THE BAGEL INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP AND WALK-IN COOLERS. OBSERVED TURKEY AT 44-54F, RIBS AT 48F, RICE AND NOODLES AAT 44, VEGGIE BURGERS AT 48F, ROAST BEEF AT 47.6F, TURKEY BURGER AT 47.8F, CHICKEN AT 46F, EGGS AT 51.8F, CHICKEN SALAD AT 48F, TUNA SALAD AT 48F, BLUE CHEESE AT 55F, LIVER AT 48F, FISH SALAD AT 48F, CREAM CHEESE AT 48F, CAESAR DRESSING AT 48F, LOX AT 46F, TURKEY AT 46F, CORNED BEEF AT 52F, POTATO SALAD AT 49F, COLESLAW AT 49F, EGGPLANT AT 48F, FETA CHEESE AT 50F, RICE AND BREAD PUDDING AT 48F, HERRING AT 48F, CUT FRUIT AT 44-46F. MANAGEMENT VOLUNTARILY DISCARDED 80# OF FOOD WORTH APPROX. $700. 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOODS IN THE WALK-IN COOLERS.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE WIRE STORAGE RACKS IN THE WALK-IN COOLERS AND THE EXTERIOR OF THE BROILER AND DEEP FRYER.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOOR IN THE WALK-IN FREEZER MUST BE SMOOTH AND EASILY CLEANABLE. MUST BOLT DOWN THE FLOOR SECTION THAT IS COMING UP.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOOR IN THE WALK-IN FREEZER MUST BE SMOOTH AND EASILY CLEANABLE. MUST BOLT DOWN THE FLOOR SECTION THAT IS COMING UP.

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.