Halsted Street Deli

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY. INSTRUCTED EMPLOYEE TO PROVIDE EMPLOYEE HEALTH POLICY.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO EMPLOYEES HEALTH POLICY PROCEDURE FOR CLEAN UP POLICY. INSTRUCTED TO PROVIDE.

ALLERGEN TRAINING AS REQUIRED

MANAGER ON DUTY WITH CITY OF CHICAGO CERTIFICATE NOT ABLE TO PROVIDE THE ALLERGEN AWARNESS. INSTRUCTED EMPLOYEE TO PROVIDE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS ON STEAMTABLE AT IMPROPER HOT TEMPERATURES: APPROX 3-LBS OF MEATBALLS AT 80.0F, 2-LBS OF TURKEY SAUSAGE AT 91.0F, 1-LB OF PORK SAUSAGE AT 131.4F. ALL FOODS REMOVED AND DISCARDED BY MANAGER APPROX $ 20.00-CDI. INSTRU...

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

OBSERVED CHIP PAINT ON WALLS IN REAR PREP AREA. INSTRUCTED TO REPAIR.

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

OBSERVED SOME ARTICLES, STORAGE IN EMPLOYEES WASHROOM. INSTRUCTED TO REMOVE CLUTTER.

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

OBSERVED CHIP PAINT ON WALLS IN REAR PREP AREA. INSTRUCTED TO REPAIR.

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

OBSERVED SOME ARTICLES, STORAGE IN EMPLOYEES WASHROOM. INSTRUCTED TO REMOVE CLUTTER.

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

THE TOP SURFACE ABOVE THE 3-COMPARTMENT SINK NEEDS TO BE RECAULKED. INSTRUCTED TO RECAULK AND MAINTAIN.

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

THE MEAT SLICER AND KNIFE RACK HAS FOOD AND DIRT DEBRIS ON THEM. INSTRUCTED TO CLEAN AND MAINTAIN.

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

THE FLOORS UNDER/AROUND THE HEAVY EQUIPMENT NEEDS TO BE CLEANED. INSTRUCTED TO CLEAN AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND THE FRONT REACH IN COOLER (CLOSEST TO THE DOORWAY TO THE REAR DISH WASHING AREA) IN THE FOOD PREPARATION AREA NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER. THE AMBIENT TEMPERATURE WAS 60.4F. UNIT WAS TAGGED AND CAN NOT BE USED ...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS STORED IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. 1/2LB. OF TURKEY (54.0F), 1/2LB. HAM (55.6F), 1/2LB. PASTRAMI (56.7F), 3LBS. OF THE BIG ITALIAN (55.8F), 1/2LB. OF CHICKEN (57.6F), 1LB CORNED BEEF (57.2...

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

NO CHEMICAL TEST KIT(S) ON SITE FOR THE SANITIZER USED AT THE 3-COMPARTMENT SINK NOR FOR THE BUCKETS OF SANITIZER FOR WASH CLOTHS USED TO WIPE SURFACES. INSTRUCTED TO PROVIDE CHEMICAL TEST KITS AND MAINTAIN. SERIOUS VIOLATION 7-38-030

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

THE TOP SURFACE ABOVE THE 3-COMPARTMENT SINK NEEDS TO BE RECAULKED. INSTRUCTED TO RECAULK AND MAINTAIN.

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

THE MEAT SLICER AND KNIFE RACK HAS FOOD AND DIRT DEBRIS ON THEM. INSTRUCTED TO CLEAN AND MAINTAIN.

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

THE FLOORS UNDER/AROUND THE HEAVY EQUIPMENT NEEDS TO BE CLEANED. INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOUND THE VENT IN THE FRONT FOOD PREPARATION AREA WITH DIRT AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

THE WASH CLOTHS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO REMOVE FROM COUNTER TOPS AND STORE IN A BUCKET OF SANITIZER (MUST BE AT THE REQUIRED PPM OF SELECTED SANITIZER). MAINTAIN SAME.

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

OBSERVED LEGGS AND WHEELS ON BOTH PREP TABLES IN REAR PREP AREA NOT CLEAN OF BUILD-UP OF DEBRIS.MUST CLEAN/MAINTAIN.

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

VENT COVERS ABOVE WALK IN COOLER AND WALK IN FREEZER NOT CLEAN.MUST CLEAN/MAINTAIN.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. MANAGER HAVE ONLY A COPY OF HIS CERTIFICATE POSTED ON WALL. SERIOUS VIOLATION ISSUED 7-38-012

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

OBSERVED LARGE HOLE IN WALL AND PEELING PAINT AT REAR PREP ARE NEAR BACK DOOR.MUST REPAIR. ALSO CEILING VENT ABOVE STEAMTABLE NOT CLEAN(DUSTY). MUST CLEAN/MAINTAIN.

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

MUST DETAIL CLEAN AND SANITIZE THE INTERIOR SURFACES OF BOTH MICROWAVE OVENS TO REMOVE FOOD DEBRI.

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

MUST REPAIR/REPLACE MISSING WALL COVING UNDER THE 3-COMP SINK ACROSS FROM THE 3RD COMPARTMENT ON THE RIGHT HAND SIDE.

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

MUST REPAIR SLOW DRAINING 1-COMP SINK AT THE FRONT PREP AREA NEXT TO THE HAND SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION UNTIL USED AT ALL TIMES.

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

MUST REPAIR/REPLACE THE DAMAGED AND IN POOR REPAIR GREASE TRAP LID COVER LOCATED UNDER THE 3-COMP SINK. SURFACE IS EXTREMELY RUSTED OUT.

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

MUST CLEAN, SANITIZE AND REPAIR LOOSE AND BROKEN FLOOR TILES UNDER THE SODA DISPENSING MACHINE AREA INSIDE THE 2 DOOR CABINET.

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

MUST DETAIL CLEAN AND REMOVE ACCUMULATED DUST ON THE DUST FAN COVERS INSIDE THE WALK-IN COOLER.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE ALL STAFF MEMBERS WITH THEIR ILLINOIS FOOD SERVICE HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENT FOR ALL STAFF FOR THE NEXT ROUTINE INSPECTION.

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

NO PEST CONTROL LOGBOOK OR PROOF OF PEST CONTROL AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED NO PROOF OF PEST CONTROL LOGBOOK.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED MANAGER ON SITE AT TIME OF INSPECTION AND NO CITY OF CHICAGO CERTIFICATE POSTED AT TIME OF INSPECTION WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. IE...DELI MEATS, EGGS, BREAKFAST SAUSAGE ETC..INSTRUCTED MANAGER TO HAVE A CERTIFICATE POST...

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

SODA MACHINE IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

WALLS IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.