Hot Bagels Deli

Inspector's notes

3rd Consecutive Violation No CFPM was on-site at time of inspection. 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 multiple spray bottles and condiment containers used for holding sanitizers and other chemicals with no labels or common name written on the bottles. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually labeled with the common name of the material. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths kept in sanitizer buckets with >200ppm chlorine measured by test strips. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed air gap of less than one inch between the pipe for the boiler to the floor drain. An air gap of 1 inch above the floor drain is required for backflow prevention. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a medicine bottle of Advil in the walk in cooler stored above deli meat and egg salad in an uncovered plastic bin. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Consecutive repeat: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no probing thermometer at the time of inspection. Per PIC, establishment does not have one or they do not know where it is. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection. Can be verified via electronic means.

Inspector's notes

Observed no certified food manager on site at the time of inspection. Employee had expired CFPM from 2017-2022. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Consecutive repeat: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no written vomit or diarrhea procedures at the time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided PIC with Maricopa County vomit and diarrhea clean up procedures at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed PIC on the cookline crack a raw shelled egg with her right hand then touch ready to eat bagel with right hand without washing hands and changing gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. RTE bagel was discarded at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pooled eggs in a container stored directly on top of fully cooked ready to eat (RTE) bacon in the walk-in cooler at the time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed butter with milk as an ingredient at 69*F on the counter. Also observed sliced turkey 45-48*F in deli cooler. According to the PIC, the butter had been out since 5:30am, for >4 hours. Turkey was sliced 3 hours prior to inspection time. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC was instructed to discard TCS butter at the time of the inspection. PIC was instructed to cool turkey down to 41*F in the walk-in cooler at the time of inspection. Consecutive repeat: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food manager on site at the time of inspection. 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 no consumer advisory on the menu for eggs that can be ordered undercooked. PIC stated customers can order eggs cooked to order, undercooked. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection on 5/29/25. Consecutive repeat violation: 2nd

Inspector's notes

Observed no certified food manager on site at the time of inspection. 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 butter with milk as an ingredient at 71*F and bagel dogs with TCS hotdogs at 70*F. According to the PIC, the butter had been out for >4 hours and the bagel dogs have been out for <4 hours. Except during preparation, cooking, cooling or when time is used as a control all 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. PIC was instructed to discard TCS butter at the time of the inspection. PIC located the bagel dogs to a refrigeration unit to cool the product down to 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various cream cheese containers and TCS tomato salsa without date marking in the walk in cooler. TCS food items were prepped two days prior according to the PIC. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no consumer advisory on the menu for eggs that can be ordered undercooked. PIC stated customers can order eggs cooked to order, undercooked. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection on 5/19/25.

Inspector's notes

Observed a medicine bottle of Advil in the walk in cooler stored above deli meat in an uncovered plastic bin.

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 chicken salad, tuna salad, egg salad, various cream cheeses, swiss cheese, cheddar cheese, provolone cheese, jalapeno pepper jack cheese, deli meat ham, deli meat turkey, deli meat pastrami, and deli meat chicken breast in reach in cooler and temperatures from 45 degrees F- 53 degrees F. Per PIC food items had been placed in unit between 9 am today. Items had been in unit for over 4 hours at the time of the inspection. TCS foods must be kept at 41 degree F or below to avoid contamination. All items were embargoed and thrown out by PIC. 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 reach in unit to the right of the registers not cold holding TCS foods properly. Min max was placed in the unit and got a temperature of 45 degree F. The unit must be able to hold foods at appropriate temperature of 41 degrees or below. Reinspection for unit will be on 02/26/2024. Correct By: Correct Prior To Reinspection