BRONX BAGEL & DELI

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at front counter at Cut tomatoes ; (45F - Cold Holding); cut lettuce (45F - Cold Holding), manager removed items, stated they were just cut

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at front counter at Cut tomatoes ; (45F - Cold Holding); cut lettuce (45F - Cold Holding), manager removed items, stated they were just cut

High Priority

Carbon dioxide/helium tanks not adequately secured. Tanks not secured

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks not secured

Basic

Cutting board has cut marks and is no longer cleanable. Cutting boards at cook line and front counter prep have many deep groove cut which is no longer cleanable.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at cook line and front counter prep have many deep groove cut which is no longer cleanable.

Basic

Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table on cook line. Chef discarded

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table on cook line. Chef discarded **Corrected On-Site**

Basic

Food stored on floor. Box of eggs on the floor in walk in cooler. Chef picked up box

Basic - Food stored on floor. Box of eggs on the floor in walk in cooler. Chef picked up box **Corrected On-Site**

Basic

Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Food packaged onsite in self service reach in cooler by front counter have no labeling, for example soups have no product identification or when packaged, or where it's from

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Food packaged onsite in self service reach in cooler by front counter have no labeling, for example soups have no product identification or when packaged, or where it's from

Basic

No conspicuously located ambient air temperature thermometer in holding unit. O ambient thermometer in reaching cooler by front counter.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. O ambient thermometer in reaching cooler by front counter.

Basic

No handwashing sign provided at a hand sink used by food employees. No handwashing sign in unisex restroom

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign in unisex restroom

Basic

Working containers of food removed from original container not identified by common name. Flour containers not labeled .

Basic - Working containers of food removed from original container not identified by common name. Flour containers not labeled .

Basic

No paper towels or mechanical hand drying device provided at handwash sink. One of the paper towels disappears on the cook line is not dispensing paper towels.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. One of the paper towels disappears on the cook line is not dispensing paper towels.

Intermediate

Bowl or other container with no handle used to dispense food. Using plastic bowls instead of scoops. Manager discarded

Basic - Bowl or other container with no handle used to dispense food. Using plastic bowls instead of scoops. Manager discarded **Corrected On-Site**

Basic

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate