SARATOGA BAGELS

Observed several flies in the front counter area. [CA] Ensure facility is kept free of fly activity to prevent possible contamination of food.

At the 3 door prep unit, in the insert prep top, measured a large pitcher of pooled eggs stored on top of an insert container at 55F. In the same area, measured sliced cheese at 48F, and shredded cheese at 49F. Per operator, potentially hazardous foods stored for 30 minutes. In a dispensing pitcher, measured milk at 53F. Per operator, milk stored from less than 2 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved pitcher of pooled eggs, sliced cheese, and shredded cheese to undercounter refrigeration to facilitate proper holding temperatures. Operator discarded dispensing pitcher of milk.

In the back storage areas, observed the use of cardboard to line shelving/counters. [CA] Ensure approved materials and equipment that are smooth, durable, and easily cleanable are used within the facility. Discontinue use of cardboard to prevent possible harborage of vermin.

Observed the use of worn wooden peel paddles, and storage of paddles between tables. [CA] Ensure only approved equipment is used within the facility. Use only durable material such as plastic or stainless steel equipment that is smooth and easily cleanable. Discontinue and remove wooden peel paddles from the facility.

At the front counter, in the display area, measured bagel dogs stored at 60F. Per operator, bagel dogs prepared an hour prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. PHFs maintained by time rather than time and temperature shall be time labeled when removed from temperature control and served wtihin 4 hours or discard. [SA] Operator placed a time label on bagel dogs to serve within 3 hours, for a total of 4 hours from when removed from temperature control or discard.

Observed a large amount of food debris including flour and seeds on the floor in the prep areas, and behind equipment. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

Observed open bags of flour stored in the dry storage area and on the floor. [CA] Ensure all open bags of dry bulk food are transferred to food grade containers and covered with a fitted lid. All food shall be stored at least 6" off the floor on approved shelving.