COREY'S NYC BAGEL DELI Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THE FRONT DISPLAY COOLER IS UNABLE TO MAINTAIN A TEMPERATURE OF 40F OR LESS AT TIME OF INSPECTION: INTERNAL TEMPERATURE WAS 58.4F BY MY THERMOMETER AND 57F BY THEIR INTERNAL THERMOMETER. POTENTIALLY HAZARDOUS FOOD ARE STORED INSIDE THE MENTIONED UNIT: TUNA,VEGGIE TUNA ,EGG SALAD ETC. REFRIGERATION UNIT WAS TAGGED AN CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. CRITICAL VIOLATION 7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZAROUS FOOD ITEMS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER, 2 FRONT DISPLAY COOLERS, AND COLD HOLING UNIT IN FRONT PREP: FOUND A LARGE CONTAINER OF COOKED CHICKEN AT 53.6F, CONTAINER OF SLICED TOMATOES AT 55.0F, 3 CONTAINERS OF CREAM CHEESE AT 54.3F INSIDE OF THE WALK-IN COOLER. FOUND TUNA SALAD AT 60.3F, 12 LARGE PACKAGES OF RAW SALMON AT 53.6-58.0F, CHICKEN SALAD AT 58.8F, VEGGIE TUNA SALAD AT 58.5F, WHITE FISH SALAD AT 57.2F, EGG SALAD AT 55.8, AND VARIOUS CONTAINERS OF CREAM CHESE AT 53.3-58F INSIDE OF THE FRONT DISPLAY COOLER THAT WAS TAGGED (SEE VIOLATION #2 FOR COOLER DETAILS). FOUND SLICED TURKEY PASTRAMI AT 53.1F, SLICED TURKEY AT 54.0F, SLICED ROAST BEEF AT 53.3F, BLACK FOREST HAM AT 51.3F, TURKEY BREAST AT 52.8F, AND HAM OFF THE BONE AT 57.4 INSIDE OF THE COLD-HOLDING REFRIGERATION UNIT. MANAGER VOLUNTARILY DISCARDED 60# OF FOOD WORTH APPROXIMATELY $500. CRITICAL VIOLATION 7-38-005A

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND RIPPED GASKETS AROUND THE COLD-HOLDING UNIT DOORS. INSTRUCTED TO REPLACE RIPPED GASKETS TO PROVIDE A TIGHT FITTING SEAL AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE THE GLUE AND BLACK BUILDUP AROUND THE EXTERIOR SLIDING DOOR OF THE FRONT DISPLAY COOLER THAT WAS TAGGED AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE THE GLUE AND BLACK BUILDUP AROUND THE EXTERIOR SLIDING DOOR OF THE FRONT DISPLAY COOLER THAT WAS TAGGED AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.