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Halsted Street Deli

June 30, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE PREP COOLER (RIGHT END SIDE) AIR TEMPERATURE OF 41.9F BEHIND FRONT PREP/SERVICE LINE. NOTED INTERIOR SURFACES OF THE FOLLOWING FOOD PRODUCTS: SLICED HAM AT 46.2F, SLICED TURKEY AT 51,9F, EGG SALAD AT 61.4F, CHEESE AT 58.1F/57.9F/58.3F/60.2F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $50.00, TOTAL WEIGHT 10 LBS. CRITICAL VIOLATION 7-38-005 (A)
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (EG CHICKEN, BEEF, PORK, COLD SANDWICHES, SOUPS, SALADS ETC) ARE BEING PREPARED AND SERVED. NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON PREMISES. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012
code 21
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 1528056 ISSUED ON 03-19-2015. SERIOUS VIOLATION 7-42-090 #33 - SINKS, UTENSILS AND STORAGE SHELVES INSIDE STORAGE CABINETS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES. #34 - FLOOR ALONG WALL BASE AND UNDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY. #45 - ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FLOOR HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLE .
code 29
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: NOTED KNIFE STORED IN BETWEEN PREP COOLER AND WALL. INSTRUCTED TO PROVIDE PROPER KNIFE RACK IN FRONT PREP/SERVICE LINE.---------MUST REFINISH CUTTING BOARD WITH STAIN AND DEEP SEAMS ON TOP OF 2 PREP COOLER BEHIND FRONT PREP/SERVICE LINE.----------MUST PROVIDE PROPER FOOD LADLE FOR SCOOPING FOOD PRODUCTS IN FRONT PREP/SERVICE LINE (NOTED EMPLOYEE USING STYROFOAM CUP FOR SCOOPING HOT FOOD).
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR CABINETS UNDERNEATH BEVERAGE DISPENSER MACHINE IN DINING AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAIN WITH EXCESSIVE BLACK SLIMY BUILD-UP TO PREVENT PEST HARBORAGE.
code 34
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
code 40

What changed since the previous inspection?

Compared with Pass on March 19, 2015: 5 findings appeared for the first time. 2 findings recurred. 1 previous finding did not recur.

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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.