BROOKLYN BAGEL& DELI

Observed a box of shell eggs stored on the top shelf of the walk-in cooler above RTE food items. Observed shell eggs stored in the cooler drawers in the same container and next to cooked sausage patties and in the drawer above cooked sausage patties.

Observed fish in reduced oxygen packaging(ROP) not frozen and sold to customers for personal use.

Observed the hand washing sink next to the grill in the main kitchen area with a drink cup and grill scraper stored inside it. Observed hand sink blocked by the trash can. Employee informed me that the trash can is always there. CA:1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf COS: Employee removed items from the hand washing sink and moved the trash can out of the way. CORRECT BY: keeping the trash can in a place that does not block the hand sink. Advise installing shelves/ designated area for employees to put beverage cups.

Observed several containers of cream cheese date marked for longer than 7 days. (Honey walnut cream cheese dated 9/29-10/10) CA:1. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf COS: PIC fixed date mark labels to indicate discard date 7 days after the preparation date. CORRECT BY: Training employees that cream cheese spreads can only be held for 7 days, the dates indicated on the container must reflect this.

Observed a styrofoam cup with no lid placed in the hand washing sink next to the grill in the main kitchen area. Observed a glass cup with no lid on a shelf above the order bagging area.

Observed dry cloths used to wipe down surfaces by spraying sanitizer onto the surface. Cloths were not stored in sanitizing solution between uses and reused.

Observed single-use buckets re-used to store scrambled egg mix.

Observed one prep top cooler holding TCS food items above 41F with an ambient temperature of 53F. TCS food items were still within the 4 hour cooling window and were moved to the walk in cooler / other prep top coolers to finish cooling (see * in temperature log).

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. Observed Time/Temperature Control for Safety Food (TCS)cold held at greater than 41 degrees Fahrenheit. See ASTERISK (***) for food items in Temp Log. TCS foods were being cold held for more than two hours in one prep top cooler in the kitchen and were discarded by PIC.

Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Observed one food worker preparing eggs on grill in main kitchen with no hair restraint worn.

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. Observed Time/Temperature Control for Safety Food (TCS)cold held at greater than 41 degrees Fahrenheit. See ASTERISK (***) for food items in Temp Log. TCS foods were being cold held for more than two hours in multiple units in the kitchen and were discarded by PIC.

Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed no consistent date marking procedure as multiple prepared food (prepared, assorted portions of deli meat, tuna salad, chicken salad and egg salad, Cole slaw, pooled raw shell eggs and pooled pasteurized egg whites) not marked with date of preparation or date for disposal in prep top coolers and walk in cooler. Food items were in said location for more than 24 hrs. COS: PIC date marked food items through out the inspection and was provided with educational material.

Variance Requirement. A food service establishment shall obtain a variance from the Health Authority as specified in DPH Rule 511-6-1-.10(5)(a) and (5)(b) before Packaging time/temperature control for safety food using a reduced oxygen packaging method except where the growth and toxin formation of Clostridium botulinum and growth of Listeria monocytogenes are controlled as specified under (k) of this Rule. Observed food establishment lacking required variance for specified process. Observed nine packets of assorted cooked fish and seven packets of assorted sliced deli meat reduced oxygen packaged (ROP) with a use by date of 1/28/26. As per PIC statement food items area usually packaged using the ROP process and given a 5 day use by date. COS: PIC voluntarily discarded food products and was advised to apply for a variance form Georgia Department of Public Health. Application was provided to PIC.

Hygienic Practices. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Observed food employee was observed not drinking from a single service beverage cup with a secure lid and straw that is to be handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles in Front food service coffee prep area. COS: Food worker removed beverage to a designated area for eating and drinking and washed hands.

Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Observed food employee wearing gold bracelet other than a plain ring on their hands/arms while slicing deli meat. COS: Food worker removed jewelry , washed hands and donned new gloves.