THE BAGELRY - OAKLEY

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Inspection history

1. Sep 12, 2025

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   4 violations

   • 3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
   • 3.2(Q) - Food Storage: Preventing Contamination from the Premises
   • 5.4(P) - Maintaining Refuse Areas and Enclosures
   • 5.4(N)(2) - Covering Receptacles

2. Jun 3, 2025

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   10 violations

   • 3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
   • 4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
   • 6.4(B)(1) - Cleaning- Frequency and Restrictions
   • 3.2(M)(2)(a) - Wiping cloths - use limitation
   • 4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
   • 4.6(B) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use and After Cleaning
   • 3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 4.3(B)(2) - Fixed equipment installation - Spacing or Sealing
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

3. Oct 14, 2024

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   9 violations

   • 6.1(A) - Facilities: Floors, walls, and ceilings
   • 4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
   • 3.2(D) - Food Storage containers
   • 6.2(C) - III. Preventing Contamination by Hands - Facilities
   • 3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
   • 6.4(B)(1) - Facilities: Cleaning: Frequency
   • 3.2(T) - Food preparation
   • 5.4(N)(2) - Refuse/recyclables/returnables
   • 3.2(K) - In-use utensils - between-use storage

4. May 20, 2024

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   6 violations

   • 4.8(G)(2) - Kitchenware and tableware
   • 6.1(A) - Facilities: Floors, walls, and ceilings
   • 3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
   • 2.3(A) - II. Good Hygienic Practices - Food contamination
   • 4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils