EINSTEIN BROS. BAGELS receives A in Gwinnett County health inspection

1. 01

   Cold holding

   Item 6-1A ↗

   Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for less than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods moved to the walk in cooler.

   Inspector’s full note +

   Code .04(6)(f)

   Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for less than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods moved to the walk in cooler.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
2. 02

   Time as a public health control

   Item 6-1D ↗

   At time of inspection, observed raw shelled eggs stored on a 15 minute time control and timer used to monitor eggs was not turned on. Observed cheese stored on a 4 hour time control and not marked with the start or discard time. Observed an open container of pasteurized liquid eggs stored at room temperature and person in charge stated that food is also stored on a 15 minute time control and the same timer used for the raw shelled eggs is used for the open container of pasteurized liquid eggs (timer was not set). During the inspection, a new carton of raw shelled eggs had been placed on time control. However, the timer was not adjusted to reflect the correct time (timer was timing the raw…

   Inspector’s full note +

   Code .04(6)(i)

   At time of inspection, observed raw shelled eggs stored on a 15 minute time control and timer used to monitor eggs was not turned on. Observed cheese stored on a 4 hour time control and not marked with the start or discard time. Observed an open container of pasteurized liquid eggs stored at room temperature and person in charge stated that food is also stored on a 15 minute time control and the same timer used for the raw shelled eggs is used for the open container of pasteurized liquid eggs (timer was not set). During the inspection, a new carton of raw shelled eggs had been placed on time control. However, the timer was not adjusted to reflect the correct time (timer was timing the raw shelled eggs that were observed at the beginning of inspection). When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: The timer was set for the carton of raw shelled eggs observed at the beginning of inspection. Time stamps were placed on the cheese, open container of pasteurized liquid eggs, and the second carton of raw shelled eggs. Recommended using time stamps instead of monitoring with the timers.

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.

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