POSH BAGEL

Observed an accumulation of grime/debris in the following areas: - On the non-food contact surfaces of the ice machine - Throughout the cabinetry at the front service area, including below the register and beverage prep area - The counter top surfaces below equipment at the front service area [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Observed one dead adult german cockroach in a cabinet below the juicer. 2. Observed one dead adult oriental cockroach on the floor below a shelf in the dry storage room closet. [CA] The premises of each food facility must be maintained free of vermin. [COS] 1. The german cockroach was removed and the contents of the cabinet were checked. The cabinet was then sanitized and air dried. The PIC stated that Terminix services this facility and conducted a service this morning. Receipts were not available for review at the time of inspection. Additional evidence of cockroach activity indicating an infestation was not observed at this time.

Observed multiple wiping cloths stored at the food preparation areas outside of a sanitizer solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] The person in charge created a sanitizer solution for the muiltiuse wiping cloths at 100 ppm chlorine and placed all cloths in the bucket.

Observed the waste water outlet piping of the espresso machine to be set directly in the floor sink. [CA] Maintain the waste water pipe elevated with an air gap of at least 1 inch above the floor sink.

An accumulation of debris and grime at the following areas: - Below the back area preparation table - Below the shelving throughout the back dry storage closet [CA] Regularly clean under equipment to prevent accumulation of debris.

Observed cardboard lining shelving services at the front service area. [CA] Discontinue using cardboard to line surfaces. Equipment surfaces must be durable, nonabsorbent, and easily cleanable.

A. Measured the following items in the main preparation cooler unit inserts 1. One large cream cheese container between 52F at the top of the insert and 40F at the bottom portions of the insert 2. One container of sausages stacked above the fill line at 48F at the top of the insert and 41F at the bottom portions of the insert 3. One stack of sliced cheese on the lid of a cold top insert at 49F The PIC stated the items were restocked less than 1 hour prior. B. Measured one container of cooked boba at the beverage prep area at 74F set at ambient temperature. The PIC stated that boba is cooked every 3.5 hours and the remainder of each batch is discarded. No labeling or written documentation was present for the use of Time as a Public Health control. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] A. The foods were portioned out and set in a cooler to cool to 41F. B. A label was set to indicate a discard time 4 hours after cooking and a TPHC template was provided at this time. C. The cheese was relocated to inside the prep cooler.

Observed accumulation of food debris underneath shelving corners, and on the walls/sides of equipment by the toaster. [CA] Ensure facility floors and walls are frequently cleaned and maintained to prevent harborage of vermin.

Observed the use of a piece of cardboard to prop up the espresso machine. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of cardboard and other porous non-cleanable materials. In the proofer, observed a missing ventilation grate/cover panel and exposed filter in the ceiling of the unit. [CA] Ensure proofer is properly maintained and in good repair.

At the front counter service line, measured a container of tuna salad and chicken salad at 53F stored in the insert top of the 2 door prep unit. Per operator, tuna salad and chicken salad prepared using canned products and stored for about 3.5 hours. On the counter-top, measured packaged cups of orange juice in an ice bath between 48F and 56F. On the same counter-top, measured sample cups of Vietnamese coffee at 60F. Per operator, cups of orange juice and sample cups of Vietnamese coffee stored for 15 minutes. [CA] Ensure potentially hazardous foods are properly cooled to 41F or below prior to storage in the insert prep top of prep units. Potentially hazardous foods shall be held cold at 41F and below to prevent bacterial growth. [SA] Operator moved container of tuna salad and chicken salad to an ice bath to facilitate proper cooling/holding temperatures. Operator added additional ice into the ice bath for orange juice to facilitate proper holding temperatures. Operator wrote a time label for Vietnamese coffee to be served within 3 hours 45 minutes, for a total of 4 hours from when removed from temperature control or discard.