New York Bagels N Bialys

Inspector's notes

Observed in use spatulas stored in water on the cook line. With inspector thermometer the water measured 98*F. The person in charge had staff remove at time of inspection. Discussed with the person in charge that when holding in use utensils they should be controlled either by running water, hot water that is 135*F or higher, or using time as a control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed low boy cooler on the cook line that measured 53*F with inspector min/max thermometer. Observed cooler drawers under stove top that measured 60*F with inspector min/max thermometer. The units contained TCS including sausage patties, raw eggs, diced/sliced ham, diced tomatoes, sliced cheeses, tomato soup, cooked chicken breasts. Items measured 43*F- 48*F. The person in charge stated that the staff had refilled the coolers approximately 1 hour prior to inspection. The person in charge had staff remove items to walk-in cooler at time of inspection. The person in charge stated that a work order had already been placed. Discussed with the person in charge that all refrigeration should be maintained at 41*F or below when cold holding TCS items. Corrective Action: Corrected at time of inspection.