BLOOM BAGELS

During active ware-washing, employee submerged bowl in quat sanitizer for less than 5 seconds. [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 or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: Specialist instructed employee to submerge bowl in quat sanitiezr for at least 1 minute.

1. *MAJOR* At the only hand sink at back prep area, single use towels were not provided at dispenser. [CA]: Single use towels shall be provided at dispenser at all hand sink stations at all times. [COS]: Employee provided single use towels at dispenser. 2. *MINOR* Washed and wet containers stacked on top of each other at ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking

Dough flattener machine observed to be newly added. Equipment does not appear to be commercially approved. [CA]: All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable. All equipment producing grease laden vapors shall be installed under and approved hood system.

Maximum water temperature at restroom hand sink measured at 80F. [CA]: Provide at least 100F of warm water at all hand sinks.

Soiled wiping cloths stored on work surface at front prep line. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

*REPEAT VIOLATION* Multiple open bags of dry food stored at the dry storage rack. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid

Pink and black grime on the interior surface of the ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

Disposable containers/unapproved handle-less containers used as scoops. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.

Frozen imitation crab (measured at 29F) thawing in stagnant water at prep sink. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Cold water valve was turned on to thaw food item in cold running water.

In the hot box, bagel with cream cheese measured at 129F. PIC stated bagel with cream cheese was prepared approximately 50 minutes prior to measurement. PIC stated bagels cannot be too hot for quality purposes. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. Discussed Time As Public Health Control (TPHC) with PIC. [COS]: Bagels to be discarded at 1 pm, 4th hour after it was removed from temperature control. TPHC guideline provided.

Multiple open bags of dry food stored at the dry storage rack. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.