CRESTLINE BAGEL CO health score and inspection history

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. /The back kitchen prep handwashing sink water temperature was 81F.

4-501.11(A) Maintain equipment in good repair (general). / The tabletop conveyer oven was missing 2 temperature knobs and 1 conveyor speed knob. 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers, and hot holding units./ The RI refrigerator was missing an ambient air thermometer.

Provide solid, self-closing, tight-fitting doors at outer openings to protect against the entry of pests./ The rear exit door to the outside was missing some of the seal and had an outer opening. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The walls and ceiling tiles in the kitchen and the cooking areas had residue. Some of the kitchen ceiling vents had residue. The kitchen floors had debris next to the equipment.

6-303.11(C) Provide at least 50-foot candles of light in food prep and ware washing areas where employee safety is a factor. / There were lights not properly working in prep areas.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The refrigeration shelves, the exterior of the oven, the conveyor oven crumb tray and chain, and the equipment storage shelves had residue.

4-501.11(A) Maintain equipment in good repair (general). / The tabletop oven was missing 2 temperature knobs and a conveyor speed knob.

Provide solid, self-closing, tight-fitting doors at outer openings to protect against the entry of pests./ The rear exit door to the outside was missing some of the seal and had an outer opening.

(A)(2) Maintain TCS food at 41 F or below./ The 3-door refrigerated RI make table ambient air temperature was 50F - chicken 50F, ham 51F, turkey 51F, roast beef 52F, tuna salad 46F, pimento cheese 47F, smoked salmon 48F, and sliced tomatoes 48F. / The TCS foods above 41F were voluntarily discarded.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. Some of the refrigeration shelves, the prep table storage shelves, the exterior of the large oven, and the backsplash on the soda/ice dispenser had residue.

(A)(2) Maintain TCS food at 41 F or below. / The front glass RI refrigerated display case ambient air temperature 50F, 7 yogurt parfaits 55F, 11 cups of lite cream cheese 55F. / The TCS foods with temperatures above 41F were voluntarily discarded.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The kitchen and WI cooler floors had residue. The ceiling tiles, ceiling vents, and some wall areas had residue.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The mechanical ventilation hood filters for the cooking equipment were soiled.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The refrigeration and the prep table lower storage shelves had residue.