THE GREAT AMERICAN BAGEL Fails Health Inspection - Chicago Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. FOUND NO HOT RUNNING WATER UNDER CITY PRESSURE ,WATER SHOWING 57.1F, AT 12:30 PM,TECHNICIAN CAME TO FIX THE WATER HEATER-BOILER AND THE WATER TEMP WAS 83.2FIN HANDSINK AND 85.2 IN 3 COMPARTMENT SINK,AT 1:00 PM WATER TEMP WAS 85.7F,AT 2:20PM WATER TEMP 94.2F;CRITICAL VIOLATION,CITATION ISSUED;HOT WATER MUST BE 110F TO WASH,RINSE AND SANITIZE ALL EQUIPMENT AND UTENSILS; INSTRUCTED PREMISES TO STOP OPERATION UNTIL HOT WATER RESTORED TO MINIMUM OF 110F AND ABLE TO MAINTAIN PROPER TEMPERATURE DURING OPERATION. MUST REPORT TO CDPH OFFICE AT 2133 W LEXINGTON TO BRING DOCUMENTS /RECEIPTS

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. HANDSINK FULL OF DIRT AND BLACK MATERIAL SORROUNDING THE INNER SINK,MUST CLEAN AND REMOVE BLACK MATERIAL

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DISPLAY COOLER SHELVES UNCLEAN,MUST CLEAN

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. WALL ABOVE MICROWAVE WITH ACCUMULATED DUST,MUST CLEAN;BROKEN AND MISSING TILE BASBOARD NEAR COOLER,MUST BE REPLACED;ALL CEILING VENTS WITH ACCUMULATED DUST ,MUST DETAIL CLEAN

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. WALL ABOVE MICROWAVE WITH ACCUMULATED DUST,MUST CLEAN;BROKEN AND MISSING TILE BASBOARD NEAR COOLER,MUST BE REPLACED;ALL CEILING VENTS WITH ACCUMULATED DUST ,MUST DETAIL CLEAN

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.