THE BAGEL BARN CAFE & DELI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw bacon over ready to eat walk in cooler Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pork roll 6/7 Roast beef 6/6, Liverwurst 6/2 Corned beef 6/7 Chicken salad dated both 6/6 and 6/8 Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Shredded cheese 48F, sliced cheese 47F, 46F, and 48F, deli meat 45-65F, shredded cheese 48F, in left reach in cooler cookline. Some stocked prior to inspection, some in and out of cooler - Butter 74F advised to use time as a public health control - Tuna salad bottom right triple Kool It cooler 44-45F - Cole slaw right side of display case 44F. Operator moved to center area. - Cheese bagels room advised to use temperature time as a public health control Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 98F, hash browns 78F, potatoes 84F Advised to use time as a public health control . Operator time marked Warning

High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner on reach in cooler Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Interior top ice machine - stained with black substance, wooded boards on speed rack in front of ovens - Guard for mixer corrected on site. Corrective Action Taken Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rose, Joe, Colby Warning

Basic - Bowl or other container with no handle used to dispense food. Ice scoop Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell on prep table next to reach in cooler Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Behind ovens Warning

Basic - Hole in or other damage to wall. Hole and damage to smooth surface, behind 3 compartment sink Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Reach in cooler gaskets and surround, left cookline - back of shelf below burner - top back of ovens - small walk in cooler bottom shelving crevices and fan covers Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee putting away dishes touched her face and hair and then continued to put away dishware Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato salad made in house 11/12 Ham 11/12 Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 4 next to fryer on the back of the prep table . Pest control services every Friday. No other evidence of rodent activity. Employee cleaned and sanitised area. Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half near front walk in cooler door 46F operator relocated. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2nd exterior hose Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped several employee beverages into cookline handsink Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Shawn Warning

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. New employee on duty, no food handler training Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Blue substance under slicer Purple substance outside mop sink Repeat Violation Warning

Basic - Cardboard boxes re- used to store clean lids and screens Warning

Basic - Food stored outside. Plastic oil containers in open storage area Warning

Basic - Lid to plastic container holding salt in the back prep area cracked and broken along lid. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Underside of mixer guard - unsealed wooden surfaces in walk in cooler soiled with visible mold like substance - under the grill Warning

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - slaw prepped 04/08/2024 - Italian pasta salad prepped 04/08/2024; - red potato salad, blueberry and strawberry cream cheese prepped 04/05/2024 Warning - From follow-up inspection 2024-04-16: Pasta 4/9 Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2024-04-16: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cheese, 43-57F, cookline; - deli meat 43-61F, cookline; less than 4 hours; correctives action taken: product discarded. - cooked potatoes, 78F; butter, 70F, less than 4 hours, held off temperature control - prepped salads 47F, 48F; 44F; in display cooler - fresh mozzarella, sour cream 50F; feta 49-50F, ricotta 48-50F; Philadelphia cream cheese, 46-47F; Gordon's cream cheese, 49-52F; longer than 4 hours, front walk in unit. See stop sale. Stored close to the door. Repeat Violation Warning - From follow-up inspection 2024-04-16: Walk in cooler holding cheese blocks 39F, deli meat portions 41F, 42F, sliced Swiss 42F, butter 43F Coffee station cooler milk 43F, cream 42F Time marking on sausage; Prepped salad 45F in display case. Scheduled to be serviced per operator. Deli meat and sliced cheese over fill line 48-53F. Filled previous evening. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - lox on Scoops to go menu Warning - From follow-up inspection 2024-04-16: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. - near back door Warning - From follow-up inspection 2024-04-16: Time Extended

Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2024-04-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - shelf under sandwich press - exterior of white food buckets Warning - From follow-up inspection 2024-04-16: shelf under sandwich press Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. -cases of food handling gloves on the floor at cookline Warning - From follow-up inspection 2024-04-16: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind free standing burner and ovens in kitchen Warning - From follow-up inspection 2024-04-16: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee changed gloves after cracking raw eggs but did not wash hands. Handled cooked egg after changing gloves. Warning

High Priority - Raw animal food stored over or with unwashed produce. - raw ground beef over unwashed produce, front walk in cooler Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - cooked peppers/sausage made on 04/09, dated through 04/17; Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - slaw prepped 04/08/2024 - Italian pasta salad prepped 04/08/2024; - red potato salad, blueberry and strawberry cream cheese prepped 04/05/2024 Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cheese, 43-57F, cookline; - deli meat 43-61F, cookline; less than 4 hours; correctives action taken: product discarded. - cooked potatoes, 78F; butter, 70F, less than 4 hours, held off temperature control - prepped salads 47F, 48F; 44F; in display cooler - fresh mozzarella, sour cream 50F; feta 49-50F, ricotta 48-50F; Philadelphia cream cheese, 46-47F; Gordon's cream cheese, 49-52F; longer than 4 hours, front walk in unit. See stop sale. Stored close to the door. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - au jus, 109F, sausage 74F, 3.75 hours at 10:45 am. Operator discarded at 11 am. Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - lox on Scoops to go menu Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees Warning

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. Warning

Intermediate - Spray bottles containing toxic substances not labeled. Corrected On-Site Repeat Violation Warning

Basic - Bowl or other container with no handle provided to dispense food. - powdered sugar Warning

Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Food stored on floor. - boxed oil jugs in outdoor storage area corrected on site - Container of oil in front of cookline handsink Corrective Action Taken Repeat Violation Warning

Basic - Hole in or other damage to wall. - near back door Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - chest freezer at cookline Warning

Basic - Ice scoop handle in contact with ice. - ice machine at front counter Warning

Basic - Interior of oven has accumulation of black substance/grease/food debris. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - shelf under sandwich press - exterior of white food buckets Warning

Basic - Silverware/utensils dried with a towel/cloth. Warning

Basic - Single-service articles improperly stored. -cases of food handling gloves on the floor at cookline Warning

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - leaf blower stored in boxed oil jugs. Back area. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind free standing burner and ovens in kitchen Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. - at cookline Warning

Basic - Wiping cloth sanitizing solution stored on the floor. - under table near cash register by window Warning

Basic - Working containers of food removed from original container not identified by common name. - flour, cornmeal Warning

High Priority - Employee failed to wash hands as required. - when changing gloves when switching from cracking raw shell eggs and handling - after cracking raw shell eggs and then putting sliced cheese on wrap Discussed with employee Warning

High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee dip washed, rinsed, and sanitized for less than a second each at three compartment sink. Discussed with employee who returned items to sanitizer Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Several kinds of sliced cheese, ham, turkey, tuna salad 44-47F in cooler next to register. - butter 78F and 81F sitting out for no more than 2 hours per manager. Advised to use time as a public health control - in large walk in cooler, sliced meats and sliced cheese 44-45F, dairy 46F next to door overnight. advised to store at back of cooler near fans - milk, half and half, heavy cream 46F on bottom shelf of coffee bar cooler Repeat Violation Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit prior to storing in customer self service area. Chicken salad 50F made and portioned day of inspection. Operator returned to walk in cooler Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs in homemade marinara 129-153F heating in steam table from 6 or 7 am per employee (2.5-3.5 hours) Repeat Violation Warning

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Assembled baked eggplant. Eggplant cooked and cooled previous day. Trays assembled 4-5 hours prior per manager 50F in the middle. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 92F and 86F, hash browns 79F, potatoes 97F. Sitting out on cookline for 2.5 hours per manager. advised to time mark and use time as a public health control Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven interiors Warning

Intermediate - Handwash sink used for purposes other than handwashing. Cookline handsink used to rinse spatula Warning

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Next to back door, clear substance in spray bottle Warning

Basic - Food stored on floor. Plastic oil container in front of cookline handsink Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - mold like substance on wooden walk in cooler shelving - lids to cans bottom right storage Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Warning

Basic - Working containers of food removed from original container not identified by common name. - Salt in plastic container in prep room - flour in gallon peppercini container on cookline Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage 77F, hash browns 73F, cooked potatoes 78F. Sitting out less than an hour. Operator returned to oven Warning - From follow-up inspection 2023-06-06: Potatoes 103F, hash browns 98F Time Extended

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Lox bagels Warning - From follow-up inspection 2023-06-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2023-06-06: Time Extended

Intermediate - - From initial inspection : 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. New employees and cashier Warning - From follow-up inspection 2023-06-06: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara 48F in the middle, 39F at the edge, cooling in covered 5 gallon bucket overnight. See stop sale Warning

High Priority - Displayed food not properly protected from contamination. Bagels in wire baskets Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cole slaw 5/24. Turkey 5/25 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese 51F, 49F, 52F. Deli meat 45F. left cookline cooler near oven - triple cooler neat register: potato salad 46F, tuna salad 47F, chicken salad 44F underneath. Overfilled deli meat up to 49F, cheese 50F. Operator moved underneath - Cheese, and cheese and spinach bagels sitting at room temp. Cream cheese pastries made in house sitting on the counter. Sitting out less than 4 hours at room temperature. Advised to use time as a public health control - chicken salad, potato salad, pasta salad 44-47F in black self service display case (front of unit) - walk in cooler holding deli meats and cheese 44-45F. Glass door cooler Repeat Violation Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheating meatballs and marinara in steam table for 2.5-2.75 hours 88-123F. Operator discarded Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage 77F, hash browns 73F, cooked potatoes 78F. Sitting out less than an hour. Operator returned to oven Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Lox bagels Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

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/ Warning

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. New employees and cashier Warning

Basic - Food stored on floor. - Plastic oil containers next to handsink, Cookline - cases of egg and other items, floor walk in cooler Warning

High Priority - Displayed food not properly protected from contamination. Bagels in wire baskets at front counter Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Top left cooler on cookline: Sliced provolone 48F, white cheese 46F, deli meat 48F. - butter 62F sitting out - pepper Jack 46F Swiss 45F. Right cookline cooler. - chicken salad 48F, sliced cheese 44-46F, egg salad 45F. Cooler next to register. - walk in cooler near door deli meat 46F, cheddar 47F, Swiss 46F, No items prepped day of inspection according to date marking Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ajus 104F, cooked sausage 91F, cooked hash browns 103F, cooked potatoes 86F. Person in charge does not know how long items have been sitting out Repeat Violation Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door Warning

Intermediate - Handwash sink not easily accessible for employee use at all times. Blocked by prep table Warning

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Joe and other employees Warning

Intermediate - Spray bottle containing toxic substance not labeled. Blue substance. Operator dumped out Warning

Basic - Bathroom located inside establishment not completely enclosed with self-closing doors. Warning

Basic - Cardboard used to line nonfood-contact shelves.dry storage Repeat Violation Warning

Basic - Clean linens stored on floor. Bag of clean towels under prep table on the floor Corrected On-Site Warning

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

Basic - Food stored on floor. - Jug of oil under handsink - sesame and garlic containers on the floor under prep table - box of bread under shelving walk in cooler Repeat Violation Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Items not marked with date packaged; no address listed Repeat Violation Warning

Basic - Single-service articles improperly stored. Cases of Togo items and plates on the floor in the storage closet. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Next to slicer Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Sugar Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chive cream cheese 2/7. Jalapeno cream cheese 2/7. Cinnamon cream cheese 2/8. Veggie cream cheese 2/8 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw shell eggs 70F ambient 71F (4 flats) - butter 67F, 69F, 71F. Emailed time as a public health control - in display cooler near bagels, cream cheese blends 45-51F, in case for approximately 3 hours per operator. Advised to move to another cooler - large walk in cooler next door deli meat 44-45F, advised to move closer to fan Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns 109F, scrapple 87F, potatoes 91F Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox Warning

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/ Warning

Intermediate - No soap provided at handwash sink. Coffee bar Warning

Basic - Cardboard used to line nonfood-contact shelves. Storage shelving. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on speed rack/sheet pans Warning

Basic - Food stored on floor. Container of cinnamon under prep table, jugs of oil Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cream cheese blends, desserts Warning

Basic - Single-service articles improperly stored. Bags of Togo containers under cookline handsink Warning