HOUSE OF BAGELS OF MOUNTAIN VIEW

Chlorine testing strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

PHFs measured between 44F and 46F held inside the prep unit for approximately 2 hours : cream cheese, potato salad, hummus, tuna salad. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Ambient temperature inside the prep refrigerator measured at 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Bag of creamer stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Boba kept on TPHC was measured at 70F, no time markings observed. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC added time marking to discard within the 4hour time limit.

A container of a white crystalline substance missing a lable. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Wet wiping cloths are left on counter when not in user. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Multi-use utensils stored in standing water. [CA] Store utensils in the following manner : in the food container where the handle does not come in contact with the food, in water with the temperature is at 135F or above or 41F or below, at room temperature and wash every 4 hours.