BALE SANDWICH AND BAKERY Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CHICKEN WITH RICE NOODLE AT TEMP OF 93.2F; BEANS AND RICE AT TEMP OF 91.4F; SPICE RICE AND CHICKEN AT TEMP OF 79.8F; GRILLED PORK ON TOP RICE NOODLE AT TEMP OF 75F. FOOD MENTIONED WAS STORED INSIDE DISPLAY COOLER AT DINING AREA FOR CUSTOMER TO SERVE THEMSELVES,UNIT MAINTAIN TEMP OF 39.6F.. MANAGER DISCARDED AND DENATURED TEMPERATURE ABUSED FOODS. POUNDS #43.20, VALUE 151.20,. HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE,COLD FOOD 40F AND BELOW. 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.

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.