ANN'S BAKERY INC Fails Health Inspection - Chicago Bakery

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND COOKED WHITE RICE AT TEMP OF 74.8F STORED ON SHELF AT ROOM TEMPERATURE IN PREP AREA. COOKED SOUP AT TEMP OF 126.8F STORED AT SAME SHELF AND SAME AREA.UNKNOWN FOOD LIQUID AT TEMP OF 56.1F,STORED ON REAR STORAGE TABLE A ROOM TEMPERATURE.FOUND COOKED FISH STORED ON TOP FRONT COUNTER AT ROOM TEMPERATURE OF 63.3F AND SWEET FILLED WITH VARIOUS KIND CHEESE AT TEMP OF 65.8F,FOO WAS STORED AT DELI AREA ON TOP FRONT COUNTER A ROOM TEMPERATURE. FOUND MASHED POTATOES AT TEMP OF 54.6F TO 55.1F INSIDE THE REAR STORAGE WALK-IN COOLER. FOUND BOILED POTATOES AT TEMP OF 49.F TO 50.7F STORED INSIDE ANOTHER WALK-IN COOLER AT SAME AREA,THIS PRODUCT WAS COOKED ON 5-4-16, ALL THE OTHER FOOD WAS COOKED TODAY IN THE MORNING,PER MANAGER STATEMENTS. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW,HOT FOOD AT TEMP OF 140F AND ABOVE.FOOD DISCARDED AND DENATURED.POUNDS 7,VALUE 25 CRITICAL VIOLATION: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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE AT DELI DEPARTMENT WITH ONE HAND GLOVED AND WITH BOTH HANDS PUT ON A CAP TO RESTRAIN HAIR,THEN GLOVED THE OTHER HAND AND PICK UP A READY TO EAT FOOD PRODUCT A PIECE OF LUNCH MEAT WRAPPED WITH PLASTIC FOIL AND STORED IT INSIDE THE DELI DISPLAY COOLER, AND WIPED THE CUTTING BOARD, NO HAND WASHING BETWEEN TASK.INFORMATION GIVEN ON HAND WASHING TO MANAGER WERE HE CORRECTED ISSUE. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 6-4-15,REPORT #1454004 #35-OBSERVED DUST ACCUMULATION ON FANS ABOVE THE FOOD PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FANS WHENEVER FOOD IS NOT BEING PREPPED #33-OBSERVED ICE MACHINE WITH BUILD UP. INSTRUCTED MANAGER TO REMOVE ICE, CLEAN, SANITIZE, AND MAINTAIN SAID ICE MACHINE SERIOUS VIOLATION:7-42-090 TODAY 5-5-16 MANAGER AND I OBSEVED THE SAME VIOLATIONS

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN INTERIOR RUBBER GASKET AT REACH-IN COOLER AT EAST AREA BY THE DELI DISPLAY COOLERMTHE FIRST THREE DOOR BY THE MENTIONED COOLER. INSTRUCTED TO REPLACE. OBSERVED IN USE ONE BURN GAS UNIT NOT INSTALLED UNDER THE HOOD/VENTILATION.INSTRUCTED TO PROVIDE VENTILATION OR REMOVE UNIT AND ALL ATTACHEMENT FROM PREMISES.KITCHEN AREA

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: ENCRUSTED FOOD DEBRIS ON DRY FOOD CONTAINERS AT BAKERY AREA,INSTRUCTED TO CLEAN AND MAINTAIN INCLUDED HANDLES AND LIDS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL DEBRIS ON FLOOR BEHIND THE ICE MACHINE IN BASEMENT AREA,INSTRUCTED TO RESEAL SAID WALL,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.SEAL OPENING BETWEEN TH WALL AND CEILING ABOVE THE THREE COMPARTMENT SINK AND SHELVES IN THE KITCHEN

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: ADDITIONAL STEM THERMOMETERS IS NEEDED IN ALL PREP AREA TO BE ABLE TO CHECK FOOD TEMPERATURE

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: ADDITIONAL STEM THERMOMETERS IS NEEDED IN ALL PREP AREA TO BE ABLE TO CHECK FOOD TEMPERATURE

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.