BROOKLYN WATER BAGEL

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch at the triple sink. Operator cut drain line so a 1 inch air gap is present. Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. Operator removed all strips. Corrected On-Site

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

Basic - Food stored on floor. Observed cases of food on the walk-in freezer floor. Operator states these are discontinued items awaiting pick up. Operator placed all on a rack. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer in line reach in cooler displaying 60°F. Actual temperature 40°F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with buildup of metal shavings and food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed battery operated paper towel dispenser on south west side of cook line not functioning.

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 unlabeled chemical spray bottles behind front counter. Operator disposed of. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on the cook line. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink, phone, keys, on shelf above flour sacks. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed on clean pan shelf in dish area.

Intermediate - Food-contact surface soiled with food debris. Observed deli slicer with food buildup. Operator cleaned and sanitized. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink cup on food storage shelf. Operator removed. Corrective Action Taken

Basic - Nonfood-contact surface soiled with food debris. Observed microwave with cooked egg overflow inside. Operator cleaned and sanitized. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. 5 plastic containers used for cooking eggs with cracks in bottom of containers. Operator discarded. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep area flip top.

Basic - Standing water in mop sink.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw smoked salmon and then picked up cut tomatoes without washing hands and changing gloves. Reviewed proper hand washing procedures and employee properly washed hands. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Canned marinara with ingredients added - per operator prepared 3 days ago. Operator properly date marked. Corrected On-Site

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/hotels-restaurants/food-lodging/food-manager/ CFM arrived during inspection. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out Time as a Public Health Control form during inspection. Corrected On-Site

Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Front counter bulk milk dispenser. Operator cut tubes properly. Corrected On-Site

Basic - Fly repel stations hanging over food/food preparation area/food-contact equipment. Fly repel station hanging next to clean food containers. Operator removed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary less than 150ppm). Operator made new solution - quat 400ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Main walk in - raw smoked salmon stored over butter. Bagel walk in - raw sausage stored over cans of soda. Reviewed proper refrigerator storage procedures and operator stored all items properly. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee use personal cell phone with gloves on and proceed to work with ready to eat food. Reviewed proper procedures for gloves/hand washing and employee washed hands/put on new gloves. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bagel area hand sink blocked by rolling rack. Operator removed. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Bowls used for cooking eggs in the microwave with the surface cracks. Surface no longer smooth and cleanable. Operator discarded damaged bowls. Corrected On-Site Repeat Violation

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/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection. Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles, doors and drawers throughout cookline.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vents and returns by walk in coolers.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored in cases containing packaged coffee. Operator removed and stored properly. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Front counter. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) FLIP TOP #1; cooked mushrooms 47°F, cooked spinach 48F operator stated was placed in cooler less then 2hrs, ago. Operator placed items on ice. 2) Butter 57F, on cookline for less than 2 hours. Reviewed with operator Time as a public health control. Operator filled out form and time marked butter. Corrective Action Taken

Intermediate - Milk dispenser in lobby area soiled mold-like substance. Operator cleaned and sanitized. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed bowls used for cooking eggs in microwave with cracks. Surface no longer smooth and cleanable. Operator discarded bowls away. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip-top by oven: Ham 41-46°. Observed product over fill line. In unit less than four hours. Operator removed out of temp items and placed in walk in cooler. Corrected on site Expo: cream cheese - 46°; salmon cream cheese - 58°;. Tuna Salad - 52°; Egg Salad - 48°. Foods in unit less than four hours. Operator moved all foods to walk-in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed thermometer stored in soiled container with pens and other items located on prep table next to oven. Operator sent to wash and sanitize. Corrected On-Site

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. At HWS in kitchen. Operator adjusted temperature at water heater. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Omelette flip top: spinach 47°, liquid eggs 48°, ham 46°, Food in unit less than 2.5 hours. Observed foods uncovered. Operator cover all items. Flip top: cream cheese 43-51, salmon cream cheese 42-50, ham 47-41°, sliced cheese 46-40°. Stored above rim line. Food outside temperature for 2.5 hours. Operator removed foods outside temperature and placed under flip top reach in cooler in kitchen. Corrective Action Taken Repeat Violation

High Priority - 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. See stop sale. Cream cheese not time marked at flip top station. Operator time marked 6-10am Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine ice dispenser moldy. Operator cleaned. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets torn and moldy.