BROWN SUGAR BAKERY & CAFE Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 10 MICE DROPPINGS SCATTERED ON FLOOR IN EAST FURNACE ROOM AND 10 MICE DROPPINGS SCATTERED ON FLOOR IN WEST FURNACE ROOM. INSTRUCTED MANAGER TO CALL AND EXTERMINATOR FOR SERVICE, CLEAN SANITIZE ALL AREAS. REAR DOOR(EAST) NOT RODENT PROOFED, 1" GAP ON BOTTOM OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #2129227 ON 12-14-17: 32-OBSERVED LOOSE RUBBER GASKETS AT THE TWO DOOR FREEZER IN THE DECORATING AREA OF THE BAKERY. REPLACE/REPAIR GASKETS AT THE TWO DOOR FREEZER. 34-OBSERVED CRACKED/DAMAGED FLOOR TILE IN THE COOKING AREA OF THE BAKERY UNDERNEATH AND BEHIND THE LARGE FLOOR MIXERS ALSO UNDER THE FLOOR MAT IN FRONT OF THE THREE COMP SINK, MUST REPLACE/REPAIR ALL DAMAGED FLOOR TILE. 35-FOUND PEELING PAINT ON THE WALL IN THE HALLWAY BETWEEN THE STORAGE AREA AND THE DECORATION AREA. REPAINT WALL.OBSERVED MISSING CEILING TILES IN THE EMPLOYEE WASHROOM ON THE EAST SIDE OF THE BAKERY, REPLACE TILE. OBSERVED PEELING AND CRACKED PAINT IN THE STORAGE ROOM ON THE STORAGE SIDE OF THE BAKERY, REMOVE AND REPAINT WHERE NEEDED AND PROVIDE MISSING CEILING TILE WHERE NEEDED IN THAT ROOM AS WELL. 37-ALL WASHROOM DOORS MUST BE SELF-CLOSING. PROVIDE SELF-CLOSING DEVICES FOR ALL WASHROOM DOORS. 38-A BACK FLOW DEVICE IS NEEDED AT THE NEWLY INSTALLED UTILITY SINK IN THE REAR AREA OF THE DECORATING SECTION, INSTALL BACK FLOW PREVENTER TO THIS UTILITY SINK. 41-MUST ORGANIZE AND MAINTAIN ALL STORAGE CLOSETS. REMOVE UNNECESSARY ITEMS TO AVOID CLUTTER FROM ALL CLOSETS. SERIOUS VIOLATION 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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPAIR/REPLACE LOOSE GASKET ON TWO DOOR REACH-IN COOLER NEAR WALK-IN COOLER IN WEST STORAGE AREA. SEAL/PAINT RAW WOOD SURFACES ABOVE PREP TABLE IN MIDDLE PREP AREA.

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 INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, MIXERS.

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: CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN FURNACE ROOMS, PREP, STORAGE, AND WASHROOM AREAS.

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: SEAL ALL OPENINGS AROUND WINDOW IN WASHROOM, IN WALL BEHIND REACH-IN FREEZER, ALONG BASEBOARDS NEAR REAR WEST DOOR. REPAIR CEILING IN WEST WASHROOM AND STORAGE AREAS. REPAIR CEILING ABOVE REAR EAST DOOR. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN ALL AREAS.

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: REPLACE MISSING LIGHT SHIELDS IN PREP AND STORAGE AREAS.

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: PROVIDE MECHANICAL VENTILATION OR OPEN WINDOW IN WASHROOMS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE THERMOMETERS IN ALL COOLERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK AND BULK CONTAINERS OFF FLOOR IN PREP AND STORAGE AREAS.

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: ELEVATE ALL STOCK AND BULK CONTAINERS OFF FLOOR IN PREP AND STORAGE AREAS.

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.