BOICHIK BAGELS

Small fruit flies observed in facility especially in back near 3-comp sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

1) Mop bucket observed to still have water at the bottom. Per manager, mop bucket was last used last night [CA] After use, mops and buckets shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Ensure mopping equipment is dry 2) Back and front door observed to be propped open at time of inspection. Per operator back door is kept open due to oven heat. [CA] Keep doors closed when not in use. Facility may provide screen door for airflow.

Floors under the ice machine observed to have food accumulation. [CA] Clean floors and maintain in good condition.

1) Employee food and lunch boxes inside walk in cooler stored next to and above retail food. [CA] Provide designated area for employee food and personal affects, labeled and separated from food for retail. 2)Back door observed to be propped open when not in use [CA] Keep back door closed when not in use to prevent entry of vermin and other sources of contamination. Facility may install screen door.

Flies observed in kitchen in back area by 3-comp sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

One food handler card observed to be missing. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Keep food handler cards available for review.

Thermometer on upright freezer observed to be 70F and all items inside freezer were fully frozen and under 10F. [CA] Ensure thermometer accurate.

Knives used to cut bagel sandwiches in half observed to be stored at room temperature. Per operator knives are used from 7:00AM to 1:00PM (6 hours) and then washed at the end of the day. [CA] In use preparation utensils shall be cleaned at least every 4 hours or as required. Store knives in temperature control or ensure knives are washed rinsed and sanitized every 4 hours to prevent bacterial build up on utensils [COS] Knives in currently rotation were in use since 7:00AM (4 hours ago) and were moved to 3-comp sink and new set of knives were placed out for use. Facility shall change knives at 11:00AM everyday.

1) Wiping clothes observed to be on prep counters at sandwich assembly area. [CA] Wiping clothes shall be stored inside sanitizer container between uses to sanitize cloths between uses. 2) Sanitizer buckets measured to have 0ppm quat ammonia. [CA] Ensure sanitizer buckets have 200ppm. Refill sanitizer buckets periodically to ensure sanitizer solution is maintained at 200ppm.