BIONDILLO'S BAKERY Fails Health Inspection - Chicago Wholesale

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OPEN SEWAGE PIPE NOT CONNECTED AND DRIPPING ON THE FLOOR DRAIN IN THE BASEMENT NOT COVERED NOT PROTECTED. 2ND SEWAGE COVER IS OPEN NOT SEALED, OPEN NOT BEING MAINTAINED. CRITICAL VIOLATION 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO HOT RUNNING WATER ON THE WASHBOWL (3) SINK IN ALL WASHROOMS AND MOP SINK. TEMPERATURE RANGES FROM 54.0F TO 74.0F. CRITICAL VIOLATION 7-38-030. INSTRUCTED TO PROVIDE HOT RUNNING WATER AT 85.0F FOR AND HAND WASHBOWL SINK IN ALL WASHROOM AND MOP SINK.

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 INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: EVIDENCE OF RAT INFESTATION. MORE THAN 50 RAT DROPPINGS IN THE 2ND FLOOR. MORE THAN 300 RAT DROPPINGS IN THE BASEMENT ALONG THE WALL BASE, IN ALL DIRTY TRAYS , WRAPPED BOXES, INSIDE BOTTOM SHELVE OF STORE AREA ,ETC.1ST FLOOR WITH 40 RAT DROPPING BEHIND THE OVEN AND BESIDE THE PROOFER ALSO ALONG THE BREAD AREA. CRITICAL VIOLATION 7-38-020. INSTRUCTED TO CLEAN, REMOVE THE RAT DROPPINGS,SANITIZE ALL AFFECTED AREAS.

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE. NO CITY OF CHICAGO CERTIFICATE ON SANITATION POSTED ON SITE WHILE BREAD WAS BEING MADE. SERIOUS VIOLATION 7-38-012

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPT SINK. CAULK WORN OUT. SEAL THE DOOR OF THE PROOFER AND MAINTAIN.NEEDS TO HAVE COVERS FOR THE BREAD THAT IS ON DISPLAYED. PLS NOTE WASHROOM IN THE PREP AREA IS NOT MAINTINED DUE TO THE SEWAGE SMELLED, NEEDS DETAIL CLEANING.

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: CLEAN AND SANITIZE ALL BREAD CARTS ARE ENCRUSTED WITH COOKED BREAD BURNS NEEDS TO MAINTAIN. CLEAN THE INSIDE THE WALK IN COOLER,PROOFER, STORAGE AREAS THRU OUT.

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: FLOOR ALONG THE WALL BASE AND ALL CORNER NEEDS DETAIL CLEANING. BLACK MOLDY LIKE SUBSTANCE ALONG THE WALL BASE NOTED.FLOORS IN THE PROOFER,BAKERY AREA FLOOR NOT SEALED NOR SMOOTH. MUST RE SEAL THE FLOOR IN THE BAKING AND PRODUCTION AREA . MAKE THE FLOOR SMOOTH EASILY CLEANABLE.

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: DAMAGED CEILING ON THE BAKING AREA ABOVE THE OVEN, AND ON THE DISH WASHING AREA. MUST REPAIR AND MAINTAIN. SEAL ALL THE HOLES AND GAP AROUND THE PIPES THRU-OUT BASEMENT AND MAINTAIN. WALLS IN FRONT OF THE OVEN IN THE BAKING AREA WITH MOLDY LIKE SUBSTANCE. MUST DETAIL CLEAN AND SANITIZE WALLS 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: ALL LIGHT BULBS IN THE BAKING AND PRODUCTION AREA NEEDS LIGHT SHIELD.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: ALL LIGHT BULBS IN THE BAKING AND PRODUCTION AREA NEEDS LIGHT SHIELD.

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.