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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD INSIDE WALK IN COOLER AT IMPROPER TEMPERATURES. FOUND 40 POUNDS MATZA BALLS(MATZA BALL INGREDIENTS INCLUDE EGGS)AT 50.4F AND 50.5F. FOUND 15 POUNDS HARD BOILED EGGS AT 47.1F AND 47.8F. CRITICAL VIOLATION. CITATION ISSUED. INSTRUCTED MANAGEMENT TO DISPOSE OF 55 POUNDS OF FOOD. ALSO,FOUND NO LABELS/DAY DOTS ON FOOD DISPOSED. APPROXIMATE VALUE $500.00. INSTRUCTED MANAGEMENT TO PROPERLY COOL POTENTIALLY HAZARDOUS FOOD TO 40F OR BELOW.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD INSIDE WALK IN COOLER AT IMPROPER TEMPERATURES. FOUND 40 POUNDS MATZA BALLS(MATZA BALL INGREDIENTS INCLUDE EGGS)AT 50.4F AND 50.5F. FOUND 15 POUNDS HARD BOILED EGGS AT 47.1F AND 47.8F. CRITICAL VIOLATION. CITATION ISSUED. INSTRUCTED MANAGEMENT TO DISPOSE OF 55 POUNDS OF FOOD. ALSO,FOUND NO LABELS/DAY DOTS ON FOOD DISPOSED. APPROXIMATE VALUE $500.00. INSTRUCTED MANAGEMENT TO PROPERLY COOL POTENTIALLY HAZARDOUS FOOD TO 40F OR BELOW.

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.