BROU'NE DESSERTS Passes Health Inspection - Chicago Bakery

THERMOMETERS PROVIDED & ACCURATE - Comments: MISSING INTERNAL THERMOMETER INSIDE THE FRONT PREP SMALL COOLER. MUST PROVIDE.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL PRE-PACKAGED PREPARED FOODS ON DISPLAY FOR SALE SUCH AS PREPARED CHOCOLATES AND OTHER BAKERY GOODS MUST BE PROPERLY LABELED WITH THE BUSINESS NAME AND ADDRESS, LIST OF INGREDIENTS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST NOT STORE DRYING WIPING CLOTHS ON THE SPLASH GUARD OF THE UTILITY SERVICE SINK.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED THE ICE SCOOP BEING IMPROPERLY STORED INSIDE THE ICE. MUST STORE IN A CLEAN CONTAINER OR HANDLE INVERTED FROM THE ICE.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE STORED ELEVATED FROM THE FLOOR.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED PEELING PLASTIC ON THE METAL SPLASH GUARD OF THE REAR UTILITY SERVICE SINK. MUST REMOVE

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST NOT USE CARDBOARD AS A FAN COVER ON THE WALL FAN IN THE REAR FOOD PREP. MUST REMOVE.

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: MUST NOT USE CARDBOARD AS A FAN COVER ON THE WALL FAN IN THE REAR FOOD PREP. MUST REMOVE.

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.