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The Great American Bagel (T1 B-14)

August 2, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings1

Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO SANITIZER AVAILABLE FOR SANITIZING DIRTY DISHES,UTENSILS IN 3 COMPARTMENT SINK,CRITICAL VIOLATION,CITATION ISSUED;INSTRUCTED TO WASH,RINSE AND SANITIZE 200 PPM QUATS OR 100 PPM CHLORINE; BEFORE END OF INSPECTION QUATS SANITIZER WAS BROUGHT IN BY EMPLOYEE
code 8Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. SHELVES INTHE DISPLAY COOLER UNCLEAN,MUST CLEAN AND MAINTAIN
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR BEHIND COOLER IN FRONT AREA UNCLEAN,MUST CLEAN AND MAINTAIN
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. UPPER WINDOW CURTAINS UNCLEAN,MUST CLEAN AND MAINTAIN
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETER MUST BE CALIBRATED ,40F OR LESS FOR COOLERS
code 40

What changed since the previous inspection?

Compared with Pass on October 14, 2010: 2 findings appeared for the first time. 3 findings recurred. 2 previous findings 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.