H&H Bagels

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Observed packages of smoked salmon in standing water. Employees dumped water and turned on running cold water.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed pooled eggs and smoked salmon above sodas in walk in cooler. Employee rearranged order during inspection.
  • Basic: Food stored on floor. Observed case of bagels on floor in kitchen. Employees dumped water removed from floor.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers at front counter. Employees wiped down gaskets.
• Single-service items
  • Basic: Single-service articles improperly stored. Observed case of coffee cups on floor in kitchen. Employees removed cups from floor.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter attached; no breaker.
• Chemicals and toxic substances
  • High priority: Container of medicine improperly stored. Observed rubbing alcohol on shelf above prep table. Employees dumped water removed alcohol.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry. Observed multiple mops on floor; not in use.

The inspector came back and found the problems fixed.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Manager certification and employee training
  • Intermediate: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  • Intermediate: No proof of required state approved employee training provided for any employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Shell eggs not stored at an ambient air temperature of 45°F or less. Observed on prep table not in use.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed nova cream cheese above onions and sodas in walk in cooler. Operator removed onions from under nova.
  • Basic: Food stored on floor. Observed case of food on floor in walk in cooler.
• Handwashing and hygienic practices
  • High priority: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from coffee cup at front counter, no handwash. Inspector spoke to manager in charge who had employee properly clean hands.
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no beard guard/restraint while engaging in food preparation. Overseer employee on cook line with longer facial hair needing restraint.
  • Basic: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with charm bracelets and watches engaging in kitchen prep.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers in front counter area.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed 30+ live flies in kitchen area on walls and clean food containers and food trays above triple sink. Observed 2 live flies in mop sink on wall next to warewash area in kitchen. Observed next to walk in cooler in kitchen area; 3 live flies on dry storage rack on plastic to go cups.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with dust in kitchen area.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry. Observed mops in sink, not in use.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Manager certification and employee training
  • Intermediate: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed no CFM on site, 7 employees present.
  • 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 & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Rayna, Julia, Maurice; employed more than 60 days.