The Bagel Man

Inspector's notes

Cutting board at prep-style refrigerator in front area of establishment is heavily worn down, making it difficult to clean. Please ensure cutting boards are maintained in good repair to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment only has quaternary ammonium (quat) sanitizer test strips available while using a chlorine-based sanitizer for food contact surfaces. Corresponding test strips must be available for any type of sanitizer used with food contact surfaces. Chlorine sanitizer concentration was within acceptable range during inspection. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 5/1/26.

Inspector's notes

Cutting board at prep-style refrigerator in front area of establishment is heavily worn down, making it difficult to clean. Please ensure cutting boards are maintained in good repair to be smooth and easy to clean. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee with gloved hands crack shelled egg onto the grill, and without changing gloves and washing hands grabbed from container of sausage and American cheese slice from a stack. Discussed with person in charge (PIC) Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Due to contamination observed embargoed container of sausage and American cheese stack and PIC voluntarily discarded the sausage and cheese. Also observed a coffee mug stored in a hand wash sink basin. Discussed with PIC hand wash sinks shall be maintained accessible and not used for anything other than washing hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handless scoops and scoops with handles stored with handle touching food. Discussed with PIC In-use utensils must be stored with the handles in an upright position above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection. 3rd Consecutive Violation

Inspector's notes

Observed on hand wash sinks, splash guards and prep sink either missing/separated caulking or black/brown organic matter on existing caulking. Discussed with PIC all fixed equipment shall be smooth and easily cleanable and be sealed to prevent accumulation of organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed grease and dust buildup on the wall, on the floor, around the service window and electric outlets behind the ventilation system of the griddle. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed half gallon of Half & Half, French Vanilla creamer on ice with internal temperatures of 59*F. Also observed butter in a container sitting above the prep table with an internal temperature of 63*F. All TCS items were measured with a probing thermometer. Per PIC the items have out of refrigeration for 1 hour at time of inspection. Discussed with Person in Charge (PIC) except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC the TCS items will be moved to being held under Time as Control moving forward. A policy was created at time of inspection and the items were time stamped. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handless scoops and scoops with handles stored with handle touching food. Discussed with PIC In-use utensils must be stored with the handles in an upright position above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed heavy grease and dust buildup on the wall, on the floor, around the service window and electric outlets behind the ventilation system of the griddle. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) at time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. 4th Consecutive Violation

Inspector's notes

Observed under the bagel oven a pest control sticky trap filled with paper debris, snap traps with Doritos chips and dallops of peanut butter. Per PIC the board was placed there from the professional pest control company and provided an invoice. Discussed with PIC the snap traps, Doritos and dollops of peanut butter are not approved methods of pest control. PIC discarded the entire board at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handless scoops and scoops with handles stored with handle touching food in bins of salt, cornmeal, sesame seed, dried onion, poppy seed, flour and dough conditioner. Discussed with PIC In-use utensils must be stored with the handles in an upright position above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fixed equipment such as prep sink, three compartment sink, and all hand sinks to be with either missing caulking or caulking with dark black organic matter on existing caulking. Discussed with PIC when equipment is not easily moveable to be properly cleaned it shall be sealed to avoid trapping contaminates and creates a smooth cleanable surface. Also observed food debris and dust buildup on the walls and piping that runs along the walls above the prep area. Discussed with PIC to clean at a frequency that avoids accumulation of food and dust. Corrective Action: Correct prior to next routine inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco >>>Observed open sleeve of cookies stored on deli slicer. Discussed with (PIC) the importance of keeping any beverages and food for employees below the prep area or in a separate designated location to ensure no contamination can occur. PIC relocated the sleeve of cookies at time of inspection. Discussed with employees best practices for food and beverage in the kitchen area. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed deli slicer on food prep counter with accumulation of food debris on food contact surfaces. Per PIC, the deli slicer was used earlier in the day prior to inspection. PIC washed, rinsed, and sanitized the deli slicer at the time of inspection. Discussed cleaning frequency of food contact surfaces with the PIC. Discussed the importance of storing all food contact surfaces clean. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 47*F - 49*F in the deli-case by the prep table: scallion cream cheese, scallion and onion cream cheese, smoked salmon cream cheese, jalapeno cream cheese, raisin and walnut cream cheese, olive cream cheese, tuna salad and egg salad. Per Person in charge ( PIC), items were placed in deli case less than 4 hours prior to inspection. PIC relocated TCS items to walk-in to rapidly cool to 41*F or below at time of inspection. Ambient minimum air temp was measured with max/min to be 52.0 F. PIC will discontinue use of cooler until repaired. Adequate other refrigeration is available. Discussed proper cold holding. TCS foods held cold must be maintained at 41*F or below at all times. Long Term Intervention (LTI) scheduled 1/23/24 Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed sanitizer bucket at less than 50 ppm chlorine on counter next to soda machine. PIC added chlorine at time of inspection to bring sanitizer levels to 50-100 ppm chlorine in the sanitizer bucket. Discussed the importance of proper sanitizer levels of 50ppm to 100ppm with the PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed no chlorine test strips available at time of inspection. Discussed importance of having chlorine test strips to determine concentration of sanitizer levels. Reinspection 1/23/24 Correct By: Correct Prior To Reinspection

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 50*F - 55*F in the deli-case by the prep table: scallion cream cheese, walnut cream cheese, salmon cream cheese, strawberry cream cheese, tuna, chicken salad, egg salad. Per PIC, items were placed in cooler less than 4 hours prior to inspection. PIC relocated to other coolers to rapidly cool to 41’F or below at time of inspection. Ambient minimum air temp was measured with max/min to be 44.0 F. PIC will discontinue use of cooler until repaired. Adequate other refrigeration is available. Discussed proper cold holding. TCS foods held cold must be maintained at 41*F or below at all times. Correct By: Corrected At Time Of Inspection