EINSTEIN BROS. BAGELS # 2436.

SOURCE OF CONTAMINATION.WE(STORE MANAGER, MS LOPEZ AND MYSELF)OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.ALSO SLIME SUBSTANCE IN BOTTOM ICE STORAGE BIN ON UPPER METAL PANEL.TAGGED UNIT:"HELD FOR INSPECTION" DO NOT USE.FAX A LETTER WHEN UNIT IS CLEANED AND SANITIZED(FAX #312-746-4240)CRITICAL VIOLATION:7-38-005(A) H000071689-15 STILL TODAY OBSERVED ICE MACHINE NOT PROPERLY CLEANED,WE(MANAGERS AND I) OBSERVED BLACK SLIME SUBSTANCE IN ICE MACHINE WATER RESERVOIR,INSTRUCTED TO CLEAN AND SANITIZE UNIT. UNIT WAS TAGGED "HELD FOR INSPECTION" ON 4-15-2011,UNIT WAS TURNED OFF.TODAY FOUND ICE MACHINE TURNED ON WITH FRESH ICE IN IT,NO PROOF OF INVOICE OR NOR PURCHASED ICE BAGS ON PREMISES. INSTRUCTED TO TURN OFF UNIT RETAGGED UNIT "HELD FOR INSPECTION".FAX A LETTER WHEN UNIT IS CLEANED AND SANITIZE.MUST PROVIDE PROOF OF INVOICE OF PURCHASED ICE IN BAGS.CRITICAL VIOLATION:7-38-005(A) H000071695-12

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.OBSERVED SMALL FLIES IN DISH ROOM AREA AND MOP SINK AREA, ON WALLS AND DIRTY MOPS.INSTRUCTED TO ELIMINATE FLIES KEEP AREAS FREE OF DIRTY WATER ON FLOOR AND DEBRIS.(APPROX 15 OR MORE SMALL FLIES)SERIOUS VIOLATION:7-38-020 H000071690.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES SPECIALLY CORNERS, ALONG THE BASE BOARD WALLS AND INSIDE THE WALK-IN FREEZER AND COOLERS UNDER THE SHELVES AND CORNERS,ACCUMULATIONS OF FOOD DEBRIS KEEP FLOOR DRY THROUGHOUT THE PREMISES.SEAL BASEBOARD THROUGHOUT

The walls and ceilings shall be in good repair and easily cleaned. .DETAIL CLEAN WALLS BEHIND THE FOOD EQUIPMENT(EXCESS DUST BUILD-UP), ALSO UNDER 3 COMPARTMENT SINK(SPLADED WITH GRIMES.

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.REPAIR LEAKING WATER UNDER THE 1 COMPARTMENT SINK AT MECHANICAL DRAIN STOPPER.SEWAGE FOUL ODOR COMING FROM UNDER THE 3 COMPARTMENT SINK WHEN WATER IS RELEASED FROM COMPARTMENTS, INSTRUCTED TO CONTACT A PLUMBER FOR THE ISSUE.

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION.WE(STORE MANAGER, MS LOPEZ AND MYSELF)OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.ALSO SLIME SUBSTANCE IN BOTTOM ICE STORAGE BIN ON UPPER METAL PANEL.TAGGED UNIT:HELD FOR INSPECTION" DO NOT USE.FAX A LETTER WHEN UNIT IS CLEANED AND SANITIZED(FAX #312-746-4240)CRITICAL VIOLATION:7-38-005(A) H000071689-15

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURFACES, SUCH AS GARBAGE CAN AND KITCHEN EQUIPMENTS, THEN GOING BACK TO TOUCHING READY TO EAT FOOD(STORED BAGELS IN FRONT DISPLAY CASE)WITHOUT WASHING HANDS PUT ON FOOD GLOVES.INFORMATION GIVEN AN HAND WASHING PROCEDURE TO MANAGER.CRITICAL VIOLATION:7-38-010(A) H000071689-15

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO SANITIZING SOLUTION USED AT 3 COMPARTMENT SINKS(3 COMPARTMENT SINK WAS SET UP AND FOOD HANDLER WAS USING IT).ALSO OBSERVED FOOD HANDLER WASHING AND RINSING USED CUTTING BOARD AND KNIFE WITHOUT SANITIZING THEM.OBSERVED SMALL RED BUCKET FILLED WITH WATER AND CLOTH NEXT TO PREP FRONT AREA WITHOUT SANITIZING SOLUTION IN IT,OBSERVED EMPLOYEE USING THE CLOTH TO WIPE USED CUTTING BOARDS,AND PREP AREA.INSTRUCTED TO SET UP 3 COMPARTMENT SINK PROPERLY(WASH RINSE, AND SANITIZE),ALSO PROVIDE SANITIZE SOLUTION FOR THE BUCKETS THAT IS STORED NEXT TO PREP TABLES,TO MINIMIZE SOURCE OF CONTAMINATION.CRITICAL VIOLATION:7-38-030 H000071690-16

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. OBSERVED SMALL FLIES IN DISH ROOM AREA AND MOP SINK AREA, ON WALLS AND DIRTY MOPS.INSTRUCTED TO ELIMINATE FLIES KEEP AREAS FREE OF DIRTY WATER ON FLOOR AND DEBRIS.(APPROX 15 OR MORE SMALL FLIES)SERIOUS VIOLATION:7-38-020 H000071690.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES SPECIALLY CORNERS, ALONG THE BASE BOARD WALLS AND INSIDE THE WALK-IN FREEZER AND COOLERS UNDER THE SHELVES AND CORNERS,ACCUMULATIONS OF FOOD DEBRIS KEEP FLOOR DRY THROUGHOUT THE PREMISES.SEAL BASEBOARD THROUGHOUT .

The walls and ceilings shall be in good repair and easily cleaned.DETAIL CLEAN WALLS BEHIND THE FOOD EQUIPMENT(EXCESS DUST BUILD-UP), ALSO UNDER 3 COMPARTMENT SINK(SPLADED WITH GRIMES).

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. REPAIR LEAKING WATER UNDER THE 1 COMPARTMENT SINK AT MECHANICAL DRAIN STOPPER.SEWAGE FOUL ODOR COMING FROM UNDER THE 3 COMPARTMENT SINK WHEN WATER IS RELEASED FROM COMPARTMENTS, INSTRUCTED TO CONTACT A PLUMBER FOR THE ISSUE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE 2 DOOR SANDWICH PREP COOLER, REAR EXPOSED HANDSINK, AND PREP TABLE NEAR THE REAR EXPOSED HANDSINK.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE THE MISSING LIGHT SHIELD IN THE REAR PREP AREA ABOVE THE PREP TABLE.