BALE SANDWICH AND BAKERY Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FOUND VARIOUS KIND OF FOOD INDIVIDUALLY WRAPPED,STORED ON TOP THE TABLE IN SERVING AREA, FOR SELF SERVE.CHICKEN AND RICE AT TEMP OF 46.7F TO 47.8F; RICE AND BEANS AT TEMP OF 78.8F; RICE AND CHICKEN AT TEMP OF 79.5F; GRILLED PORK AND NODDLE AT TEMP OF 80.6F; WIDE NODDLE FILLED WITH PORK AT TEMP OF 79.9F PORK WRAPPED AT TEMP OF 119.3. FOUND COOKED PULLED PORK STORED INSIDE THE THREE DOOR COOLER AT TEMP OF 49.7F; COOKED SHRIMP WERE STORED INSIDE THE WALK-IN COOLER AT TEMP OF 48.5F.BOTH COOLER UNIT MAINTAINED AIR TEMP OF 40F AND BELOW. MANAGER DISCARDED AND DENATURED TEMPERATURE ABUSED FOODS. POUNDS 88.5,VALUE #586. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 5-15-2013, REPORT #1235789 #32-SANDWICH REACH IN PREP COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR AND MAINTAIN COOLER GASKETS #34-OBSERVED FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS, FOOD BUILD UP/LITTER ON FLOOR UNDER ONIONS, BY REAR DOOR, AND LOW FLOOR GROUT UNDER AND AROUND 3-COMPARTMENT SINK. MUST CLEAN ALL FLOOR DRAINS, KEEP FLOOR CLEAN THROUGHOUT AND REPAIR/RE GROUT FLOOR TILES. SAME VIOLATIONS WERE OBSERVED DURING THE INSPECTION. SERIOUS VIOLATION:7-42-090

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: MISSING DOOR HANDLE AT PANEL OF MIDLLE DOOR OF COOLER #1 INSTRUCTED TO REPLACE.

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: GREASE BUILD-UP INSIDE THE DEEP FRYER IN PROCESSING ROOM,INSTRUCTED TO CLEAN AND MAINTAIN.

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: MISSING CEILING TILE ABOVE THE OVEN BY THE SIDE DOOR,INSTRUCTED TO REPLACE.

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: NO LIGHT SHIELD PROVIDED INSIDE THE #1, #2 AND THREE DOOR COOLERS AT BAKERY ROOM #2,ALSO ONE LIGHT BULB IS BURNED INSTRUCTED TO REPLACE. NO LIGHT SHIELD PROVIDE INSIDE THE THREE GLASS DOOR COOLERS AT PROCESSING ROOM,INSTRUCTED TO PROVIDE

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NO LIGHT SHIELD PROVIDED INSIDE THE #1, #2 AND THREE DOOR COOLERS AT BAKERY ROOM #2,ALSO ONE LIGHT BULB IS BURNED INSTRUCTED TO REPLACE. NO LIGHT SHIELD PROVIDE INSIDE THE THREE GLASS DOOR COOLERS AT PROCESSING ROOM,INSTRUCTED TO PROVIDE

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.