BAGEL BISTRO

High Priority - Cook cracked raw shell eggs and then handled clean container with sausage patties without washing hands. Cook went to wash his hands. Corrected On-Site

High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat sausage patties. Operator reversed. Corrected On-Site

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

Basic - Flat bread box stored on floor in walk in freezer. Operator placed on a shelf. Corrected On-Site

Basic - Single-service spoons and knifes not stored inverted or protected from contamination at front counter. Operator inverted. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced turkey and ham sliced on 10/14 at walk in cooler.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink.

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/ 4 food handling employees presently on shift and certified food service manager not present at time of inspection. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in kitchen and front register area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In front register area ice machine.

Basic - Employee eating in a food preparation or other restricted area. Half eaten bagel sandwich on prep table by cutting board with knife. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top cooler door and door handle soiled with grease and food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By front cook line area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance observed in ice machine.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler sliced ham marked 07/31/24 add sliced turkey marked 07/30/24- not used within 7 days- see stop sale.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At cookline- Employee washed hands for 5 seconds then proceeded to cook food for order- educated operator employee washed hands. 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 touching bread and cheese with barehands for sandwich making at prep line in kitchen.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in cooler - Raw smoked salmon over pickles operator stored properly.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cookline- raw shell eggs (85F - Cold Holding)- food not prepared or portioned today- food left on counter- food out of temperature for 15 minutes- operators placed on time as a public health control for remaining time.

High Priority - Toxic substance/chemical improperly stored. Observed air fresheners,eye drops , bottled medicines over poppy seed bin near cook line.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No procedures for milk under time as a public health control.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Phone and speaker in food prep area

Basic - Food stored on floor. Observed Canola oil on floor

Basic - In-use wet wiping cloth/towel used under cutting board. Observed Paper towel under cutting board in prep area.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat bacon and cheese without washing hands. Employee went to wash hands and changed gloves. Corrected On-Site

Basic - Bread stored on floor in walk in freezer. Employee put on a shelf. Corrected On-Site

Basic - Employee coffee container on a food preparation table in kitchen. Employee removed. Corrected On-Site

Basic - Employee eating in a food preparation area in kitchen . Employee removed food.

Basic - Ice scoop handle in contact with ice at front counter . Employee removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over precooked chicken breast in walk in cooler. Operator removed eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 48°F, at front counter for less than 2 hours. Cooler was stocked 2 hours ago. Operator placed milk in walk in cooler. Corrective Action Taken

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched to use personal cell phone than touched customer sandwich; educated; employee washed hands and changed gloves; Corrected On-Site

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: raw shell eggs; tuna salad; cheese bagels; at front counter and cook line; as per operator food on time since 9:00 am; operator 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/ Repeat Violation

Basic - Food stored on floor- walk-in freezer : case of bacon Operator stored properly Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (68F - Cold Holding); liquid eggs (68F - Cold Holding)at cook line; as per operator food out of temperature for 30 minutes; operator time marked the food for 4 hours ; emailed / printed and reviewed TPHC form. Corrective Action Taken

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/

Basic - Food stored on floor- bucket of pickles and butter in walk-in cooler; operator stored properly Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line

Basic - Floor soiled/has accumulation of debris. Kitchen/under flat grill/oil/grease

Basic - Food stored on floor. Bagels/walk in freezer.

Basic - Single-service articles improperly stored. Foam cups on floor/frontline/corrective action taken/operator stored single serving items properly. Corrected On-Site

Basic - Stored food not covered. Bagels/walk in cooler/corrective action taken/operator covered foods. Corrected On-Site

Basic - Improper storage of maintenance equipment that interferes with cleaning. Construction equipment/paint can/kitchen area.