BROOKLYN WATER BAGEL Inspection – July 23, 2025

High Priority 1

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (47F – Cold Holding); pooled eggs (46F – Cold Holding).Per operator facility had a track order 30 minutes before inspection and door to walk in was open for duration of delivery,ambient thermometer is working in walk in cooler. Advised operator to move items to freezer for temperature recovery

Intermediate 2

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on marketable at cooks line Can opener on prep table

#9Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line blocked by cart **Corrected On-Site**

Corrected On-Site

Basic 6

#1Basic05-11-4

Basic – Ambient air thermometer not located in the warmest part of the cold holding unit. At walk in cooler

#2Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Plastic squat cups in containers tuna salad and chicken salad

#3Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food prep with no beard guard

#4Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. At dry dish storage

#5Basic16-46-4

Basic – Old labels stuck to food containers after cleaning. At dry dish storage

#6Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cutting board at cooks line

Florida Food Watch