CITY BAGELS

Second Repeat Violation: Facility is prepackaging several food items in the facility and offering them for sale at self service with improper/missing labeling. Food items include: - Bagel Chips (missing a label entirely) - Cookies (missing a label entirely) - Variety of Cream Cheeses (missing net weight and ingredients) - Pasteurized Orange Juice (missing net weight and ingredients) [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.

The restroom lavatory is missing a handwash reminder sign. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.

Repeat Violation: Facility is storing an unused piece of refrigeration equipment in the dining area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

The handwash sink in the bakery prep room has been removed. Water lines and drain pipe is located near the back door exit. [CA] Reinstall the handwash sink.

There is a hole in the wall in the back room that is covered by a cloth towel. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

1. Observed Vermin: Documented in the following areas: - A dead rodent body on a trap in the back of house area. - Rodent droppings in the back of house area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Kim Tang (over phone) & Phanna, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Facility is reusing old butter containers to hold cooked boba. [CA] Food containers intended for single use shall not be reused.

Repeat Violation: Facility is prepackaging several food items in the facility and offering them for sale at self service with improper/missing labeling. Food items include: - Bagel Chips (missing a label entirely) - Cookies (missing a label entirely) - Variety of Cream Cheeses (missing net weight and ingredients) - Unpasteurized Orange Juice (missing net weight and ingredients) [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.

Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Raw shrimp was found thawing in a bowl of standing water in the third compartment of the three compartment sink. Note: Facility lacks a prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Shrimp was moved to the walk in cooler. Per PIC, they were going to cook it for their home.

Cooked boba pearls in a small 1/6 hotel pan lacked the TPHC time marking as indicated by the written procedures. Per PIC the boba was made about an hour prior and measured between 88-90°F. [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. [SA] PIC instructed to time mark the boba. Note: Facility was very busy and boba was used within 30 minutes of time marking.

In the walk in cooler raw chorizo and shelled eggs were found stored above produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Facility's testing materials for their choice of sanitizer at the three compartment sink, chlorine, expired in 2019. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. Major Violation: The only handwash sink in the restroom lacked paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] PIC restocked the dispenser. 2. Minor Violation: Paper towels were stored ontop of the dispenser at the only handwash station in the kitchen area. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.

Facility is storing an unused piece of refrigeration equipment in the dining area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

A patron had a dog in the facility dining area. [CA] No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals.

All hand wash stations lack hand wash reminder signs. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.

The wall near the deli slicer is covered with a white cardboard and white plastic trash bag. Wall behind the bag is FRP, unable to tell what is behind the cardboard. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

1. Facility washes fresh produce (tomatoes, lettuce, fruit) and slices for consumption. Per staff they wash produce in the three compartment sink and sanitize the compartment prior to washing produce. [CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink. Submit to plan check for installation of a prep sink. 2. Facility has installed a plastic lid sealer which lacks ANSI certifications. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

The only hand sink in a food preparation area lacks a hot water supply. All other plumbing fixtures have both cold and hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Facility has installed a new water heater without approval from this department. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

The exhaust hood baffles have an accumulation of dust and grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Facility is storing raw shelled eggs above produce in the walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Facility is prepackaging several food items in the facility and offering them for sale at self service with improper/missing labeling. Food items include: - Bagel Chips - Cut Fruit - Variety of Cream Cheeses - Unpasteurized Juice [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.

The only hand wash station in the kitchen/prep area lacks hot water rendering it inoperable for proper hand washing. Water measured at 70. Per Kim the sink has not had hot water since she took over the facility. [CA] All food facilities shall provide an operable handwashing station. [SA] Staff are to wash hands in the first compartment of the three compartment sink until hot water is provided to the hand sink.

1. Major Violation: In the service area, on the counter, a container of boba was found at 67°F at 11:20 am. Per staff they cooked the boba at 8:00 am. 2. Minor Violation: In the service area, at the prep cooler, the insert of ham was overstocked and the upper ham measured above 41°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] 1. Staff agreed to discard the boba after 4 hours from being removed from temperature controlled. Per PIC they may cease to serve boba pearls. [COS] The excess ham was moved to an insert and placed in the lower portion of the prep cooler.