GREAT AMERICAN BAGEL Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: UPON ARRIVAL, NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED/SERVED (CHEESE, SLICED TOMATOES, MILK). INSTRUCTED FACILITY THAT A CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND/OR SERVED. SERIOUS CITATION ISSUED 7-38-012(A).

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TORN GASKETS ON THE 1 DOOR COOLER NEXT TO THE HOT WATER TANK AND ON BOTH DOORS OF THE 2 DOOR FRONT PREP COOLER. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN. INSTRUCTED FACILITY TO INSTALL AND MAINTAIN SPLASHGUARDS ON BOTH SIDES OF THE EXPOSED HANDSINK IN THE BAGEL PRODUCTION AREA AND AT THE LEFT/SOUTH SIDE OF THE FRONT COUNTER EXPOSED HANDSINK.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SLIGHT DIRT BUILDUP ON UPPER INTERIOR PORTION OF ICE MACHINE AND IN GASKETS AT THE SMOOTHIE COOLER. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NSTRUCTED FACILITY TO CLEAN AND MAINTAIN FLOORS THROUGHOUT FACILITY WITH FOCUS ON AREAS ALONG WALLS, BEHIND EQUIPMENT, AND UNDER THE SODA MACHINE. INSTRUCTED FACILITY TO REPAIR WALL COVING NEAR THE GREASE TRAP AND TO MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NSTRUCTED FACILITY TO CLEAN AND MAINTAIN FLOORS THROUGHOUT FACILITY WITH FOCUS ON AREAS ALONG WALLS, BEHIND EQUIPMENT, AND UNDER THE SODA MACHINE. INSTRUCTED FACILITY TO REPAIR WALL COVING NEAR THE GREASE TRAP AND TO MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.