Jaffa Bagel

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED PREP COOLER BEHIND FRONT COUNTER THAT WAS PREVIOUSLY TAGGED ON (1-8-2016 AND OFFICE WAS NEVER CONTACTED FOR TAG REMOVAL) IS BEING USED FOR FOOD STORAGE AT THIS TIME.AIR TEMPERATURE OF COOLER MAINTAINED AT 48.9F.COOLER WILL BE TAGGED AGAIN.I...

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

FOUND POTENTIALLY HAZARDOUS FOODS INSIDE OF TAGGED PREP COOLER MAINTAINED AT IMPROPER TEMPERATURES: APPROX-10 LBS OF CHIVE CREAM CHEESE AT 49.5F, 10-LBS OF PLAIN CREAM CHEESE AT 52.3F,3LBS OF HUMMUS AT 46.9F,2LBS OF SLICED TOMATOES AT 51.3F, 3LBS OF ...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED FOOD HANDLER PREPARING CUSTOMERS FOOD ORDERS NOT WASHING HANDS AFTER EACH ACTIVITY,(TALKING ON PHONE AND HANDLING CASH MONEY FROM CUSTOMERS ORDERS).OBSERVED AFTER EMPLOYEE TALKED ON PHONE WENT TO PUT ONE GLOVE ON,PROCEEDED TO PREPARE CUSTOME...

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

NO CERTIFIED FOOD MANAGER ON DUTY UPON INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS ARE PEPARED AND SERVED,( IE MAKING POTATOES,MAKING BAGEL SANDWICES FOR CUSTOMERS FOOD ORDERS). SERIOUS VIOLATION ISSUED-7-38-012.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

OBSERVED LAST INSPECTION REPORT #1609495,SUMMARY DATED 1-8-2016 (NON-COMPLIANCE)NOT POSTED. INSTRUCTED THAT LAST INSPECTION REPORT SUMMARY MUST BE POSTED IN PLAIN VIEW OF ESTABLISHMENTS CUSTOMERS. SUMMARY POSTED AT THIS TIME (MARCH 17,2015).SERIOUS V...

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

OBSERVED PLASTIC SINGLE SERVE UTENSIL STORED INSIDE OPEN BOX AT FRONT COUNTER NOT PROPERLY STORED.INSTRUCTED TO PROPERLY STORE IN CONTAINER WITH HANDLES UPRIGHT.

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

OBSERVED CEILING VENTS ,CEILING TILES,ATTACHED LIGHT FIXTURES ABOVE PREP AREAS,UPPER AND LOWER WALL AREAS BEHIND FRONT COUNTER,REAR PREP AREA AT HAND SINK AREA, AND WALLS THR-OUT PREMISES NOT CLEAN/MAINTAIN.ALSO PEELING PAINT ON WALLS IN REAR NEAR HA...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

PREMISES PREP COOLER MAINTAINING IMPROPER AIR TEMPERATURE OF 48.9F.COOLER MUST MAINTAIN 40F OR BELOW.MUST NOT USE COOLER UNTIL REPAIRED. MUST USE ADDITIONAL COOLER ON PREMISES THATS 40F OR BELOW,CDI. CRITICAL VIOLATION ISSUED 7-38-005A

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

FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES INSIDE PREP COOLER AND REACH IN COOLER.APPROX 1LB SALMON AT 52.6F,1LB-COOKED EGGPLANT DIP-51.3F,1/2 LB HUMMUS AT 52.6F,CHOPPED TOMATOES AND CUCUMBERS AT 52.8F,APPOX 10 LBS JUMBO EG...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED FOOD MANAGER USING POOR HYIGENIC PRACTICES DURING INSPECTION,IE EMPLOYEE NEVER WASHED HANDS AFTER HANDLING MONEY.EMPLOYEE REUSED SAME PLASTIC GLOVE THAT SHE WORE AND TOOK OFF OF ONE HAND TO PROCEED TO PREPARE CUSTOMER FOOD. INSTRUCTED FOOD ...

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

DUSTY CELING VENTS ABOVE FOOD LINE.MUST CLEAN/MAINTAIN. ALSO BROKEN LIGHTSHIELD IN REAR DISH AREA.MUST REPLACE.

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

CLUTTER OF UNSED COOLER BEHIND FRONT COUNTER. MUST REMOVED

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

MUST PROVIDE A SPLASH GUARD FOR THE REAR EXPOSED HAND SINK ACROSS FROM THE 3-COMP.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER FOR THE 1DR REACH-IN COOLER ACROSS FROM THE DINING AREA.

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

MUST REMOVE OFF PREMISES NONE WORKING EQUIPTMENT. FOUND A SMALL ONE DOOR REFRIGERATOR UNPLUGGED WITH A BROKEN DOOR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOUND VARIOUS WASH CLOTHS SITTING ON COUNTER TOPS THROUGH OUT PREMISES. MUST KEEP WASH CLOTHS IN SANITIZING SOLUTION UNTIL USED.

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

MUST CLEAN INTERIOR OF REACH IN COOLER AND INTERIOR OF OVEN. MUST CLEAN TO REMOVE ALL BUILD UP AND FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

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

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

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

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

INSTALL NSF APPROVED HANDSINK IN REAR PREP AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND REACH IN PREP COOLER AT IMPROPER TEMPERATURE OF 55.4 DEGREES AIR TEMPERATURE. COOLER IS BEING TAGGED HELD FOR INSPECTION AT THIS TIME. COOLER MAY NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-00...

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

FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE: CUT TOMATOES, GRAPE LEAVE FILLED WITH RICE 54.5 DEGREES 4LBS, BABAGANOUS 56.3 5 LBS TABOULEH SALAD, EGGS 55.7 DEGREES, AND SALMON. ALL FOOD PRODUCTS DISCARDED AT THIS TIME OF...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

FOUND HANDSINK OBSTUCTED. HANDSINK HAD 6 TURKEYS IN AND AROUND SINK MAKING IT IMPOSSIBLE TO WASH HANDS. MANGER REMOVED TURKEYS TO ALLOW HANDWASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED HANDSINK NOT ACCESSIBLE.

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

MUST CLEAN INTERIOR OF REACH IN COOLER AND INTERIOR OF OVEN. MUST CLEAN TO REMOVE ALL BUILD UP AND FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

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

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

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

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

INSTALL NSF APPROVED HANDSINK IN REAR PREP AREA.

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

ALL MULTI USE UTENSILS MUST BE STORED IN A CLEAN SANITIZED CONTAINER. MUST PROVIDE CLEAN CONTAINER FOR ALL KNIVES. CORRECT AND MAINTAIN AT ALL TIMES.

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

CLEAN INTERIOR OF REACH IN CABINETS, COOKING EQUIPMENT. MUST CLEAN TO REMOVE ALL FOOD SPILLS. CORRECT AND MAINTAIN AT ALL TIMES.

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

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

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

WALLS AND CEILING IN NEED OF CLEANING TO REMOVE DUST AND FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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

AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST MAINTAIN CLEAN AT ALL TIMES.

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

MUST REPAIR SMALL REFRIGERATOR DOOR IN THE REAR AREA SO THAT IS DOES NOT FALL OFF WHEN OPENING.

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

MUST DETAIL CLEAN FLOORS AT FRONT PREP AREA TO REMOVE FOOD DEBRIS.

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

MUST PROVIDE LIGHT SHIELD OR SHATTER PROOF BULB AT 2DR REFRIGERATOR IN THE REAR AREA.

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

PROVIDE A PARTITIONER TO THE EXPOSED HAND WASHING SINK TO PREVENT SPLASHING ON TO PREP TABLE.

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

MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS AND UNDER/AROUND ALL SINKS AND HEAVY EQUIPMENT.

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

MUST DETAIL CLEAN AND MAINTAIN WALLS IN FRONT PREP AREA, UNDER/AROUND COOLERS AND PREP STATION. MUST SCRAPE PEELING PAINT ON WALL BY 3-COMP. SINK AND PAINT SAME WALL.