New York Bagels `N Bialys

Inspector's notes

Observed liquid egg 48*F, shredded cheddar cheese 50*F, American cheese 47*F, pepper jack cheese 53*F, cheddar cheese sliced 51*F, provolone 49*F, Swiss cheese 58*F in the top of the cold table by the cookline 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. Raw shelled eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC took temperatures of the line at 8am, less than 4 hours prior to the time of 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 sliced pastrami and sliced corned beef both with 2/1 date mark label at the time of inspection. 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). PIC stated corned beef was prepped on 2/9 and correctly labeled at the time of inspection. PIC could not determine when pastrami was prepped and discarded the RTE/TCS product and at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pre-cooked breakfast sausage with 10/25 date mark in walk-in cooler at the time of inspection. 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 past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the walk-in cooler a container of cooked vegetables and a container of cooked gravy in the cooling period with the lids on. PIC stated they had been placed there within the hour. Discussed with PIC that items actively being cooled should remain uncovered until they reach 41°F to ensure items may rapidly cool. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the sanitizer coming out of the dishwashing machine to be less than 25 ppm chlorine each after three different wash cycles. PIC primed the machine with sanitizer three times, after which the sanitizer had a concentration of 100 ppm as per chlorine test strip. Chlorine sanitizer being used to sanitize dishes should have a concentration of 50-100 ppm chlorine. Dishes that had been put through the dishwashing machine were resanitized. Discussed with PIC increasing the frequency at which the dishwashing machine sanitizer concentration is tested. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the middle prep table reach-in cooler a container of tomato soup at 46°F. Per PIC, the tomato soup had been in the unit for more than 4 hours. The unit itself measured 49°F on a calibrated min-max thermometer. 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 discarded all improperly held TCS items and stated that the cold holding unit would be defrosted. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing. Observed the soap dispenser in the men's restroom to be nonfunctioning, making soap unavailable. All handwashing sinks must be fully stocked at all times. The PIC replaced the batteries at the time of this inspection, after which soap was available for handwashing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Observed several oranges and lemons in the walk in cooler to be moldy and rotting. Food shall be safe and unadulterated. The fruit was discarded at the time of this inspection. Correct By: Corrected At Time Of Inspection

Core-6-305.11, C: Designation-Dressing Areas and Lockers Observed an employee coat being stored in the kitchen on the canned goods products. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. The jacket was removed from the kitchen at the time of this inspection. Correct By: Corrected At Time Of Inspection

Observed a bag of dry dog kibble on a shelf in the back kitchen near human food and wares. Ensure food that is not for human consumption is kept separate from human food and only used with single use disposable wares to prevent any potential contamination. Correct By: Corrected At Time Of Inspection