Bagel World At Victoria Sq Improves its Sanitary Rating

Basic - Hole in or other damage to wall. Hole -vent to outside without any barrier of screening. Back wall over 3 compartment sink.

Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**

Basic - Opened employee beverage container on a cold holding unit with food to be served to customers. No lid or straw as well.

Basic - Reach-in cooler gasket torn/in disrepair. Front line **Repeat Violation**

Basic - Soiled reach-in cooler gaskets. On front line

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.

Basic - Employee with no hair restraint while engaging in food preparation, 3 workers, only one wearing hair restraint.

Basic - Interior of microwave oven has heavy accumulation of black substance/grease/food debris, on front line.

Basic - Reach-in cooler gasket torn/in disrepair. On front line

High Priority - Container of medicine improperly stored on shelf above prep area in back of house.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked she'll eggs not being held correctly in cold hold wells on Sandwich Line. Temps from 111° to 46°. Provided operator Time as a Public Health Paperwork.

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.cooked shell eggs being held on cold line for service as needed by guest at temps from 111° to 46° Provided operator with Time as a Public Health Paperwork to hold and cool this item correctly

Intermediate - Cutting board(s) stained/soiled were sandwiches are being prepared.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Items removed by operator at time of inspection. **Corrected On-Site**

Intermediate - Slicer blade soiled with old food debris from morning slicing, tomato pieces stick to blade. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of Apple juice.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towel on drop in freezer **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

Basic - Food stored on floor. Bag in box sodas **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna salad made Saturday. **Corrected On-Site** **Repeat Violation**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Portable fan near register.

Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spatula in front counter hand wash sink Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna, chicken, egg and pasta salads made yesterday. **Corrected On-Site** **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Greater than 200 ppm, remade 100 ppm. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **reeducated. Corrected On-Site** **Corrected On-Site**

Intermediate - Encrusted, soiled material on slicer.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken, pasta, tuna salads. **Corrected On-Site** **Repeat Violation**

Basic - Cleaned and sanitized equipment or utensils not properly stored. Phone books on bagel trays, must wash, rinse and sanitize before use. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna, chicken, pasta salad. **Corrected On-Site**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm., remade 200 ppm. **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Chubs of meat

Basic - Wall soiled with accumulated food debris. Behind freezer

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Meat ends

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.bottom of cream cheese 43f and top 50f. Recommend not over .stacking on line. Corrective action taken

Critical - Observered vitamines on food shelf

Observed hole in door to kitchen

Critical - Observed toxic item improperly stored.bug spray inside

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening,for smoked salmon. Corrected On Site.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Note,operator completed training 12/1/2011,with one training manual book,no certificate available for each trained employee.

Observed dusty ceiling tiles and/or air conditioning vent covers in dining room.

Observed cutting board grooved/pitted and no longer cleanable on sandwich line.Note:recommend resurfacing board.

Observed gaskets with food soil build-up on sandwich line cooler.

Unwrapped single-service utensils not presented so that only the handles are touched.

Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Corrected On Site.

Observed small cutting board grooved/pitted and no longer cleanable at bagel station. Repeat Violation.

Observed large cutting board grooved/pitted and no longer cleanable on bagel cooler.

Observed nonfood-contact ,chest freezer,equipment in poor repair

Observed ceiling tiles soiled with accumulated grease above flat grill for eggs.

Ceiling tiles not smooth and easily cleanable;observed gase soil on ceiling tiles above flat egg grill.

Observed equipment in poor repair;shelves in two glass refrigerator are peeling. Repeat Violation.

Observed large sandwich cutting board scored.

Observed nonfood-contact equipment in poor repair;door liner in disrepair on chest freezer.

Critical - Observed soiled on sandwich reach-in cooler gaskets.

Observed attached equipment [wire shelf] soiled with accumulated grease soil above griddle.

Observed equipment in poor repair.Observed shelves in two glass refrigerator peeling.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for meat salads.

Observed build-up of grease soil on shelves above portable egg grill.

Observed cutting board grooved/pitted and no longer cleanable at sandwich line.