ALLIANCE BAKERY Gets Conditional Pass on Health Inspection - Chicago Bakery

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVERD THE WALK IN COOLER AT AN AMBIENT TEMPERATURE OF 46.7F WHICH HOLD POTENTIALLY HAZAROUS FOODS SUCH AS MILK, EGGS AND TURKEY. INSTRUCTED MANAGER TO REMOVE ALL FOODS AND NOT TO USE UNTIL IT CAN HOLD AND MAINTAIN THE PROPER TEMPERATURE OF 40F OR BELOW. WALK IN COOLER WAS TAGGED( HELD FOR INSPECTION). CRITICAL CITATION ISSUED #7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVERD POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN COOLER LIST ABOVE. 100lbs OF MILK AT 47.8F, 10lbs OF EGGS AT 46.7F, 4lbs OF TURKEY AT 47.5F, 10lbs OF RICOTTA CHEESE AT 48.2F AND 12lbs OF HEAVY WHIPPING CREAM AT 47.5F. ALL FOOD ITEMS WERE DISCARD AND DENATURED AT TOTAL COST OF $800 AND WEIGHT AT 136lbs. CRITICAL CITATION ISSUED #7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE INSIDE OF ALL REACH IN COOLER AND FREEZER TO REMOVE SPILLS AND DEBRIS.

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: FLOORS NEED DETAIL CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS THROUGH OUT PREP AND STORAGE AREAS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED DETAIL CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS THROUGH OUT PREP AND STORAGE AREAS.

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.