904 BAGELS AND MORE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter Cream cheese (52F - Cold Holding); Butter (54F - Cold Holding). Inspector spoke to manager about time control. Manager will hold on time control, completed document during inspection. Manager stated product was brought out about an hour prior. Manager placed time on items. Corrected On-Site Repeat Violation Admin Complaint

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. Observed establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed employee handwashing station without paper towels. Manager provided paper towels. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep tables. Employee removed and stored properly. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked raw shell egg with gloved hands then changed gloves and continued to make sandwiches, but did not wash hands between tasks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (55F - Cold Holding) sitting out on counter next to flip o reach in cooler on make line, per employee cream cheese has been out for about 1 hour and gets taken in and out of cooler for orders and usually is used up within 3 hours, cheese placed in cooler. sliced cheese (52F - Cold Holding) in standing reach in cooler on make line, per operator cheese is constantly taken in and out for orders and has been done so for no more then 2 hours, and operator states cheese is usually used up within 4 hours. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station by triple sink.

Basic - Floor soiled/has accumulation of debris. Along wall behind mop sink and grease trap has a build up of food debris. Behind large reach in freezer chest in back storage room has a build up of food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A build up of food debris around gasket of large reach in freezer chest in back storage room.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink reading 0ppm, operator drained sink and began to refill during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (61F - Cold Holding); cream cheese (48F - Cold Holding) sitting out on counter next to flip top reach in cooler, per operator both items have been sitting out about 30 minutes and are always used up within a few hours, both items placed on time control. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Operator making sandwiches in prep area, operator put on hat. Corrected On-Site