101 Bagel Cafe scored 76; newer inspection records 85

1. 01

   Handwashing

   Item 2-2D ↗

   Observed ice trays in handwash sink in front serving area.PIC advised to remove them and keep hand wash station accesible all the time. 1.

   Inspector’s full note +

   Code 511-6-1.06(2)(o)

   Observed ice trays in handwash sink in front serving area.PIC advised to remove them and keep hand wash station accesible all the time. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing C/A COS: Container was removed. Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗
   Corrected on siteNew violation
2. 02

   Food received at proper temperature

   Item 3-1B ↗

   Observed delivery boxes with deli meat not maintaining temperature of 41F or below. The boxes were delivered 15 minutes ago and PIC did not check the temperature while receiving.

   Inspector’s full note +

   Code 511-6-1.04(3)(a)

   Observed delivery boxes with deli meat not maintaining temperature of 41F or below. The boxes were delivered 15 minutes ago and PIC did not check the temperature while receiving. Boxes were moved to the walk in cooler immediately to bring down the temperature. 511-6-1.04(3)(a) - Temperature (P, Pf) (3) Specifications for Receiving. (a) Temperature. 1. Except as specified in paragraph 2 of this subsection, refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. P 2. If a temperature other than 41°F (5°C) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature. 3. Raw eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less. P 4. Time/temperature control for safety food that is cooked and received hot shall be at a temperature of 135°F (57°C) or above. P 5. A food that is labeled frozen and shipped frozen by a food processing plant shall be received frozen. Pf 6. Upon receipt, time/temperature control for safety food shall be inspected to ensure that there is no evidence of previous temperature abuse. Pf Corrected On-Site. New Violation.

   Official report · Item 3-1B ↗
   Corrected on siteNew violation
3. 03

   Proper hot holding temperatures

   Item 6-1B ↗

   Observed eggs hot holding at 114F. C/A: Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed eggs hot holding at 114F. C/A: Time/Temperature Control for Safety; Hot Holding (P) (f) 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. COS: PIC turned heat up on hot plate. Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗
   Corrected on siteNew violation
4. 04

   Utensil storage

   Item 14A ↗

   Observed several scoops stored inside the flour and sugar containers with handle touching the food. PIC advised to keep the handles away from food.

   Inspector’s full note +

   Code 511-6-1.04(4)(k)

   Observed several scoops stored inside the flour and sugar containers with handle touching the food. PIC advised to keep the handles away from food. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. New Violation.

   Official report · Item 14A ↗
   Corrected on siteNew violation
5. 05

   Warewashing facilities: installed, maintained, used; test strips

   Item 15B ↗

   At the time of inspection, PIC failed to provide testing strips for the 3 comp sink sanitizer. PIC advised to order them ASAP.

   Inspector’s full note +

   Code 511-6-1.05(3)(h),(i),(j)

   At the time of inspection, PIC failed to provide testing strips for the 3 comp sink sanitizer. PIC advised to order them ASAP. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf New Violation. Correct By: 08/27/2026

   Official report · Item 15B ↗
   New violation

   Correct by
   Aug 27, 2026

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.