BITTERSWEET Fails Health Inspection - Chicago Bakery

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS PROVIDED AT HANDWASHING SINK AT SALAD PREP AREA. AFTER MY REQUEST EMPLOYEE PROVIDED PAPER TOWELS AT HANDWASHING SINKS. PRIORITY FOUNDATION VIOLATION:7-38-030(C),CITATION ISSUED

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 HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: SOAP DISPENSER INSTALL ABOVE THREE COMPARTMENT SINK MUST BE RELOCATED AT HANDWASHING SINK ,IN PREP 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: BROKEN AND EXPOSED INSULATION HANGING FROM AIR CONDITION CONDENSER TUBE AT SOUTH PREP AREA, ABOVE PREP TABLE. REPAIR ISSUE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES; ALSO MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.PROVIDE RAISED SHELVES THROUGHOUT THE PREMISES,INCLUDED WALK-IN COOLER AND WALK-IN FREEZER.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: HIGH TEMP DISHMACHINE NOT PROVIDED 160F AT FINAL TEMPERATURE OF WAREWASHING MACHINE.MAINTAINS TEMP OF 146.4F. MUST REPAIR WAREWASHING UNIT TO MAINTAIN FINAL RINSE AT TEMP OF 160F. PRIORITY FOUNDATION VIOLATION: 7-38-005,CITATION ISSUED -

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: HIGH TEMP DISHMACHINE NOT PROVIDED 160F AT FINAL TEMPERATURE OF WAREWASHING MACHINE.MAINTAINS TEMP OF 146.4F. MUST REPAIR WAREWASHING UNIT TO MAINTAIN FINAL RINSE AT TEMP OF 160F. PRIORITY FOUNDATION VIOLATION: 7-38-005,CITATION ISSUED -

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.