CUERNAVACA BAKERY Fails Health Inspection - Chicago Bakery

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-102.12 OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AND NO CERTIFICATE POSTED TO VIEW AT ATHIS TIME.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION CITATION ISSUED 7-38-012)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A)(A) OBSERVED NO EMPLOYEES POLICY PROCEDURE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION )

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 OBSERVED NO CLEAN-UP POLICY PROCEDURE FOR VOMITING AND DIARRHEAL.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION)

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(A-D) OBSERVED NO HAND DRYING DEVICES AT HAND SINKS IN BOTH STAFF TOILETROOMS.MUST PROVIDE AND MAINTAIN.PAPER TOWELS ARE NOW PROVIDED.(PRIORITY FOUNDATION)

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: 6-301.11 OBSERVED NO SOAP AT HAND SINKS IN STAFF TOILETROOMS.MUST PROVIDE AND MAINTAIN.SOAP PROVIDED DURING INSPECTION.(PRIORITY FOUNDATION)

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: 5-202.12(A) OBSERVED NO HOT AND COLD RUNNING WATER AT HAND SINK IN PREP/DISH WASHING AREA AND HAND SINK HANGING OFF OF WALL AND WATER DISCONNECTED.PLUMBER ARRIVED ON SITE .HOT AND COLD WATER IS NOW PROVIDED AND SINK REPAIRED.(PRIORITY FOUNDATION CITATION ISSUED 7-38-030C)

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 COLD HOLDING TEMPERATURES - Comments: 3-501.16(B)(B) OBSERVED 3-CASES OF RAW SHELLED EGGS ON FLOOR IN PREP AREA RANGING FROM 71.8F,73.4F,78.4F AND 3- OTHER CASES OF EGGS ON GROUND BEHIND AIR CONDITIONING UNIT IN REAR YARD RANGING FROM 99.0F,101F,103.6F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.30 DOZEN.$180.(PRIORITY CITATION ISSUED 7-38-005)

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2)(A) OBSERVED 31- 8OZ. MILKS AT 53.6F-56.9F INSIDE OF 4- DOOR SLIDING COOLER ON SALES FLOOR,30LB.BUCKET OF WHIPPED TOPPING 55.8F.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.PRODUCT WAS DISCARDED BY MANAGER.APPX.30LBS.248 OZ. $60(PRIORITY)

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED 4- DOOR GLASS REACH IN COOLER AT 54.4F WITH TCS FOODS STORED INSIDE A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(PRIORITY -CITATION ISSUED 7-38-005)

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: 6-501.111 OBSERVED EVIDENCE OF APPX.75 OR MORE LIVE SMALL FLIES AND 10 OR MORE LARGE FLIES FLYING AROUND PREP AREAS,DISH WASHING AREAS,MOPSINK,PROOFING BOX AND TOILETROOMS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/14/18.(PRIORITY FOUNDATION -CITATION ISSUED 7-38-020A)

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-2020.15 OBSERVED AN APPX."1/2_3/4" GAP ALONG BOTTOM OF FRONT DOOR.MUST MAKE DOOR TIGHT FITTING TO PREVENT INSECT ENTRY.

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: 3-306.11 OBSERVED 10- OPEN RACK ROLLING CARTS WITH READY TO EAT PASTRIES(BAKED GOODS) STORED ON THEM NOT PROTECTED DURING STORAGE ON SALES FLOOR FOR THE PUBLICS SELF SERVICE ALSO NOTICED SEVERAL SMALL FLIES ON AND FLYING AROUND PASTRIES.PRODUCT WAS DISCARDED AND SOME WAS COVERED DURING INSPECTION.MUST PROTECT FOODS AT ALL TIMES.(PRIORITY -CITATION ISSUED 7-38-005)

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14 (B) (1) OBSERVED WIPING CLOTHS ON COUNTER TOPS AND SERVICE COUNTERS.MUST PLACE IN A SANITIZING SOLUTION.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11 (B) MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-302.14 OBSERVED NO CHEMICAL TEST KIT FOR CHECKING SANITIZING SOLUTION CONCENTRATION.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-CITATION ISSUED 7-38-005)

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C)MUST CLEAN GREASE AND FOOD DEBRIS FROM ROLLING CARTS,FRYER CABINETS,PIPES OF COOKING EQUIPMENT,FOOD STORAGE SHELVES,PROOFING BOX.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11 (B)(B) MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP ON FLOOR MIXERS,DOUGH MACHINES,PREP TABLES,EXTERIOR OF FOOD STORAGE CONTAINERS,REACH IN COOLERS AND FREEZER,UNDERSIDES OF PREP TABLES.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15(B) MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN TOILETROOM AND LEAKY FAUCET AT MOPSINK.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOORS,WALLS IN PREP AREAS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.13(A) MUST REPAIR OR REPLACE DAMAGED FLOOR TILES THROUGHOUT PREMISES AND LOOSE WALL BASES BEHIND 3- COMPARTMENT SINK.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.13(A) MUST REPAIR OR REPLACE DAMAGED FLOOR TILES THROUGHOUT PREMISES AND LOOSE WALL BASES BEHIND 3- COMPARTMENT SINK.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.