BRUEGGERS BAGEL BAKERY

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Inspection history

1. Mar 18, 2026

   ✓
   1 violation

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

2. Feb 14, 2025

   ✕
   2 violations

   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

3. Apr 12, 2024

   ✓

4. Feb 22, 2023

   ✓

5. Aug 8, 2022

   ✓

6. May 14, 2021

   ✕
   1 violation

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

7. Mar 10, 2020

   ✓
   2 violations

   • Non food contact surfaces of equipment not clean
   • Wiping cloths dirty, not stored properly in sanitizing solutions

8. Mar 8, 2018

   ✕
   11 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Non food contact surfaces of equipment not clean
   • In use food dispensing utensils improperly stored
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

9. Jan 30, 2018

   ✕
   6 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Single service items reused, improperly stored, dispensed, not used when required
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Non food contact surfaces of equipment not clean
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

10. Nov 9, 2017

    ✕
    8 violations

    • Non food contact surfaces of equipment not clean
    • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

11. Sep 29, 2016

    ✕
    2 violations

    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

12. Jul 1, 2015

    ✓
    1 violation

    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

13. Mar 5, 2013

    ✓

14. Dec 13, 2011

    ✕
    2 violations

    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Critical:Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.

15. Dec 22, 2010

    ✓

16. Dec 29, 2009

    ✓

17. Nov 25, 2008

    ✕
    1 violation

    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

18. Dec 6, 2007

    ✓

19. Dec 19, 2006

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

20. Jun 15, 2005

    ✓

21. Jul 12, 2004

    ✕

22. Jun 11, 2003

    ✓

23. Apr 19, 2002

    ✓

24. May 15, 2001

    ✕

25. Mar 13, 2000

    ✓