Bagels & More Improves its Sanitary Rating

Intermediate - - From inspection on 2016-08-16: Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. - From follow-up inspection on 2016-08-23: Do to a dead in the family and travel overseas, the current food manager certified person was not on premises today. The owner is making arrangements to take the exam herself, will review this violation during the next routine inspection. **Time Extended**

Basic - No mop sink or curbed cleaning facility provided. **Repeat Violation**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee washed hands and changed gloves. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, 47 f, tomatoes, 51 f, lettuce 45 f, operator stated that he had just cut the produce, operator iced down products, **Corrective Action Taken**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

No Violations Were Observed

Basic - Employee coffee container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee put lid and straw **Corrected On-Site**

Basic - No mop sink or curbed cleaning facility provided.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Potatoes from 90°F to 80°F in 30 minutes. Cook reheated potatoes to 165°F for hot holding. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time mark for Butter chips 70°F out for one hour. Owner put time mark. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potato salad in reach in cooler. Cook took cover off. **Corrected On-Site**

No Violations Were Observed

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, kitchen in white bucket.

Basic - Single-service articles not stored inverted or protected from contamination, spoons at front counter.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, 50 ppm, chlorine, kitchen and front counter. **Corrected On-Site** **Repeat Violation**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 2 door Maxx 48° sour cream, ham 43°, 49° cheese, down to 41°, kept closed and temperature dropped to 41° **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top in kitchen, Cut tomatoes 65°, just prepped; cole slaw 54°, sour cream 60°, chop liver 47°, 49° chicken salad, placed ice bags for constant opening, corrective action taken.

High Priority - Raw animal food stored over cooked food. Raw burger over cooked turkey, but inverted, **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink. **Repeat Violation**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.under grill in kitchen and next to grill. Bbcallback, sides needs cleaning.

Basic - Build-up of grease on nonfood-contact surface. On wall next to fryer and behind Microwave. Callback, still has grease.

Basic - Hole in ceiling at A/C unit. Callback, not done.

Basic - Hole in or other damage to wall. Under three compartment sink around pluming fixtures. Callback, not closed.

Basic - Ice buildup in reach-in freezer. White in kitchen. Callback, not done.

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Wood shelf for Microwave. Callback, not done.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 67°F at cook line. Reheated sausage to 165°F fro hot holding at 135°F **Corrective Action Taken**. Callback, not observed.

Intermediate - Slicer blade guard soiled with old food debris. Callback, slicer not cleaned properly.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.under grill in kitchen and next to grill.

Basic - Build-up of grease on nonfood-contact surface. On wall next to fryer and behind Microwave.

Basic - Dead roaches on premises. 3 dead roaches on the grill of the chest freezer. Grill was cleaned and roaches removed. 1 dead roach on the floor between 3 compartment sink and white refrigerator. Cleaned floor and removed roach. 1 dead roach on the wall to the left of three compartment sink. Removed roach 6 dead roaches behind white freezer in kitchen. **Corrective Action Taken** **Corrective Action Taken**

Basic - Floor and wall junctures not coved in food preparation and storage area.

Basic - Floor soiled/has accumulation of debris under equipment in kitchen.

Basic - Food debris/dust/grease/soil residue on exterior of microwave.

Basic - Hole in ceiling at A/C unit.

Basic - Hole in or other damage to wall. Under three compartment sink around pluming fixtures

Basic - Ice buildup in reach-in freezer. White in kitchen.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Wood shelf for Microwave.

Basic - Stored Tomatoes not covered in reach in freezer in kitchen.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 67°F at cook line. Reheated sausage to 165°F fro hot holding at 135°F **Corrective Action Taken**

High Priority - Raw she'll eggs and salmon stored over lettuce. Placed items on bottom shelf. **Corrected On-Site**

High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches found inside seals of white freezer in kitchen. 2 live roaches found in hole at drain under three compartment sink in kitchen 1 live roach found on wall next to white freezer in kitchen. 2 live roaches under white freezer in kitchen.

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. For less than an hour. Moved the eggs in refrigerator. **Corrective Action Taken**

Intermediate - Slicer blade guard soiled with old food debris.

Basic - Employee personal items stored in or above a food preparation area cell phone and cigarettes on shelf above flip top cooler to the right.

Basic - Floors soiled under shelfs in Hallway to back door.

Basic - Food stored in holding unit not covered turkey in kitchen . Corrective Action Taken wrapped Turkey. **Corrected On-Site**

Basic - Hole in ceiling next to A/C.

Basic - Hole in wall behind shelf in hall way to back door.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Under empty crate between grill and flip top cooler in kitchen. Took knife out and placed in three compartment sink for cleaning. **Corrected On-Site**

Basic - Open dumpster lid.

Basic - Wet wiping cloth at flip top cooler not stored in sanitizing solution between uses. Placed cloth in container. **Corrected On-Site**

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. She'll eggs on prep table cross grill. Put eggs in reach in cooler. **Corrective Action Taken**

Intermediate - Employee used handwash sink as a dump sink. Food debris inside sink in kitchen. Took debris out. **Corrected On-Site**

Basic - Cans stored on floor at entrance to Ladies room.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter chips and half and Half 72°F on tables. See stop sale

Basic - Build-up of grease on nonfood-contact surface under grill.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment in kitchen

Basic - Food debris accumulated on kitchen floor under cooking equipment.

Basic - Food stored in holding unit not covered, corned Beef and Turkey in stainless 2 door refrigerator in kitchen. Cook wrapped said items **Corrected On-Site**

Basic - Food stored on floor. Bagels at entrance to Kitchen. Placed Bagel baskets on crate off the floor.sliced cans of potatoes on floor in Ladies room. **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses at grill, set up a sanitizer bucket and put cloth inside. **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. To strong, discarded half of the water and filled up again to 50 ppm. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at wait station 60°F, less than one hour, placed butter in refrigerator

High Priority - creamer on tables cold held at greater than 41 degrees Fahrenheit 62°F for less than one hour, will be time marked and form will be filled out . Creamer will be discarded after 4 hours.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Build-up of soil/debris on the floor under shelving. In dry storage area in the back

Basic - Case of Bagels stored on floor in kitchen.

Basic - Clean linens stored in improper location. Stored in men's room

Basic - Food stored on floor. Sliced potatoes in cans stored on the floor in Ladies room.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.to stron at wait station.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Toasted Bagels are prepared by prep cook and eggs are peeled without gloves. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at 70°F for less than 2 hours at wait station, butter was placed in refrigerator and cooled down to 41°F. **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Food stored in dry storage area not covered. Tomatoes in hallway.

Basic - Food stored on floor.pickles in hallway.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 2 door stainless steel refrigerator .

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 72°F ice was added to bring temperature down to 41° F.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.

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.

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. Ham **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food.eggs over French fries **Corrected On-Site**

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

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

High Priority - Toxic substance/chemical stored by or with food.liquid soap next to crackers and syrup **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food.eggs/coleslaw **Corrected On-Site**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

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

Basic - Wall soiled with accumulated food debris.near 3 compartment sink

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Broom on top of soda dry storage **Corrected On-Site**

Critical - Observed raw animal food stored over ready-to-eat food.lox /sauer kraut Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.lox reach in Corrected On Site.

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

Observed single-service articles improperly stored.bowls not inverted Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing.dumping ice Corrected On Site.

Observed hole in wall.by plumbing hand sink

Critical - Exit signs missing. For reporting purposes only.rear

Critical - Observed food stored on floor-lemons-wait station.Repeat Violation.

Observed residue build-up on nonfood-contact surfachandsiink knobs at wait station..

Observed single-service articles stored without protection from contamination-plastics not inverted-wait station

Plumbing system in disrepair-leaking pipe from ac

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated dust-around alarm on wall-kitchen.

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

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

Critical - Observed uncovered food in holding unit/dry storage area--lemons. Corrected On Site.

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

Wall not smooth and easily cleanable-inside doorframe in kitchen

Wall not smooth and easily cleanable-wall next to ladies room; floor hole in doorway to kitchen.

Wall not smooth and easily cleanable-by back door.

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-tuna, chicken salads; open box of potatoe salad-reachin-kitchen.

Critical - Observed potentially hazardous food thawed at room temperature-frozen egg whites on bottom of prep shelf-kitchen

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.-picked up bagel after using sanitizer without washing hands with soap and drying with papertowels. Corrected On Site.

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

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

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Observed employee with no hair restraint-JamesCorrected On Site.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Chlorine sanitizer not at proper minimum strength for wiping cloths-wait-station Corrected On Site.

Observed single-service articles stored without protection from contamination-bowls stored up-wait station

Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door-9/7-10-10 repair will occur. Repeat Violation.

Observed ceiling soiled with accumulated grease-outside of hood .

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation-when James is off.

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--.Louann, Anita

Critical - Displayed food not properly protected from contamination. bagels next to handwash sink in kitchen

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Critical - Observed encrusted material on can opener.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

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

Observed hole in ceiling. in kitchen

Observed open dumpster lid.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area. in ric

Observed utensils stored in crevices between equipment.

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

Wet wiping cloth not stored in sanitizing solution between uses.

Ceiling tile missing.in kitchen areas

Lights missing the proper shield, sleeve coatings or covers. in stockroom

No copy of latest inspection report.

Observed attached equipment soiled with accumulated dust. ceiling fans in dining room

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.

Critical - Observed buildup of soiled material on racks in the reach-in cooler. in kitchen

Observed dumpster overflowing garbage.

Observed employee with no hair restraint. female employee in kitchen

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer.

Observed garbage on the ground and/or pad around dumpster.

Critical - Observed handwash sink used for purposes other than handwashing. pouring ice ; in kitchen

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. in kitchen next to 3 compartment sink

Observed open dumpster lid.

Observed reach-in cooler gasket torn/in disrepair.in stockroom

Observed single-service items stored on floor. forks in service area

Critical - Observed soiled reach-in cooler gaskets.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Hand wash sink lacking proper hand drying provisions. in services area

Light not functioning. in stockroom

Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen walls next to ric

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

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. in kitchen next to 3 compartment sink

Observed open dumpster lid.

Critical - Observed soiled reach-in cooler gaskets. in kitchen

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.