ALLIANCE BAKERY Fails Health Inspection - Chicago Bakery

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED 2 FEMALE FOOD HANDLERS PREPPING 20 TO 30 CAKE POPS IN REAR BAKERY PREP AREA AND APPLYING GREEN AND WHITE SPRINKLES TO OUTER LAYER OF CAKE POP WITH BARE HANDS. INFORMED MANAGER THAT BARE HAND CONTACT WITH READY-TO-EAT FOODS IS NOT ALLOWED. MANAGER CORRECTED DURING INSPECTION. CRITICAL VIOLATION #7-38-010 (A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

This violation was corrected during the inspection.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED MICE DROPPINGS: -50 OR MORE IN REAR STORAGE AREA NEXT TO FREEZER AND WALK-IN COOLER, ALONG THE FLOOR AND WALL CORNER JUNCTION, UNDER WOOD SHELVING UNITS. -15 OR MORE IN BASEMENT DRY STORAGE AREA ALONG WALL AND FLOOR JUNCTION NEXT TO WALK IN COOLER AND FREEZER UNITS, UNDER WIRE SHELVING UNITS.. INSTRUCTED MANAGER TO SCHEDULE VISIT WITH PEST CONTROL OPERATOR TO ELIMINATE ACTIVITY. SERIOUS VIOLATION # 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RAW WOOD SHELVING IN BASEMENT DRY STORAGE AREA. INFORMED MANAGER THAT ALL SURFACES NEED TO BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO SEAL AND MAINTAIN AT ALL TIMES.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RAW WOOD SHELVING IN BASEMENT DRY STORAGE AREA. INFORMED MANAGER THAT ALL SURFACES NEED TO BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO SEAL AND MAINTAIN AT ALL TIMES.

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.