EMPIRE BAGEL FACTORY

High Priority - Employee washed hands with cold water. Employee must wash their hands in cold water as the water temperature does not exceed 74F.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Food manager certification for Rachel Oest is expired.

Intermediate - No hot running water at three-compartment sink. After running the hot water faucet at the triple sink the water temperature never exceeded 74F.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. After running each hand washing sink for an extended period of time the temperature never exceeded 74F.

Basic - Food stored on floor. There is a plastic bin with bagels stored on the floor under the convection oven. Operator moved the bagels to proper storage. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. There is a wet mop stored inside a mop bucket. Operator inverted the mop to dry properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs are stored on top of containers of mayonnaise, sliced peppers and pickles in the walk in cooler. Operator moved the eggs to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sausage (44F - Cold Holding); cream cheese (46F - Cold Holding). Operator moved cream cheese and sausage to the bottom of the make table cooler. Corrective Action Taken

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. In the bottom of the make table cooler there is a gallon of milk that was opened 4 days prior, per the operator, with no date marking. Operator date marked the milk. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. There is no signed employee health reporting agreement for Chris Furlani.

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

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2024-01-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The Lox spread is not identified as raw or undercooked. Warning - From follow-up inspection 2024-01-30: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no test kit for quaternary sanitizer in the triple sink and sanitizer buckets. Warning - From follow-up inspection 2024-01-30: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. There is a mop bucket in front of the hand washing sink next to the triple sink. Operator moved the mop bucket. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chemical test kit for quaternary sanitizer in the triple sink and sanitizer buckets.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the ice chute and on the interior walls of the ice machine.

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the deli cooler in the back of the kitchen raw cold smoked salmon is stored over cooked sausage. Operator moved items to proper storage order. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. There are sanitizer buckets stored inside the hand washing sink next to the triple sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chemical test kit for quaternary sanitizer in the triple sink and sanitizer bucket.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink by the entrance to the kitchen. Operator replaced the paper towels. Corrected On-Site