THE GREAT AMERICAN BAGEL Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED CABINET DOOR UNDER SOUP DISPENSER IN POOR REPAIR (FRONT SERVICE AREA). INSTRUCTED TO FIX OR REPLACE. MUST SEAL GAPS AND OPENINGS.-------MUST REFINISHED EXTERIOR SURFACE OF MIXER WITH RUST AND PEELING PAINT IN REAR PREP AREA.-------NOTED TABLE PREP/STORAGE SHELF WITH PANS NEXT TO MOP SINK IN REAR. INSTRUCTED TO PROVIDE A DIVIDER BETWEEN PANS AND MOPSINK OR REMOVE THE SAID STORED PANS.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN COUNTER TOP WITH HEAVY DUST AND DRIED FOOD DEBRIS UNDER SODA DISPENSER MACHINE (FRONT SERVICE AREA).---------MUST CLEAN AND MAINTAIN EQUIPMENT (CONVEYOR TOASTER) WITH FOOD CRUMBS STORED INSIDE SUPPLY STORAGE ROOM (ACROSS HALL).

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: INSTRUCTED TO REPAIR BROKEN FLOOR (CORNER) BASEBOARD IN REAR AREA ACROSS COFFEE MACHINE.

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: INSTRUCTED TO REPAIR BROKEN FLOOR (CORNER) BASEBOARD IN REAR AREA ACROSS COFFEE MACHINE.

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.