EINSTEIN BROS BAGELS

3 findings recorded on Nov 9, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Observed several cream cheeses holding a temperature above 41F. (See temp log). ***SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed several cream cheeses holding a temperature above 41F. (See temp log). ***SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Inspector observationItem 6-1D ↗

   Time as a public health control

   Observed an employee prepare a bagel sandwich after 10 am that was on time control but the bagels on the display shelf (cheddar cheese, jalapeno etc..), raw shelled eggs and butter had a start and discard time from 6 am to 10 am that was not discarded at 10 am.// 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…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Observed an employee prepare a bagel sandwich after 10 am that was on time control but the bagels on the display shelf (cheddar cheese, jalapeno etc..), raw shelled eggs and butter had a start and discard time from 6 am to 10 am that was not discarded at 10 am.// 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: Foods were discarded.//

   Official report · Item 6-1D ↗

   Correction status not recorded

3. Inspector observationItem 12C ↗

   Wiping cloth use and storage

   Observed two buckets of quat sanitizer with wet wiping cloths holding a concentration at 0 ppm.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Quat sanitizer was remade to its appropriate concentration.//

   Inspector’s full note

   Inspection item: Inspection item 12C

   Code .04(4)(m)

   Observed two buckets of quat sanitizer with wet wiping cloths holding a concentration at 0 ppm.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Quat sanitizer was remade to its appropriate concentration.//

   Official report · Item 12C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.