NYC Bagel Deli - Wacker

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

FOUND POTENTIALLY HAZARDOUS FOODS INSIDE COOLER MAINTAINED AT IMPROPER TEMPERATURES. APPROX 50-LBS OF POTATO SALAD NO DATED INSIDE WALK IN COOLER AT 44.9F,4LBS OF TUNA SALAD AT 51.8F,30LBS OF PASTA SALAD AT 45.8F, 30LBS OF RAW SHELL EGGS AT 49.8F,48....

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

NO VALID CITY OF CHICAGO FOOD CERTIFICATE POSTED. PREMISES SLICE MEATS AND PREPARE SANDWICH FOR CUSTOMERS. SERIOUS VIOLATION 7-38-012.

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

INTERIOR WALLS,CEILING AND FAN GUARDS NOT CLEAN,DUSTY.MUST CLEAN/MAINTAIN.

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

FOUND COLD FOODS INSIDE REACH IN COOLERS MAINTAINED AT IMPROPER TEMPERATURES.1-LB OF EGGS AT 50.6F,15 LBS OF TURKEY BREAST AT 45.5F,46.3F,CHICKEN SALAD-47.2F,TUNA SALAD,46.4F.APPROX 19 LBS OF FOOD AT COST APPROX $100.00.MUST MAINTAIN COLD FOODS AT 40...

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

INTERIOR UPPER PANEL OF ICE MACHINE NOT CLEAN.MUST CLEAN/MAINTAIN.

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

CEILING LIGHT SHIELDS NOT CLEAN(DUSTY0 IN PREP AREAS.MUST CLEAN/MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

NO IDPH FOOD HANDLERS CERTIFICATES FOR EMPLOYEES.MUST PROVIDE AT NEXT ROUNTINE INSPECTION.

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

MUST DETAIL CLEAN WALLS IN PREP AREAS, UNDER COUNTERS AND UNDER SINKS. (IF STAINS CAN NOT BE REMOVED, PAINT WALLS WITH A LIGHT COLOR AND MAKE SMOOTH AND EASILY CLEANABLE)

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

MUST REPAIR SLOW DRAIN AT THE FRONT HAND SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED WASH CLOTH BEING IMPROPERLY STORED ON A CUTTING BOARD. MUST STORE WASH CLOTHS IN A SANITIZING SOLTUTION WHEN NOT IN USE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED PREP COOLER AT 60 DEGREES F. MUST REPAIR OR ADJUST AND MAINTAIN REFRIGERATION UNIT AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

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

POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 3LBS OF WHITE FISH SALAD AT 58.5 DEGREES F,1LB OF BEAN SPROUTS AT 60 DEGREES F, 15LBS OF VARIOUS CHEESES AT 50-57 DEGREES F, 11LBS OF CHICKEN SALAD AT 49.8-59 DEGREES F,...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EMPLOYEE HAND WASHING FACILITIES NOT PROPERLY MAINTAINED. NO HOT RUNNING WATER AVAILABLE AT THE HAND SINKS IN THE SHARED EMPLOYEE AND CUSTOMER WASHROOMS. NOTED THE HOT WATER RANGING BETWEEN 68 DEGREES F IN THE MENS WASHROOM AND 72 DEGREES F IN THE ...

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

MUST DETAIL CLEAN WALLS IN PREP AREAS, UNDER COUNTERS AND UNDER SINKS. (IF STAINS CAN NOT BE REMOVED, PAINT WALLS WITH A LIGHT COLOR AND MAKE SMOOTH AND EASILY CLEANABLE)

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

MUST REPAIR SLOW DRAIN AT THE FRONT HAND SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED WASH CLOTH BEING IMPROPERLY STORED ON A CUTTING BOARD. MUST STORE WASH CLOTHS IN A SANITIZING SOLTUTION WHEN NOT IN USE.

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

SPLASH GUARD NEEDED AT EXPOSED HAND WASH SINK BEHIND FRONT COUNTER NEXT TO COLD PREP STATION CUTTING BOARD AND COLD HOLDING UNIT. MUST PROVIDE.

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

CLEAN FLOORS OF FOOD DEBRIS THROUGHOUT.

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

REPLACE/SEAL MISSING COVING AT FLOOR WHERE NECESSARY TO PREVENT PEST HARBORAGE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST PROPERLY LABEL RICE PUDDING AT THE DISPLAY CASE.

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

MUST CLEAN THE FLOORS THROUGH OUT ALONG THE WALL BASE AND IN CORNERS TO REMOVE FOOD DEBRIS. ALSO FLOORS AT THE PREP AREAS NEED CLEANING.

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

NOTED THE WALL BASE COVING COMMING A LOOSE FROM THE WALL IN THE REAR PREP AND STORAGE AREAS. MUST REPAIR WHERE EVERY NEEDED TO PREVENT HIDING AND BREEDING PLACE FOR PESTS. ALSO MUST CLEAN THE VENT COVER ABOVE THE FRONT PREP TABLE TO REMOVE DUST.

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

NOTED FRONT HAND SINK WITH A SLOW DRAIN. MUST REPAIR AND MAINTAIN.

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

MUST REPLACE ALL CUTTING BOARDS AT PREP AREAS WITH DARK GROOVES

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

MUST REGROUT FLOOR IN FRONT THE 3COMP SINK IN THE REAR PREP AREA. MUST REPLACE RUSTY FLOOR AT WALK-IN COOLER SO AS TO BE SMOOTH AND EASILY CLEANABLE.

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

MUST REGROUT FLOOR IN FRONT THE 3COMP SINK IN THE REAR PREP AREA. MUST REPLACE RUSTY FLOOR AT WALK-IN COOLER SO AS TO BE SMOOTH AND EASILY CLEANABLE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE WORKING THERMOMETERS AT THE COOLERS LOCATED IN THE CUSTOMERS DINING AREA AT ALL TIMES. MUST ALSO PROVIDE THERMOMETERS FOR FOOD PREP STAFF.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

DURING INSPECTION OBSERVED A GRAY AND PINK SUBSTANCE IN THE INTERIOR OF THE ICE MACHINE DRIPPING ONTON THE ICE. FOOD NOT PROTECTED DURING STORAGE. MUST DETAIL CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. ICE MACHINE TAGGED AND CAN'T BE USED UNTIL CDPH...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

DURING INSPECTION AT 1045AM OBSERVED NO HOT WATER IN THE MEN'S RESTROOM. MUST PROVIDE HOT AND COLD RUNNING WATER AT ALL TIMES. SERIOUS CITATION 7-38-030 AT 1150AM PREMISES HAD RUNNING HOT WATER AT THE MEN'S RESTROOM CDI.

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

MUST REPLACE ALL CUTTING BOARDS AT PREP AREAS WITH DARK GROOVES.

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

MUST REGROUT FLOOR IN FRONT THE 3COMP SINK IN THE REAR PREP AREA. MUST REPLACE RUSTY FLOOR AT WALK-IN COOLER SO AS TO BE SMOOTH AND EASILY CLEANABLE.

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

MUST REMOVE EXCESSIVE DUST BUILD-UP AT THE VENTS ABOVE STORAGE RACK IN THE REAR PREP AREA.

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

MUST REPAIR LEAKY PIPE UNDER EXPOSED HANDSINK AT THE FRONT PREP AREA. MUST PROVIDE A BACKFLOW PREVENTOR AT MOP SINK IN THE REAR PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE WORKING THERMOMETERS AT THE COOLERS LOCATED IN THE CUSTOMERS DINING AREA AT ALL TIMES. MUST ALSO PROVIDE THERMOMETERS FOR FOOD PREP STAFF.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

MUST PROVIDE BEARD RESTRAINTS FOR FOOD PREP STAFF AT ALL TIMES.

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

VERY RUSTY WALK-IN COOLER WIRE SHELVINGS MUST BE RE-SEALED/REPLACED. DOOR GASKET AT MIDDLE COOLER OF FRONT PREP AREA IS IN POOR REPAIR-MUST FIX. TEST STRIPS NEEDED FOR QUATS SANITIZER-MUST PROVIDE. All food and non-food contact equipment and utensi...

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

INTERIOR UPPER PANEL OF ICE MACHINE, AIR VENTS OF COOLER DISPLAY CASE, COMPRESSORS OF SMALL COOLERS MUST BE FREE OF DUST/DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanit...

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

FLOORS ALONG WALLBASES UNDER 3-COMP SINK, AROUND CORNERS AT FRONT PREP STATIONS & UNDER HEAVY EQUIPMENT MUST BE FREE OF FOOD/DEBRIS BUILD-UP. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repa...

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

ALL MILK CRATES USED FOR DRY OR COLD STORAGE RACKS MUST BE REPLACED, FOR EASY CLEANING/PEST MONITORING. 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 ...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED PITS/DARK STAINS ON CUTTING BOARDS SURFACE AT SANDWICH PREP LINE. MUST REPAIR OR REPLACE ALL DAMAGED CUTTING...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD ACCUMULATED ON RAILS OF DELI DISPLAY COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN UNCLEAN COOLER R...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO THERMOMETERS INSIDE SANDWICH PREP COOLERS. INSTRUC...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP AREA REACH IN COOLER DOOR RUBBER GASKET RIPPED BEHIND PREP LINE BY NORTH WALL. MUST REPAIR OR REPLACE DAMAGED GA...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD BUILD UP INSIDE PREP AREA DOOR RUBBER GASKETS AND ON RAILS OF DELI DISPLAY COOLERS. MUST CLEAN AND MAI...

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

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED SMALL HOLES IN WALLS BEHIND AND AROUND 3-COMPARTMENT SINK. MUST SEAL HOLES.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. All cutting boards with deep/dark grooves must be sanded/bleached to make surfaces smooth/easily cleanable. A cooler doo...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors along walls thruout premises need detailed cleaning-due to excessive food debris. All stock/supplies must be elevated off the floors ...

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

The walls and ceilings shall be in good repair and easily cleaned. Some tile baseboards must be re-sealed to the wall & any gaps on baseboards must be sealed to prevent pest harborage.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. Must provide internal thermometers in most coolers.

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

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. Any soda/milk crates used for dry/cold storage rack ...