When was Stew's House of Bagels in Largo last inspected?

Stew's House of Bagels in Largo was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 18, 2024. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Stew's House of Bagels in Largo had?

Stew's House of Bagels in Largo has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Stew's House of Bagels in Largo find?

Stew's House of Bagels in Largo was most recently inspected by FDACS on September 18, 2024 (Met Sanitation Inspection Requirements).

Has Stew's House of Bagels in Largo had any stop-sale or stop-use orders?

No, Stew's House of Bagels in Largo has no stop-sale or stop-use orders on record with Florida FDACS.

Stew's House of Bagels in Largo

Name: Stew's House of Bagels in Largo Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: September 18, 2024

13469 Belcher Rd S, Largo, FL 33771

Pinellas County · Retail Bakery w/FS · FDACS
Owner: Bay Area Bagels INC
FDACS Estab #: 39258

Overview

Stew's House of Bagels, a retail bakery in Largo, had one inspection on record on September 18, 2024, which identified 9 violations. A priority violation found cream cheese stored at 45°F in an open prep cooler when the required temperature is 41°F or below; staff corrected this during the inspection by cooling the product and closing the cooler lid. A second priority violation documented hand sanitizer stored directly next to an open container of cream of wheat and stainless steel cleaner stored directly over utensils; both items were removed during the inspection. Additional violations included the lack of a certified food protection manager on staff and gaps in employee health and illness reporting documentation. The inspection was completed as "Met Sanitation Inspection Requirements," indicating all cited violations were addressed on site.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

9Violations

Last inspected FDACS: September 18, 2024

Stew's House of Bagels in Largo: FDACS Inspection History (1)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2024 — 1 inspection

Sep 18, 2024 — Met Sanitation Inspection Requirements· 9 violations· Met Requirements

Inspector: JEANINE WHITE, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Establishment could not supply verifiable documentation that employees are informed of reporting requirements.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge could not correctly respond to questions pertaining to illnesses spread through food. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Food service area: Probed internal temperature of cream cheese at 45 degrees F. COS: Temperature was elevated due to prep cooler being left open in hot bakery room. Product was cooled to 41 degrees F and instructed staff to keep prep cooler lid closed when not in use. x

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Prep area: Container of hand sanitizer stored directly next to open container of cream of wheat. Stainless steel cleaner stored directly over utensils. COS: Both items were removed. x Print Date: 9/18/2024 Page 1 of 2 95 o Citation Description: Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C. Observation: Certified food protection manager information not available upon request.

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Prep area: Employee drinks stored on bread machine.

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Kitchen: Working containers of sugar and cinnamon not labeled with their common name.

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Retail area: Front door propped open and not protected against the entry of insect and rodents.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Prep area: Build up of dust and debris on air vents.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Back room: Mop not hung to dry after use.

Stew's House of Bagels in Largo: Frequently Asked Questions

When was Stew's House of Bagels in Largo last inspected?: Stew's House of Bagels in Largo was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 18, 2024. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Stew's House of Bagels in Largo had?: Stew's House of Bagels in Largo has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Stew's House of Bagels in Largo find?: Stew's House of Bagels in Largo was most recently inspected by FDACS on September 18, 2024 (Met Sanitation Inspection Requirements).
Has Stew's House of Bagels in Largo had any stop-sale or stop-use orders?: No, Stew's House of Bagels in Largo has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Stew's House of Bagels in Largo?: The most frequently cited FDACS violations at Stew's House of Bagels in Largo are: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11.