CRAMER'S BAGELS

Observed the lid for the 3-door preparation unit has been broken off. Per PIC, facility removed the lid. [CA] Repair the preparation unit lid. Equipment shall be maintained in good condition.

Actively working employees lack food handler cards. [CA] Food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

Observed personal employee belongings (cell phone) on food preparation counter. [CA] Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.

Observed bowls without handles stored in direct contact with bulk dry ingredients. [CA] Provide approved utensils, such as scoops with handles, to prevent direct contamination of bulk foods.

In the 3-door preparation unit, measured multiple Potentially Hazardous Foods including cream cheese, cut tomato, and sausage patties from 43-56F. Per employee, foods were stocked this morning (less than 4 hours prior to temperature measurement. Observed foods are stocked above the insert cooler line. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC turned down the temperature of the refrigeration unit during inspection. Measured the adjusted ambient temperature at 41F.

Observed accumulation of dust and debris on the floor underneath preparation counters. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized.

Observed employee eating and drinking from open beverage cup within the food preparation area. [CA] Employees shall not eat or drink in the food prep, food contact storage, or food storage areas. Provide a designated area for eating and drinking.

**MAJOR** **REPEATED VIOLATION** Observed employees actively washing dishes and skipping the sanitization step. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds. [COS] PIC set up the 3-compartment sink with an appropriate chlorine solution to sanitize dishes. **MINOR** Observed employees using a clean cloth to dry equipment and utensils. [CA] Equipment and utensils shall be air dried and properly stored following sanitizing.

Observed bowls without handles stored in direct contact with bulk dry ingredients. [CA] Provide approved utensils, such as scoops with handles, to prevent direct contamination of bulk foods.

Observed soiled wiping cloths stored on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.