BROWN SUGAR BAKERY & CAFE Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector Comments: MUST LABEL AND DATE ALL COOKED CAKES IN COOLERS AND FREEZERS.

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: Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR REACH IN COOLER,FRONT SERVICE COUNTER LOWER SHELF OF VANITY IN POOR REPAIR,BROKEN DOOR HANDLE ON REACH IN FREEZER.MUST REMOVE RUST FROM PREP TABLES AND SHELVING UNITS.

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: Inspector Comments: MUST DEFROST REACH IN FREEZER.MUST CLEAN ALL WALK IN COOLER AND FREEZER SHELVING UNITS.

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: Inspector Comments: MUST REPAIR OR REPLACE BROKEN FLOOR TILES ,LOOSE FLOOR TRIM UNDER COOLER

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: Inspector Comments: MUST SCRAPE AND PAINT PEELING PAINT ON WALLS THROUGHOUT.MUST PROVIDE A ACCESS PANEL IN REAR TOILET ROOM.MUST REPAIR OR REPLACE STAINED CEILING TILES,LOOSE WALL BASES.MUST SEAL ALL OPENINGS AROUND PIPES AND WIRES LEADING INTO WALLS AND CEILINGS.MUST CLEAN WALLS.

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: Inspector Comments: MUST PROVIDE LIGHTS AND LIGHT SHIELDS IN PREP AREA AND WALK IN COOLER AND SHATTER PROOF BULBS AT SERVICE COUNTER.

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: Inspector Comments: MUST PROVIDE A BACK FLOW DEVICE ON MOP SINK,VENTILATION IN TOILET ROOMS.MUST REPLACE OR REPAIR BROKEN TOILET TANK LID,LEAKY FAUCET AT HAND SINK IN REAR PREP AREA

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS THROUGHOUT PREMISES

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS THROUGHOUT PREMISES

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.