5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: cloth was being stored in hand wash sink. -Corrected During Inspection (CDI): person in charge (PIC) voluntarily removed cloth from hand wash sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
notedCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observation: three (3) containers with cream cheese had temperature above 41F. (44F/44F/45F). -Corrected During Inspection (CDI): person in charge (PIC) state that cream came from the walk-in cooler recently and voluntarily placed containers in walk-in cooler to cool down to 41F. Some of the containers had cream cheese above the cold lineFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observation: three (3) containers with cream cheese had temperature above 41F. (44F/44F/45F). -Corrected During Inspection (CDI): person in charge (PIC) state that cream came from the walk-in cooler recently and voluntarily placed containers in walk-in cooler to cool down to 41F. Some of the containers had cream cheese above the cold line; make sure to filled containers within the cold line to avoid temperature abuse.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advanceOther
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observation: time control procedure available during this inspection doesn't state or inform what food items are being kept under Time Control. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) sent a time control procedure to Person in Charge (PIC) to be filled out and kept on site at all times and present to EHS during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Contamination prevented during food preparation; storage & display
Inspector’s notes
REPEAT 3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306. -Observation: the bagels being displayed in the containers behind the counter are not protected from environmental sources of contamination by providing overhead shelf or covering bagels. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
notedCode Observation: Wiping cloths were not being stored in a sanitizer between use AND sanitizer level was not at sufficient level (200-400ppm/QT San). The sanitizer level in the buckets was less than 200ppm when measured on test strip. Other wiping cloths used for wiping down production areas and equipment stored on prep tables and other areas production make line. CDI: Sanitizer was refreshed to 200ppm in wiping cloth buckets. Wiping cloths that were being left out were placed in sanitizer buckets. 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: Wiping cloths were not being stored in a sanitizer between use AND sanitizer level was not at sufficient level (200-400ppm/QT San). The sanitizer level in the buckets was less than 200ppm when measured on test strip. Other wiping cloths used for wiping down production areas and equipment stored on prep tables and other areas production make line. CDI: Sanitizer was refreshed to 200ppm in wiping cloth buckets. Wiping cloths that were being left out were placed in sanitizer buckets. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.17 Provide a covered waste bin in female restrooms. -Observation: female restroom didn't have a covered waste bin. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observation: dumpster for refuse didn't have drain plug. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode REPEAT 6-501.11 Physical Facilities shall be maintained in good repair. -Observation: the ceiling area over the bagel oven is poor repair/heavily accumulated with greaseCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
REPEAT 6-501.11 Physical Facilities shall be maintained in good repair. -Observation: the ceiling area over the bagel oven is poor repair/heavily accumulated with grease; Steel wall covering adjacent the bagel kettle is not sealed to the floor allowing debris accumulation/harborage conditions for insects; Cove base tile is missing; pulled away from wall in various areas of kitchen; Grout is missing from between floor tiles allowing for debris accumulation / harborage conditions; Floor tiles in various locations are in poor repair. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. -Observation: ceiling tile near the oven bagel is missing. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 6-101.11 (3) Surface Characteristics - Indoor Areas (C) Nonabsorbent ceiling tiles for areas subject to moisture; such as toilet rooms. -Observation: both restrooms ceiling tiles are made of absorbent material. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode REPEAT Observation: The ventilation system for the bagel oven is not sufficient to prevent deterioration of ceiling tiles and accumulation of greaseFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
REPEAT Observation: The ventilation system for the bagel oven is not sufficient to prevent deterioration of ceiling tiles and accumulation of grease; steam and particulate matter on ceilings and walls in bagel cooking room.4-301.14; Core; Ventilation hood systems and devices shall prevent grease or condensation from collecting on EQUIPMENT; walls; and ceilings.;
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
notedCode Observation: Cooked potato muffins were observed on the prep refrigerator make line at 48F - 52F. Products had been heated at 730AM (>155/RTE) and were being cooled in plastic container on top of make line refrigerator. Potato muffins had been on top of make line for less than 6 hours to 41F. CDI:Cooked potato muffins were removed from overfilled plastic containers and placed into shallow pans/placed in reach in freezer to speed up remaining cooling needed. Prep refrigerators are not graded to cool hot food products and should not be used to cool hot OR ambient temperature products (cut leafy greensFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Cooked potato muffins were observed on the prep refrigerator make line at 48F - 52F. Products had been heated at 730AM (>155/RTE) and were being cooled in plastic container on top of make line refrigerator. Potato muffins had been on top of make line for less than 6 hours to 41F. CDI:Cooked potato muffins were removed from overfilled plastic containers and placed into shallow pans/placed in reach in freezer to speed up remaining cooling needed. Prep refrigerators are not graded to cool hot food products and should not be used to cool hot OR ambient temperature products (cut leafy greens; cut tomatos) when cooling is required. Prep line refrigerators are for mid-line prepped cold food holding. 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf .
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode Observation: Drain flies/other insects observed through kitchen areasPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Drain flies/other insects observed through kitchen areas; bathrooms due to harborage conditions (standing water; debris accumulation in floor drains; between floor tiles where grout is missing) 6-501.111;The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (D) Eliminating harborage conditions.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode Observation: The bagels being displayed in the containers behind the counter are not protected from environmental sources of contamination by providing overhead shelf or covering bagels.3-307.11Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: The bagels being displayed in the containers behind the counter are not protected from environmental sources of contamination by providing overhead shelf or covering bagels.3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
notedCode Observation: Wiping cloths were not being stored in a sanitizer between use AND sanitizer level was not at sufficient level (200-400ppm/QT San). The sanitizer level in the buckets was less than 200ppm when measured on test strip. Other wiping cloths used for wiping down production areas and equipment stored on prep tables and other areas produciton make line. CDI: Sanitizer was refreshed to 300ppm inwiping cloth buckets. Wiping cloths that were being left out were placed in sanitizer buckets. 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: Wiping cloths were not being stored in a sanitizer between use AND sanitizer level was not at sufficient level (200-400ppm/QT San). The sanitizer level in the buckets was less than 200ppm when measured on test strip. Other wiping cloths used for wiping down production areas and equipment stored on prep tables and other areas produciton make line. CDI: Sanitizer was refreshed to 300ppm inwiping cloth buckets. Wiping cloths that were being left out were placed in sanitizer buckets. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode Observation: Baking pansCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Baking pans; sheet pans; spatulas; interior section of warming oven (front counter); bagel kettle; burlap sticks were onserved with heavily accumulated with grease deposits. 4-601.11(B) and (C); Core; (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.; The non food contact surfaces of shelving throughout kitchen; speed racks; floors of walk in; interior areas of prep refrigerator. Bagel rack at front service counter on rack arms accumulated with debris Observation: The non food contact surfaces 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode Observation: The spray wand over the bagel produciton ramp area fall below the flood rim level of the sink. The spigot filler on the bagel kettle falls below the flood rim level of the kettle. Repair both the spray wand by shortening the wand hose so will not fall below the flood rim level AND repair/replace the spigot at the bagel kettle to prevent falling below flood rim of kettle. Verification for corrective action by 3/9/25. 5-202.13 Backflow PreventionWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The spray wand over the bagel produciton ramp area fall below the flood rim level of the sink. The spigot filler on the bagel kettle falls below the flood rim level of the kettle. Repair both the spray wand by shortening the wand hose so will not fall below the flood rim level AND repair/replace the spigot at the bagel kettle to prevent falling below flood rim of kettle. Verification for corrective action by 3/9/25. 5-202.13 Backflow Prevention; Air Gap (P) An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Observation: The toilet; hand sink and other appurtenances in the restrooms were visibly soiled/unclean. Provide cleaning schedule and increase cleaning of these areas. 6-501.18 Cleaning of Plumbing Fixtures (C) PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode Observation: The ceiling area over the bagel oven is poro repair/heavily accumulated with greaseCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The ceiling area over the bagel oven is poro repair/heavily accumulated with grease; Steel wall covering adajcent the bagel kettle is not sealed to the floor alowing debris accumulation/harborage conditions for insects; Cove base tile is missing; pulled away from wall in various areas of kitchen; Grout is missing from between floor tiles allowing for debris accumulation/habrorage conditions; Floor tiles in various locations are in poor repair. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) PHYSICAL FACILITIES shall be maintained in good repair. Observation: Store mops with handle up to allow mop head to fully dry when not in use decreasing bacterial load on mop head. Mops were observed stored handle down with wastewater and debris accumulation on handles. 6-501.16 Drying Mops (C) Store mops for air drying after use.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode Observation: The ventilation system for the bagel oven is not sufficient to prevent deterioration of ceiling tiles and accumulation of greaseFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The ventilation system for the bagel oven is not sufficient to prevent deterioration of ceiling tiles and accumulation of grease; steam and particulate matter on ceilings and walls in bagel cooking room.4-301.14; Core; Ventilation hood systems and devices shall prevent grease or condensation from collecting on EQUIPMENT; walls; and ceilings.; Observation: The lighting in the hood over the bagel production area is no longer working providing insufficient light. 6-303.11; Core; C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
majorCode Observation: Small ware items in the clean utensil bucket had visible food debris still adhered. The burlap sticks for the bagel production had accumulation under coversCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Small ware items in the clean utensil bucket had visible food debris still adhered. The burlap sticks for the bagel production had accumulation under covers; visible debris accumulation; Burlap was heavily stained and had visible microbial growth in various spots; Follow up for cleaning improvement; replacement and rotation by 3/16/25. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode Observation: The ventilation system for the bagel oven is not sufficient to prevent deterioration of ceiling tiles and accumulation of greaseFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The ventilation system for the bagel oven is not sufficient to prevent deterioration of ceiling tiles and accumulation of grease; steam and particulate matter on ceilings and walls in bagel cooking room.4-301.14; Core; Ventilation hood systems and devices shall prevent grease or condensation from collecting on EQUIPMENT; walls; and ceilings.; Observation: The lighting in the hood over the bagel production area is no longer working providing insufficient light. 6-303.11; Core; C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
criticalCode Observation: Staff not washing hands after touching faceHandwashing
Official wording
Hands clean & properly washed
Inspector’s notes
Observation: Staff not washing hands after touching face; between changing tasks; after handling soiled equipment; touching raw/ready to eat food products and before donning gloves are not washing hands. CDI: Discussed when staff should be washing hands and corrected during inspection through on site training during inspection; requirements. 2-301.14; Priority; Hands must be washed: A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (E) After handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P H) Before donning gloves for working with FOOD; P
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
majorCode Observation: Staff are dumping liquid food products in hand sink at front service counter. The hand sink at the front service line is heavily accumulated with debris from dinks and other liquids being dumped into sink. Eliminate using the hand sink to empty food service containers. Verification for corrective action July 22Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: Staff are dumping liquid food products in hand sink at front service counter. The hand sink at the front service line is heavily accumulated with debris from dinks and other liquids being dumped into sink. Eliminate using the hand sink to empty food service containers. Verification for corrective action July 22; 2024. 5-205.11; Priority Foundation; (B) A handwashing sink may not be used for purposes other than handwashing. Pf
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
; Observation: The bagel containers have accumulation of debris in metal tines of basket. The milk and plant fluid carafes observed stored clean and had visible soil. Clean utensils were stored in plastic container with food debris. CDI: These items were removed from service to washed; rinsed and sanitized again to ensure clean. 4-601.11 (A); Priority Foundation; (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode Observation: TCS (temperature control safety) food products are not being held cold 41F or below as required. The right prep refrigerator on the make lineFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: TCS (temperature control safety) food products are not being held cold 41F or below as required. The right prep refrigerator on the make line; milk display 1 dr were not able to hold 41F or below. Eggs being left out on the counter for cooking (47F) Cream cheese spread products observed between 49F and 52F on right prep refrigerator. Almond fluid and milk observed at 49F; 50F. CDI: Milk and almond fluid discarded during inspection. Cream cheese spreads discarded at 6 hours. (12:00); Products in the lower section of right prep refrigerator (sausage) moved to another refrigeration unit. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode Observation: Time control is used for carafes of milk without the benefit of a written policy. Eggs are being left out on the counter without a written TPHC policy in place. Verification for corrective action by July 22Other
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: Time control is used for carafes of milk without the benefit of a written policy. Eggs are being left out on the counter without a written TPHC policy in place. Verification for corrective action by July 22; 2024 for written policy and implementation of process for these two products. Policy information and forms given to operational staff during inspection for use. 3-501.19; If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: The right prep refrigerator doe snot have an equipment thermometer. 4-204-112Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
Observation: The right prep refrigerator doe snot have an equipment thermometer. 4-204-112; Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
notedCode Observation: Drain flies and fruit flies observed through kitchen areasPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Drain flies and fruit flies observed through kitchen areas; bathrooms due to harborage conditions (standing water; debris accumulation)6-501.111;The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (D) Eliminating harborage conditions.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode Observation: The bagels being displayed in the containers behind the counter are not protected from environmental sources of contamination by providing overhead shelf or covering bagels.3-307.11Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: The bagels being displayed in the containers behind the counter are not protected from environmental sources of contamination by providing overhead shelf or covering bagels.3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode Observation: Staff are wearing watchesEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Observation: Staff are wearing watches; bracelets; beaded wristlets. Ensure that staff are aware that theses types of jewelry are not permitted during production tasks. 2-303.11; Core; Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
minorCode Observation: The gaskets on the walk in and prep refrigerator are torn. The right prep refrigerator not maintaining temperature. The interior section of the drink display refrigerator is rusted. Shelving in refrigeration is rusted. 4-501.11Cleaning and sanitizing
Observation: The gaskets on the walk in and prep refrigerator are torn. The right prep refrigerator not maintaining temperature. The interior section of the drink display refrigerator is rusted. Shelving in refrigeration is rusted. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode Observation: The food prep sink basin/drainboard accumulated with debris. The warewash sink accumulated with debris. 4-501.14Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The food prep sink basin/drainboard accumulated with debris. The warewash sink accumulated with debris. 4-501.14; Core; Compartments of sinks; basins; or other receptacles used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used; at least every 24 hours.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode Observation: Baking pansCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Baking pans; sheet pans heavily accumulated with grease deposits. 4-601.11(B) and (C); Core; (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.; The non food contact surfaces of shelving throughout kitchen; speed racks; floors of walk in; interior areas of prep refrigerator. Bagel rack at front service counter on rack arms accumulated with debris Observation: The non food contact surfaces 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode Observation: The grease trap in the floor has rusted out and no longer able to empty out correctly which is creating partial back up in the floor sink under the 3 compartment sink. A possible wastewater back up on the floor can create circumstances to stop operation. Repair and fix grease trap to prevent wastewater backup. 5-205.15Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The grease trap in the floor has rusted out and no longer able to empty out correctly which is creating partial back up in the floor sink under the 3 compartment sink. A possible wastewater back up on the floor can create circumstances to stop operation. Repair and fix grease trap to prevent wastewater backup. 5-205.15; A PLUMBING SYSTEM shall be: (B) Maintained in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode Observation: The ice machine and reach in freezer are no longer working. RemoveCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The ice machine and reach in freezer are no longer working. Remove; replace or repair as these items are refuse and considered creation of harborage conditions. 6-501.114; Core; (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and ; Observation: Floors throughout are in poor repair - grout missing from tile; tiles cracked/missing allowing for standing water (no longer cleanable); Ceiling tiles are are in poor repair over bagel oven/falling in pieces; Cove base tiles broken/poor repair throughout kitchen areas. All floors; walls and ceilings must be maintained in good repair. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair; Observation: The following areas observed unclean: Floors in restrooms'; carpeting in dining room is heavily accumulated with debris; ceiling tiles in dining room and kitchen areas; walls behind equipment; floors under equipment throughout kitchen areas and production. 6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.; Observation: Mops are not being hung up to dry after use.6-501.16; Core; After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-304.14; Core; Wet cloths stored in Quat sanitizer at 0ppm and not submerged. Wet cloths shall be stored submerged in sanitizer at correct concentration 200-400ppm. CDI: Buckets corrected to 200ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-501.11; Core; Shelves inside walk in are rusty and have peeling paint. Slacking boards badly stained as well. Equipment shall be maintained in good repair. Repeat.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19; Priority Foundation; Employee washing dishes in 88F water. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F) or the temperature specified on the cleaning agent manufacturer's label instructions. CDI: Water corrected to over 110F. ; 4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-602.13; Core; Cleaning needed throughout establishment. Especially reach ins; make lines; handsinks and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.11; Core; Floors; walls and ceilings throughout are badly stained. PHYSICAL FACILITIES shall be maintained in good repair. Repeat.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-703.11; Priority; Quat sanitizer in 3 comp 0ppm. Maintain sanitizer at correct concentration of 200-400ppm. CDI: Corrected to 200ppm. ; 4-601.11 (A); Priority Foundation; Sticker residue on metal containers. Food contact surfaces shall be clean to sight and touch. CDI: Utensils placed in dish washing area for rewashing.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Shelled eggs stored on counter 54F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Eggs discarded and REHS provided a TPHC form for eggs. Repeat.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-501.11; Core; Shelves inside walk in are rusty and have peeling paint. Slacking boards badly stained as well. Equipment shall be maintained in good repair. Repeat.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-602.13; Core; Cleaning needed throughout establishment. Especially reach ins; make lines; handsinks and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.11; Core; Floors; walls and ceilings throughout are badly stained. PHYSICAL FACILITIES shall be maintained in good repair. Repeat.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.