CUERNAVACA BAKERY Gets Conditional Pass on Health Inspection - Chicago Bakery

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED 2 LARGE BOXES OF EGGS STORED ON THE FLOOR AT IMPROPER TEMPERATURES RANGING FROM 73.2F-74.9F. INSTRUCTED TO MAINTAIN PROPER COLD TEMPERATURES AT ALL TIMES AND REFRIGERATE IMMEDIATELY UPON RECEIVING. 60 DOZEN EGGS VOLUNTARILY DISPOSED OF AND DENATURED AT THIS TIME. APPROX 10LBS $50 VALUE. CRITICAL CITATION ISSUED 7-38-005(A).

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED LARGE BINS CONTAINING FLOUR, CORNMEAL AND COCOA WITHOUT LABELS CONTAINING PRODUCT NAME. INSTRUCTED TO LABEL ALL LARGE STORAGE BINS WITH FOOD INSIDE AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED GASKETS ON THE 2 DOOR FREEZER IN POOR REPAIR. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED CARDBOARD BEING REUSED AS A SHELF LINER. INSTRUCTED TO NOT REUSE CARDBOARD, ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS UNDER THE SHELVES AND REFRIGERATORS IN NEED OF CLEANING TO REMOVE FLOUR DEBRIS, DEAD ROACHES AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED FLOOR NOT EVEN IN THE WOMEN'S WASHROOM. INSTRUCTED TO MAKE ALL FLOORS SMOOTH AND EASILY CLEANABLE. OBSERVED COVING MISSING UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO REPLACE 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: OBSERVED WATER STAINED CEILING TILES IN THE FRONT CUSTOMER SERVICE AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED STOCK BEING STORED ON THE FLOOR (EGGS, DRINKS). INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED STOCK BEING STORED ON THE FLOOR (EGGS, DRINKS). INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.