EINSTEIN BROS. BAGELS #3159

Observed TCS items held at the prep top holding above 41f (butter, chipotle mayo, lettuce, pepperoni, shredded cheese) Observed low-fat milk at the self-serv fridge holding above 41F Observed low-fat milk bottles holding in the WIC#1 holding above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Manager discarded ALL the items

Observed wiping clots hold in the sanitizing bucket with a sanitizer being tested at less than 200ppm C/A Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) 200-400ppm for QAC COS Manager changed the water in the sanitizing bucket

Observed heavy food accumulation and splatter on the plastic sheet above the trashcan across from the prep top unit at the front service area. C/A Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS manager has 3 days to clean the area and email pictures to EHS

Observed rear sink with having brown (chocolate milk like) liquid dumped into it CA 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) A handwashing facility may not be used for purposes other than handwashing. Pf COS Manager cleaned the sink before washing his hands

Observed ceiling tiles above the water heater shifter and gaps are seen in the tiles. CA 511-6-1.07(2)(n) - Exterior Walls and Roofs, Protective Barrier (C) (n) Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a food service establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Manager has 10 days to correct the violation

Observed stacked coffee plastic cups with splashes of coffee on them. Observed single used gloves stored under the bagel cutting machine with crumbs on them. Observed the sanitizing bucket stored above the paper towels. CA Items should be stored where they are not exposed to splash, dust, or other contamination Manager moved the plastic cups, sanitizing bucket and removed the gloves from the cabinet.

Observed PIC and the employee donning on gloves after doing another task in the kitchen area than proceeded to make sandwiches at the front service prep area CA 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.

Observed beef brisket, whip cream, milk, and green chili mix holding above 41*F CA Cold holding of TCS food must be maintained at 41 F or below at all times.
COS : Food discarded.

Observed the hand sink across the three-compartment sink covered in mold at the drain. CA 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained and be clean at all times

MANAGER HAS 10 DAYS TO CLEAN THE SINK AND USE IT

Observed Quat sanitizer solution bucket at 0 ppm located in front food service area. Observed the three-compartment wink without sanitizing solution CA: Ensure to maintain proper chemical concentration for sanitization. Use test strips to verify strength and refresh as needed or at least every 4 hours. COS: Quat sanitizer bucket replenish to 200 ppm and the three compartment sink sanitizer replenished and was tested at 400ppm

Observed the ice dispenser chute at the soda machine with mold. CA Observed excessive accumulation of mold like residue inside ice machine. CA: Ensure that all food contact surfaces are cleaned and sanitized to sight and touch. MANAGER HAS 72 HOURS TO CORRECT THE VIOLATION

Observed two sanitizing buckets resting on the counter in the front food service area. CA Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

COS Manager removed the buckets and placed them at the three-sink compartment

Observed the bottom door at the prep top area having a white spill residue. Observed the edges of the inside prep top area having an accumulation of spills and crumbs C/A 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

COS Manager cleaned the prep top and the doors