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Halsted Street Deli

April 10, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings3

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: OBSERVED NO PAPER TOWELS AT BOTH EXPOSED HAND SINKS LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO MAINTAIN PAPER TOWELS AT EXPOSED HAND SINKS AT ALL TIMES. MANAGER PROVIDED PAPER TOWELS FOR BOTH HAND SINKS DURING INSPECTION. CRITICAL VIOLATION 7-38-030.
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED 2 DOOR PREP COOLER NOT MAINTAINING THE PROPER TEMPERATURE OF 40F OR BELOW. AT THE TIME OF THE INSPECTION BOTTOM OF THE UNIT WAS AT 70F HOWEVER NO POTENTIALLY HAZARDOUS FOODS WERE AT THE BOTTOM OF THE UNIT. ALL POTENTIALLY HAZARDOUS FOODS THAT (SLICED TOMATOES, CHOPPED LETTUCE) WERE AT 40F BUT WAS BEING STORED IN ICE. INSTRUCTED TO REPAIR SAID UNIT AND TO MONITOR POTENTIALLY HAZARDOUS FOODS TEMPERATURES AT THE TOP OF THE UNIT. UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. NO CITATION ISSUED. CRITICAL VIOLATION 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS (TURKEY, CHICKEN) AT IMPROPER TEMPERATURES; 10LBS OF COOKED CHICKEN BETWEEN 48.5F-51F, 10LBS OF CHEESE 48F-52.8F, 5LBS OF MAYO AT 50F-51.5F, 20LBS OF DELI MEAT (TURKEY, BEEF) AT 50.5F-53.9F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS. INSTRUCTED TO ALWAYS KEEP ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (CHICKEN) OUT OF THE ORIGINAL PACKAGING, HELD FOR OVER 24 HOURS WITHOUT A LABEL CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROPERLY LABEL AND MAINTAIN.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED FANS INSIDE TWO DOOR REFRIGERATORS WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
code 33
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: OBSERVED NO THERMOMETERS INSIDE OF ALL 2 DOOR PREP COOLERS LOCATED IN THE FRONT AND REAR FOOD PREP AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: OBSERVED UNUSED EQUIPMENT (TWO DOOR PREP COOLER AND HOT HOLDING UNIT) BEING STORED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REMOVE UNUSED EQUIPMENT AND MAINTAIN.
code 41
Food Handler Requirements Met

Inspector note: OBSERVED FOOD HANDLERS CERTIFICATE NOT AVAILABLE FOR ALL EMPLOYEES. INSTRUCTED TO HAVE ALL FOOD HANDLERS CERTIFICATES AVAILABLE FOR INSPECTORS.
code 45

What changed since the previous inspection?

Compared with No Entry on October 27, 2016: 8 findings appeared for the first time.

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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.