HOLEY MOLEY BAGEL BAR NYC

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager cracked raw shell eggs into small container and immediately handled can of oil to spray on grill without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Manager washed hands in hand washing sink near cook line for approximately five seconds. Inspector coached employee on proper hand washing procedures. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Five containers of ready to eat cream cheese prepared more than seven days prior (dated 1/13-1/21). Cheese discarded.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Crate of eggs stored on counter top in kitchen ambient air temperature 74F. Eggs moved to reach in cooler (ambient air 38F). Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on counter of make line, cream cheese 52F, ham 63F, and sausage 49F. All items removed from temperature control approximately 20 minutes prior. All items moved to reach in cooler to cool. Corrective Action Taken Warning

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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Manager drinking from opened drink can.

Basic - Employee with no hair restraint/beard guard while engaging in food preparation. Manager preparing food with no hair restraint or beard guard. Repeat Violation

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floors in kitchen under equipment and racks. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Multiple reach in freezers in kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened canned drink stored in silver reach in freezer by cook line. Drink removed. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers raw salmon to consumers but does not have any proof of parasite destruction. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (68F - Hot Holding) in warming unit on cook line, per operator sausages have been in warmer approximately 20 minutes, employee reheated patties to 168F. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. One employee on cook line, employee corrected during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under non working reach in cooler and prep table in kitchen.

Basic - Food stored on floor. Case of water at front counter. Bag of potatoes in kitchen. Employee corrected during inspection. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Self closing device on back door to establishment is disconnected.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of refrigerator in kitchen.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment using small fryer in kitchen that is not under a hood system. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2022 Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Per operator all cream cheese mixes are dated for 10 days after they are removed from their commercial packaging before discarding them.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (46F-51F - Cold Holding); raw shell eggs (52F - Cold Holding); raw salmon (51F - Cold Holding) in only reach in cooler make table in kitchen, per manager they have been going in and out of cooler approximately three hours. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored with container of cooking oil under prep table in kitchen, employee moved bottle of bleach. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout entire kitchen area. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer in back of kitchen. Repeat Violation

Basic - Outer openings not protected with self-closing doors. self closing device to back door of establishment is broken.

Basic - Standing water in bottom of reach-in-cooler. In only reach in cooler make table in kitchen.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment has a small fryer in kitchen that is not under a hood system, hood system that is installed can only accommodate the one small grill that is already under it.