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Bagelers Coffeehouse

August 15, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings12
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED IMPROPER TEMPERATURE OF PREP COOLER AT 58.0F WITH POTENTIALLY HAZRDOUS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE OF ABOVE MENTIONED PREP COOLER SUCH AS 3LBS. PRE-COOKED BACON 64.5F,2.4 LBS.SLICED TOMATOES 55.4F,61.4F,62.9F,3.5LBS GARLIC & CHIVES CREAM CHEESE 45.9F,3LBS. GARDINERIA CREAM CHEESE 58.8F,3.5LBS. STRAWBERRY CREAM CHEEESE,1.0 LB.HONEY NUT 55.2F,1.5 LBS. SMOKED SALMON CREAM CHEESE 50.1F,1.0 LB. CAPERS 57.3F,1.0 LBS. ONIONS 52.3F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX 19.9 LBS.$179.34(CRITICAL 7-38-005A)
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARDED,HANDLED AND SERVED SUCH AS (BACON,SMOKED SALMON,CAPERS,SLICED TOMATOES,ETC)MUST BE ON SITE AT ALL TIMES.(SERIOUS 7-38-012)
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON BOTH PREP COOLER DOORS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN BUILD UP ON INTERIOR PANEL OF ICE MACHINE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST CLEAN FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREA AND CHEMICAL STORAGE CLOSET IN HALLWAY.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST REPAIR OR REPLACE DAMAGED LOWER WALL NEAR FRONT DOOR.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA.MUST CLEAN DUST BUILD UP ON CEILING VENTS.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR IN CHEMICAL CLOSET IN HALLWAY
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: MUST REMOVE ICE SCOOP FROM INTERIOR OF ICE MACHINE AND STORE IN A CLEAN CONTAINER
code 43
Food Handler Requirements Met

Inspector note: IDPH FOOD HANDLERS REQUIREMENTS NOT MET FOR NEW EMPLOYEES.MUST ENROLL AND MAINTAIN
code 45

What changed since the previous inspection?

Compared with Pass w/ Conditions on April 20, 2015: 9 findings appeared for the first time. 3 findings recurred.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.