THE BAGEL INC Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION #38 FROM REPORT #1771117 DATED 5/19/16 NOT CORRECTED: INSTRUCTED TO INSTALL AND MAINTAIN EXPOSED HAND WASHING SINKS IN THE FRONT SERVER PREP AND FRONT COUNTER BREAKFAST SANDWICH PREP AREAS WHERE READY TO EAT FOODS SUCH AS FRESH BREADS, SALADS ARE BEING PREPARED. OR, OPERATOR MAY INSTALL ONE HANDSINK ON THE FRONT COUNTER PREP AREAS IF IT IS CENTRALLY LOCATED AND CONVENIENTLY ACCESSIBLE TO BOTH ENDS OF THE FOOD SERVICE AREAS. MUST CORRECT. SERIOUS VIOLATION: 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROVIDE DATE MARKING FOR ALL FOODS PREPARED AND HELD ON SITE LONGER THAN 24 HOURS.

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: OBSERVED EXCESSIVE GREASE ACCUMULATION ON THE FOLLOWING SURFACES: THE SIDES OF THE FRYER, THE ON THE LEFT SIDE OF THE FRYER, THE LOWER INTERIOR OF THE FRYER AND THE EXTERIOR OF THE HEAT LAMP. MUST ALSO REMOVE WHITISH RESIDUE ON THE SHELVING IN THE SALAD PREP COOLER.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE A LIGHT SHIELD OR SHATTER-PROOF BULB ON THE LIGHT IN THE WAITER STATION BEVERAGE COOLER.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE A LIGHT SHIELD OR SHATTER-PROOF BULB ON THE LIGHT IN THE WAITER STATION BEVERAGE COOLER.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.