BAGELS WITH DELI

Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce (64-61F - Cooling)at 1:10 since 9:00 in open cooler at salad bar; food never reached 41 F or below within 4 hours; food stocked up to the rim and held in an open cooler See Stop Sale

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce (64-61F - Cooling)at 1:10 since 9:00 in open cooler at salad bar; food never reached 41 F or below within 4 hours; food stocked up to the rim and held in an open cooler See Stop Sale **Warning**

High Priority

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved garbage can with gloved hands and continued to work with foods without changing gloves and washing hands first; operator educated and employee washed hands;

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved garbage can with gloved hands and continued to work with foods without changing gloves and washing hands first; operator educated and employee washed hands; **Corrected On-Site** **Warning**

High Priority

In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatulas at steam table at front counter ; removed

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatulas at steam table at front counter ; removed **Corrected On-Site** **Warning**

High Priority

Operating with an expired Division of Hotels and Restaurants license. Operator updated during the inspection

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator updated during the inspection **Corrective Action Taken** **Admin Complaint**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce (64-61F - Cooling)at 1:10 since 9:00 in open cooler at salad bar; food never reached 41 F or below within 4 hours; food stocked up to the rim and held in an open cooler See Stop Sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce (64-61F - Cooling)at 1:10 since 9:00 in open cooler at salad bar; food never reached 41 F or below within 4 hours; food stocked up to the rim and held in an open cooler See Stop Sale **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (50F - Cold Holding); ham (50F - Cold Holding); in cooler at cook line ; foods overstocked; food out of temperature for approximately 2 hours; placed in ice;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (50F - Cold Holding); ham (50F - Cold Holding); in cooler at cook line ; foods overstocked; food out of temperature for approximately 2 hours; placed in ice; **Corrective Action Taken** **Warning**

High Priority

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 Asiago bagels - since 12:00 pm Operator added time

High Priority - 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 Asiago bagels - since 12:00 pm Operator added time **Warning**

High Priority

No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator presented photo copies ; no original certificates;

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator presented photo copies ; no original certificates; **Warning**

Intermediate

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce (64-61F - Cooling)at 1:10 since 9:00 in open cooler at salad bar; food never reached 41 F or below within 4 hours; food stocked up to the rim and held in an open cooler See Stop Sale

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce (64-61F - Cooling)at 1:10 since 9:00 in open cooler at salad bar; food never reached 41 F or below within 4 hours; food stocked up to the rim and held in an open cooler See Stop Sale **Warning**

Intermediate

Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce above cooked turkey in walk-in cooler; stored properly

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce above cooked turkey in walk-in cooler; stored properly **Corrected On-Site** **Warning**

Basic