Halsted Street Deli Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER WHILE SERVING/PREPARING POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN SANDWICH, TUNA SALAD,HAM/CHEESE SANDWICH, ETC). INSTRUCTED MANAGER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL THE INDIVIDUALLY WRAPPED MUFFINS AND DONUT FOR SALE WITH COMPANY'S NAME,ADDRESS, NAME OF THE PRODUCT AND INGREDIENTS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK,(CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE) AND MAINTAIN. REPAIR THE HANDLE OF THE HOT HOLDING UNIT AND MAINTAIN. RUBBER GASKET ALONG THE DOOR OF THE 2 DOOR REACH IN COOLER RIPPED OFF. MUST REPAIR 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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE FAN GUARD OF THE 2 DOOR REACH IN COOLER WITH HEAVY DUST BUILD-UP 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: CLEAN THE FLOOR ALONG THE WALL BASE UNDERNEATH THE 3 COMPARTMENT SINK, EXPOSED HAND SINK IN THE FRONT PREP AREA AND BEHIND ALL COOLERS AND 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: CLEAN THE FLOOR ALONG THE WALL BASE UNDERNEATH THE 3 COMPARTMENT SINK, EXPOSED HAND SINK IN THE FRONT PREP AREA AND BEHIND ALL COOLERS AND 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.