04(6)(f)Time/temperature controlled foods holding above 41F (see temperature chart). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded. //

6-1D: .04(6)(i)Margarine/butter mix on time as a control for food safety not documented with discard time as per written procedure. Bagels on time as a control for food safety documented with a discard time >4hrs (contain time/temperature controlled ingredients). Dairy in pitchers for self-service past 4hrs from time removed from temperature 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: Margarine/butter mix, dairy in pitchers discarded. New dairy in clean pitchers provided with proper discard time on label. Discard time adjusted on bagels on time as a control for food safety.

6-2: .04(6)(g)Time/temperature controlled foods not date-marked as required after opening and being in cooler >24hrs (e.g. cut lettuce, American cheese). PIC unable to determine when some product was opened. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Food date-marked as required. //

12C: .04(4)(m)QUAT sanitizer below 200ppm in multiple buckets for towels. // 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: QUAT sanitizer discarded. //

2-2B: .03(5)(j)1&2Plate of crackers for employee and water bottle stored on prep surface. Cup of coffee without a straw stored on prep table. Container of employee drinks in walk in cooler stored above customer food. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Items moved to a designated area.

10D: .04(8)(b)Observed a gallon of milk with expiration date of 4/22/2024. Observed two individual milks with expiration date of 4/21/2024. 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: Foods discarded.

11C: .04(6)(c)Observed food thawing at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Food placed into cooler.