CUERNAVACA BAKERY Fails Health Inspection - Chicago Bakery

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: 5 LARGE BOXES OF EGGS ON FLOOR AT IMPROPER TEMPERATURES RANGING FROM 73.2F-74.9F. INSTD TO MAINTAIN PROPER COLD TEMPERATURES AT ALL TIMES AND REFRIGERATE IMMEDIATELY UPON RECEIVING. 150 DOZEN EGGS VOLUNTARILY DISPOSED OF AND DENATURED AT THIS TIME. APPROX 50LBS $150 VALUE. CITATION ISSUED 7-38-005A CRITICAL.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: ROACHES (OVER 10) NOTED IN REAR ON WALLS BY TOILET ROOMS AND ON OLD, ROTTED WOOD STORAGE TABLE. INSTD TO REMOVE ALL ROACHES, CLEAN AND SANITIZE ALL AFFECTED AREAS. INSTD TO REMOVE OLD TABLE FROM PREMISES TO PREVENT INSECT HARBORAGE. RECOMMEND TO CONTACT PEST CONTROL FOR ADDITIONAL SERVICE. CITATION ISSUED 7-38-020 SERIOUS.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OLD, WORN SHELF LINING ON STORAGE SHELVES. INSTD TO REMOVE SAME AND PAINT RAW WOOD SURFACES.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL EQUIPMENT THRU-OUT NEEDS CLEANING, FREE OF GREASE/DEBRIS BUILD-UP. (STORAGE SHELVES, COOLERS, FRYERS, DRY STORAGE BINS, SINKS, ALL ATTACHED LEGS, WHEELS, PIPING OF ALL EQUIPMENT).

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR THRU-OUT UNDER AND BEHIND HEAVY EQUIPMENT AND ALONG WALLBASE NOT CLEAN. CLEAN SAME AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS THRU-OUT NOT CLEAN AND WITH WORN, STAINED SURFACES. INSTD TO CLEAN AND PAINT SAME.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: IMPROPER STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE PROPER STOPPRES. UTILITY SINK FAUCET LEAKING. REPAIR SAME.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO METAL STEM THERMOMETERS FOR EMPLOYEES NOR INTERNAL THERMOMETERS FOR COOLERS ON SITE. PROVIDE SAME.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO METAL STEM THERMOMETERS FOR EMPLOYEES NOR INTERNAL THERMOMETERS FOR COOLERS ON SITE. PROVIDE SAME.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.