"BAGEL STOP #51"

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Inspection history

1. Nov 11, 2015

   –
   4 violations

   • "3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-- use limitation To prevent the growth of bacteria and the subsequent contamination of equipment, wiping cloths used for wiping food spills shall be stored in a chemical sanitizer of the appropriate concentration and shall be laundered daily."
   • "3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
   • "3717-1-06.2(K)(2) - Violation - Facilities: Dressing areas: Lockers Lockers or other suitable facilities were not provided for the orderly storage of employees clothing and other possessions."
   • "VI. Time/Temperature Controlled Safety Food Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record."

2. Jun 2, 2015

   ✓

3. Dec 17, 2014

   ✓
   3 violations

   • "3717-1-04.6(C)(3) - Violation - Food contact surfaces, chemical sanitizing After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH."
   • "3717-1-03.5(A) - Violation - Food Labels--Standards of Identity Food product labels are not in compliance with identity requirements. "
   • "3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."

4. Apr 10, 2014

   ✓

5. Jan 15, 2014

   –
   10 violations

   • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
   • "3717-1-02.3(A)(1)(2)(3) - Violation - Employee Drinks Observed unacceptable employee beverage containers. "
   • "3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed. "
   • "3717-1-04.1(A) - Violation - Equipment and Utensils-Durability and Strength Equipment and utensils were not designed and constructed to be durable enough to retain their properties under normal use."
   • "3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-- use limitation To prevent the growth of bacteria and the subsequent contamination of equipment, wiping cloths used for wiping food spills shall be stored in a chemical sanitizer of the appropriate concentration and shall be laundered daily."
   • "3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."
   • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "
   • "VII. Cooking, Reheating, Cooling, Hot and Cold Holding Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165 F. Cooked potentially hazardous foods are cooled from 135 F to 70 F within two hours and from 70 F to 41 F or below within 4 hours. Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below."
   • "3717-1-04.1(KK) - Violation - Food Equipment - Certification and Classification Equipment is not approved by a recognized testing agency or authority."
   • "3717-1-04.4(Q) - Violation - Utensils, measuring devices - repair/calibration. Utensils, temperature and pressure measuring devices were not kept in good repair and/or calibration."

6. Nov 25, 2013

   –
   7 violations

   • "VII. Cooking, Reheating, Cooling, Hot and Cold Holding Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165 F. Cooked potentially hazardous foods are cooled from 135 F to 70 F within two hours and from 70 F to 41 F or below within 4 hours. Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below."
   • "3717-1-03.4(G)(4) - Violation - RTE PHF, date marking Date marking was not done in a consistent manner according to the code. "
   • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
   • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
   • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
   • "3717-1-05.1(C)(1) - Violation - Handwashing facility - installation. Handwashing lavatory does not provide water at a minimum temperature of 100F (38C) through a mixing valve or combination faucet"
   • "VIII. Date Marking/Time as a Public Health Control Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4 hours."

7. Jan 22, 2013

   –
   3 violations

   • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
   • "VII. Cooking, Reheating, Cooling, Hot and Cold Holding Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165 F. Cooked potentially hazardous foods are cooled from 135 F to 70 F within two hours and from 70 F to 41 F or below within 4 hours. Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below."
   • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "

8. Jul 11, 2012

   –
   6 violations

   • "3717-1-03.4(G)(4) - Violation - RTE PHF, date marking, Date marking was not done in a consistent manner according to the code. "
   • "VIII. Date Marking/Time as a Public Health Control Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4 hours."
   • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
   • "3717-1-03.4(G)(1) - Violation - RTE PHF, date marking, food prepared in facility Refrigerated, ready-to-eat, potentially hazardous food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. "
   • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
   • "3717-1-06.1(I)(1) - Violation - Facilities: Light bulbs: Protective shielding Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles."