VARIETALE BAGELS & COFFEE Fails Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED COOKED FRIED EGGS IN A CONTAINER IN THE FOOD PREP AREA AT AN IMPROPER TEMPERATURE OF 98F. COOKED BACON AT 69.5F. ALSO NOTED COOKED MEAT, CHEESE AND SPINACH STUFFED PASTRIES FOR SALE ON DISPLAY IN A NON-REFRIGERATED AND NON-HOT HOLDING GLASS DISPLAY CONTAINER AT IMPROPER TEMPERATURES. HAM AND CREAM CHEESE PASTRIES AT 72.1F, BACON, HAM AND CHEESE PASTRIES AT 71.7, SPINACH STUFFED PASTRIES AT 72.3F. ALL DISCARDED. PRIORITY VIOLATION. SEE VIOLATION #22 FOR CITATION.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: THE FOLLOWING TCS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN VARIOUS AREAS. MILK INSIDE THE SMALL COOLER AT 49.7. AMERICAN AND CHEDDAR CHEESE IN A DISPLAY HOLDER IN THE PREP AREA AT 59.3F AND 64.2F. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS FRIED EGGS. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. AND PROVIDE A CONSUMER ADVISORY. PRIORITY FOUNDATION VIOLATION 7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: THE ABOVE MENTIONED DAIRY COOLER UNABLE TO MAINTAIN PROPER TEMPERATURE. COOLER NOTED AT 51.4F WITH MILK AT 49.7F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: PREP AREA WIPING CLOTHS MUST BE HELD IN A SANITIZING SOLUTION BETWEEN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE FOOD PREP AREA INCLUDING THE MICROWAVE OVEN MUST BE ELEVATED FROM THE FLOOR. ALL STORED ITEMS THROUGHOUT THE REAR STORAGE AREAS MUST ALSO BE ELEVATED.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ALL UNNECESSARY ITEMS THROUGHOUT THE BASEMENT AND UNUSED EQUIPMENT THROUGHOUT THE FACILITY MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.

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: NOTED DEAD INSECTS THROUGHOUT THE FLOORS OF THE BASEMENT.-----NOTED DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK. MUST REMOVE DEAD INSECTS, CLEAN AND MAINTAIN ALL.----POOLING LIQUID THROUGHOUT ONE AREA OF THE BASEMENT. MUST REMOVE POOLING LIQUID AND MAINTAIN DRY FLOORS.

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: NOTED DEAD INSECTS THROUGHOUT THE FLOORS OF THE BASEMENT.-----NOTED DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK. MUST REMOVE DEAD INSECTS, CLEAN AND MAINTAIN ALL.----POOLING LIQUID THROUGHOUT ONE AREA OF THE BASEMENT. MUST REMOVE POOLING LIQUID AND MAINTAIN DRY FLOORS.

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.