Einstein Bros. Bagels

"Observed TCS items held at the prep top holding above 41*f (butter, chipotle mayo, lettuce, pepperoni, shredded cheese) Observed low-fat milk at the self-serv fridge holding above 41*F Observed low-fat milk bottles holding in the WIC#1 holding above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Manager discarded ALL the items | Observed wiping clots hold in the sanitizing bucket with a sanitizer being tested at less than 200ppm C/A Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) 200-400ppm for QAC COS Manager changed the water in the sanitizing bucket"

"Observed rear sink with having brown (chocolate milk like) liquid dumped into it CA 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) A handwashing facility may not be used for purposes other than handwashing. Pf COS Manager cleaned the sink before washing his hands | Observed stacked coffee plastic cups with splashes of coffee on them. Observed single used gloves stored under the bagel cutting machine with crumbs on them. Observed the sanitizing bucket stored above the paper towels. CA Items should be stored where they are not exposed to splash, dust, or other contamination Manager moved the plastic cups, sanitizing bucket and removed the gloves from the cabinet."

"Observed PIC and the employee donning on gloves after doing another task in the kitchen area than proceeded to make sandwiches at the front service prep area CA 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. | Observed the hand sink across the three-compartment sink covered in mold at the drain. CA 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained and be clean at all times MANAGER HAS 10 DAYS TO CLEAN THE SINK AND USE IT"