March 06, 2009 (Routine)

• 0850 - Corrected During Inspection Critical Repeat Bagel dogs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. (Bagel dogs are placed under heat lamp for 2 hours and discarded. PIC stated that timers are used to monitor the temperature, however, timers were not in use during inspection. PIC stated that bagel dogs will be discarded after lunch hours. New bagel dogs placed out will be monitored with timer.)
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1580 - Repeat The cutting board(s) along the back and front bagel prep areas are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3200 - Ventilation system over the oven is not being maintained in a clean condition.
  Maintain ventilation systems in a clean condition.
• 3380 - Corrected During Inspection Critical Repeat The quaternary ammonia sanitizer concentrations in the wiping cloth bucket and the 3-compartment sink were too strong - 400-500 ppm. (PIC adjusted the concentration to 200 ppm)
  Ensure that the quaternary ammonia sanitizer concentration in the wiping cloth bucket and 3-compartment sink are at a level of 200 ppm.

September 04, 2008 (Critical Procedures)

• 0820 A 2 - Critical The following foods are cold holding at improper temperatures in the top of the sandwich prep unit: 1. cream cheeses at 42-43F IT, 2. turkey at 42F IT, 3. sliced tomatoes at 42F IT. (Advised PIC to adjust the temperature of the sandwich prep unit so that it is capable of holding foods at 41F or colder at all times)
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0850 - Corrected During Inspection Critical Bagel dogs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. (Bagel dogs are placed under heat lamp for 4 hours and discarded. PIC stated that timers are used to monitor the temperature, however, timers were not in use during inspection. PIC set the timers during inspection)
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. ice chute of the drink machine, 2. heavily stained cutting boards at bagel prep, sandwich prep unit and back food prep station, 3. upsplash of smoothie machine.
  Clean and sanitize these surfaces for food contact.
• 3380 - Corrected During Inspection Critical Repeat The quaternary ammonia sanitizer concentration in the wiping cloth bucket was too strong - 400 ppm quaternary ammonia.
  Ensure that the quaternary ammonia sanitizer concentration is at a level of 200 ppm.

March 25, 2008 (Routine)

• 0650 - The food on display, such as the samples of bagels and cream cheese, is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 1580 - Repeat The cutting board(s) along the sandwich prep unit and bagel prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. (new cutting boards are on order)
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3330 - Corrected During Inspection Critical Working container of cleaning product, degreaser, is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3380 - Corrected During Inspection Critical The quaternary ammonia sanitizer concentration in the 3-compartment sink, where the wiping cloths are stored, is too strong - 400 ppm. (PIC adjusted the level to 200 ppm)
  Ensure that the quaternary ammonia sanitizer concentration is at a level of 200 ppm.

September 28, 2007 (Critical Procedures)

March 15, 2007 (Routine)

• 0050 - Corrected During Inspection Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0570 - Repeat Wiping cloths improperly stored between use. Wiping cloths not stored in sanitizer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Improper methods used to thaw food. Hot dogs thawing at 3-compartment sink.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1580 - The cutting boards throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. (on order)
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1960 - Repeat Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3180 - Floors under and around equipment noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

March 15, 2006 (Other)

March 15, 2006 (Routine)

• 0160 - Critical A food employee failed to wash his or her hands before donning gloves.
  Instruct food employees to 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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain an iodine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1960 - Stainless steel and plastic containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

May 11, 2005 (Critical Procedures)