HALSTED STREET DELI & BAGEL.

2.102.12 NO CITY OF CHICAGO CERTIFIED MANAGER ON-SITE DURING THE INSPECTION, OR CERTIFICATE POSTED, WHEN TCS FOODS; DELI MEATS & SOUPS, ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ON-SITE AT ALL TIMES. PRIORITY VIOLATION 7-38-012 CITATION ISSUED.

2.102.14(A)(A) NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-012(A) NO CITATION ISSUED.

2.501.11 NO CLEAN-UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE KIT AND PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO DIARRHEAL OR VOTING EVENTS THAT INVOLVE THE DISCHARGE OF FECAL OR VOMITUS MATTER ON SURFACES IN THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED

4.602.12 MUST DETAIL CLEAN EXCESSIVE DRIED FOOD DEBRIS FROM EXTERIOR OF ALL COOKING AND BAKING EQUIPMENT IN PREP AREA. INSTRUCTED TO MAINTAIN.

3.501.16(A)(2)OBSERVED 19 LBS OF DELI MEATS STORED IN A PREP COOLER BEHIND THE FRONT SERVICE COUNTER AT IMPROPER TEMPERATURES, TEMPERATURES RANGED FROM 51F TO 55F., VALUED AT $60. ALSO, 9 LBS OF CHICKEN WAS OBSERVED AT AND IMPROPER TEMPERATURE OF 55F, VALUED AT $35. EMPLOYEE VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO OLD TC FOODS AT 4F O BELOW A ALL TIMES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

3.501.17 NO DATE MARKINGS PRESENT ON TCS PREPARED FOODS IN REAR AND FRONT PREP COOLERS, DURING THE INSPECTION. INSTRUCTED TO PROVIDE DATE MARKINGS ON FOOD AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.

4.301.11 OBSERVED PREP COOLER BEHIND FRONT SERVICE COUNTER AT AN IMPROPER TEMPERATURE OF 50F, WITH TCS FOODS INSIDE. INSTRUCTED TO DISCONTINUE USING COOLER UNTIL SERVICED AND MAINTAINING A COLD TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

4.302.12(B,C)OBSERVED NO THERMOMETERS INSIDE PREP OR 2-DOOR REACH-IN COOLERS IN REAR. INSTRUCTED TO PROVIDE THERMETERS FOR ALL HOT 7 COLD HOLD IN UNITS ON THE PREMISES. INSTRUCTED TO MAINATIN.

3.602.11(B 1-3) MUST LABEL PRE-PACKAGED SELF SERVE COOKIES STORED AT THE FRONT COUNTER WITH NAME & INGREDIENTS OF FOOD PRODUCT. INSTRUCTED TO MAINTAIN.

3.304.14(E)(E) MUST STORE WIPING CLOTHS IN SANITIZER SOLUTIONS BETWEEN USES, TO PREVENT CONTAMINATIONS. INSTRUCTED TO MAINTAIN.

4.202.15 OBSERVED MOUNTED CAN OPENERS (PREP TABLE) NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

4.501.12 MUST REPLACE CUTTING BOARDS ON ALL PREP COOLERS IN REAR PREP AREA, DARK GROOVES AND STAINS PRESENT. INSTRUCTED TO MAINTAIN.

4.501.13 MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM INTERIOR CONTACT SURFACE OF MICROWAVE IN PREP AREA. INSTRUCTED TO MAINTAIN.

4.501.11 MUST REPAIR BROKEN DOOR HANDLES ON 2-DOOR REACH-IN COOLER IN REAR PREP AREA, INSTRUCTED TO MAINTAIN.

4.602.13 MUST DETAIL CLEAN LOWER SHELVES ON ALL PREP TABLES IN FRONT AND REAR PREP AREAS. INSTRUCTED TO MAINTAIN.

6.201.11 MUST DETAIL CLEAN FOOD DEBRIS FROM FLOORS THROUGHOUT PREP AREA, AND UNDER ALL HEAVY EQUIPMENT. INSTRUCTED TO MAINTAIN.

6.201.17(A)(A) MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENT IN TOILET ROOM. INSTRUCTED TO MAINTAIN.

6.201.17 MUST DETAIL CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN REAR PREP AREA. INSTRUCTED TO MAINTAIN.

2.102.13 FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.

ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES WITH A CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING KEEP CERTIFICATE ON-SITE AT ALL TIMES.

Observed poor hygienic practices. Observed food handler eating a egg and cheese dish on top of rear prep table, next to kitchen/prep door entrance. Also, observed food handler drinking beverage at front prep counter, then putting on single use gloves, to prepare an order of scramble eggs and side of bacon, then returning to register to handle cash/credit card, then back to front prep station, without properly washing hands between tasks. Informed site that proper hand washing is required between tasks. Violation was corrected during inspection. Critical violation #7-38-010 (A)

Observed rear exposed hand sink basin next to 3 compartment sink, blocked with plastic strainer, glass mason jar and two 4 inch stainless steel containers, at time of inspection. Informed site that exposed hand sinks must be accessible at all times foods are prepared and served, to ensure proper hand-washing. violation was corrected during inspection. Critical violation# 7-38-030

Observed prepackaged portions of pepperoni, sliced cheeses and dressings, in front reach in cooler. Also observed prepacked assorted cookies, for sale to public at front counter area, with out proper labels or dates. Informed site that all food items must dated and labeled once remove from bulk packaging. Instructed site to provide dates and labels. Maintain at all times.

Observed rear 2 door, M3 Turbo Air refrigerator with missing both handles. Instructed site to repair and maintain at all times. Observed broken, hanging door on cabinets directly underneath Pespi machine and garbage cabinet, in dining room. Also, observed interior landing surface throughout beverage station cabinets, in dining room, cracked, broken, chipped and in poor repair. Instructed site to repair/replace and maintain at all times.

Observed interior landing surface throughout beverage station cabinets in dining room, heavily stained with soda pop, dust, black mold like substance and pulled water throughout. Instructed site to detail clean and maintain at all times.

Observed excessive food and debris inside floor drain underneath 3 compartment sink, in rear. Instructed site to detail clean and maintain at all times.

Observed excessive dust build up on all ventilation covers in front and rear prep areas. Instructed site to detail clean and maintain at all times.

Observed no visible thermometers in all front reach-in coolers at time of inspection. Instructed site to provide to determine proper internal temperature of cool unit. Maintain at all times.

Observed the following potentially hazardous foods at improper temperatures in the reach in cooler: corned beef @ 50.2F; chicken ranging 49.6F- 50.4F; roast beef @ 45.7F; pastrami @ 48.2F; American cheese @ 56.3F; cheddar cheese @ 52.7F; pepper jack cheese @ 54.3F; swiss chese @ 53.2F; provolone @ 48.2F; chili @ 50.5F; chicken chili @ 46.4F; chicken noodle soup @ 49.5F; red pepper soup @ 47.8F; buffalo chicken @ 45.3F; beef @ 50.7; and hot dogs @ 48.2F. Must keep potentially hazardous foods @ 40F or less or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(a).

Observed hand sink in rear of kitchen inaccessible. Observed pans and utensils stacked inside hand sink basin. Observe no soap at this hand sink. Hand sink may only be used for washing hands. Hand sink must be accessible and maintained at all times. Must have soap and paper towels at hand sink at all times. Operator removed items and provided soap at this hand sink. Critical violation 7-38-030.

Observed no city of Chicago certified food manager on site while potentially hazardous foods (chicken, eggs, etc.) being cooked and served. Observed facility does not have an (original) city of Chicago certified manager certificate posted. Must post original certificate in plain view of customers. Must have a city of Chicago certified food manager on site at all times when potentially hazardous foods are being prepped, cooked and/or served. Serious violation 7-38-012.

Observed knives stored on cutting boards and resting on top of pans on prep coolers. Must provide knife holder or box to properly stored all knives when not in use. Must maintain same.

Observed heavily stained cutting boards along front reach in coolers. Observed deep groves in cutting boards. Must replace or resurface. Must maintain same. Observed missing handles on 2 door cooler in rear prep area. Must repair and maintain same.

Observed excessive debris on floors in dining room, and in front of entry door. Must clean and maintain same. Found excessive debris under prep coolers and cooking equipment in front prep area. Must detail clean and sanitize Must maintain same.

Observed reach in prep cooler not in use in front prep area. Observed heavily soiled Panini press on shelf in rear prep area. Must remove unused equipment to prevent pest harborage.

Observed wiping cloths on counters and cutting boards in front prep. All wiping cloths must be stored in a sanitizing solution when not in use. Must maintain same.

No food handlers certificates on site. Must provide proof of food handler training for all employees. Must maintain same.

UPON REINSPECTION STILL FOUND NO HOT WATER THROUGH FOOD ESTABLISHMENT.TEMPERATURE OF WATER 99.4F. CRITICAL VIOLATION 7-38-030