CLASSIC COBBLER Fails Health Inspection - Chicago Bakery

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO PROOF OF A SIGNED EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE, INCLUDING MANAGER. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING THE INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINKS IN THE PREP AREAS AND IN THE FIRST TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE TWO DOOR COLD HOLDING UNIT AT AN IMPROPER COLD HOLDING TEMPERATURE OF 60.0F. THE FACILITY DOES NOT HAVE ADEQUATE REFRIGERATION ON SITE AT THIS TIME. INSTRUCTED TO REPAIR OR REPLACE UNIT, SO THAT IT IS ABLE TO REACH AND MAINTAIN THE REQUIRED COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005, NO CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO PROBE STEM THERMOMETER FOR TAKING FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED

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 NO SANITIZER TEST STRIP KIT ON-SITE AT THE TIME OF INSPECTION TO TEST CONCENTRATION OF SANITIZER IN 3 COMPARTMENT SINK. INSTRUCTED TO HAVE A TEST STRIP KIT (QUATERNARY) ON SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER PROPERLY. PRIORITY FOUNDATION 7-38-005, NO 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 NO SANITIZER TEST STRIP KIT ON-SITE AT THE TIME OF INSPECTION TO TEST CONCENTRATION OF SANITIZER IN 3 COMPARTMENT SINK. INSTRUCTED TO HAVE A TEST STRIP KIT (QUATERNARY) ON SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER PROPERLY. PRIORITY FOUNDATION 7-38-005, NO 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.