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

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED ONE OF THE CERTIFIED MANAGER WASHING THE SPOONS ON THE ONE COMPARTMENT SINK WITHOUT USING SANITIZER. AFTER WASHING THE SPOONS SHE PUT ALL THE SPOONS IN THE SPOON CONTAINER. THEN SHE STARTED MAKING THE SMOOTHIE USING THE SPOON THAT SHE WASHED WITHOUT SANITIZING IT. CITATION GIVEN ON NOT SANITIZING THE SPOONS. INSTRUCTED MANAGER HOW TO WASH,RINSE AND SANITIZE ON THE 3 COMPARTMENT SINK,NOT ON THE ONE COMPARTMENT PREP SINK. MANAGER TOOK ALL THE SPOONS THAT WAS NOT SANITIZED AND BROUGHT IT TO THE 3 COMPARTMENT SINK TO RE WASH,RINSE AND SANITIZE. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER AND MAINTAIN.

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: ALL CLEAN UTENSILS, POTS,PANS, TRAYS ,FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION AND POSSIBLE CONTAMINATION.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN TH FOLLOWING AND MAINTAIN. MOP SINK, ALL DRY FOOD CONTAINERS, LIGHT SHIELD ABOVE THE FRONT PREP AREA(WITH DUST ACCUMULATED) AND LIGHT SHIELD ON THE HOOD 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL POTS, PANS, AND COOKING UTENSILS MUST BE ELEVATED OFF THE FLOOR IN THE FURNACE ROOM. OR PROVIDE RAISED SHELVINGS TO STORE ALL POTS,PANS, AND COOKING UTENSILS OFF THE FLOOR. MUST ELEVATE 6" OFF THE FLOOR ALL FOOD CONTAINERS , BUCKET WITH FOOD AND BOXED FOODS INSIDE THE WALK IN COOLER AND WALK IN FREEZER.

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: CEILING VENT COVER IN BOTH WASHROOMS WITH HEAVY DUST ACCUMULATED. MUST CLEAN REMOVE DUST AND MAINTAIN. WATER STAINED CEILING TILES IN THE DINING AREAS. MUST REPLACE CEILING TILES AND MAINTAIN. MUST SEAL ALL GAP AROUND THE PIPES THRU-OUT THE REAR STORAGE AREAS AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING VENT COVER IN BOTH WASHROOMS WITH HEAVY DUST ACCUMULATED. MUST CLEAN REMOVE DUST AND MAINTAIN. WATER STAINED CEILING TILES IN THE DINING AREAS. MUST REPLACE CEILING TILES AND MAINTAIN. MUST SEAL ALL GAP AROUND THE PIPES THRU-OUT THE REAR STORAGE AREAS AND MAINTAIN.

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.