BAGELICIOUS

Violations (3)

• 6-1A

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed multiple TCS foods (see asterisk* items) holding above 41F in the prep top cooler of main kitchen, in reach-in cooler of main kitchen, walk in cooler, and reach in cooler #1 of front food service. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Several food items discarded. Lettuce and coleslaw added to ice bath for rapid cooling. New Violation.

• 6-1CCorrected on site

  Proper cooling time and temperature

  Violation of Code: [511-6-1.04(6)(d)] Observed chicken and salmon cooling in walk in cooler at a rate that wouldn't reach 41F in 4 hours. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS: Plastic wrap removed and placed in freezer. Corrected On-Site. New Violation.

• 18Repeat

  Insects, rodents, and animals not present

  Violation of Code: [511-6-1.07(5)(k)] Observed throughout main kitchen, multiple small flying insects flying around equipment. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Repeat Violation.