The Original Bagel Tree, 6580 W Atlantic Ave, Delray Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: THE ORIGINAL BAGEL TREE
Type: Permanent Food Service
Address: 6580 W Atlantic Ave, Delray Beach, FL 33446
License #: 6005863
Total inspections: 20
Last inspection: 6/18/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Build-up of grease on nonfood-contact surface. FRYER BY COOK LINE
  • Basic - Ceiling tile in disrepair. CELING TILES BY BATHROOMS WATER STAIN
  • Basic - Employee personal items stored in or above a food preparation area. COOK LINE AREA UNDER PREP TABLES STORING PURSES NEXT TO SPICES
  • Basic - Employee with no beard guard/restraint while engaging in food preparation. MANAGER SLICING BAGELS
  • Basic - In-use knife/knives stored in crack between equipment and wall. WAITSTAFF ARE KNIVES BEING STORED IN BETWEEN THE WALL AND PREP TABLE
  • Basic - Nonfood-contact equipment in poor repair. WALK IN COOLER DOOR
  • Basic - Screen in window torn/in poor repair - BACK KITCHEN DOOR
  • Basic - Soiled reach-in cooler gaskets. SMALL COOLER DOOR COOK LINE
  • High Priority - Produce with mold-like growth. COOK LINE CONTAINER OF TOMATOES EMPLOYEES DISCARDED PRODUCT **Corrected On-Site**
  • Intermediate - Employee used handwash sink as a dump sink. WAITSTAFF HWS EGG SHELLS IN HWS
  • Intermediate - Handwash sink not accessible for employee use at all times. BACK DOOR HWS BEING BLOCK BY ELECTRICAL CORDS
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. BACK ROOM HWS NEXT TO EXIT DOOR
  • Intermediate - No soap provided at handwash sink. BACK ROOM HWS BY EXIT DOOR
6/18/2014Complaint FullInspection Completed - No Further Action
  • Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
  • Basic - Ceiling tile in disrepair. Water damaged near restroom area.
  • Basic - Clean utensils or equipment stored in dirty container. Lids stored on dirty container. **Corrected On-Site**
  • Basic - Dead roaches on premises. 2 dead roaches on floor in chair and construction equipment storage room near restroom.
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On Cookline shelving
  • Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Phone stored with napkins on servers station area shelving.
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - In-use ice scoop stored on soiled surface between uses. On top of soiled ice machine. **Corrected On-Site**
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under hood at cookline by oven.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass door cooler in front counter area.
  • Basic - Reach-in cooler shelves with rust that has pitted the surface. At small flip top cooler at cookline.
  • Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted in dry storage area. **Corrected On-Site**
  • Basic - Soil residue build-up on nonfood-contact surface. walkin cooler door soiled. Dishwashing rack heavily soiled.
  • Basic - Stored food not covered in chest freezer. Beef and chicken in rear prep area chest freezers. **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. Employee wearing one glove while preparing a breakfast sandwich handled bacon with ungloved hand. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese at 64° F on bucket on the floor in servers station under no temperature control. Time mark. Food must be discarded within 4 hours from leaving temperature control.
  • High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Reheat process started at 10:00 AM. Initial temperature of brisket at 121° F. 2nd temperature within 45 minutes at 122° F. At the current rate of heating the brisket would not be able to reach 135° F within 2 hrs. Increased heat setting on steamer. At 12:00 PM brisket at 135° F. **Corrected On-Site**
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by racks in rear prep area near back door.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Artic Air cooler in rear prep area.
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In rear prep area Near back door.
  • Intermediate - No probe thermometer provided to measure temperature of food products.
  • Intermediate - No soap provided at handwash sink. In rear prep area near back door.
6/13/2014Complaint FullInspection Completed - No Further Action
  • Basic - Accumulation of debris inside warewashing machine. **Corrected On-Site**
  • Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen area. **Corrected On-Site**
  • Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Under Matt by hot line area.
4/11/2014Routine - FoodCall Back - Complied
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. CANS ON DRY SHELVE BACK ROOM KITCHEN
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Food debris/dust/grease/soil residue on exterior of FRYER AND FLAT TOP GRILLED
  • Basic - Food stored in a location that is exposed to splash/dust. OPEN BREAD ON THE FLOOR TOUCHING CRATE
  • Basic - Food stored in dry storage area not covered. BOTTOM SHELVE COOK LINE BAG OF SUGAR EMPLOYEE DISCARDED PRODUCT **Corrected On-Site**
  • Basic - Grease accumulated under cooking equipment. COOK LINE
  • Basic - In-use ice scoop stored on soiled surface between uses.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - No copy of latest inspection report available. WRONG INSPECTION
  • High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
  • Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
  • Intermediate - Handwash sink not accessible for employee use at all times.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. SEVERAL ITEMS IN WALK IN COOLER
  • Marked exit/path to marked exit blocked. For reporting purposes only.
2/11/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.BOTTOM OF UPRIGHT FREEZER. ARCTIC AIR
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Trays of potatoes boxes of veges
  • Basic - Ceiling soiled with accumulated food debris.SPATTERS BACK PREP ROOM
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee with no hair restraint while engaging in food preparation.COOKS
  • Basic - Food stored on floor.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.RUSTED ICHEST FREEZER LIDS
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.batter 61°. Less than 4 hours in unit. NOT ON TIME IN LIEU OF TEMPERATURE FORMS. ADDED ON SITE
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.HAS CERTIFICATES BUT NOT FILLED OUT FOR EMPLOYEE FOOD SAFETY TRAINING
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.PROVIDED TIME IN LIEU AT LAST INSPECTION. NOT FILLED OUT. HAS TIMES WRITTEN ON SHEETS. BUT REMOVES FROM SERVICE AFTER 4 hours and does not discard. Places back into service
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.COOKED EGG SALAD, WHITE FISH
11/4/2013Routine - FoodWarning Issued
  • Basic - Cutting board has cut marks and is no longer cleanable. Cook line.
  • Basic - Food not stored at least 6 inches off of the floor. Bags of bagels- front counter. **Corrected On-Site**
  • Basic - Ice scoop handle in contact with ice. Servers station. **Corrected On-Site**
  • Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Walk in cooler #2
  • Basic - Stored food not covered in chest freezer. Sausage **Corrected On-Site**
  • Basic - Utensils in poor condition. Plastic ice scoop-cracked -discarded by operator. **Corrected On-Site**
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dish room. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Example home fries 108?f. Less than 1hr-cook line. Moved to flat top. **Corrected On-Site**
  • High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Soap over clean sheet trays- shelving unit by walk in cooler. **Corrected On-Site**
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Example: home fries. Provided form to the operator.
1/3/2013Routine - FoodInspection Completed - No Further Action
  • Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. WHITE BOARD _COOK LINE _ON SLICER TABLE
7/18/2012Routine - FoodCall Back - Complied
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SMALL REACH IN COOLER _COOK LINE _ACROSS FROM DEEP FRYER. AMBIENT TEMPERATURE AT 51f. ADVICED OPERATOR NOT TO STORE ANY PHF INSIDE THIS UNIT UNTIL THE UNIT IS FIXED TO CODE 41f OR LESS.
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER_OUTSIDE OF THE ESTABLISHMENT _AMBIENT TEMPERATURE AT 50f. OBSERVED ICE BUILD UP BEHIND THE FANS. ADVICED OPERATOR NOT TO STORE ANY PHF INSIDE THIS UNIT UNTIL THE UNIT IS FIXED TO CODE 41f OR LESS.
  • Critical - No handwashing sign provided at a handsink used by food employees. COOK LINE
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. SMALL SHELVING UNIT UNDERNEATH THE FANGUARD AREA WALK IN COOLER
  • Observed build-up of grease on nonfood-contact surface. BACK SPLASH, BEHIND THE DEEP FRYER, DIVIDER NEXT TO DEEP FRYER , WALL AT THE END OF THE COOK LINE (BY FLAT TOP), and UNDERNEATH FLAT TOP
  • Observed cutting board grooved/pitted and no longer cleanable. WHITE BOARD _COOK LINE _ON SLICER TABLE
  • Critical - Observed dead roaches on premises. 1 UNDER DISHMACHINE
  • Critical - Observed dead roaches on premises. 2 UNDER CHEMICAL SHELVING UNIT NEXT TO THE BACK DOOR.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EXAMPLE COOKED SAUSAGE 53f-ICED DOWN.
  • Observed residue build-up on nonfood-contact surface. WALK IN COOLER SHELVING UNIT Corrected On Site.
  • Critical - Observed roach activity as evidenced by live roaches found _1 COOK LINE _ON THE MAT Corrected On Site.
  • Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. AMBIENT TEMPERATURE 50f-WALK IN COOLER #2. EGGS MOVED TO WALK IN COOLER #1-INSIDE THE ESTABLISHMENT.
7/17/2012Routine - FoodWarning Issued
  • Critical - Hand wash sink lacking proper hand drying provisions. DISPENSER NOT WORKING CORRECTLY _COOK LINE Corrected On Site.
  • Lights missing the proper shield, sleeve coatings or covers. WALK IN COOLER #1-COS BUT WALK IN COOLER #2 NEEDS ONE.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COOK LINE Corrected On Site.
  • Observed build-up of grease on nonfood-contact surface. BACKSPLASH-COOK LINE
  • Observed build-up of grease on nonfood-contact surface. COOK LINE EQUIPMENT _EXAMPLE BETWEEN DEEP FRYER
  • Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable. UNDER THE SLICER
  • Critical - Observed interior of microwave soiled. COOK LINE Corrected On Site.
  • Critical - Unpackaged food not protected from environmental sources of contamination during preparation. FRONT COUNTER _REACH IN COOLER _1 POTATO PANCAKE and 1 PIECE OF COLD CUT_ NOT WRAPPED Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. COOK LINE _IN FRONT OF FLAT TOP Corrected On Site.
3/30/2012Routine - FoodInspection Completed - No Further Action
  • Violation: 37-09-1 Wall not smooth and easily cleanable. TILES MISSING ON WALL BY ELECTRICAL BOXES
8/25/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Handwash sink not accessible for employee use at all times. TRASH CAN IN FRONT OF HAND SINK DISHROOM Corrected On Site.
  • In-use utensil not stored on a clean portion of food preparation or cooking equipment. ICE SCOOP ON TOP OF SODA SYRUP BOXESCorrected On Site.
  • Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. CHLORINE
  • Critical - Observed food with mold-like growth. BOX WITH CARROTS _OBSERVED MANAGER DISCARDING ITEM Corrected On Site.
  • Observed residue build-up on nonfood-contact surface. MICROWAVE OVEN _EXTERIOR
  • Observed residue build-up on nonfood-contact surface. ON TOP OF DISHMACHINE
  • Critical - Unpackaged food not protected from environmental sources of contamination during preparation. BAG OF SUGAR _DRY STORAGE SHELF Corrected On Site.
  • Critical - Unpackaged food not protected from environmental sources of contamination during preparation. SCALLIONS STORED DIRECTLY ON WALK IN COOLER SHELF Corrected On Site.
4/4/2011Complaint FullInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. NOTE YOU COULD SEE THE SANITIZER TRYING TO GO UP THE TUBE and THEN COMES BACK DOWN _ADVISED OPERATOR TO USE THE 3 COMPARTMENT SINK TO SANITIZE EQUIPMENT
  • In-use utensil not stored on a clean portion of food preparation or cooking equipment. ICE SCOOP ON TOP OF SODA SYRUP Corrected On Site.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CARROTS and ONIONS Corrected On Site.
  • Observed build-up of grease on nonfood-contact surface. DEEP FRYER AREA
  • Observed cutting board grooved/pitted and no longer cleanable. COOK LINE BY THE SLICER
  • Observed cutting board grooved/pitted and no longer cleanable. PREP ROOM
  • Critical - Unpackaged food not protected from environmental sources of contamination during preparation. BOX OF LENTILS _DRY STORAGE SHELF Corrected On Site.
2/1/2011Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
8/14/2010Routine - FoodCall Back - Complied
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ITEMS INSIDE COOKLINE COOLER
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.COOKLINE COOLER AMBIENT TEMPERATURE 53f
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.CONTAINER WITH RAW FRENCH TOASTS STORED ON TOP OF CONTAINER OF CHEESES _COOKLINE COOLER Corrected On Site.
  • In-use utensil not stored on a clean portion of food preparation or cooking equipment. _STORED INSIDE BUCKET WITH BAGS & STANDING WATER Corrected On Site.
  • Observed nonfood-contact equipment in poor repair _WALK IN COOLER OUTSIDE _DOOR FRAME
  • Wet wiping cloth not stored in sanitizing solution between uses. COOKLINE
  • Critical. Handwash sink not accessible for employee use at all times. DISHROOM _TRASH CAN
  • Lights missing the proper shield, sleeve coatings or covers.WALK IN COOLER #2
8/13/2010Routine - FoodWarning Issued
  • Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. RAW EGGS FOR SCRAMBLE Corrected On Site. LESS THAN 1 HR
  • Critical. Observed uncovered food in holding unit/dry storage area.BLINTZ _WHITE FREEZER Corrected On Site.
  • Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. COOKLINE COOLER _PANCAKE Corrected On Site.
  • Unwrapped single-service utensils not presented so that only the handles are touched.FORKS FRONT COUNTER Corrected On Site.
  • Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. FLY CATCHER _PREP ROOM Corrected On Site.
  • Lights missing the proper shield, sleeve coatings or covers. WALK IN FREEZER
  • Carbon dioxide/helium tanks not adequately secured.PREP ROOM Corrected On Site.
3/1/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. FROZEN RAW SHRIMP OVER RTE VEGGIES _WHITE FREEZER _DRY STORAGE ROOM Corrected On Site.
  • In-use utensil not stored on a clean portion of food preparation or cooking equipment.ICE SCOOP ON TOP OF ICE MACHINE Corrected On Site.
  • In-use utensil not stored on a clean portion of food preparation or cooking equipment.KNIVES BETWEEN EQUIPMENT COOKLINE Corrected On Site.
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Wet wiping cloth not stored in sanitizing solution between uses.COOKLINE Corrected On Site.
  • Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.COOKLINE Corrected On Site.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.WHITE REACH IN FREEZER _DRY STORAGE ROOM
  • Unwrapped single-service utensils not presented so that only the handles are touched.SPOONS BAGEL COUNTER Corrected On Site.
11/17/2009Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.SALMON 49f, POTATO SALAD 47f, etc COOKLINE COOLER ACROSS FROM SS FLAT TOP
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.SERVERS STATION _50 CREAM CHEESES_STORED IN ICE BATH_
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.COOKLINE COOLER_AMBIENT TEMPERATURE 50f
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 48f-AMBIENT TEMPERATURE INSIDE SMALL COOLER_COOKLINE
  • Critical. Observed torn packages/bags of food exposing the contents to contamination. 2 #10 CANS OF RICE NOODLES _DRY STORAGE NOT COVERED _OBSERVED OPERATOR DISCARDING PRODUCT
  • Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.COOK _GOT SOILED WITH FRENCH TOAST MIXTURE
  • Critical. Observed employee dry GLOVES on clothes/apron after washing. COOK
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. COOKLINE Corrected On Site.
  • Observed equipment in poor repair.STANDING WATER INSIDE MAIN COOLER_COOKLINE
  • Observed equipment in poor repair.SMALL COOLER_COOKLINE _STANDING WATER INSIDE
  • Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0ppm
  • Observed utensils stored in crevices between equipment.KNIVES_COOKLINE BETWEEN COOLER & STEAMTABLE
7/14/2009Routine - FoodWarning Issued
No report available. 3/13/2009Routine - FoodCall Back - Admin. complaint recommended
No report available. 1/12/2009Routine - FoodWarning Issued
No report available. 7/21/2008Food-Licensing InspectionInspection Completed - No Further Action

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