GOLDBERGS BAGEL COMPANY & DELI

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed corned beef hash and pastrami sliced and wrapped individually with plastic wrap cooling inside the reach in cooler on the front service line without being properly cooled before wrapping, and 1 container of sliced tomatoes on the prep top cooler without being cooled down before service. CA: Advised PIC 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC placed items inside the walk-in cooler for rapid cooling

Nonfood-contact surfaces clean — Inspector Note: Observed black debris and rust along the green racks inside walk-in cooler #1. CA: Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed 4 knives with food debris stored as clean in the knife holder in the main kitchen next to the prep top cooler. CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed the knives and placed in the dish pit to be re-washed and sanitized

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed several prep table cutting boards heavily stained. CA: Advised PIC Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Nonfood-contact surfaces clean — Inspector Note: Observed racks inside walk-in cooler #1 and #2 with black debris build-up present and the green rack on the cook line holding bread and steam wells with heavy grease accumulation. CA: Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces clean — Inspector Note: Observed reach-in cooler gaskets with debris present. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed 3 tea urns with debris build-up inside of the nozzles stored on the self service line and server station. CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed the tea urns to have the cleaned at the 3-compartment sink during time of inspection

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the side table can opener stored as clean with debris along the metal strip. CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed and placed at the dish pit to be washed and sanitized

Proper cold holding temperatures — Inspector Note: Observed several TSC food items measuring temperatures above 41*F (SEE TEMPERATURE LOG) during time of inspection. CA: Advised PIC Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below . COS: PIC removed items during time of inspection and placed them on an ice bath inside the walk-in cooler