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

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 (D) REFRIGERATED READY-TO-EAT TCS FOODS HELD OVER NIGHT MUST BE PROPERLY LABELED WITH :PRODUCT NAME, PREPARATION DATE AND EXPIRATION DATE WITHIN 7 DAYS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED. -

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 FOUND (1) PREP COOLER AT FRONT PREP AREA NOT MAINTAINING PROPER TEMPERATURE (AMBIENT AIR TEMPERATURE 57.0F-60.0F).THERE IS NO TCS FOODS IN COOLER AT THIS TIME.INSTRUCTED MANAGEMENT ALL COOLERS----MUST MAINTAIN COLD HOLDING TEMPERATURES OF 41.0F OR COLDER.THE SAID COOLER IS TAGGED HELD FOR INSPECTION AT THIS TIME.ALSO,THERE IS ENOUGH REFRIGERATION UNITS TO MAINTAIN TCS FOOD(S) TEMPERATURES. INSTRUCTED NOT TO USE THE COLD HOLDING UNIT UNTIL IT IS REPAIRED,COLD HOLDING TEMPERATURE MUST BE 41F OR COLDER AT ALL TIMES.PLEASE NOTE:SEE BELOW COMMENTS.PRIORITY VIOLATION 7-38-005, NO CITATION ISSUED - (COS)

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B) FOUND NO THERMOMETER IN REAR 1 DOOR STAND-UP FREEZER UNIT.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE AND ACCURATE THERMOMETER IN IN EQUIPMENT.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11 (B) AND (C) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIORS/EXTERIORS OF REFRIGERATION UNITS AND STORAGE SHELVINGS ABOVE THE DISHWASHING 3 COMP SINK AREA.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 BACKFLOW PREVENTER NOT LOCATED AT COFFEE STATION.INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.16 INSTRUCTED TO REMOVE DUSTS ACCUMULATIONS FROM CEILING VENTILATION COVERS THROUGHOUT FOOD PREP/DISHWASHING AREAS AND TO MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.16 INSTRUCTED TO REMOVE DUSTS ACCUMULATIONS FROM CEILING VENTILATION COVERS THROUGHOUT FOOD PREP/DISHWASHING AREAS AND TO MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.