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THE GREAT AMERICAN BAGEL ENTERPRISES, INC.

1154 W MADISON ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

THE GREAT AMERICAN BAGEL ENTERPRISES, INC. has been inspected 9 times by Chicago Department of Public Health since September 29, 2014. The most recent inspection, on April 12, 2019, found no infractions.

2 of 9 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 source, labelling and allergens, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 3 times across 3 separate inspections, most recently on November 1, 2018. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 November 1, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on November 1, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on November 1, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on September 29, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2.102.14(n) NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2.501.11 NO CLEAN UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE KIT & PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEA EVENTS THAT INVOLVE THE DISCHARGE OF FECAL VOMITUS MATTER ONTO SURFACES IN THE FOOD ESTABLISHMENT. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4.302.12 (A)(B) MUST PROVIDE WORKING METAL STEM THERMOMETERS FOR TAKING FOOD TEMPERATURES. INSTRUCTED TO KEEP ONSITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3.302.12 MUST LABEL ALL FOOD CONTAINERS WITH COMMON FOOD NAMES WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4.501.11 MUST REPAIR BROKEN DOOR GASKET ON PREP COOLER ON WALL, IN FRONT PREP AREA. INSTRUCTED TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4.601.11 MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM LOWER SHELVES ON PREP TABLES IN FRONT AND REAR PREP AREAS. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6.201.11 MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOORS (CORNERS) THROUGHOUT REAR PREP, WALK IN COOLER & FREEZER, AND DEBRIS ON FLOORS IN TOILET ROOMS. INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6.303.11 MUST REPLACE BURNED OUT LIGHT IN REAR PREP AREA. INSTRUCTED TO MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO SANITATION LICENSE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ONSITE.
  3. Canvass

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON-SITE DURING THE INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS; DELI MEATS, SOUPS, ETC., ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ON-SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE SELL BY DATE AND INGREDIENT LABELS ON SELF SERVE MUFFINS AND RICE KRISPY TREATS STORED ON THE FRONT SERVICE COUNTER. ANY FOOD FOR SALE, THAT HAS BEEN REMOVE FROM ORIGINAL PACKAGING MUST HAVE A LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE BROKEN DOOR GASKETS ON PREP COOLERS BEHIND FRONT SERVICE COUNTER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DRIED FOOD DEBRIS FROM CAN OPENER MOUNTED ON PREP TABLE IN REAR PREP. CLEAN DRIED FOOD DEBRIS FROM LOWER SHELFS OF PREP TABLES IN REAR PREP. CLEAN EXCESSIVE DIRT ACCUMULATION FROM INTERIOR OF MOP SINK IN REAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRIS FROM FLOORS IN WALK-IN COOLER, WALK-IN FREEZER OFF DOCK, DOCK AREA, AND BOTH TOILET ROOMS. ALSO, CLEAN DIRT AND DEBRIS ON FLOOR THROUGHOUT BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN DUST ACCUMULATION FROM CEILING VENTS IN BOTH CUSTOMER TOILET ROOMS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPAIR/REPLACE CRACKED LIGHT SHIELD ABOVE PREP TABLES IN REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY BACK FLOW PREVENTER DEVICE ON WALL FOR MOP SINK IN REAR.
  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • HANDLES MISSING TO HOT HOLDING POTS, INSTRUCTED TO PROVIDE,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT OUT IN REAR PREP AREA, INSTRUCTED TO REPAIR,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
  5. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL UNDER TOILET ROOM HANDSINK NEEDS DETAILED CLEANING. VENT IN TOILET ROOM WITH DUST ACCUMULATION. INSTD TO CLEAN SANE.
  6. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPACKAGED FOODS ON PREMISES FOR SALE MUST BE LABELLED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL SINGLE SERVICE UTENSILS MUST BE PROPERLY STORED INVERTED WITH HANDLES UP OR OUT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE TOP EXTERIOR OF MEAT SLICER AND THE INTERIOR OF THE REFRIGERATOR IN REAR BREAK AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOORS THROUGHOUT ALL ROOMS AND AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND B3HIND ALL HEAVY EQUIPMENT, AND PLATFORM UNDERNEATH STORAGE RACKS IN REAR DISH WASHING AREA(DIRT, AND DEBRIS NOTED).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL ABOVE GARBAGE CONTAINER IN FRONT FOOD PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ICE SCOOP IN A CLEAN CONTAINER PROTECTED FROM CONTAMINATION.
  7. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE TOILETS IN EACH EMPLOYEE RESTROOM.
  8. License Re-Inspection

    0 infractions

  9. License

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST PROVIDE ADEQUATE SEPARATION BETWEEN THE HALLWAY LEADING TO THE CUSTOMER WASHROOMS AND THE ENTRANCE TO THE MAIN PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTALL A SELF CLOSING DEVICE AT THE BASEMENT WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR/INSTALL VENTILATION IN CUSTOMER WASHROOMS. MUST INSTALL A BACK FLOW DEVICE AT THE MOP SINK IN THE ATTACHED GARAGE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST BETTER ORGANIZE CLUTTER IN THE BASMENT. MUST PROVIDE ADEQUATE STORAGE SHELVES TO STORE ADDITIONAL STOCK ITEMS, CLEANING SUPPLIES AND PAPER GOODS.

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