Brooklyn Bagel Bakery Company

Contamination prevented during food preparation, storage, display — Inspector Note: Observed boxes with food stored directly on floor in walk-in freezer. COS: PIC moved boxes to shelves. . Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean dishes stacked while still wet, preventing proper air drying (wet stacking). COS: PIC rewashed and sanitized the dishes, then reorganized them to air dry completely before stacking. 10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed multiple food containers using single-use cups as dispensing utensils. COS: PIC removed and discarded all single-use cups and will use approved dispensing utensils with handles instead. p) Dispensing Equipment, Protection of Equipment and Food. In equipment that dispenses or vends liquid food or ice in unpackaged form: 1. The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the food shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the food; 2. The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed; 3. The delivery tube or chute and orifice of equipment used to vend liquid food or ice in unpackaged form to self-service consumers shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the equipment is: (i) Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment; or (ii) Available for self-service during hours when it is not under the full-time supervision of a food employee; and 4. The dispensing equipment actuating lever or mechanism and filling device of consumer self-service beverage dispensing equipment shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the main kitchen handwashing sink being used to store chemicals at the time of the inspection. COS: PIC removed the chemicals and stored them in the designated chemical storage area. o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Toxic substances properly identified, stored, used — Inspector Note: Observed chemicals stored above drink bottles. COS: PIC rearranged the shelf by relocating the chemicals to the bottom shelf. (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Contamination prevented during food preparation, storage, display — Inspector Note: Observed boxes with food stored directly on floor in walk-in freezer. COS: PIC moved boxes to shelves. . Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired permit. CA: Advised PIC to update permit and post in public view. Post the permit in a location in the food service establishment that is conspicuous to consumers

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed facility without test strips for sanitizer buckets and three-compartment sink. CA: Advised PIC to obtain test strips. Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.