HOUSE OF BAGELS

Handwash sink located near the front counter was partially obstructed by trash bin stored in front of the sink. [CA] All handwash sinks shall be kept unobstructed and readily accessible for employees to properly wash their hands when required. [COS] Trash bin was relocated.

Black mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside of the ice machine

Multiple spray bottles in the facility are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

Boxes of food and beverages are stored on the floor and under shelving inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off floor to protect food from contamination, and to ensure adequate space under shelving for ease of frequently cleaning.

Wiping towels were observed used, reused, and stored on prep counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Reach-in cooler located behind the front counter has an ambient temperature measured at 56F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41°F or below.

Handwash sink located nearest the front counter is partially obstructed by shelf stored in front of the sink. [CA] Keep handwash sinks unobstructed and easily accessible when in operation to allow employees to properly wash hands when required. [COS] Employee relocated shelf that was obstructing the handwash sink.

Yogurt inside the reach-in cooler was measured at 51F. Per employee, the yogurt has not been used all day. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee discarded the yogurt into the trash.

Utensils (spoons, forks, and knives) placed on front counter for consumer self-service are stored with the handles facing down exposing the food contact end to contamination. [CA] Utensils placed out for self-service shall be stored in a manner where the food contact end of the utensil is protected from contamination.