PASS W/ CONDITIONS
Risk 1 (High)
COREY'S NYC BAGEL DELI Gets Conditional Pass on Health Inspection - Chicago Restaurant
February 25, 2025
Canvass
License #1403499
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED BLACK HOSE HOOKED UP TO PIPE ABOVE HAND WASHING SINK. THE HOSE WAS STORED IN THE HAND SINK, BLOCKING THE SINK WHEN NOT IN USE. WHEN IN USE, ALL ACCESS WATER FROM SAID HOSE WAS DRAINED INTO THE HAND-WASHING SINK. INSTRUCTED MANAGER TO ENSURE HANDWASHING SINK IS USED FOR HANDWASHING ONLY AND NO ITEMS ARE STORED IN HANDWASHING SINK. THE MANAGER DISCONNECTED AND REMOVED THE HOSE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED CHOPPED LETTUCE HELD AT AN INADEQUATE TEMPERATURE OF 49 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. THE MANAGER DISCARDED 4 POUNDS OF LETTUCE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED CHOPPED LETTUCE HELD AT AN INADEQUATE TEMPERATURE OF 49 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. THE MANAGER DISCARDED 4 POUNDS OF LETTUCE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
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