Back East Bagels

Inspector's notes

Observed Ice-Machine in back prep area with a buildup of black-organic matter in interior panels. Informed PIC that all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dairy butter, half and half, and vanilla creamer made in house with half and half sitting in containers at room temperature with internal temperature between 48*F - 72*F. Person in charge indicated these foods had been out of refrigeration for more than 4 hours. Except during preparation, cooking, cooling or when time is used as a control all time/temperature controlled for safety (TCS) foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Discussed putting these foods on a time as a public health control policy, holding them under temperature control (<41*F or >135*F), or switching to non-TCS alternatives (margarine, commercial non-TCS creamers). Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 46*F - 52*F in the two refrigerated prep units on the bagel line: sliced/diced ham, tomato salad, sliced deli turkey, cooked chilies, and cooked sausage. The measured ambient temperature of the units using a min/max thermometer was 45.1*F and 52.0*F. Person in charge indicated these foods had been in the units for more than 4 hours. Person in charge indicated they would maintenance the units. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 46*F - 52*F in the two refrigerated prep units on the bagel line: sliced/diced ham, tomato salad, sliced deli turkey, cooked chilies, and cooked sausage. The measured ambient temperature of the units using a min/max thermometer was 45.1*F and 52.0*F. Person in charge indicated these foods had been in the units for more than 4 hours. Person in charge indicated they would maintenance the units. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 03/04/24. Correct By: Correct Prior To Reinspection