- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles in prep areas
- Basic - Covered waste receptacle not provided in women's bathroom. Small stall.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wall in disrepair. Next to water heater
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline.
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Dishwasher drain
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Whipped cream in a frigidaire refrigerator at 48°f, moved to another unit. **Corrected On-Site**
- High Priority - Butter re-served to customers. Discarded. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Whipped cream, Milk and halfandhalf at 49°f in an ice bath, iced down to 41°f. Milk at 52°f on a thermo flask. Discarded, Explained time control procedure. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands or changing gloves. Cookline. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cookline **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. Touching bread at the cookline with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, cut tomato, cut lettuce and cream cheese at 48-49°f on overloaded containers at the cookline open top reach in cooler. Excess food moved inside the cooler. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 6 trays of eggs at room temperature at the cookline, moved inside a cooler. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After touching soiled apron then engaged in food preparation. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Employee applied hand antiseptic in place of washing hands as required. Washing hands on the sanitizer bucket. **Corrected On-Site**
- Intermediate - Probe thermometer not within the intended measuring range of use. No probe thermometer for cold food provided.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Frigidaire refrigerator.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Corrected On-Site**
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1/14/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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