Damen Kitchen & Cellar — Bagel on Damen

4639 N Damen Ave, Chicago, IL 60625

American

Last inspected: Feb 10, 2011

Score

Medium Risk

The inspection history at Damen Kitchen & Cellar — Bagel on Damen is still short, with only two visits logged. On Feb 10, 2011, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent. No fresh inspection data is available: the latest entry for Damen Kitchen & Cellar — Bagel on Damen dates to Feb 10, 2011.

The trend has not been favorable: recent inspections average around six violations each, up from closer to four violations before.

The most common issue across all inspections has been “* certified food manager on site”, showing up two times.

Restaurants in Chicago average 81, so Damen Kitchen & Cellar — Bagel on Damen trails the local norm. On the whole, the file is mixed but not concerning.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 10, 2011

Complaint

6 minor violations.

View 6 violations

Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.

Inspector notes: 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. POOR HYGIENIC PRACTICES, OBSERVED FOOD MANAGER PERFORMING MULTI TASK AND NO WASHING HIS HANDS. CLEANING EQUIPMENT, TOUCHING HIS FACE, CAME OUT OF PREP AREA TO TALK TO ANOTHER EMPLOYEE, RETURED TO PREP AREA PUT ON GLOVES AND PREPARED A SANDWICH, NEVER WASHING HIS HAND. INSTRUCTED, HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION WITH WARM WATER AND SOAP AT EXPOSED SINK. CRITICAL CITATION ISSUED, 7-38-010[A].

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. [PREPARING SANDWICHES, SALADS, BAGELS.] MUST HAVE A CETIFIED FOOD MANAGER ON DUTY AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE A SPLASH GUARD BETWEEN EXPOSED HAND SINK AND BAGELS STORAGE SHELVES/BASKETS.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS AT CORNERS AND ALONG WALLS THRU-OUT.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector notes: 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. MUST SEAL RUSTY GREASE TRAP UNDER 3PART SINK

Food (ice) dispensing utensils, wash cloths properly stored

Inspector notes: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWEL MUST BE PROPERLY STORED.

Nov 15, 2010

Routine

4 minor violations.

View 4 violations

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOOD (SOUP AT 175F) IS PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector notes: MUST PROVIDE A SPLASHGUARD AT THE EXPOSED HANDSINK BETWEEN THE HANDSINK AND THE BAGEL STORAGE RACKS.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. SEAL THE HOLES IN THE FLOOR NEXT TO THE STORAGE CASE AND THE ICE MACHINE. STORE THE BOXES OF BEER OFF OF THE FLOOR NEAR THE BACK DOOR.

Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters

Inspector notes: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. THE VENTILATION FAN IN THE RESTROOM IS NOT OPERATIONAL. MUST INSTALL.

Frequently Asked Questions

When was Damen Kitchen & Cellar — Bagel on Damen last inspected?

The most recent health inspection at Damen Kitchen & Cellar — Bagel on Damen on file is from Feb 10, 2011. The public record contains two inspections in total.

What is the most common violation at Damen Kitchen & Cellar — Bagel on Damen?

Across the inspection record, “* certified food manager on site” has been cited two times, more than any other issue at Damen Kitchen & Cellar — Bagel on Damen.

Has Damen Kitchen & Cellar — Bagel on Damen's inspection record improved over time?

No. Recent inspections at Damen Kitchen & Cellar — Bagel on Damen have averaged around six violations per visit, up from roughly four earlier in the record.

What does a medium risk rating mean?

A medium risk rating at Damen Kitchen & Cellar — Bagel on Damen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

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