Halsted Street Deli

Inspector notes: NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN.

Inspector notes: NO VOMIT/ DIARRHEA CLEANUP PROCEDURE ON SITE, INSTRUCTED TO OBTAIN.

Inspector notes: READY-TO-EAT FOOD (SLICED DELI) CONTAINERS IN DOUBLE DOOR COOLERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN. NO CITATION ISSUED.

Inspector notes: ROUGH BRICKS BEHIND FRONT PREP LINE WITH PANININ MACHINE AND HOT PLATE FOR FRYING EGGS, INSTRUCTED TO INSTALL A SMOOTH DURABLE SURFACE THAT'S EASILY CLEANABLE.

Inspector notes: NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN.

Inspector notes: NO CERTIFIED FOOD SERVICE MANAGER ON SITE, NO CERTIFICATE POSTED WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS ( DELI, SOUP.... ) INSTRUCTED TO OBTAIN. SERIOUS CITATION ISSUED 7-38-012.

Inspector notes: IMPROPER USE OF DISH WASHING FACILITIES, OBSERVED A FOOD HANDLER WASHING HANDS IN 3-COMP SINK. INSTRUCTED MANAGER NOT TO WASH HANDS IN 3-COMP SINK. SERIOUS CITATION ISSUED 7-38-030

Inspector notes: DISPOSABLE FOOD CONTAINERS NOT STORED PROPERLY ( FACING UPWARD ) INSTRUCTED TO INVERT TO PREVENT PHYSICAL CONTAMINATION.

Inspector notes: NO HAND WASH SINK AT MAIN PREP LINE, INSTRUCTED TO INSTALL.

Inspector notes: 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).

Inspector notes: 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).

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: OBSERVED FANS INSIDE TWO DOOR REFRIGERATORS WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

Inspector notes: OBSERVED NO THERMOMETERS INSIDE OF ALL 2 DOOR PREP COOLERS LOCATED IN THE FRONT AND REAR FOOD PREP AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN.

Inspector notes: 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.

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

Inspector notes: found some food items not properly dated in cooler, must properly date food items in cooler.

Inspector notes: Cutting boards that had deep cuts, shall be replaced/repaired. Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.

Inspector notes: Non food contact surfaces of cooking equipment not clean, need cleaning(detailed. Cooler shelving/racks not clean, need detailed cleaning(crevices). Prep table lower shelving not clean, need detailed cleaning(crevices).

Inspector notes: Floors under heavy equipment, , not clean, need detailed cleaning(corners), floors in rear kitchen storage room under shelving/racks not clean, need detailed cleaning(corners).

Inspector notes: Walls that had gaps/peeling paint in kitchen prep area, shall be repaired/sealed.

Inspector notes: POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 6LBS OF COOKED CHICKEN AT 114.5 DEGREES F AND 1LB AT 55 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

Inspector notes: CONTINUED NON COMPLIANCE. PREVIOUS MINOR VIOLATION FROM REPORT # 1522658 ON 2-5-15 NOT CORRECTED. (45)NO PROOF OF NEW FOOD HANDLERS TRAINING CERTIFICATE FOR ALL EMPLOYEES ON DUTY. MUST PROVIDE CERTIFICATE BY NEXT ROUTINE INSPECTION. SERIOUS CITATION ISSUED 7-42-090

Inspector notes: MUST DISCARD ALL CRACKED OR BROKEN MULTI USE CONTAINERS. MUST ALSO REPAIR BROKEN CABINET DOOR IN THE FRONT PREP AREA.

Inspector notes: MUST DETAIL CLEAN WALLS UNDER THE 3 COMPARTMENT SINK. MUST ALSO REPAIR THE WORN BASEBOARDS UNDER THE 3 COMPARTMENT SINK. MUST REMOVE DUST ON VENT COVERS AND CEILING TILES THROUGHOUT.

Inspector notes: MUST PROVIDE ADEQUATE LIGHTING IN THE MOP CLOSET.

Inspector notes: REMOVE CLUTTER IN THE REAR PREP AREA AND IN THE MOP SINK CLOSET. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST REMOVE CRATES BEING USED TO STORE ITEMS AND PROVIDE PROPER SHELVING.

Inspector notes: MUST KEEP WASH CLOTHES IN A SANITIZING SOLUTION WHILE NOT IN USE.

Inspector notes: OBSERVED CUSTOMER WALK IN THE PREP AREA TO USE THE EMPLOYEE WASHROOM. ONLY AUTHORIZED PERSONNEL IS ALLOWED IN THE PREP AREA.

Inspector notes: FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER COLD TEMPERTURES INSIDE OPEN PREP COOLER.4LBS TUNA-48.8F,CONTAINER OF RAW EGGS -47.8F,1/2 LB EGG SALAD-47.9F.INSTRUCTED TO MANTAIN COLD FOODS AT 40F OR BELOW.APPOX 7LBS OF FOOD /COST 25.00 WAS REMOVED AND DISCARDED BY MANAGER-CDI.CRITICAL VIOLATION ISSUED 7-38-005A

Inspector notes: OBSERVED EMPLOYEES/FOOD HANDLERS USING POOR HYIGENIC PRACTICES AT INSPECTION,IE:ONE EMPLOYEE PREPARING FOOD ORDERS SWITCH WITH MANAGER WHO WAS AT CASH REGISTER UPON INSPECTION.AFTER EMPLOYEE HANDLED CASH PROCEEDED TO CHANGE ACTIVITY, ONLY PUTTING GLOVES ON,TAKING GLOVES ON AND OFF, MUTIPLE TIMES BACK AND FORTH ,SOMETIMES REUSING SAME GLOVES DURING THE PREPARATION OF MAKING SANWICHES TOUCHING FOOD,(EGG ,BREAD,BISCITS,BACON).ALSO TOUCHING HAIR PUTTING HAIR CAP ON THE MANAGER GAVE HER.HAND WASHING SINK WAS NEVER USED.INSTRUCTED TO WASH HANDSPRIOR TO HANDLING FOOD OR AFTER HANDS HAVE BEEN CONTAMINATED,AFTER EACH ACTIVITY,( HANDLING CASH,TOUCHING FACE,HAIR,ETC)-CDI.CRITICAL VIOLATION ISSUED 7-38-010A.

Inspector notes: OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON PREMISES. SERIOUS VIOLATION ISSUED 7-38-012

Inspector notes: PREP COOLER DOORS IN POOR REPAIR, BROKEN HINGES, RIPPED GASKETS, INSTRUCTED TO REPAIR AND MAINTAIN.

Inspector notes: LEAKY PIPE UNDER 3-COMP SINK, INSTRUCTED TO REPAIR.

Inspector notes: MISSING REFRIGERATION THERMOMETER IN PREP COOLERS, INSTRUCTED TO PROVIDE.

Inspector notes: NO PROOF OF NEW FOOD HANDLERS TRAING CERTIFICATE FOR ALL EMPLOYEES ON DUTY.MUST PROVIDE CERTIFICATE BY NEXT ROUTINE INSPECTION

Inspector notes: PREP COOLER DOORS IN POOR REPAIR, BROKEN HINGES, RIPPED GASKETS, INSTRUCTED TO REPAIR AND MAINTAIN.

Inspector notes: LEAKY PIPE UNDER 3-COMP SINK, INSTRUCTED TO REPAIR.

Inspector notes: MISSING REFRIGERATION THERMOMETER IN PREP COOLERS, INSTRUCTED TO PROVIDE.

Inspector notes: SPRAY BOTTLES NOT LABELED IN KITCHEN, INSTRUCTED TO LABEL AND MAINTAIN.

Inspector notes: PACKAGED FOOD CONTAINER ( MAC SALAD, FRUIT SALAD ) NOT LABELED, INSTRUCTED TO DATE CONTAINERS.

Inspector notes: MOP SINK OBSTRUCTED WITH SHELVS, INSTRUCTED TO KEEP CLEAR FOR PROPER WASTE WATER DISPOSAL

Inspector notes: MUST REPLACE BURNT OUT LIGHT BULB AT 2DR REFIGERATOR.

Inspector notes: MUST REPLACE BURNT OUT LIGHT BULB IN THE HOT WATER HEATER ROOM IN THE REAR AREA.

Inspector notes: MUST REPAIR HOT WATER FAUCET HANDLE SO THAT IT IS EASIER TO CLOSE THE HANDLE AT THE 3COMP SINK.

Inspector notes: MUST REPAIR THE EXHAUST VENT IN THE EMPLOYEE RESTROOM IN THE REAR.

Inspector notes: MUST DECLUTTER AND BETTER ORGANIZE HOT WATER HEATER ROOM TO PREVENT PEST HARBOURAGE.

Inspector notes: MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES UNTIL USED.

Inspector notes: FOUND NO CITY OF CHICAGO CERTIFICATE OR MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. CORNED BEEF, HOT DOGS, EGGS, SAUSAGE, ETC.)INSTRUCTED TO HAVE BOTH ON THE PREMISES AT ALL TIMES, ALSO RECOMMENDED HAVING ENOUGH TO HANDLE THE HOURS OF OPERATION. SERIOUS VIOLATION 7-38-012

Inspector notes: FOUND FRONT EXPOSED HAND WASHING SINK WITH NO HOT WATER PER CITY CODE. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-030. BUILDING MANAGER ARRIVED AND ADJUSTED TEMPERATURE, WATER NOW GETS HOT PER CITY CODE.

Inspector notes: NON COMPLIANCE INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE TO ALL CUSTOMERS FROM PREVIOUS INSPECTION. INSTRUCTED TO ALWAYS POST AND MAKE VISIBLE TO ALL VIEWING CUSTOMERS. SERIOUS VIOLATION 7-42-010(B)

Inspector notes: MUST CLEAN AND MAINTAIN CAN OPENER IN REAR PREP AREA.

Inspector notes: MUST STORE ALL UNUSED WASH CLOTHS IN A BUCKET OF SANITIZING SOLUTION WHEN NOT IN USE.

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. OBSERVED EMPLOYEE LEAVING PREP AREA HANDLING BOXES THAT WERE SITTING ON FLOOR AND OTHER TASKS THEN RETURNING TO PREPPING FOOD WITHOUT WASHING HANDS, NO PAPER TOWELS PROVIDED AT FRONT PREP AREAHAND SINK. INSTRUCTED MGR TO HAVE ALL EMPLOYEES WASH HANDS FREQUENTLY AND PROVIDE PAPER TOWELS TO ALL HAND SINKS.

Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST CLEAN AIR DUCT ABOVE LARGE OVEN.HEAVY DUST BUILD-UP NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.

Inspector notes: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST STORE ALL CLEANING CHEMICALS AND MEDICINE BOTTLES AWAY FROM FOOD STORAGE SHELVES.

Inspector notes: 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. INOPERABLE THERMOMETER IN PREP COOLERS, INSTRUCTED TO REPLACE.

Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST KEEP MEDICINE BOTTLE AWAY FROM SPICE STORAGE.