Cadinho Bakery & Cafe Fails Health Inspection - Chicago Bakery

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH THE ORIGINAL CERTIFICATE, WHILE OPEN AND OPERATING. BIANCA PROVIDED A SERVSAFE MANAGER CERTIFICATE WITH THE EXAMINATION DATE OF 10/22/2022. A CERTIFIED FOOD MANAGER ARRIVED ON SITE AT THE END OF THE WALK THROUGH OF THE FACILITY. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE, WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EMPLOYEE IMPROPERLY WASHING DISHES AT THE 3-COMPARTMENT SINK WITHOUT SETTING IT UP TO WASH, RINSE, AND SANITIZE AS REQUIRED BY THE CODE. INSTRUCTED MANAGEMENT ALWAYS TO SET UP THE SINK WHEN WASHING EQUIPMENT. MANAGER IMMEDIATELY HAD EMPLOYEE SET UP THE 3-COMPARTMENT SINK TO WASH RINSE AND SANITIZE USING THE QUATERNARY SSNITZIER. PRIORITY VIOLATION 7-38-005, CITATION ISSUED

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE INSIGNIA REFRIGERATOR NEXT TO THE DOUBLE DECKER OVENS. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED IMPROPER SANITIZER TEST STRIP KIT ON-SITE AT THE TIME OF INSPECTION TO TEST CONCENTRATION OF SANITIZER IN 3 COMPARTMENT SINK. CHLORINE TEST STRIPS WERE PROVIDED FOR QUATERNARY CHEMICAL SANITIZER USED FOR THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE A PROPER TEST STRIP KIT ON SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER PROPERLY. PRIORITY FOUNDATION 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: OBSERVED TWO MISSING SINK STOPPERS FOR THE 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

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: OBSERVED TWO MISSING SINK STOPPERS FOR THE 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.