MAIN ST BAGELS

Observed potentially hazardous foods located in the food prep cold hold unit that measured in the temperature danger zone (mainly PHFs that were stocked above the chill line). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Discontinue overilling PHFs above the chill line. [SA] PIC will discard the overfilled PHFs at the end of service.

No soap at back handwash station. [CA] Ensure handwash stations are stocked with soap and paper towels at all times. [COS] PIC provided soap at handwash station during time of inspection.

Observed potentially hazardous food that is subject to time control to be put into the walk-in cooler AFTER being in the display case for 4 hours (bagel hot dogs). [CA] Ensure PHFs that are time controlled are time marked for 4 hours and then DISCARDED. [COS] PIC voluntarily discarded the 3 bagel dogs during time of inspection.

Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (see "Measured Observations" ). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC put the PHFs in the food prep cold hold unit into the walk-in cooler to rapidly cool.

Observed prepackaged food to be missing proper labels (prepackaged cut melon, muffins, cookies). [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Observed potentially hazardous food located in the display case to be in the temperature danger zone and not marked for time control (bagel hot dogs 76F). [CA] Ensure PHFs subject to time control are properly time-marked for 4 hours and discarded at the end of the 4 hour mark. [COS] PIC voluntarily discarded the bagel hot dogs.

FSC not available during time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed potentially hazardous food located in the large food prep cold hold unit that measured in the temperature danger zone (ham, sausage, salmon lox). The PHFs were stacked above the chill line; PHFs below the chill line were in the proper temperature range. Items above the chill line were in the temperature danger zone. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue overfilling the prep unit above the chill line. [COS] PIC relocated the PHFs above the chill line to the walk-in cooler.

Observed 2 fruit flies on pastries. [CA] Keep food covered and protected. Facility must use lids or fully enclose display case by 11/23/24. [COS] PIC voluntarily discarded pastries.

Observed potentially hazardous foods in the food prep cold hold unit that were loaded above the chill line, and the food above the chill line measured in the temperature danger zone. [CA] Discontinue loading PHFs above the chill line in the food prep cold hold unit. Ensure PHFs measure at 41F or below OR hot hold at 135F or above.

Observed fruit flies and gnats on bagels, pastries, and hot dogs. Foods were in an open display with only one glass wall. [CA] Protect food from contamination and adulteration. Store food in an enclosed case for protection. Conduct deep cleaning of facility including floor sinks. Recommend working with professional pest control to eliminate fruit fly issue. [COS] PIC voluntarily discarded the compromised foods.

Observed potentially hazardous food that is subject to time control (TPHC- Time as a Public Health Control) that was not time-marked (hot dogs 71F). [CA] Ensure PHFs that are subject to TPHC are time marked and have TPHC procedures available for review. [COS] PIC discarded PHFs.

Observed potentially hazardous foods that measured in the temperature danger zone located in the food prep cold hold unit (sliced tomatoes 47F, roast beef 52F, sausage patties 52F). The PHFs were overfilled (above the chill line). Per PIC, the foods had been in the unit for 1 hour. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue overfilling the inserts. [COS] PIC put PHFs back into the walk-in cooler.

Observed fruit flies throughout facility. [CA] Eliminate vermin from facility; recommend professional pest control.

Observed prepackaged foods such as wrapped muffins, orange juice and melon cups that did not have a label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Lid on ice machine is broken. [CA] Repair lid and maintain in good condition.

Observed heavy staining on the walls and ceilings next to conveyor toaster oven and near ovens in the back . [CA] Ensure equipment is working properly. Clean and sanitize walls and ceilings; monitor for ventilation issues.

Food Safety Certificate not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.