COREY'S NYC BAGEL DELI.

OBSERVED NO KIT FOR RESPONDING TO VOMIT AND DIARRHEA ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN A KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITZER RATED AS EFFECTIVE AGAINST NOROVIRUS AND MAINTAIN IT ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

OBSERVED NO THERMOMETERS INSIDE COOLERS ALONG MAIN PREP LINE. INSTRUCTED TO INSTALL AND MAINTAIN.

OBSERVED CUTTING BOARDS ALONG MAIN PREP LINE WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.

OBSERVED SEVERAL MISSING AND BROKEN CEILING PANELS IN REAR STORAGE AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN.

OBSERVED IMPROPER DATE MARKING ON TCS FOODS INSIDE WAIK-IN COOLER AND PREP COOLERS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZIG SOLUTION WHEN NOT IN USE.

ADDITIONAL WATER PRESSURE NEEDED AT THE HAND WASHING SINK INSIDE EMPLOYEE WASHROOM. MUST PROVIDE AND MAINTAIN.

OBSERVED DIRT AND DEBRIS ON FLOOR THROUGHOUT REAR PREP AREA. MUST CLEAN AND MAINTAIN.

OBSERVED DUST BUID UP ON CEILING VENTILATION VENTS INSIDE EMPLOYEE WASHROOM. MUST CLEAN AND MAINTAIN.

FOOD HANDLERS REQUIREMENTS NOT MET NO LOGS RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN.

OBSERVED CERTIFIED FOOD MANAGERS ON SITE WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.

MUST CLEAN THE INTERIOR OF THE REACH IN FREEZER IN THE REAR TO REMOVE SPILLS. MUST CLEAN THE SHELVING INSIDE THE WALK IN COOLER. MUST DETAIL CLEAN THE INTERIOR OF THE MOTOR HOUSING OF THE FRONT DISPLAY COOLER TO REMOVE FOOD DEBRIS.

FLOORS NEED DETAIL CLEANING THROUGH OUT PREMISES TO REMOVE SPILLS AND DEBRIS.

NOTED THE WALL NEAR THE TOASTER OVEN DIRTY. MUST CLEAN AND MAINTAIN. ALSO WALLS UNDER THE 3 COMP SINK NEEDS CLEANING.

NOTED THE VENTILATION IN THE WASHROOM NOT WORKING. MUST REPAIR AND MAINTAIN. NOTED LEAKS UNDERNEATH THE 3 COMP SINK. MUST FIND SOURCES AND REPAIR AND MAINTAIN.

MUST PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE ALL COOLERS.

REMOVE THE GLUE AND BLACK BUILDUP AROUND THE EXTERIOR SLIDING DOOR OF THE FRONT DISPLAY COOLER THAT WAS TAGGED AND MAINTAIN

DETAIL CLEAN THE FLOORS BEHIND AND UNDERNEATH THE REAR PREP TABLE TO REMOVE SESEAME SEEDS AND FOOD DEBRIS.

THE FRONT DISPLAY COOLER IS UNABLE TO MAINTAIN A TEMPERATURE OF 40F OR LESS AT TIME OF INSPECTION: INTERNAL TEMPERATURE WAS 58.4F BY MY THERMOMETER AND 57F BY THEIR INTERNAL THERMOMETER. POTENTIALLY HAZARDOUS FOOD ARE STORED INSIDE THE MENTIONED UNIT: TUNA,VEGGIE TUNA ,EGG SALAD ETC. REFRIGERATION UNIT WAS TAGGED AN CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. CRITICAL VIOLATION 7-38-005(A)

OBSERVED POTENTIALLY HAZAROUS FOOD ITEMS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER, 2 FRONT DISPLAY COOLERS, AND COLD HOLING UNIT IN FRONT PREP: FOUND A LARGE CONTAINER OF COOKED CHICKEN AT 53.6F, CONTAINER OF SLICED TOMATOES AT 55.0F, 3 CONTAINERS OF CREAM CHEESE AT 54.3F INSIDE OF THE WALK-IN COOLER. FOUND TUNA SALAD AT 60.3F, 12 LARGE PACKAGES OF RAW SALMON AT 53.6-58.0F, CHICKEN SALAD AT 58.8F, VEGGIE TUNA SALAD AT 58.5F, WHITE FISH SALAD AT 57.2F, EGG SALAD AT 55.8, AND VARIOUS CONTAINERS OF CREAM CHESE AT 53.3-58F INSIDE OF THE FRONT DISPLAY COOLER THAT WAS TAGGED (SEE VIOLATION #2 FOR COOLER DETAILS). FOUND SLICED TURKEY PASTRAMI AT 53.1F, SLICED TURKEY AT 54.0F, SLICED ROAST BEEF AT 53.3F, BLACK FOREST HAM AT 51.3F, TURKEY BREAST AT 52.8F, AND HAM OFF THE BONE AT 57.4 INSIDE OF THE COLD-HOLDING REFRIGERATION UNIT. MANAGER VOLUNTARILY DISCARDED 60# OF FOOD WORTH APPROXIMATELY $500. CRITICAL VIOLATION 7-38-005A

FOUND RIPPED GASKETS AROUND THE COLD-HOLDING UNIT DOORS. INSTRUCTED TO REPLACE RIPPED GASKETS TO PROVIDE A TIGHT FITTING SEAL AND MAINTAIN.

REMOVE THE GLUE AND BLACK BUILDUP AROUND THE EXTERIOR SLIDING DOOR OF THE FRONT DISPLAY COOLER THAT WAS TAGGED AND MAINTAIN.

DETAIL CLEAN THE FLOORS BEHIND AND UNDERNEATH THE REAR PREP TABLE TO REMOVE SESEAME SEEDS AND FOOD DEBRIS.

NO LABEL PROVIDED AT INDIVIDUAL REPACKED CREAM CHEESE,INSTRUCTED TO PROVIDED LABELS WITH SOURCE AND INGREDIENTS

RE-INSTALL MISSING CEILING TILES AND REPLACE THE HEAVY STAINED CEILING TILES ABOVE THE WALK-IN COOLER. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

MISSING LIGHT SHIELD AT LIGHT ABOVE THE BAGEL MACHINE(REAR AREA).INSTRUCTED TO PROVIDE AND PROVIDE END CAPS

LEAKING PIPE AT LONG BAGEL SINK IN FRONT OF OVEN.NEED TO REPAIR CAUSE

FRONT DISPLAY COOLER AT AIR TEMP OF 43.6F - 48.9F AND 50.4F. POTENTIALLY HAZARDOUS FOOD ARE STORED INSIDE THE MENTIONED UNIT: TUNA,VEGGIE TUNA ,EGG SALAD ETC. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. COOLER MUST MAINTAIN AIR TEMP OF 40F THROUGHOUT INTERIOR OF THE UNIT. CRITICAL VIOLATION:7-38-005(A)

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED IN THE WALK-IN COOLER: VARIOUS KIND OF CREAM CHEESE INSIDE THE PLASTIC CONTAINERS AND FROM DELIVERED BOXES FROM 45.6F; 47.8F;46.2F TO 49.6; VEGGIE TUNA SALADS AT TEMP OF 46.2F TO 47.1F; REGULAR TUNA SALADS AT TEMP OF 47.2F TO 48.3F; PASTA SALADS AT TEMP OF 45.1 TO 47F; SMOKED FISH REMOVED FROM BONE AT TEMP OF 48.3F; EGG SALAD AT TEMP OF 46.5 TO 47.3F; BOILED POTATOES COOKED FROM TWO DAY AGO(6-21-16)AT TEMP OF 50.6F TO 53.6F; BOILED CHICKEN BREAST AT TEMP OF 48.6F TO 49.6. TURKEY BREAST AT TEMP OF 45.3 TO 46.1F. WALK-IN COOLER AIR TEMP OF 37.3F TO 39F. COLD FOOD MUST MAINTAIN AIR TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED.POUNDS 325, VALUE 1325 CRITICAL VIOLATION:7-38-005(A)

WATER FROM ROOF IS LEAKING THRU THE LIGHT FIXTURE IN PREP AREA, WHICH PRESENTLY LIGHT SHIELD CAME DOWN WITH FORCE ON FLOOR .WATER IS STILL LEAKING,HOWEVER TECHNICIAN FOR THE ROOF WAS CALLED. NO FOOD PREPARATION AT PRESENT TIME. FOOD IS PREPARED IN NIGHT TIME. NEED TO REPAIR CAUSE SERIOUS VIOLATION:7-38-005(A)

NO LABEL PROVIDED AT INDIVIDUAL REPACKED CREAM CHEESE,INSTRUCTED TO PROVIDED LABELS WITH SOURCE AND INGREDIENTS

RE-INSTALL MISSING CEILING TILES AND REPLACE THE HEAVY STAINED CEILING TILES ABOVE THE WALK-IN COOLER. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

MISSING LIGHT SHIELD AT LIGHT ABOVE THE BAGEL MACHINE(REAR AREA).INSTRUCTED TO PROVIDE AND PROVIDE END CAPS.

LEAKING PIPE AT LONG BAGEL SINK IN FRONT OF OVEN.NEED TO REPAIR CAUSE

CLEAN THE INTERIOR OF ALL REACH IN COOLERS TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP UNDER AND AROUND ALL EQUIPMENT. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

AIR VENTS IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.

NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED MANAGER TO OBTAIN CERTIFICATES FOR ALL FOOD HANDLERS.

REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN REAR STORAGE AREA.

CLEAN FLOORS UNDER DELI DISPLAY COOLERS.

SEAL LOOSE BASEBOARDS AND REPLACE MISSING/DAMAGED BASEBOARDS IN REAR PREP AREA. REMOVE DUST BUILDUP ON WALLS AND WIRING IN COFFEE PREP AREA.

PROVIDE LIGHT SHIELDS IN WALK-IN COOLER. REPLACE DAMAGED LIGHT SHIELD IN REAR PREP AREA.

Deli reach-in-cooler door in front prep area not maintained. Instructed to replace broken glass door.

Dish washing facilities not maintained or operated. While draining water in left side of three compartment sink, water coming up from floor drain dispelling on to the floor. Instructed to detail clean grease trap and drainline to prevent inadequate disposal of drain water. Serious citation issued 7-38-020.

Deli reach-in-cooler door in front prep area not maintained. Instructed to replace broken glass door.

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily. Floor drain in rear prep area not covered. Instructed to provide cover for floor drain.

Toilet room door not self-closing. Instructed to install self closing device.

Cooking equipment not under exhaust hood. Instructed to have cooking equipment properly placed under ventilation.

Food handler not wearing hair restraints. Instructed to provide proper hair restraint for all food handlers.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN INTERIOR BOTTOM OF FRONT DISPLAY COOLERS

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOOR REAR KITCHEN AREA, UNDER AND BEHIND ALL EQUIPMENT

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND REPAIR WALL AND BASEBOARD KITCHEN AREA

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 and Regulations of the Board of Health. MUST PROVIDE 3 SINK STOPPERS FOR 3 COMPARTMENT SINK, IN KITCHEN AREA

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.FOUND 3 COMP SINK NOT MAINTAINED I.E.WATER SEEPING FROM MIDDLE COMPARTMENT ON TO RIGHT COMPARTMENT,WATER LEAKING AT PIPE BENEATH SAID SINK,ALSO OPEN SITE DRAIN IS DIRTYI, SLOWLY DRAINING OUT.MUST REPAIR TO GOOD WORKING CONDITION,APPLY LIGHT WELD TO SAID 3 COMP SINK AREA.NOTIFIED SUPERVISOR T.SALAZAR REGARDING THE ABOVE.

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.FOUND APPROXIMATELY 25 LIVE FRUIT FLIES IN VARIOUS AREAS OF REAR FOOD PREP/DISHROOM AREAS,REAR DOOR SCREEN DOOR NOT INSECT/RODENT PROOFED 1/2 " MODE OF ENTRY,MISSING LIDS ON TRASH CANS,STANDING WATER FOOD DEBRIS ON FLOOR MUST KEEP FLOORS DRY AT ALL TIMES TO CONTROL SAID PROBLEM.MUST CLEAN,SANITIZE ALL AFFECTED AREAS,INSECT/RODENT PROOF SAID DOOR,PEST CONTROL CO SERVICE NOW RECCOMENDED.

One copy of the Food Inspection Report Summary must be displayed and visible to all customers.INSPECTION REPORT SUMMARY NOT DISPLAYED NOR VISIBLE TO CUSTOMERS DURING THIS INSPECTION.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Clean and degrease the equipment and surfaces in detail,All cleaning equipment should be stored clean & hung to dry.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

The walls and ceilings shall be in good repair and easily cleaned.Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.TOILET ROOM DOOR MUST BE SELF CLOSING.

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 and Regulations of the Board of Health.ELECTRIC FLAT TOP GRILL AT FRONT SERVICE LINE MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST CLEAN,ORGANIZE ALL AREAS AND REMOVE ALL UNNECESSARRY ARTICLES AWAY FROM PREMISES,PROPERLY STORE ITEMS 6" OFF FLOOR FOR EASIER CLEANING.