SUNNY'S BAGELS & DELI

Contamination prevented during food preparation, storage, display — Inspector Note: Observed trays of bagels and other pastries stored in the walk-in cooler wrapped in trash bags. C/A: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. NOTE: pastries in direct contact with trash bags removed; discussed using the food grade alternatives that were onsite

In-use utensils: properly stored — Inspector Note: [1] Observed scoops in the container or poppy seeds and shaved onions and other dry seasonings with the handles touching the food. [2] Observed in-use utensils (grill scrapes and knives) stored in stagnant water with a temperature at 81F. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; COS: water discarded and utensils placed in a clean container; scoops removed from bulk dry storage containers

Insects, rodents, and animals not present — Inspector Note: Observed 3 live German roaches and 1 dead German roach near the bulk dry storage bins located directly underneath the oven in the main kitchen area. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions PIC must request additional pest control methods/applications to eliminate presence of German cockroaches in facility and send the report to EHS by July 23rd, 2026.

Proper cold holding temperatures — Inspector Note: Observed TCS items (shredded cheese, chicken, ham, and hashbrowns) in the small preptop-reach-in cooler held above 41F, Per owner this items are intended to be cold held at 41F or below. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: items discarded

Time as a public health control: procedures and records — Inspector Note: Observed several TCS food items (sliced ham, turkey, salsa, sliced american, sliced pepper jack and sliced provolone), which owner states is intentionally placed on time, not labeled with the time item was place on TPHC or the time item is to be discarded. C/A: The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food COS: items removed from unit and placed in the walk-in cooler, and labeled as for employee food/use and stored away from food intended for customers

Contamination prevented during food preparation, storage, display — Inspector Note: Observed trays of bagels stored in the walk-in cooler wrapped in trash bags. C/A: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS: bags removed; bagels covered by parchment so facility allowed to keep items; discussed food grade alternatives

Adequate handwashing facilities supplied & accessible — Inspector Note: observed 72F as the hottest hand washing temperature for the only hand sink in the main kitchen. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.