BIONDILLO'S BAKERY Fails Health Inspection - Chicago Wholesale

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: Inadequate sewage and waste water disposal at three compartment sink. WHile running and draining the water in middle of three compartment sink, water cloudy with food debris and black gritty material coming up left and right sides of sink. Instructed to detail clean grease trap and drainlines to prevent inadequate disposal of waste water at three compartment sink. Also, noted catch basin in prep area along wall shared with women's toilet room. Observed foul smell coming from women's toilet room. Instructed to detail clean catch basin. Critical citation issued 7-38-030.

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.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: Evidence of insect infestation on premises. Observed over 25 live roaches inside proofer along wallbase and behind water bath. Also, noted houseflies and gnats through-out premises on prep tables, around sinks and prep areas-approximately 20 plus. Rear overhead door not rodent proof or tight fitting. Gap also sides and bottom of over head doors. Instructed to rodent proof overhead doors, remove all live activity, detail clean areas and sanitize and have licensed pest control service premises. Critical citation issued 7-38-020.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: Exposed hand sink not adequate in number, convenient, accessible or installed. Premises has three prep areas and only one exposed hand sink. Instructed to install two addtional hand sink to cover all three prep areas. Serious citation issued 7-38-030.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violations not corrected: 11-21-2011, report #659406: #33-Following in need of detail cleaning and maintaining: interior and exterior surfaces of 3 compartment sink, exterior surfaces of grease box under 3 compartment sink, pipes behind and around 3 compartment sink with peeling paint and food debris around carts, tray carts and exterior surfaces of garbage bins inside premises. #34-Instructed to clean floors along walls and in all corners throughout main floor and basement. #35-Instructed to remove peeling paint, seal holes on ceiling and walls through-out baking, production areas and in rear area. #36-Lights must be shielded above production areas. #41-Instructed to remove all unnecessary articles and unused equipment stored in basement. Unused items must be stored 6 inches off the flor for easy access on cleaning. Serious citation issued 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Bulk storage containers not labeled. Instructed to label exterior of all containers.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Employee locker rooms not maintained. Instructed to repair all fixtures,ceiling and equipment inside room.

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: Proofers, commercial ovens, can openers, prep tables, storage racks and trays in-basement, prep and storage areas not cleaned. Instructed to detail clean and sanitize.

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: Floors not maintained and not in good condition through-out prep area. Instructed to repair all cracks, level floor and reseal floor through-out premises.

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: Mold on wall in prep area, basement north east corner and also water seepage. Instructed to seal water seepage and remove mold. Fans and covers not maintained in prep area. Instructed to install 16 inch mesh screen over fans and louvers through-out prep area.

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: Light bulbs in prep areas not shielded. Instructed to install shields and end caps over all bulbs.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation not provided in areas around commercial ovens. Instructed to install proper ventilation tp prevent mold on walls. Exposed hand sink leaking at drainline. Instructed to repair to prevent leak.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation not provided in areas around commercial ovens. Instructed to install proper ventilation tp prevent mold on walls. Exposed hand sink leaking at drainline. Instructed to repair to prevent leak.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.