BROWN SUGAR BAKERY & CAFE Passes Health Inspection - Chicago Restaurant

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION(MUST BE AT THE REQUIRED PPM OF THE SANITIZER USED) WHEN NOT IN USE.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED THE TRASH RECEPTACLES IN THE TOILET ROOMS WITH NO LIDS. INSTRUCTED TO PROVIDE LIDS TO THE TRASH RECEPTACLES AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND THE FLOOR TILES IN THE FOOD PREP AND STORAGE AREAS DAMAGED/MISSING. INSTRUCTED TO REPLACE ALL BROKEN/DAMAGED FLOOR TILES AND MAINTAIN. -DAMAGED WALLS, CEILING AND CEILING TILES IN THE FOOD PREP AND STORAGE AREAS. INSTRUCTED TO FIX AND MAINTAIN ALL WALLS AND CEILING.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: TWO BURNER AND COOKING EQUIPMENT IS NOT COMPLETELY UNDER THE VENTILATION HOOD. INSTRUCTED TO PLACE ALL COOKING EQUIPMENT UNDER THE VENTILATION HOOD AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: TWO BURNER AND COOKING EQUIPMENT IS NOT COMPLETELY UNDER THE VENTILATION HOOD. INSTRUCTED TO PLACE ALL COOKING EQUIPMENT UNDER THE VENTILATION HOOD AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.