NYC BAGEL DELI - DEARBORN Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURES OF THE FOLLOWING COOLERS TO BE IMPROPER:- WALK IN COOLER 48F,DELI DISPLAY COOLER 45.1F AND SALAD DISPLAY COOLER 47.1F BOTH AT THE FRONT SERVICE AREA. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURES OF 40F OR BELOW. MANAGEMENT IMMEDIATELY CALLED FOR REPAIRS. PREMISES HAS 3 SERVICE COOLER MAINTAINING TEMPERATURES OF 39F AND BELOW. CITATION ISSUED FOR 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: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER AND OTHER COOLERS TO BE IMPROPER:-CHICKEN 55.4F,EGGS 54.1F,SLICED TOMATOES 50.0F,CHICKEN SALAD 55.2F,POTATO SALAD 55.6F,SOUP 53.5F, TURKEY 54.6F, CORN BEEF 54.2F, PASTROMI 52.1F, PASTA 55.7F, TUNA 55.8F, FISH 55.4F, ASSORTED BOARS HEAD BRAND HAM (47.9F,46.5F,46.2F),TUNA 48.7F, CHICKEN SALADS 46.9F, POTATO SALAD 53.8F,FISH 53.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 585LB OF PRODUCTS WORTH $4,820.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR AND MAINTAIN. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN INNER LINING OF ICE MACHINE WITH SLIGHT DISCOLORATION 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN INNER LINING OF ICE MACHINE WITH SLIGHT DISCOLORATION 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.