ANN'S BAKERY INC Fails Health Inspection - Chicago Bakery

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: OBSERVED IMPROPER THAWING OF TWO LARGE CONTAINERS OF PACKAGED RAW DUCKS STORED UNDER PREP TABLE. INSTRUCTED MANAGER TO THAW FOOD IN REFRIGERATOR AT 40F, UNDER POTABLE RUNNING WATER, OR IN MICROWAVE IF COOKED IMMEDIATELY. SERIOUS VIOLATION 7-38-005 A CITATION ISSUED.

Improper thawing allows surface bacteria to multiply while interior remains frozen.

Time/temperature control foods must be thawed safely.

Approved thawing methods: Under refrigeration; Under cold running water; In microwave if immediately cooked; As part of cooking. Never at room temperature.

INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF - Comments: OBSERVED AN EXCESSIVE AMOUNT OF OPEN TRASH DUMPED AND STORED ON FLOOR IN DRY FOOD STORAGE AREA. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL AREAS. ALL GARBAGE AND FOOD WASTE SHOULD BE STORED IN CONTAINERS WITH TIGHT FITTING LIDS AND SHALL BE KEPT COVERED UNTIL OPENED FOR DISPOSAL. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL BULK CONTAINERS IN PREP AREA. LABEL AND DATE PREPARED FOOD IN COOLERS.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INVERT ALL CLEAN POTS AND PANS TO PROTECT FROM CONTAMINATION. STORE ALL MULTI-USE EQUIPMENT, UTENSILS, PLASTIC UTENSILS, CUP LIDS, ETC OFF FLOOR.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SEAL ALL RAW WOOD SHELVING IN BASEMENT. PROVIDE ADEQUATE SHELVING FOR FOOD STORAGE IN WALK-IN COOLER, FREEZER AND STORAGE AREAS. CLEAN INTERIOR OF ICE MACHINE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND SALES AREAS. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, FREEZER, 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR WALL BEHIND BREAD SLICER IN DELI PREP AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: CONNECT CONDENSATION WASTE LINE OF WALK-IN COOLER TO FLOOR DRAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: SEPARATE CLEANING EQUIPMENT FROM SINGLE SERVICE CUP LIDS AND UTENSILS IN BEVERAGE AREA.

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: SEPARATE CLEANING EQUIPMENT FROM SINGLE SERVICE CUP LIDS AND UTENSILS IN BEVERAGE AREA.

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.