EINSTEIN BROS BAGELS #1348

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Inspection history

1. Jun 25, 2025

   ✓
   7 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep non-food contact equipment surfaces clean.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

2. Jun 26, 2024

   ✕
   5 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

3. Jun 26, 2023

   ✕
   5 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep a log to record employee illness symptoms. Have it available upon request.