THE GREAT AMERICAN BAGEL Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND FACILITIES (PREP COOLER) IN THE FRONT MAIN SERVICE/PREP AREA WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE WITH AN AIR TEMPERATURE OF 43.8F. INSTRUCTED MANAGER, COOLERS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 40F. INSTRUCTED TO REPAIR. ISSUED 48 HOUR NOTICE ISSUED. PREMISES HAS 2 DOOR REACH IN PREP COOLER BEHIND FRONT AND 4 REACH IN COOLER IN REAR AREA WHICH THEY COULD USE. SANDWICHES ARE MADE TO ORDER. CRITICAL VIOLATION 7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS STORED INSIDE PREP COOLER (AIR TEMPERATURE OF 43.8F) AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND SERVICE. INTERNAL TEMPERATURE OF THE SAID FOOD PRODUCTS ARE: CREAM CHEESE AT 53.4F, 50.4F, 49.9F, 48.4F, 50.1F SLICED HAM AT 49.2F, 48.4F, 49.1F, SLICED ROAST BEEF AT 46.9F, 48.7F, 48.2F, TUNA SALAD AT 46.3F, INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 400.00, TOTAL WEIGHT 40 LBS. CRITICAL VIOLATION 7-38-005 (A)

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREMISES (FRONT AND REAR AREA).

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 DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREMISES (FRONT AND REAR AREA).

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.