Bagel On Damen

• resultPass w/ Conditions
• critical violations1
• last inspectedApril 11, 2012
• address1252 N Damen Ave, Chicago 60622

Is Bagel On Damen clean?

Bagel On Damen is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on April 11, 2012. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Bagel On Damen?

These are the violations recorded at the most recent inspection on April 11, 2012, in plain English, with the city's own wording underneath.

• 🧼hand hygiene slippingcritical
  Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods. • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.OBSERVED FOOD HANDLERS MULTI-TASKING AND NOT WASHING HANDS, NO SOAP AND NO HAND TOWELS AT EXPOSED HANDSINKS IN FOOD PREP AREAS.INSTRUCTED ON PROPER PROCEDURES OF WASHING HANDS PER CITY CODE.MUST PROVIDE,MAINTAIN HYGIENIC TOOLS AT ALL TIMES.CRITICAL VIOLATION 7-38-010.
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. All clean single service utensils must be stored with handles up.
  Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. All clean single service utensils must be stored with handles up.
• ⚠️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. A SPLASHGUARD IS NEEDED AT EXPOSED HANDSINK NEXT TO 3 COMP SINK.
  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. A SPLASHGUARD IS NEEDED AT EXPOSED HANDSINK NEXT TO 3 COMP SINK.
• ⚠️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. WALLS AND CEILINGS IN THE DRY STORAGE AREA BASEMENT LOCATION MUST BE FINISHED TO SMOOTH,EASILY CLEANABLE SURFACES.
  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. WALLS AND CEILINGS IN THE DRY STORAGE AREA BASEMENT LOCATION MUST BE FINISHED TO SMOOTH,EASILY CLEANABLE SURFACES.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REPAIR WATER LEAKING BENEATH THE ICE MAKER LOCATED IN THE BASEMENT.
• 🧻grimy wiping cloths
  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.REMOVE CLUTTER FROM BASEMENT STORAGE AREAS.
• ⚠️Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • All employees shall be required to use effective hair restraints to confine hair. All employees must wear garments that are clean and of washable character and nature. Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. Food handlers must have hair restraints when working around open food.
  Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • All employees shall be required to use effective hair restraints to confine hair. All employees must wear garments that are clean and of washable character and nature. Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. Food handlers must have hair restraints when working around open food.

When was Bagel On Damen last inspected?

Bagel On Damen has 5 inspections on record going back to January 12, 2010.

Bagel On Damen vs West Town

West Town runs 72% clean across 2,068 tracked restaurants — 1,475 clean, 422 mid, 160 cooked.

Against the 2,068 spots Cooked tracks in West Town, this one comes out cleaner than 14% of them.

Other spots in West Town

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• ✓! Dunkin Donuts
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• ? Citgo/Dunkin Donuts
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• ✓ Filter
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• ✓ Kendall College/Culinary School Kitchen Classrooms
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See every restaurant inspection in West Town →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated April 11, 2012. Inspection results describe one moment in a kitchen's life, not a permanent verdict.