CHICAGO BAGEL AUTHORITY Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOODS AT IMPROPER TEMPERATURE STORE INSIDE TWO DOOR REACH-IN COOLER IN PREP AREA: SLICED HAM AT TEMP OD 51.4F; SAUSAGE AT TEMP OF 51F; VARIOUS CREAM CHEESE AT TEMP OF 53F; CHICKEN SALAD AT TEMP OF 56.1F; SLICED TURKEY AT TEMP OF 46.5F; SLICED LETTUCE AT TEMP OF 56F. SPROUT AT TEMP OF 51F; LOX AT TEMP OF 48.9F; VARIOUS KIND OF CHEESE AT TEMP OF 47.8F; SLICED TOMATOES AT TEMP AT 50F. TCF FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED. POUNDS 12 VALUE 32.90. PRIORITY VIOLATION :7-38-005,CITATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: INADEQUATE AIR TEMPERATURE AT PREP TWO DOOR COOLER AT SOUTH END OF PREP COUNTER: AIR TEMP OF 48.6F TO 50.4F UNIT MUST MAINTAIN TEMP OF 41F AND BELOW.REPAIR CAUSE.TAGGED UNIT" HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005,CITATION ISSUED

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: WASTE PIPE ABOVE DRY FOOD STORAGE AREA MUST BE ENCASED. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE OR RELOCATE SHELVES

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BROKEN CABINET DOOR UNDER THE COFFEE STATION REPAIR/REPLACE

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CABINET UNDER THE ICE BIN WITH DEBRIS AN SHELF AND SLIME SUBSTANCE ON DRAIN CORD,CLEAN AND MAINTAIN

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CABINET UNDER THE ICE BIN WITH DEBRIS AN SHELF AND SLIME SUBSTANCE ON DRAIN CORD,CLEAN AND MAINTAIN

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.