BALE SANDWICH AND BAKERY Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND COLD-HOLDING UNIT ON THE SANWICH LINE UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LOWER AT TIME OF INSPECTION. AMBIENT TEMPERATURE WAS 52F BY MY THERMOMETER AND 58F BY THEIR INTERNAL THERMOMETER. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT CDPHFOOD@CITYOFCHICAGO.ORG. CRITICAL VIOLATION 7-38-005A.

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: OBSERVED THE FOLLOWING FOODS INSIDE THE COLD-HOLDING UNIT AT IMPROPER TEMPERATURES: CONTAINER OF SLICED PORK ROLL AT 53.4F, SLICED HAM AT 52.8F, CONTAINER OF BEEF AT 53.1F, 2 CONTAINERS OF PORK PATE AT 57.4F, AND A CONTAINER OF PORK MEATBALLS AT 54.3F. FOUND VARIOUS TYPES OF TO-GO CONTAINERS OF FOOD STORED IN THE COLD-HOLDING UNIT AT IMPROPER TEMPERATURES: BEEF AND SPROUT SALAD AT 64.2F, CHICKEN AND SPROUT SALADS AT 64.1F, AND PORK CREPE SALADS AT 64.2F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED 50# OF FOOD WORTH $250. CRTICAL VIOLATION 7-38-005A

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT MAINTAINED. OBSERVED TWO DUMPSTERS OVERFLOWING WITH BAGS OF FRENCH BREAD. THE BAGS CONTAINED CONTAINED HOLES THAT APPEAREED TO BE GNAWED OPEN AND THE FRENCH BREAD OVERFLOWING FROM THE TOP OF THE DUMPSTER ALSO HAD GNAW MARKS WITH EVIDENCE OF RODENT ACTIVITY. DURING THE INSPECTION THE MANAGER CONTACTED THE DISPOSAL SERVICE AND REQUESTED AN ADDITIONAL PICKUP DAY FROM TWO DAYS A WEEK TO THREE DAYS A WEEK. DUMPSTERS MUST BE KEPT CLOSED AT ALL TIMES WITH NO EVIDENCE OF TRASH OVERFLOWING FROM THE TOP AND ON THE GROUND SURFACE BELOW. SERIOUS VIOLATION 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT MAINTAINED. OBSERVED TWO DUMPSTERS OVERFLOWING WITH BAGS OF FRENCH BREAD. THE BAGS CONTAINED CONTAINED HOLES THAT APPEAREED TO BE GNAWED OPEN AND THE FRENCH BREAD OVERFLOWING FROM THE TOP OF THE DUMPSTER ALSO HAD GNAW MARKS WITH EVIDENCE OF RODENT ACTIVITY. DURING THE INSPECTION THE MANAGER CONTACTED THE DISPOSAL SERVICE AND REQUESTED AN ADDITIONAL PICKUP DAY FROM TWO DAYS A WEEK TO THREE DAYS A WEEK. DUMPSTERS MUST BE KEPT CLOSED AT ALL TIMES WITH NO EVIDENCE OF TRASH OVERFLOWING FROM THE TOP AND ON THE GROUND SURFACE BELOW. SERIOUS VIOLATION 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.