Beans & Bagels

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Observed torn gaskets on the front milk cooler door and on the left door of the kitchen 2 door prep cooler. Instructed facility to replace and maintain.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

DOOR TO BASEMENT CHESTER FREEZER MISSING INTERIOR PANEL, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

COOKING EQUIPMENT TOP AREA OF STOVE NOT CLEAN, INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR IN UTILITY CLOSET BY KITCHEN AREA, NOT CLEAN, INSTRUCTED TO DETAIL CLEAN DAILY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALL REAR KITCHEN PREP AREA NOT CLEAN AND IN POOR REPAIR, MUST REPAIR, REPAINT WALLS THRU-OUT PREP AREAS AND STORAGE ROOMS, SEALS ALL OPENINGS ON WALLS AND CEILING TO PREVENT PEST ENTRY.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

COOKING EQUIPMENT, FILTERS ON EXHAUST HOOD, STORAGE CABINETS AND THREE COMPARTMENT SINK NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR BEHIND EQUIPMENT AND ALONG WALLBASE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

DISH WASHING MACHINE NOT PROPERLY SANITIZING WHILE BEING USED. OBSERVED LOW TEMPERATURE DISH MACHINE CHLORINE SANITIZER AT 0 PPM WHILE BEING USED TO SANITIZE UTENSILS. INSTRUCTED THAT DISH MACHINE MUST SANITIZE AT 100 PPM OF CHLORINE. CRITICAL CITATI...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

COOKING EQUIPMENT, FILTERS ON EXHAUST HOOD, STORAGE CABINETS AND THREE COMPARTMENT SINK NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR BEHIND EQUIPMENT AND ALONG WALLBASE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Exterior along sides of cooking equipment, coolers and shelves not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floor in prep area, behind equipment and corners not cleaned. Instructed to detail clean daily.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Light covers in prep area not cleaned. Instructed to detail clean

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometers not conspicuous inside coolers. Instructed to provide thermometer conspicuously inside all refrigeration.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOOD DEBRIS ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT, CABINETS, HOLDING CASES, BOTTOM PANELS OF PREP TABLES, AND EXTERIOR OF ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

EXCESSIVE FOOD DEBRIS ON FLOORS, MUST DETAIL CLEAN FLOORS THRU-OUT PREP AREAS AND BASEMENT, UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG WALLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO CLEAN AND/OR REPAINT WEST WALL BEHIND THE 3PART SINK.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

INSTRUCTED TO REPAIR OR REPLACE LIGHT FIXTURES ABOVE PREP TABLES AT BOTH REAR PREP AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO PROPERLY STORE CLEANING TOWELS IN AN APPROVED SANITIZER.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL ALL FOOD CONTAINERS THAT IS NOT THE ORIGINAL CONTAINER INSIDE THE WALK IN COOLER ,REACH IN COOLER AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST RE CAULK AROUND THE EXPOSED HAND SINK AND MAINTAIN,(CAULKING WITH BLACK MOLDY TYPE SUBSTANCE AND WORN OUT). MUST DEFROST CHEST FREEZER ON THE BASEMENT AND IST FLOOR (WITH HEAVY ICE ACCUMULATED). MUST REMOVE ALL CARDBOARD BEING USED AS A SHELF L...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN IN DETAIL INTERIOR OF THE OVEN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN IN DETAIL THE FLOOR UNDER ALL THE SHELVINGS IN THE BASEMENT, IN FRONT OF THE DISPALY COUNTER, UNDER AND BEHIND ALL THE COOKING EQUIPMENT,COOLERS AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN IN DETAIL THE WALLS AND SEAL ALL THE HOLES ON THE WALLS BY THE STAIR GOING TO THE BASEMENT MUST SEAL ALL HOLES ON THE CEILING IN THE BASEMENT ABOVE THE CHEST FREZER AND MAINTAIN. MUST CLEAN IN DETAIL THE VENT IN THE WASHROOM AND ALL THE V...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

SLOW DRAINING OF THE EXPOSED HAND SINK IN THE PREP AREA. MUST REPAIR AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL WASHCLOTH USE FOR CLEANING THE TOP OF THE PREP TABLE, CHOPPING BOARD AND DINING TABLES MUST BE STORED IN A BUCKET WITH SANITIZING SOLUTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL ALL RAW WOOD TABLE TOPS, REPLACE BROKEN GASKETS ON REACH IN COOLERS DOORS AND REPLACE CUTT...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR, REPAINT WALLS THRU-OUT PREP AREAS AND STORAGE ROOMS, SEALS ALL OPENINGS ON WALLS AND CEILING TO PREVENT PEST ENTRY.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OB...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL ALL RAW WOOD TABLE TOPS, REPLACE BROKEN GASKETS ON REACH IN COOLERS DOORS AND REPLACE CUTTING BOARDS. ALSO...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, BOTTOM PANELS OF PREP TABLES, CARTS, BAKERY BOXES, STORAGE CABINETS, COOKING EQUIPMENT, MOP SINK, AND STORAGE SHELVES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE DEBRIS THRU-OUT PREMISES, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, INCLUDING BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR, REPAINT WALLS THRU-OUT PREP AREAS AND STORAGE ROOMS, SEALS ALL OPENINGS ON WALLS AND CEILING TO PREVENT PEST ENTRY.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

EXCESSIVE CLUTTER, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE, ALL STORAGE ROOMS/AREAS, FURNACE ROOM AND BASEMENT TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

CLEANING TOWELS MUST BE PROPERLY STORED.