BEVERLY BAKERY INC Fails Health Inspection - Chicago Bakery

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND THE REAR EXPOSED HAND WASHING SINK IN THE DISH WASHING AREA NOT ACCESSIBLE. THERE WAS A CART FULL OF UTENSILS IN FRONT OF IT. INSTRUCTED TO ALWAYS HAVE ALL EXPOSED HAND WASHING SINK ACCESSIBLE AND MAINTAINED. CRITICAL VIOLATION 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND LIVE SMALL FLIES ON THE PREMISES, 60 IN THE REAR DISH WASHING AREA AND 25 IN THE REAR PREP AREA ALL ON THE UTENSILS, WALLS, RACKS AND CEILING. INSTRUCTED TO ELIMINATE SMALL FLIES, CLEAN/SANITIZE THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL (LAST SERVICE REPORT WAS DATED 09-09-2014) FOR ASSISTANCE. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS WITH DEEP, DARK GROOVES IN THEM IN THE REAR PREP AREA. MUST MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAN THE FOLLOWING: INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT, BULK INGREDIENT CONTAINERS, PREP TABLES (UPPER/LOWER SURFACES) AND THE FAN COVERS INSIDE THE PREP REACH IN COOLERS.

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: INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS, UNDER/AROUND ALL SINKS, COOLERS, COOKING EQUIPMENT AND STORAGE RACKS.

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: INSTRUCTED TO CLEAN AND MAINTAIN THE VENTS IN THE TOILET ROOMS, WALLS AROUND THE FRONT EXPOSED HAND WASHING SINK, THE COOKING EQUIPMENT, DISH MACHINE AND 3-COMP. SINK. ALSO, CLEAN THE VENTILATION HOOD.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (WHICH MUST BE AT THE REQUIRED PPM), WHEN NOT IN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (WHICH MUST BE AT THE REQUIRED PPM), WHEN NOT IN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.