Bagelmania Improves its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. Bread crumbs container. **Corrected On-Site**

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard is soiled.

Basic - Equipment and utensils not properly air-dried - wet nesting. Soda cups.

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

Basic - Shelf under preparation table soiled with food debris.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans. **Corrected On-Site**

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at 0, corrected to 100 ppm. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area. Box of band aid on shelf in kitchen. **Corrected On-Site** **Repeat Violation**

Basic - Glasses and pans not properly air-dried - wet nesting. **Repeat Violation**

Basic - Reach in cooler gasket torn/in disrepair.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

High Priority - Container of medicine improperly stored. Fish oil pills on shelf in kitchen. **Corrected On-Site** **Repeat Violation**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Cook.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buckets of cooked potatoes in reach in cooler with temperatures of 48-70° f. Operator placed buckets of cooked potatoes in walk in freezer. **Corrected On-Site**

Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked potatoes in deep plastic buckets in reach in cooler.

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Two buckets of cooked potatoes at cook line with temperatures of 80-94° f.

Basic - Ice making machine located in dining room without a lock.

Basic - Clean cups/glasses not properly air dried - wet nesting.

Basic - Cloth used as a food-contact surface. Cloth used to dry knives, forks, spoons. **Corrected On-Site**

Basic - Ice making machine located in dining room without a lock.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. By coffee station in dining area.

High Priority - Container of medicine improperly stored. Vitamins on a shelf in kitchen. **Corrected On-Site**

High Priority - First aid supplies improperly stored. Band aid on a shelf in kitchen. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Heads of lettuce in a bucket being washed at hand sink. **Corrected On-Site**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Observed that a bowl is used to dry food. Bowl was removed. **Corrected On-Site**

Basic - Clean cups/glasses not properly air dried - wet nesting. Observed the dish washer stacking drink cups that are wet.

Basic - Clean knives/utensils stored in crevices between equipment on the cook's line. **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in the dry food store room.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed 11 1-gallon containers of egg whites being thawed at room temperature on the cook's line. Egg whites were placed into a reach-in cooler.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together and stored in a hand sink on the cook's line. **Corrected On-Site**

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed cooked sausage stored on a shelf above the grill at 102°. Sausage was placed on the grill.

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Omelet ingredients left out on the cook's line during breakfast.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine when tested, corrected to 50 ppm. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed wiping cloth sanitizer stored in a hand sink on the cook's line. Sanitizer pail was relocated to a shelf. **Corrected On-Site**

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Slicer blade guard soiled with old food debris.

Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Cook. **Corrected On-Site**

Basic - Food stored in dry storage area not covered. **Corrected On-Site**

Basic - Open dumpster lid.

Basic - Spray bottle containing a food product not labeled. **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**

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

High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.In Kitchen prep table.

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

Basic - Equipment in poor repair. Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. TRAULSEN reach in cooler next to dry storage room.

Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar. **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Liquid Egg whites. Discarded **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake batter at the cookline, implemented time control procedure. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Potatoes, discarded. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes and Sausage at 95-105°F on the cookline, reheated to165°F. Asiago cheese bagels at room temperature on the front counter display, implemented time control procedure. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw meat and Eggs in the Cooler on the top of cut vegetables, salads. **Corrected On-Site**

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Moved to a Reach in cooler. **Corrected On-Site**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. When changing from raw eggs to ready to eat food, clean plates. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep, tightly closed, stacked containers.

Basic - Employee with no hair restraint while engaging in food preparation. Observed on cook line.

Basic - Cardboard used to line nonfood-contact shelves. Observed on cook line near flat grill.

Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Observed at front counter. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Observed spoons on front counter. **Corrected On-Site**

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Observed at rear door.

Basic - Working containers of food removed from original container not identified by common name. Salt in storage room. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes at 51,cooked sausage at 72 ham at 53 on cook line held at room temperature and sliced cheese at 52 f in cook line flip top cooler stacked too high. Foods were placed on ice immediately and must be discarded within 4 hour limit by noon. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken in hand wash sink. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over apple filling and raw chicken over matzo balls in kitchen reach in cooler.

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

Basic - Employee eating while preparing food. Cook

Basic - Soiled reach-in cooler gaskets. Cook line.

Basic - Clean utensils or equipment stored in dirty container, dishwash area.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Intermediate - Handwash sink used for purposes other than handwashing,sanitizer bucket and thawing chicken in the only kitchen / frontline hand washing sink. **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Red liquid degreaser in dish washing area. **Repeat Violation**

Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

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

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Observed unlabeled spray bottle. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.soup

Critical - Observed potentially hazardous food thawed at room temperature.egg whites Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed employee with no hair restraint. Corrected On Site.

Observed ripped/worn cardboard used as shelf cover. Corrected On Site.

Food-contact surface not smooth and easily cleanable.bottom prep shelves

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Observed utensils stored in crevices between equipment. Corrected On Site.knives cookline

Lights missing the proper shield, sleeve coatings or covers.dry storage

Observed personal care item stored with food.cigarettes Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name.reachin using coleslaw buckets for other food items Corrected On Site.

Critical - Observed potentially hazardous food thawed in an improper manner.salmon Corrected On Site.

Critical - Observed potentially hazardous food thawed at room temperature.egg whites Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair.dairy reachin

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Observed utensils stored in crevices between equipment.knives on cookline Corrected On Site.

Floors not maintained smooth and durable.

Lights missing the proper shield, sleeve coatings or covers.dry storage

Critical - License expired more than 30 days, but not more than 60 days, after expiration date. Corrected On Site.confirmation #117041737

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups in reach in cooler Corrected On Site.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats in reach in cooler Corrected On Site.

Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit throughout

Violation: 15-32-1Observed reach -in cooler gasket torn/in disrepair.

Violation: 37-01-1Ceiling tile missing in female restroom .

Critical - Violation: 41B-03-1Observed unlabeled spray bottle. degreeser in kitchen nextto dishwashing machine

Critical - Violation: 53A-19-1Observed expired Food Manager Certification. This violation must be corrected by : 11/28/11.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. seafood in reach in cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups in reach in cooler Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats in reach in cooler Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. mansomeal

Critical - No conspicuously located thermometer in holding unit throughout

Observed reach -in cooler gasket torn/in disrepair.

Ceiling tile missing in female restroom .

Observed ceiling soiled with accumulated dust in kitchen

Critical - Observed unlabeled spray bottle. degreeser in kitchen nextto dishwashing machine

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 11/28/11.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair.

Critical - Observed interior of microwave soiled.

Observed utensils stored in crevices between equipment. Corrected On Site.

Observed food debris accumulated on kitchen floor.dry storage

Observed ceiling in disrepair.

Observed ceiling soiled with accumulated dust.

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

Critical - Observed unlabeled spray bottle.

Critical - Observed dented/rusted cans.olives Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.

Critical - No conspicuously located thermometer in holding unit. Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner.cup without handle used as scoop Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed interior of microwave soiled.

Observed utensils stored in crevices between equipment. Corrected On Site.

Observed ceiling in disrepair.

Observed ceiling soiled with accumulated dust.

Observed personal care item stored with food. Corrected On Site.phone/wallet

Critical - License expired within 30 days after expiration date. Corrected On Site.# 107044833

Critical - Observed dented/rusted cans.beverages in dry storage

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food.raw eggs on produce Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair.reachin dry storage

Wet wiping cloth not stored in sanitizing solution between uses.

Observed ceiling in disrepair.

Observed ceiling soiled with accumulated dust.

Critical - Observed unlabeled spray bottle. Corrected On Site.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - No conspicuously located thermometer in holding unit. bainmarie cooler

No copy of latest inspection report.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 7/21/09.

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. Pro This violation must be corrected by : 7/21/09.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed employee with no hair restraint.

Observed gaskets/seals on cold holding unit in poor repair. white upright refridgerator in kitchen

Critical - Observed raw animal food stored over ready-to-eat food. Eggs over produce in reachin cooler.

Critical - Observed soiled reach-in cooler gaskets. white upright refridgerator in kitchen .

Critical - Observed unlabeled spray bottle.

No Violations Were Observed

Critical - Establishment operating without a current Hotel and Restaurant license.