COOK AU VIN Fails Health Inspection - Chicago Bakery

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED FOOD HANDLER IN FRONT PASTRY ROOM TOUCHING THE TOPS OF READY TO EAT FROSTED PASTRIES WITH BARE HANDS. PERSON IN CHARGE DISCARDED AND DENATURED APPROX. 1.2 LBS VALUED AT $15. FOOD EMPLOYEES MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS AND SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED COOLER HOLDING NO TCS FOODS WITH AMBIENT AIR OF 49. COOLER TAGGED. 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 40 MOUSE DROPPINGS ON THE FLOOR OF THE REAR SOUTHWEST FLOUR STORAGE AREA UNDER AND BETWEEN WOODEN PALETTES AND ALONG THE SOUTHWEST WALL BEFORE ENTERING THE FLOUR STORAGE AREA. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED DOUGH STORED IN WALK-IN COOLER #4 STACKED ON TOP UNCOVERED CONTAINERS OF DOUGH. INSTRUCTED TO PROVIDED FOOD GRADE LIDS AND/OR COVERINGS WHEN STORING ALL FOOD ITEMS TO PREVENT CONTAMINATION.

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: NOTED BURNED MICROWAVE DOOR ON MIRCOWAVE IN PACKING ROOM. INSTRUCTED TO REPLACE AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED EXCESSIVE DUST BUILD UP ON FANS AND BROKEN CRACK SEALANT ON CEILING OF WALK IN COOLER #4. INSTRUCTED TO DEEP CLEAN AND RESTORE TIGHT SEAL AT SEAM.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NOTED NO COVERED RECEPTACLES IN ALL BATHROOMS. INSTRUCTED TO PROVIDE 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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NOTED NO COVERED RECEPTACLES IN ALL BATHROOMS. INSTRUCTED TO PROVIDE 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.