The Bagel Company Improves its Sanitary Rating

Basic - - From inspection on 2016-08-26: Basic - Reach-in cooler gasket torn/in disrepair. Prep Cooler **Warning** - From follow-up inspection on 2016-09-12: Basic - Reach-in cooler gasket torn/in disrepair. Prep Cooler **Warning** **Time Extended** - From follow-up inspection on 2016-09-14: - From inspection on 2016-08-26: Basic - Reach-in cooler gasket torn/in disrepair. Prep Cooler **Warning** - From follow-up inspection on 2016-09-12: Basic - Reach-in cooler gasket torn/in disrepair. Prep Cooler **Time Extended**

Basic - - From inspection on 2016-08-26: Basic - Walk-in cooler gasket torn/in disrepair. **Warning** - From follow-up inspection on 2016-09-12: Basic - Walk-in cooler gasket torn/in disrepair. **Warning** **Time Extended** - From follow-up inspection on 2016-09-14: - From inspection on 2016-08-26: Basic - Walk-in cooler gasket torn/in disrepair. **Warning** - From follow-up inspection on 2016-09-12: Basic - Walk-in cooler gasket torn/in disrepair. **Time Extended**

Basic - - From inspection on 2016-08-26: Basic - Reach-in cooler gasket torn/in disrepair. Prep Cooler **Warning** - From follow-up inspection on 2016-09-12: Basic - Reach-in cooler gasket torn/in disrepair. Prep Cooler **Warning** **Time Extended**

Basic - - From inspection on 2016-08-26: Basic - Walk-in cooler gasket torn/in disrepair. **Warning** - From follow-up inspection on 2016-09-12: Basic - Walk-in cooler gasket torn/in disrepair. **Warning** **Time Extended**

High Priority - - From inspection on 2016-08-26: High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Cut/Sliced Tomatoes 48°-49°, 6 pans sliced @ 5:30 am, Cut Lettuce 49°-51° 3 pans prepared at 5:30 am Temperatures taken at 11:20 am **Warning** - From follow-up inspection on 2016-09-12: Cut/Sliced Tomatoes 45° Sliced at 6:00 am. Temperature taken at 10:30 am. **Time Extended**

High Priority - - From inspection on 2016-08-26: High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Vegetable Soup 119°: Began the reheat process during this inspection. **Corrective Action Taken** **Warning** - From follow-up inspection on 2016-09-12: Lobster bisque 112° **Time Extended**

High Priority - - From inspection on 2016-08-26: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut/Sliced Tomatoes 48°-49°, 6 pans sliced @ 5:30 am, Cut Lettuce 49°-51° 3 pans prepared at 5:30 am. Temperatures taken at 11:20 am. **Warning** - From follow-up inspection on 2016-09-12: Cut/Sliced Tomatoes 45°, 46°Lobster Bisque 112°, cut lettuce 46°**Admin Complaint** **Time Extended**

Intermediate - - From inspection on 2016-08-26: Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cut/Sliced Tomatoes and Cut Lettuce;Cut/Sliced Tomatoes 48°-49°, 6 pans sliced @ 5:30 am, Cut Lettuce 49°-51° 3 pans prepared at 5:30 am. Temperatures taken at 11:20 am. **Warning** - From follow-up inspection on 2016-09-12: Cut/Sliced Tomatoes 45°, cut lettuce 46°, Sliced at 6:00 am. Temperature taken at 10:30 am. **Time Extended**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler fan guards **Warning**

Basic - Food stored in dry storage area not covered. Flours. Covered during this inspection. **Corrected On-Site** **Warning**

Basic - Gaskets with slimy/mold-like build-up. Cooler under coffee prep area. **Warning**

Basic - In-use utensil stored in sanitizer solution. Removed during this inspection. **Corrected On-Site** **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Cream cheeseWater turned on during this inspection. **Corrected On-Site** **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Prep Cooler **Warning**

Basic - Stored food not covered in walk-in freezer. Croissants **Warning**

Basic - Walk-in cooler gasket torn/in disrepair. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area. Placed in sanitizer solution during this inspection. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Kitchen: Cream 55°, Sandwich Cooler: salmon 50°, cream cheese 49°Placed inside the cooler to cool. **Corrective Action Taken** **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Cut/Sliced Tomatoes 48°-49°, 6 pans sliced @ 5:30 am, Cut Lettuce 49°-51° 3 pans prepared at 5:30 am Temperatures taken at 11:20 am **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Vegetable Soup 119°: Began the reheat process during this inspection. **Corrective Action Taken** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut/Sliced Tomatoes 48°-49°, 6 pans sliced @ 5:30 am, Cut Lettuce 49°-51° 3 pans prepared at 5:30 am. Temperatures taken at 11:20 am. **Warning**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin and the door. **Warning**

Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cut/Sliced Tomatoes and Cut Lettuce;Cut/Sliced Tomatoes 48°-49°, 6 pans sliced @ 5:30 am, Cut Lettuce 49°-51° 3 pans prepared at 5:30 am. Temperatures taken at 11:20 am. **Warning**

Basic - Accumulation of food debris/soil residue on handwash sink. Front hand wash sink has brown residue in it. **Repeat Violation**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar scoop

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Front counter employee preparing bagels. Reviewed proper glove changing procedures with operator. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Grab and Go Cooler: Honey Walnut Cream Cheese 52°, Salmon Cream Cheese 45° Moved to the freezer to drop the temperature to 41° or below. **Corrective Action Taken**

Intermediate - Slicer blade guard soiled with old food debris. Not used today.

Basic - Accumulation of food debris/soil residue on handwash sink. Behind front counter near coffee station. **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

Intermediate - Food storage container for potentially hazardous (time/temperature control for safety) food not cleaned after being emptied prior to refilling. Chicken chili container

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knife in handsink located by kitchen entrance. **Corrected On-Site**

Intermediate - One employee training certificate used for multiple employees. Each employee must have their own certificate

Basic - Cloth used as a food-contact surface. Burlap bagel strips **Repeat Violation**

Basic - Damaged/spoiled/recalled food not properly segregated. Cream cheese

Basic - Multiuse disposable towel not discarded on a daily basis or when soiled, whichever comes first. Left on shelving **Corrected On-Site**

Basic - Nonfood-grade gloves used in direct contact with food. Playtex gloves

Basic - Reuse of single-use articles. Reusing playtex rubber gloves for a food contact surface to remove bagels from baking sheet.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 44° in walkin cooler

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Oven

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

No Violations Were Observed

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

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

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of bulk coffee bins

Basic - Cloth used as a food-contact surface. Burlap strips for bagels not approved as a food contact surface

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Visor **Corrected On-Site**

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

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. Lettuce **Corrected On-Site**

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

Basic - Coffee filters not stored in a protected manner to prevent contamination. On coffee machine. More than would be used in a day. Moved. **Corrected On-Site**

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

Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar scoop handle in contact with sugar. Washed.

Basic - Reach-in cooler gasket torn/in disrepair. Large make table at counter. **Repeat Violation**

Basic - Soiled reach-in cooler gaskets. Make tables.

Basic - Working containers of food removed from original container not identified by common name. Large container of cornmeal not labeled with common name. Only says "Ethiopia". Relabeled. **Corrected On-Site** **Repeat Violation**

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. Butter at counter marked with yesterday's date. Fixed date. **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with food. Glass cleaner under counter next to cornmeal. Moved cleaner. **Corrected On-Site**

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

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Around nozzles.

Basic - Working containers of food removed from original container not identified by common name. Dry food container at front counter. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Containers of cream cheese. temp 75?f.Corrective Action Taken . Voluntarily destroyed. **Corrected On-Site**

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

Basic - Equipment in poor repair. Interior of microwave.

Basic - Gaskets/seals on holding unit in poor repair. Front cooler at customer service area.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Raid in kitchen area.

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. cream cheese mixtures, turkey, roast beef dated 10-10. egg salad dated 10-08. cheese dated 10-3 in walkin cooler discarded Corrected On Site.

Critical - Unpackaged food not protected from environmental sources of contamination during preparation. dirty container stored in bulk cornmeal.Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bulk cornmeal Corrected On Site.

Observed ice scoop with handle in contact with ice. salad area

Water treatment device has not been inspected or serviced according to manufacturer's instructions. filters datedd 2-10

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. bagel peel, ice scoop holder

Observed build-up of food debris, dust or dirt on nonfood-contact surface. area under front counter handsink

Observed leaking pipe at plumbing fixture. prep sink

Critical - Handwash sink not accessible for employee use at all times. tray of bread on it Corrected On Site.

Critical - No proof of required employee training provided. ORIGINAL CERTIFICATES ARE REQUIRED AND NEW TRAINING HAS BEEN DONE USING COPIED CERTIFICATES.

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. cheese dated 1-2.

Critical - Food being thawed in triple sink when sink is set up for dishwashing. Corrected On Site.

Critical - Displayed food not properly protected from contamination. customer samplesCorrected On Site.

Critical - Observed food stored on floor. milk in walkin Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed handwash sink used for purposes other than handwashing. food basket in it

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. original certificates required

No Violations Were Observed

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Critical - Thermometers provided and conspicuously placed

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food contact surfaces of equipment and utensils clean

Other conditions sanitary and safe operation

Critical - Employee training validation

Critical - Employee training validation

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. bagel boards. some have been cleaned

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. under front counter handsink

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. roast beef dated 5-17 Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chive cream cheese 51, counter reachin. butter 65 on counter. tuna salad 45, rear reachin.

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

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. paper cup in coffee beans Repeat Violation.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between glove changes Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. ice scoop holder

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. bagel boards

Observed residue build-up on nonfood-contact surface. exterior of bulk food containers

Observed build-up of food debris, dust or dirt on nonfood-contact surface. under front counter handsink

Observed single-service items stored on floor. cups

Observed reuse of single-service articles.

Critical - Hand wash sink lacking proper hand drying provisions. near bagel cooker

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. ORIGINAL CERTICATES REQUIRED

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Chicken Salad. Corrected On Site.

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

Critical - Observed uncovered food in walk-in cooler.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense bagel toppings. (Coke Paper Cups).

Observed ice scoop with handle in contact with ice. Service Area.

Critical - Observed employee engage in food preparation, put on gloves without washing hands FIRST. Corrected On Site.

Observed residue build-up on bulk coffee bean containers.

Observed gaskets on small milk cooler dirty with food debris.

Critical - Observed unlabeled sanitize solution in towel bucket.

Critical - No currently certified food service manager on duty with four or more employees engaged in food service. Corrected On Site.

Critical - Certified Food Manager unable to answer basic Food Code questions. The Big Four.

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

Non-food contact surfaces clean

Single service items properly stored, handled, dispensed

Critical - Electrical wiring - adequate, good repair

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food management certification valid

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Presence of insects/rodents. Animals prohibited

Critical - Presence of insects/rodents. Animals prohibited

Critical - Incomplete 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. Dorsett's card has expired. .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. cabinet under counter handsink

Observed clean equipment stored on floor. bagel boards

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. food container in walkin

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. ovens

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. coffee beans

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic cup in ice

Critical - Observed interiors of microwaves soiled.

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

Critical - Observed rodent activity as evidenced by rodent droppings found. approximately 10 noted under counter handsink .1 by slicer. Corrected On Site.

Observed single-service articles improperly stored. under plumbing pipes

Non-food contact surfaces clean

Critical - Outer openings protected from insects, rodent proof

Critical - Electrical wiring - adequate, good repair

Food contact surfaces designed, constructed, maintained, installed, located

Critical - Food contact surfaces of equipment and utensils clean

Critical - Original container: properly labeled, date marking

Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel

Critical - Presence of insects/rodents. Animals prohibited

No Violations Were Observed