BROADWAY BAGELS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the front reach in cooler, sliced smoked salmon was stored over baked fish and kinish. The salmon was removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cookline flip top cooler #1, pooled eggs (51F - Cold Holding), pooled eggs (51F - Cold Holding). The eggs were stored inside the flip top cooler on top of a pan. The container was put on ice to quick chill and cold hold. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. At the triple sink, two spray bottles of chemicals were unlabeled. The owner labeled the bottles. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed prepared on site items in the grab and go area with expired dates. Operator discarded. see stop sale. Corrective Action Taken Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed prepared on site items in the grab and go area with expired dates. Operator discarded. See stop sale Corrective Action Taken Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu has no identifying mark for smoked fish product.

Intermediate - No soap provided at handwash sink on cook line. Operator supplied. Corrective Action Taken

Basic - Buildup of food debris/soil residue on cook line equipment door handles.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink in server stand above guest condiments. Operator discarded. Corrective Action Taken

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

Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.observed on cook line in 2 places. Operator removed and had cleaned and sanitized. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - walk-in cooler Observed date potato pancakes marked 11/21. Manager discarded. See stop sale. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - walk-in cooler Observed date potato pancakes marked 11/21. Manager discarded. See stop sale.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - Preparation area Observed Salmon thawed in Reduced Oxygen Packaging. Inspector educated owner on the proper thawing method to be used. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - Sandwich station Observed in use utensils stored at 122F. Manager discarded water and placed utensils in water at 145F. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. - Preparation area Observed whole cooked turkey thawing at room temperature. Manager placed turkey to be cooked. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. - Sandwich station Observed Wet Wiping cloth stored on preparation table. Manager removed wiping cloth. Corrected On-Site

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. Observed employee making bare hand contact with bagels after bagels come out of toaster; no additional heat applied to bagels. Educated employee and manager on proper food handling with RTE foods. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked salmon on speed rack in walk in cooler. Operator removed and properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed sliced cheese (46°F - Cold Holding) in flip top cooler #1 at cook line. Per operator, cheese not prepped or portioned today; cheese stored, overstacked, in cooler for approximately 1 hr. Operator removed some of the cheese and put it in cooler below to quick chill. 2) Observed butter pats (60°F - Cold Holding) at server station. Per operator, butter stored out of temperature for approximately 1.5 hrs. Advised operator to add butter pats to TPHC form. Operator put butter pats in cooler to quick chill. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) at server station and under prep table in kitchen. Operator corrected to 100ppm. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed vomit and diarrhea cleanup procedures to operator. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to triple sink in kitchen. Operator provided.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Time as a Public Health Control to operator. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with unknown blue substance stored on condiment rack. Operator labeled spray bottle and properly stored. Corrected On-Site

Basic - Food stored on floor. Observed cases of food stored on floor in walk in freezer.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

Intermediate - Handwash sink not accessible for employee use at all times.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over boiled eggs in reach in cooler at cook line. Employee stored spray shell eggs below the boiled eggs. 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/

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 85 degrees. Operator discarded the water. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Salsa made on 7/17 in walk in cooler.See stop sale.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee serving guests without washing hands after eating at server line.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed cold smoked salmon, raw salmon, stored over uncooked bagels in the walk in area.A Raw animal food stored over canned/bottled drinks. Observed packages of cold smoked salmon over canned and bottled beverages in the reach in cooler in dining room area.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Salsa made on 7/17 in walk in cooler.See stop sale. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed all deli meats on cook line not date marked. Repeat Violation

High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Observed Garlic mixed with oil on shelf above r at 86°F at cook line. Per operator minced garlic in oil was placed there Saturday 07/24.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Observed Garlic mixed with oil on shelf at 86°F at cook line. Per operator minced garlic in oil was placed there Saturday 07/24.

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed creamed cheese mixed in house with vegetables and cold smoked salmon at 45- 46 degrees with expiration date of 07/29- 07/31 located in the reach in cooler at front counter. Per operator product was made on 07/25.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed creamed cheese mixed in house with vegetables and cold smoked salmon at 45- 46 degrees with expiration date of 07/29- 07/31 located in the reach in cooler at front counter. Per operator product was made on 07/25.

High Priority - Toxic substance/chemical improperly stored. Observed several spray bottles with quaternary ammonia stored on top of reach in.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up on floor mixer, cutting boards, located in kitchen area.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup being used to dispense yeast. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and walls in the kitchen area heavily soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on bagel machine in kitchen area and on shelf on cooks line. Operator removed beverages Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed several personal items stored at dry storage shelf on cooks line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handles of scoops in corneal and sponge touching product. Located by prep sink area.

Basic - Light not functioning. Observe lights burned out in food prep area located in the kitchen.

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

Basic - Plumbing system in disrepair. Observed pvc pipe under hand washing sink on cooks line leaking into bucket on the floor

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers at the front counter not inverted. Operator stored correctly Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in shelves rusted.

Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled spray bottle with water located by the bagel oven in the kitchen area.