A PIECE OF CAKE BAKERY, INC. Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF NUMEROUS RODENT DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS IN HOT WATER TANK ROOM,ON LEDGE BEHIND OVEN,ON LOWER SHELF AND IN CABINET OF CAKE DISPLAY UNITS,NEXT TO 3- COMPARTMENT SINK,IN CABINET OF DESK,IN BETWEEN CLUTTER NEAR REACH IN COOLERS.ALSO FRONT AND BOTH REAR DOORS NOT TIGHT FITTING.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/4/15.(SERIOUS 7-38-020)

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: OBSERVED NO SUMMARY REPORT POSTED AND VISIBLE TO ALL CUSTOMERS TO VIEW FROM PREVIOUS INSPECTION.A SUMMARY REPORT GIVEN AND POSTED AT THIS TIME OF INSPECTION.(SERIOUS 7-42-010B)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL DESSERTS WITH PROPER INFO GIVEN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE BROKEN DOOR HANDLE ON OVEN.MUST PROVIDE A SPLASH GUARD IN BETWEEN PREP TABLE AND 3- COMP SINK.MUST SCRAPE AND PAINT PEELING PAINT ON RAW WOOD SHELVING UNITS AND VANITY IN TOILET ROOM.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FOOD DEBRI AND DUST BUILD UP FROM PREP TABLES,REACH IN COOLERS,ROLLING CARTS,ALL SHELVING UNITS,DESK,WINDOW SILLS,BASIN OF 3- COMP SINK AND MOP SINK.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REPAIR OR REPLACE DAMAGED,BROKEN AND MISSING FLOOR TILES AND CONCRETE FLOOR THROUGHOUT PREMISES.MUST MAKE FLOOR SMOOTH AND EASILY CLEANABLE.MUST CLEAN DIRT FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.MUST REMOVE TAPE FROM FLOOR AT ENTRY TO SERVICE COUNTER AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPLACE DAMAGED ,BROKEN AND MISSING WALL BASES THROUGHOUT PREMISES,CEILING IN PREP AREA IN POOR REPAIR,DAMAGED WALLS AND TRIM THROUGHOUT,MISSING WALL OUTLET COVERS.MUST SEAL ALL OPENINGS AROUND PIPES AND WIRES.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS THROUGHOUT.MUST CLEAN FOOD DEBRI FROM WALLS THROUGHOUT AND FILTERS AND HOOD OF COOKING EQUIPMENT.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPAIR OR REPLACE MISSING LIGHT SHIELDS AND END CAPS ON LIGHTS IN PREP AREAS AND IN CAKE DISPLAY UNITS,BURNT OUT LIGHTS WHERE NEEDED.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL A ADDITIONAL HAND SINK IN PREP AREA WHERE CAKES ARE BAKED AND DECORATED FOR HAND WASHING,A BACKFLOW DEVICE ON MOP SINK.MUST REPLACE MISSING FILTER AT HOOD OF COOKING EQUIPMENT.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER FOR TABLE TOP REFRIGERATOR.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE,ORGANIZE,REMOVE CLUTTER FROM SERVICE COUNTER SHELVING UNITS,ON FLOOR IN PREP AREAS,OFFICE/PREP AREA,MOP SINK BASIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE,ORGANIZE,REMOVE CLUTTER FROM SERVICE COUNTER SHELVING UNITS,ON FLOOR IN PREP AREAS,OFFICE/PREP AREA,MOP SINK BASIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.