BAGELETTE

Oct 15, 2025 - Administrative Miscellaneous / Re-inspection

Failure to post or conspicuously post healthy eating information Lighting fixture located over, by or within food storage, preparation, service or display facility, and facility where utensils and equipment are cleaned and stored, which may shatte...

Sep 4, 2025 - Cycle Inspection / Initial Inspection

Score: 35 points

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Food conta...

GRADE A Jan 10, 2025 - Cycle Inspection / Re-inspection

Score: 12 points

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dis...

Nov 4, 2024 - Cycle Inspection / Initial Inspection

Score: 32 points

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sea...

GRADE B Jul 10, 2024 - Cycle Inspection / Re-inspection

Score: 16 points

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Hot TCS food item not held at o...

Jun 25, 2024 - Cycle Inspection / Initial Inspection

Score: 39 points

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Wiping cloths not stored cl...

GRADE A Mar 16, 2023 - Cycle Inspection / Initial Inspection

Score: 12 points

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.