REGAL BAGEL

Observed a steel wool sponge located in the 3 comp sink (per staff, used for scrubbing dishes). Observed a paint brush on a storage rack (per staff, used for brushing egg white on bagels). Observed shelving wrapped with burlap type material (per staff, burlap wrapped shelf used for cooling bagels). [CA] Discontinue using steel wool, paint brushes, and burlap for any food contact/preparation or warewashing.

Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (ham 53F). The ham was overfilled above the chill line in the plastic insert. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue overfilling inserts above the chill line. [COS] PIC relocated the upper half of the ham to the walk-in cooler .

Observed kitchen handwash station to be blocked by a large artificial tree. [CA] Relocate tree and keep handwash station clear and accessible at all times.

Observed a large amount of clutter throughout facility, particularly concentrated by back door. Observed a mirror on the meat slicer. [CA] Declutter facility; remove broken/unused items. Discontinue storing personal items on food prep surfaces.

Observed black and brown mold like substance on inside panel of ice machine. [CA] Thoroughly clean and sanitize ice machine on a regular basis.

Observed potentially hazardous food located in the prep area that measured in the temperature danger zone (turkey 58F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize the amount of PHFs out for preparation. [COS] PIC put turkey back into refrigeration.

Observed potentially hazardous foods that are subject to TPHC to not be discarded at the end of the 4 hour mark (hot dogs 71, ham and cheese croissant 71F). The PHFs were put out at 9:05am. [CA] Ensure PHFs that are subject to time control are properly marked for 4 hours and discarded at the end of the 4 hour mark. [COS] PIC voluntarily discarded the PHFs.

Mop sink was clogged and not draining. [CA] Unclog mop sink and maintain in good condition. [COS] PIC unclogged mop sink during time of inspection.

Observed potentially hazardous food located in the food prep cold hold unit that measured in the temperature danger zone (turkey 49F). The turkey was stored above the chill line. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue overfilling the inserts above the chill line.