COOK AU VIN Gets Conditional Pass on Health Inspection - Chicago Bakery

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(N) THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE HEALTH EMPLOYEE POLICY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 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: 2-501.11 THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. 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: 6-301.12 OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR TO HAND WASHING SINKS THROUGHOUT PREMISES. MUST 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-204.11 HAND WASHING SINK NEEDED IN REAR LARGE BAKERY FOOD PREP AREA. MUST INSTALL WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. PRIORITY FOUNDATION VIOLATION 7-38-030. NO CITATION ISSUED.

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 DATE MARKING AND DISPOSITION - Comments: 3-501.17 OBSERVED NO DATE MARKETING ON TCS FOODS HELD MORE 24 HOURS. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-305.13 OBSERVED FOOD STORAGE CONTAINERS NOT PROPERLY LABELED IN FRONT PASTRY AREA AND REAR LARGE BAKERY AREA. MUST LABEL AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-306.11 MUST PROVIDE SPLASH GUARD AT THE HAND WASHING SINK IN FRONT PASTRY PREP AREA.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-201.11 OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR BAKERY STORAGE AREA. MUST REPAINT OR REPLACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-202.16 OBSERVED ITEMS NOT ELEVATED 6 INCHES OFF FLOOR IN REAR FURNANCE ROOM REAR STORAGE ROOM BEHIND BAKERY AREA.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: 5-103.11(B) OBSERVED NO HOT WATER AVAILABLE AT THE 3-COMPARTMENT SINK AND HAND WASHING SINK IN REAR DISH WASHING AREA AND NO HOT WATER AT THE TWO HAND WASHING SINKS IN REAR PASTRY FOOD PREP AREA. WATER TEMPERATURE TAKEN UPON ARRIVAL WAS RANGING BETWEEN 86.4F TO 87.2F. INSTRUCTED TO REPAIR HOT WATER AND MUST OPERATE WITH HOT RUNNING WATER UNDER CITY PRESSURE AT ALL TIMES. MANAGER ARRIVED DURING INSPECTION AND ADJUSTED WATER TANK THERMOSTAT HOT WATER HAS BEEN RESTORED AND AVAILABLE DURING INSPECTION. HOT WATER AT HAND WASHING SINKS AT 107.F AND AT THE 3-COMPARTMENT SINK AT 120.2F. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 BACKFLOW PREVENTER DEVICE NOT LOCATED AT THE ICE MACHINE IN REAR OF PASTRY AREA AND SERVICE SINK IN LARGE BAKERY AREA NEXT TO 3-COMPARTMENT SINK.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-303.11 ADDITIONAL LIGHTING IS NEEDED IN REAR LARGE BAKERY FOOD PREP AREA. MUST PROVIDE 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: 6-303.11 ADDITIONAL LIGHTING IS NEEDED IN REAR LARGE BAKERY FOOD PREP AREA. MUST PROVIDE 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.