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EINSTEIN BROS. BAGELS # 2436

3455 N CLARK ST, CHICAGO, IL 60657 · Restaurant

Inspection summary

EINSTEIN BROS. BAGELS # 2436 has been inspected 10 times by Chicago Department of Public Health since January 11, 2010. The most recent inspection, on March 19, 2015, found no infractions.

3 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on October 31, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on April 19, 2011. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on April 19, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on February 28, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 15, 2011. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 01/03/14 REPORT #1092765. (34)DETAIL CLEAN FLOOR UNDER AROUND AND BEHIND ALL HEAVY EQUIPMENT IN FRONT AND REAR PREP AREAS. MUST REMOVE DIRT AND FOOD DEBRIS. DETAIL CLEAN FLOOR DRAINS THROUGHOT PREMISES. MUST REMOVE DIRT AND FOOD DEBRIS. (35)DETAIL CLEAN WALLS BEHIND PREP COOLERS IN FRONT AND PREP AREA.REMOVE DIRT. SERIOUS VIOLATION 7-42-090.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN CEILING AT FRONT PREP AREA ABOVE PREP COOLERS. AND CEILING IN REAR FOOD PREPARATION AREA. MUST REMOVE EXCESS DUST BUILD UP MUST REPAIR WALLBASE COUVING IN REAR DISHWASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET BASE AT THE REAR 3-COMPARTMENT SINK AND MUST REPAIR SMALL CRACK AT THE MIDDLE 3-COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE MILK PREP COOLER. MUST PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM REAR PREPARATION AREA TO PREVENT RODENT HARBORAGE.
  4. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN REAR FOOD STORAGE SHELVING, PREP TABLES, AND INTERIOR OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR UNDER AROUND AND BEHIND ALL HEAVY EQUIPMENT IN FRONT AND REAR PREP AREAS. MUST REMOVE DIRT AND FOOD DEBRIS. DETAIL CLEAN FLOOR DRAINS THROUGHOT PREMISES. MUST REMOVE DIRT AND FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS BEHIND PREP COOLERS IN FRONT AND PREP AREA.REMOVE DIRT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS IN REAR PREP AREA.
  5. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FUND BULK FOOD NOT LABELED.(FLOUR, INGREDIENTS,ETC.)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND SHELVING UNITS NOT WIPED DOWN AT REAR OF PREMISES BY WALK IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND MOPS AND BROOMS NOT STORED PROPERLY/NEXT TO ICE MACHINE.
  6. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN INTERIOR OF BOTH MICROWAVE OVENS AT FRONT SERVICE LINE, INTERIOR OF 2DR REFRIGERATOR AND INSIDE CABINETS LOCATED AT THE SELF-SERVICE COFFEE DISPENSING AREA TO REMOVE COFFEE GRINDS, AND FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE FLOORS AT CUSTOMER DINING AREA, FRONT SERVICE LINE AND AT REAR OF KITCHEN AREA TO REMOVE FOOD DEBRIS AND GRIME BUILD UP AT ALL CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND SANITIZE WALLS UNDER 3COMP SINK TO REMOVE EXCESS GRIME BUILD-UP. MUST CLEAN DUST FAN COVERS AT WALK-IN FREEZER CEILING TO REM0VE EXCESS DUST BUILD-UP. MUST REPAIR WALL BASE COUVING AT THE BOTTOM OF THE MOP SINK IN THE REAR KITCHEN AREA.
  7. Complaint Re-Inspection

    0 infractions

  8. Tag Removal

    5 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • SOURCE OF CONTAMINATION.WE(STORE MANAGER, MS LOPEZ AND MYSELF)OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.ALSO SLIME SUBSTANCE IN BOTTOM ICE STORAGE BIN ON UPPER METAL PANEL.TAGGED UNIT:"HELD FOR INSPECTION" DO NOT USE.FAX A LETTER WHEN UNIT IS CLEANED AND SANITIZED(FAX #312-746-4240)CRITICAL VIOLATION:7-38-005(A) H000071689-15 STILL TODAY OBSERVED ICE MACHINE NOT PROPERLY CLEANED,WE(MANAGERS AND I) OBSERVED BLACK SLIME SUBSTANCE IN ICE MACHINE WATER RESERVOIR,INSTRUCTED TO CLEAN AND SANITIZE UNIT. UNIT WAS TAGGED "HELD FOR INSPECTION" ON 4-15-2011,UNIT WAS TURNED OFF.TODAY FOUND ICE MACHINE TURNED ON WITH FRESH ICE IN IT,NO PROOF OF INVOICE OR NOR PURCHASED ICE BAGS ON PREMISES. INSTRUCTED TO TURN OFF UNIT RETAGGED UNIT "HELD FOR INSPECTION".FAX A LETTER WHEN UNIT IS CLEANED AND SANITIZE.MUST PROVIDE PROOF OF INVOICE OF PURCHASED ICE IN BAGS.CRITICAL VIOLATION:7-38-005(A) H000071695-12
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED SMALL FLIES IN DISH ROOM AREA AND MOP SINK AREA, ON WALLS AND DIRTY MOPS.INSTRUCTED TO ELIMINATE FLIES KEEP AREAS FREE OF DIRTY WATER ON FLOOR AND DEBRIS.(APPROX 15 OR MORE SMALL FLIES)SERIOUS VIOLATION:7-38-020 H000071690.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES SPECIALLY CORNERS, ALONG THE BASE BOARD WALLS AND INSIDE THE WALK-IN FREEZER AND COOLERS UNDER THE SHELVES AND CORNERS,ACCUMULATIONS OF FOOD DEBRIS KEEP FLOOR DRY THROUGHOUT THE PREMISES.SEAL BASEBOARD THROUGHOUT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. .DETAIL CLEAN WALLS BEHIND THE FOOD EQUIPMENT(EXCESS DUST BUILD-UP), ALSO UNDER 3 COMPARTMENT SINK(SPLADED WITH GRIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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.REPAIR LEAKING WATER UNDER THE 1 COMPARTMENT SINK AT MECHANICAL DRAIN STOPPER.SEWAGE FOUL ODOR COMING FROM UNDER THE 3 COMPARTMENT SINK WHEN WATER IS RELEASED FROM COMPARTMENTS, INSTRUCTED TO CONTACT A PLUMBER FOR THE ISSUE.
  9. Complaint

    7 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION.WE(STORE MANAGER, MS LOPEZ AND MYSELF)OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.ALSO SLIME SUBSTANCE IN BOTTOM ICE STORAGE BIN ON UPPER METAL PANEL.TAGGED UNIT:HELD FOR INSPECTION" DO NOT USE.FAX A LETTER WHEN UNIT IS CLEANED AND SANITIZED(FAX #312-746-4240)CRITICAL VIOLATION:7-38-005(A) H000071689-15
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • 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 HANDLERS HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURFACES, SUCH AS GARBAGE CAN AND KITCHEN EQUIPMENTS, THEN GOING BACK TO TOUCHING READY TO EAT FOOD(STORED BAGELS IN FRONT DISPLAY CASE)WITHOUT WASHING HANDS PUT ON FOOD GLOVES.INFORMATION GIVEN AN HAND WASHING PROCEDURE TO MANAGER.CRITICAL VIOLATION:7-38-010(A) H000071689-15
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • 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 SANITIZING SOLUTION USED AT 3 COMPARTMENT SINKS(3 COMPARTMENT SINK WAS SET UP AND FOOD HANDLER WAS USING IT).ALSO OBSERVED FOOD HANDLER WASHING AND RINSING USED CUTTING BOARD AND KNIFE WITHOUT SANITIZING THEM.OBSERVED SMALL RED BUCKET FILLED WITH WATER AND CLOTH NEXT TO PREP FRONT AREA WITHOUT SANITIZING SOLUTION IN IT,OBSERVED EMPLOYEE USING THE CLOTH TO WIPE USED CUTTING BOARDS,AND PREP AREA.INSTRUCTED TO SET UP 3 COMPARTMENT SINK PROPERLY(WASH RINSE, AND SANITIZE),ALSO PROVIDE SANITIZE SOLUTION FOR THE BUCKETS THAT IS STORED NEXT TO PREP TABLES,TO MINIMIZE SOURCE OF CONTAMINATION.CRITICAL VIOLATION:7-38-030 H000071690-16
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED SMALL FLIES IN DISH ROOM AREA AND MOP SINK AREA, ON WALLS AND DIRTY MOPS.INSTRUCTED TO ELIMINATE FLIES KEEP AREAS FREE OF DIRTY WATER ON FLOOR AND DEBRIS.(APPROX 15 OR MORE SMALL FLIES)SERIOUS VIOLATION:7-38-020 H000071690.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES SPECIALLY CORNERS, ALONG THE BASE BOARD WALLS AND INSIDE THE WALK-IN FREEZER AND COOLERS UNDER THE SHELVES AND CORNERS,ACCUMULATIONS OF FOOD DEBRIS KEEP FLOOR DRY THROUGHOUT THE PREMISES.SEAL BASEBOARD THROUGHOUT .
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.DETAIL CLEAN WALLS BEHIND THE FOOD EQUIPMENT(EXCESS DUST BUILD-UP), ALSO UNDER 3 COMPARTMENT SINK(SPLADED WITH GRIMES).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. REPAIR LEAKING WATER UNDER THE 1 COMPARTMENT SINK AT MECHANICAL DRAIN STOPPER.SEWAGE FOUL ODOR COMING FROM UNDER THE 3 COMPARTMENT SINK WHEN WATER IS RELEASED FROM COMPARTMENTS, INSTRUCTED TO CONTACT A PLUMBER FOR THE ISSUE.
  10. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE 2 DOOR SANDWICH PREP COOLER, REAR EXPOSED HANDSINK, AND PREP TABLE NEAR THE REAR EXPOSED HANDSINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE THE MISSING LIGHT SHIELD IN THE REAR PREP AREA ABOVE THE PREP TABLE.

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