Hot Bagel

Inspector's notes

Observed no CFPM 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. 3rd Consecutive Violation

Inspector's notes

Observed wet wiping cloth in sanitizer bucket with >200ppm bleach solution. 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 of quat ammonia at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manger's onsite at the time of inspection. The PIC was informed that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no written procedures for vomit and diarrhea at the time of inspection, per PIC, no written procedures on site. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. PIC was provided Maricopa County handout for vomit and diarrhea at the time of inspection. Corrective Action: Corrected at time of inspection. Consecutive repeat: 3rd.

Inspector's notes

Observed cream cheese 46-47*F, sliced cheeses 49*F, cut lettuce 47-50*F, lox 50*F in the prep table at the time of inspection. 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. Per PIC, temperatures of the unit were verified at 40*F 3 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table holding TCS food items between 46*F-50*F at the time of inspection. Per inspectors min/max thermometer, temperature inside the prep table was 48.7*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 9/5/25.

Observed no Certified Food Protection Manger's onsite at the time of inspection. The person in charge (PIC) showed valid certifications but neither individuals were present at the time of inspection. The PIC was informed that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Observed no bodily fluid (fecal/diarrheal event) clean up kits or written procedures present at the time of inspection. The PIC was informed that written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. PIC was provided county resources on clean up instructions. 2nd consecutive violation. 2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. 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/4125/Food-SafetyOperator-Resources.

Observed a leak-proof container containing raw shelled eggs being stored above ready to eat (RTE) celery in the walk-in cooler. The PIC was informed that all raw animal proteins must be stored below (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 by physically separating the eggs from the RTE foods. Corrective Action: Corrected on site PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Observed a pan of chorizo in the walk-in cooler without proper date marking. The PIC stated that the chorizo was made the morning prior, was will be used throughout the day. PIC was informed that all RTE/TCS foods that require 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). Corrective Action: All RTE/TCS foods were properly date marked at the time of inspection. 3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources.

Inspector's notes

Observed no bodily fluild clean up kit or written instructions for cleaning bodily fluids. Provided the person in charge with bodily fluid instructions.

Inspector's notes

Observed no hot water supply to the hand wash sink by the cook line. The person in charge observed the hot water valve was closed and adjusted the valve to supply hot water to the hand wash sink.

Inspector's notes

Observed packages of bulk deli meats, portioned sliced meates, and sliced smoked salmon with no date markings from the time the original hermetically sealed container was opened and is held for >24 hours. The person in charge stated the bulk packages had been opened less than 3 days ago and the portioned sliced meats were from bulk packages then date marked the food items accordingly. The person in charge stated the sliced smoke salmon was from a bulk package opend less than 24 hours ago and date marked the container.

Inspector's notes

Observed establishment use Throat Seal Liquid (TSL) as lubricant for components of a meat slicer. Establishment was storing the bottle of TSL on the counter next to food equipment, packaging, and utensils. Discussed lubricants shall meet the requirements specified in 21 CFR 178.3570, and to only use food safe or food grade lubricants to prevent contamination with incidental food contact that may leak, drip, or be forced into food or onto food-contact surfaces. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. The person in charge discontinued use of TSL and discarded the bottle at the time of inspection. Corrective Action: 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 cream based butter in reach in refrigerator at 71 degree F. Per PIC they leave it on the counter and use it faster than 4 hours. The butter had been prepared 2 hours prior. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Butter was moved to walk in to cool to 41 degree F or lower and PIC provided with time as control policy document and logs. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 cream-based butter in a tray sitting ontop of the prep table with a temperature of 74F. The PIC indicated that the butter was placed outside of the cooler 5.5 hours prior to inspection. The PIC indicated that they were not doing Time as a Public Health control on the product. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. The PIC discarded the product immediately. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed a bowl of raw chicken stored underneath the shelf of the walk-in cooler, directly on the floor. All food products must be stored 6 inches off the ground in order to prevent any potential contamination. The PIC moved the chicken to the bottom shelf. 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 the establishment using quat-based sanitizer for the wiping cloths, however did not have the correct test strips to test quat concentration. A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions shall be provided. Re-inspection will be conducted by 11/27/2023. Correct By: Correct Prior To Reinspection