- Basic - Bowl or other container with no handle used to dispense food. In the sea salt. Discarded **Corrected On-Site** **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in the baking area. Informed of deficiency. Recommend the staff review Food Safety is in your Hands DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. The rolling mat to the bagel maker **Repeat Violation** **Warning**
- Intermediate - Cutting board(s) stained/soiled on the large reach in cooler on the prep line **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Butter on a two hour hold per the General Manager but no written plan. A plan was provided via email. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. All on the prep line
- Basic - Soiled dry wiping cloth in use.placed on the cutting board
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Nova cream cheese 48. Milk 47. 49. Cheese 49. In the storage unit by the tea machine
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese 51 at the prep reach in cooler on the prep line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese varied 44. 44. 46. At the front counter self service area
- High Priority - Toxic substance/chemical stored by or with food. Sanitary bucket placed on top of a chocolate bucket **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around tea dispensing nozzles.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Accumulation of food debris/grease on food-contact surface. The rolling mats are being cleaned once a week instead of daily
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Customer self service
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter sitting on the reach in cooler on the prep line. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk, chocolate milk, vanilla all shall be dated upon opening **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The rolling mat on the bagel maker
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Multi tank system no visible dates
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name. Multiple dry items by the bagel cooking station are not labeled, seeds, toppings etc
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 59. 69. Both left out on the prep reach in cooler cutting board. Please refer to our web site for the tcs http://www.myfloridalicense.com/dbpr/hr/forms.html
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Cutting board(s) stained/soiled. On the prep reach in cooler
- Intermediate - Employee used handwash sink as a dump sink. Both in the bagel forming room and at the wait staff area
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The bagel maker canvas x2
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Obtained the required form from DBPR, for ACME fish **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Nova **Corrected On-Site**
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4/1/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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