DELRAY EVERYTHING BAGEL

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food....came from outside and then started make drinks with frozen fruits . Washed hands after discussion. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ....corn beef date marked 4/10 in reach in cooler . See stop sale issue . Operator discarded food. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ....corn beef date marked 4/10 in reach in cooler .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 60F, veggie cream cheese 45F in glass door reach in cooler. Food not prepped or portioned today , food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 60F, veggie cream cheese 45F in glass door reach in cooler. Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Operator discarded food.

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 ...cream cheese 65F front of bagel taster being held less than 4 hours . Operator discarded food . Corrective Action Taken

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications... probe thermometer not functioning due to battery date.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area. Operator provided. Corrected On-Site

High Priority - Metal stem-type thermometer soiled...operator cleaned. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice cheese 48F, shredded cheese 50F in flip top reach cooler next to grill at kitchen, food not prepped or portion today, operator removed food to another acceptable area in reach in cooler . Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored...Clorox spray bottle top of the reach in cooler . Operator removed . Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Restraint hair . Corrected On-Site

Basic - Ice scoop handle in contact with ice in ice , operator removed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at kitchen. Open removed Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1/2 bottle of drinking water on prep table Operator removed employee drinking water from Prep table Corrected On-Site

Basic - Ice scoop handle in contact with ice. Operator removed ice scoop. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice cheese 49F in flip top reach in cooler . Food not prepped or portion today , food being held less than 4 hours . Operator covered food. 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 ....cream cheese,milk at server station being held less than 4 hours . Operator voluntarily discarded food. 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....cream cheeses opened yesterday at 9 am , operator date marked. Corrected On-Site

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.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food...operator grabbed raw fish, raw hamburger together then changed one hand glove without washing hands and she handled cleaned plate to place ready to eat food. After discussion operator ,washed hands and putting gloves on 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....operator cutting bread with bare hands . Operator stated that she was washed hands prior cutting bread. Operator putting gloves on hands . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw salmon, raw beef above cut fruit, packaged fruits in display cooler . Operator properly stored. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less...in flip top reach in cooler by the grill at kitchen. Ambient temperature 51F . Egg being held less than four hours. Operator covered food. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 56F, cream 56F in thermo container at server station and chive cream cheese 47F, jalapeño cream cheese 50F , strawberry cream cheese 49 F , veggie cream cream cheese 46F in display case by the server station and slice cheese 48F, shredded cheese 54F in flip top reach in cooler at kitchen. food not portion or prepped today , food being held more than 4 hours. .. 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 at 1:12 pm tuna 54 F in display cooler by the server station , per operator can tuna was opened at 7:30 am . More than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 56F, cream 56F in thermo container at server station and chive cream cheese 47F, jalapeño cream cheese 50F , strawberry cream cheese 49 F , veggie cream cream cheese 46F in display case by the server station and slice cheese 48F, shredded cheese 54F in flip top reach in cooler at kitchen. food not portion or prepped today , food being held more than 4 hours. Stop sale issue . Advise operator discarded food. Repeat Violation Admin Complaint

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 at 1:12 pm tuna 54 F in display cooler by the server station , per operator can tuna was opened at 7:30 am . More than four hours. Stop sale issue . Advise discarded food.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding home fries potatoes 77F on the counter . Per operator food being held less than 4 hours . Reviewed Time Control for TCS food and advise time marked on food.

Intermediate - Handwash sink not accessible for employee use at all times....stored dirty utensils front of handwashing sink at prep kitchen, operator removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...egg sell , ketchup in handwashing sink at kitchen.

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 handle toasted bread with bare hands, discussed with operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (64°F - Cold Holding) being held at room temperature. Operator states item has been out for approximately 1 hour. Operator placed back in reach in cooler. Discussed TPHC. Provided information Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked by table, items stored in hand wash sink. Operator made accessible Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw pooled eggs above cheese. Operator placed raw pooled eggs on lower shelf. Corrected On-Site Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observe quaternary sanitizer at 400 ppm. Operator corrected to 200ppm. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observe blue substance in unlabeled spray bottle. Operator labeled spray bottle. Corrected On-Site

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2021-12-08: Operator states license was renewed. iPad showing expired. Confirmation #216029868. Inspector will recheck at next unannounced inspection Time Extended