Corey's Bagels Improves its Sanitary Rating

Basic - - From inspection on 2016-09-06: Basic - Reach-in cooler gasket torn/in disrepair. Stainless reach in cooler **Warning** - From follow-up inspection on 2016-09-07: **Time Extended**

Intermediate - - From inspection on 2016-09-06: Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox is cold smoked , not fully cooked **Warning** - From follow-up inspection on 2016-09-07: to go menus need marked. **Time Extended**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls, plastic containers on shelf over mixer **Warning**

Basic - Covered waste receptacle not provided in women's bathroom. **Warning**

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

Basic - Employee personal items stored in or above a food preparation area. Cell phone on counter next to toaster **Warning**

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

Basic - Reach-in cooler gasket torn/in disrepair. Stainless reach in cooler **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Plastic containers **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 63°. Operator removed from cooler 2 hours prior. Recommend utilizing time as public health control plan for butter. Must be used up or discarded by 11:30 am. Salmon 46° sitting on top in lift top cooler **Warning**

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. On counter next to blenders **Warning**

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

Intermediate - Cutting board(s) stained/soiled. Small sandwich cooler board **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox is cold smoked , not fully cooked **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Lox **Warning**

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

No Violations Were Observed

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. Cream cheese **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. Macaroni salad

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. Touchingbagels **Corrected On-Site**

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Cleaner by hot sauce **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner under handsink

Basic - Food stored on floor. Spenda container on floor in dry storage

Basic - Wood food-contact surface not properly sealed. Dry storage shelves

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 65f

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 marking and the time removed from temperature control cannot be determined. **Corrected On-Site**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Ron

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in handsink

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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. Cream cheese in holding cooler

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

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

Basic - Bathroom door not self-closing. Womans

Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Coffee filters

Basic - Single-service articles not stored inverted or protected from contamination. Tea machine filters. In storage are not covered

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 47f. Corrective action taken.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meat ends

Basic - Bathroom door not self-closing.womans

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.

Basic - Food stored on floor. Cases of coffee are on the flor in the stockroom

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.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ milk on ice bath less than 4 hrs recommended rapid chill

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

Basic - Moderately Soiled reach-in cooler gaskets.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**

Basic - Current Hotel and Restaurant license not displayed.

Basic - No copy of latest inspection report available.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233./ employees have their certifications from other locations must have a copy for this location/ observed establishment utilizes Florida restauraunt

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties./ observed employee just cleaning out container with soap without the proper rinsing/ sanitizing educated **Corrected On-Site**

The in line water filter is not dated as to the last service

No date marking on PH/TC meats COS

Critical - No paper towels at the handwash sink COS

Critical - The ladies restroom door is not soft closing

The dumpster lid is open

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.a no handle plastic cup is being used to portion fruit

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Emplyee's are not washing their hands when changing the food prep tasks from doing cash, changing gloves the putting on gloves and going back to prepairing ready to eat foods Corrected On Site.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.no test kits Repeat Violation.

Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing.dirty dishes are in the sink Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions.in the prep kitchen Corrected On Site.Repeat Violation.

Observed wall in disrepair.the wall area to the left of the sandwiche make table is damaged

No Violations Were Observed

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./deli meats in the deli case.no date marking used on deli meats or prepared food in RIC

Critical - Violation: 02-21-1Observed food container not properly labeled.no lables on different flavor of cream cheese in deli cooler

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ heavy cream,milk recommended rapid chill Repeat Violation.x2.milk and heavy cream on ice bath 55F

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./deli meats in the deli case

Critical - Observed food container not properly labeled.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ heavy cream,milk recommended rapid chill Repeat Violation.x2

Critical - No conspicuously located thermometer in holding unit./in any unit

Observed ice scoop with handle in contact with ice./ice bin

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

Critical - Observed interior of microwaves from medium to heavily soiled.

Critical - Observed heavily encrusted, soiled material on slicer.

Observed build-up of food debris,around gaskets deli case

Observed build-up of food debris,on all shelves through out

Observed gaskets with heavy slimy/mold-like build-up./reach in cooler

bowls,cambros not prroperly inverted

Critical - Hand wash sink lacking proper hand drying provisions./handwashing sink 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. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.47 f milk Repeat Violation.Corrected On Site.

Observed single-service items stored on floor.plates Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. 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. erin

Critical - Observed no document for parasite destruction -cook until documentation observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk 47fRepeat Violation.

Critical - Observed hand wash sink used for purpose other than washing hands. washing tomatos

Critical - Observed hand wash sink used for purpose other than washing hands.Utensils

Critical - No handwashing sign provided at a handsink used by food employees.womans

Critical - Hand wash sink lacking proper hand drying provisions.

No copy of latest inspection report.

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

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

Critical - Manager lacking proof of Food Manager Certification.

Observed unnecessary persons in the food preparation, food storage, or warewashing area.customer in food area

Water treatment device has not been inspected or serviced according to manufacturer's instructions.no dates

No Violations Were Observed

No Violations Were Observed

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Sandwich make cooler 47F Repeat Violation.

Critical - Exit signs not visible from any direction. For reporting purposes only.rear exit repeat Violation

Critical - Observed handwash sink used for purposes other than handwashing.knife and other kitchen supplies in the handsink front lineRepeat Violation.

Critical - Observed interior of storage reach-in cooler and reach in freezer moderately soiled with accumulation of food residue.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cream cheese 44F and sliced ham 44F in the top sandwich make table coolerRepeat Violation.

Observed single-service items stored on floor.dry storage areaRepeat Violation.

Critical - Outer openings not protected with self-closing doors.rear exit Repeat Violation.

mop/service sink installed/available at establishment and being used for storage.

No Violations Were Observed