BALE SANDWICH AND BAKERY Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE IN PREP AREA WASHING HIS HANDS AT MIDDLE COMPARTMENT SINK AT SET UP THREE-COMPARTMENT SINK( WITH SANITIZER SOLUTION AT THIRD COMPARTMENT). MUST WASH HANDS ONLY AT THE HANDWASHING SINK. THE MANAGER CORRECTED THE ISSUE. PRIORITY CITATION:7-38-010,CITATION ISSUED

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.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: PAPER TOWEL DISPENSER INSTALLED ABOVE THE TWO COMPARTMENT SINK MUST BE RELOCATED AT HANDWASHING SINK IN KITCHEN AREA

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: PINK AND BLACK SLIME SUBSTANCE AT INTERIOR PANEL OF ICE BIN FRONT WHITE PANEL OF THE ICE MACHINE DRIPPING ONTO ICE CUBES OF ICE BIN.ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT. PRIORITY FOUNDATION VIOLATION: 7-38-005.CITATION ISSUED

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND TCS FOOD STORED INSIDE TWO DIFFERENT HOT HOLDING UNIT: FRONT DISPLAY SELF SERVE HOT HOLDING UNIT: 6 EACH CHICKEN AND RICE PLATE AT TEMP OF 109.4F; 15 EACH CONTAINER OF CHICKEN LEGS WITH RICE AT TEMP OF 114F. FOOD MUST MAINTAIN A TEMP OF 135F AND ABOVE. AT HOT HOLDING UNIT BEHIND THE FRONT COUNTER:5 EACH VEGGIE EGGROLL AT TEMP OF 79.2F; 5 SHRIMP EGGROLL AT TEMP OF 82.8F PRIORITY VIOLATION:7-38-005,CITATION ISSUED

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND TWO HOT HOLDING UNIT AT IMPROPER AIR TEMP: DISPLAY SELF SERVE UNIT AT TEMP OF 99.9F TO 100F, ENCLOSED HOT HOLDING UNIT BEHIND THE FRONT COUNTER AT TEMP OF 77.8F TO 80F. THE HOT HOLDING UNIT MUST MAINTAIN A TEMP OF 135F AND ABOVE. PRIORITY VIOLATION: 7-38-005

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.

PERSONAL CLEANLINESS - Comments: OBSERVED NOT ALL EMPLOYEES WEARING HAIR RESTRAINT IN PREP AREA. MUST PROVIDE

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CONDENSER UNIT INSIDE THE WALK-IN FREZEERS, PIPE IS LEAKING AND BUILD-UP ICE ON IT.INSTRUCTED TO REPAIR. NO FOOD UNDER THE UNIT

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAKING FAUCET AT TWO COMPARTMENT SINK BY THE NORTH WALL IN PREP AREA.REPAIR CAUSE

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: COVER IS NEEDED AT RECEPTACLES INSIDE THE WOMEN'S WASHROOM.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN GROUT BETWEEN FLOOR TILES AT REAR PREP AREA, ESPECIALLY IN FRONT OF ALL SINKS.REPAIR ISSUE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NEED TO CLEAN FLOOR DRAINS IN PREP AREA GRIMES BUILD-UP. REMOVE ICE BUILD-UP ON FLOOR INSIDE WALK-IN FREEZERS

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: PROTECTIVE LIGHT SHIELD WITH DEBRIS ON IT, CLEAN AND MAINTAIN IN PREP AREAS

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER CERTIFICATES WERE EXPIRED INSTRUCTED TO PROVIDE WITH CURRENT DATE. FOOD HANDLER CERTIFICATES EXPIRED EVERY THREE YEARS

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER CERTIFICATES WERE EXPIRED INSTRUCTED TO PROVIDE WITH CURRENT DATE. FOOD HANDLER CERTIFICATES EXPIRED EVERY THREE YEARS

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.