HALSTED STREET DELI & BAGEL

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 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

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4.602.12 MUST DETAIL CLEAN EXCESSIVE DRIED FOOD DEBRIS FROM EXTERIOR OF ALL COOKING AND BAKING EQUIPMENT IN PREP AREA. INSTRUCTED TO MAINTAIN.

PROPER COLD HOLDING TEMPERATURES - Comments: 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.

PROPER DATE MARKING AND DISPOSITION - Comments: 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3.304.14(E)(E) MUST STORE WIPING CLOTHS IN SANITIZER SOLUTIONS BETWEEN USES, TO PREVENT CONTAMINATIONS. INSTRUCTED TO MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4.501.11 MUST REPAIR BROKEN DOOR HANDLES ON 2-DOOR REACH-IN COOLER IN REAR PREP AREA, INSTRUCTED TO MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4.501.13 MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM INTERIOR CONTACT SURFACE OF MICROWAVE IN PREP AREA. INSTRUCTED TO MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4.501.12 MUST REPLACE CUTTING BOARDS ON ALL PREP COOLERS IN REAR PREP AREA, DARK GROOVES AND STAINS PRESENT. INSTRUCTED TO MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4.202.15 OBSERVED MOUNTED CAN OPENERS (PREP TABLE) NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4.602.13 MUST DETAIL CLEAN LOWER SHELVES ON ALL PREP TABLES IN FRONT AND REAR PREP AREAS. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6.201.11 MUST DETAIL CLEAN FOOD DEBRIS FROM FLOORS THROUGHOUT PREP AREA, AND UNDER ALL HEAVY EQUIPMENT. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6.201.17 MUST DETAIL CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN REAR PREP AREA. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6.201.17(A)(A) MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENT IN TOILET ROOM. INSTRUCTED TO MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2.102.13 FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.

ALLERGEN TRAINING AS REQUIRED - Comments: 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.

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

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: 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

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

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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.

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

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed excessive food and debris inside floor drain underneath 3 compartment sink, in rear. Instructed site to detail clean and maintain at all times.

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

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: 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).

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: 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.

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

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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.

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

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: 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.

FOOD HANDLER REQUIREMENTS MET - Comments: No food handlers certificates on site. Must provide proof of food handler training for all employees. Must maintain same.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: UPON REINSPECTION STILL FOUND NO HOT WATER THROUGH FOOD ESTABLISHMENT.TEMPERATURE OF WATER 99.4F. CRITICAL VIOLATION 7-38-030

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO HOT WATER IN FACILITY. OBSERVED WATER AT THE 3 COMPARTMENT SINK AT 69 DEGREES AND AT THE FRONT HAND SINK AT 68 DEGREES. MUST PROVIDE HOT WATER OF AT LEAST 110 DEGREES. CRITICAL CITATION ISSUED: 7-38-030

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROPERLY WASH,RINSE,SANITIZE AND STORE ALL SOILED MULTI-USE UTENSILS PILED UP IN THE ONE COMPARTMENT SINK AND THROUGHOUT THE REAR PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE THE BROKEN HANDLE AT THE REACH IN COOLER ACROSS FROM THE PREP AREA ENTRANCE DOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR OF COOLERS, CUTTING BOARDS,PREP TABLES,THE STEAM TABLE, THE MEAT SLICER, SINKS AND ALL PREP SURFACES. MUST REMOVE FOOD DEBRIS. MUST ALSO DETAIL CLEAN THE TOILET AND SINK IN THE WASHROOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN THE FLOORS UNDER THE THREE COMPARTMENT SINK AND IN THE FRONT AND REAR PREP AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN WALLS IN PREP AND DISHWASHING AREAS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED EMPLOYEE BELONGINGS IMPROPERLY STORED IN THE REAR PREP AREA. MUST PROVIDE A DESIGNATED AREA TO STORE EMPLOYEE BELONGINGS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST STORE WASH CLOTHS IN A SANITIZING SOLUTION WHILE NOT IN USE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROPERLY EXTEND THE 3 COMPARTMENT SINK WASTE LINE OVER THE OPEN SITE FLOOR DRAIN TO PREVENT SPILLS.