PASS W/ CONDITIONS
Risk 1 (High)
CHICAGO BAGEL AUTHORITY-BELM Gets Conditional Pass on Health Inspection - Chicago Restaurant
October 23, 2017
Canvass
License #2099265
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS CHILI IN THE SOUP WARMER WELL AT IMPROPER TEMPERATURE OF 86 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 10 LBS OF CHILI WORTH $20. INSTRUCTED THAT HOT FOODS MUST BE HELD AT 140 DEGREES F OR ABOVE AT ALL TIMES. ALSO INSTRUCTED ON PROPER REHEATING METHODS. CRITICAL VIOLATION; 7-38-005(A)
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REATTACH BOTTOM OF SPLASH GUARD ON REAR HAND SINK TO BASIN OF SINK. MUST ELIMINATE STANDING WATER IN PREP TOP COOLER ALONG BACK COUNTER. MUST PAINT/SEAL WOODEN SHELF IN THE WALK IN COOLER SO THAT THE SURFACE IS SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
Violation #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REATTACH BOTTOM OF SPLASH GUARD ON REAR HAND SINK TO BASIN OF SINK. MUST ELIMINATE STANDING WATER IN PREP TOP COOLER ALONG BACK COUNTER. MUST PAINT/SEAL WOODEN SHELF IN THE WALK IN COOLER SO THAT THE SURFACE IS SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection