CUPID CANDIES INC Fails Health Inspection - Chicago Wholesale

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 20-30 MICE DROPPINGS ALONG SOUTH WALL UNDER AND BEHIND PALLETS IN PACKING ROOM, 5 MICE DROPPINGS ON FLOOR ALONG LOCKERS IN WOMEN WASHROOM, 10-15 MICE DROPPINGS INSIDE TOOL CABINET, 10-15 MICE DROPPINGS INSIDE FURNACE ROOM, 20-30 MICE DROPPINGS ALONG WALL BEHIND LOCKERS IN MEN WASHROOM, 8 MICE DROPPINGS ON FLOOR IN ELECTRICAL ROOM NEAR REAR DOOR IN KITCHEN. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. FOLLOWING DOORS NOT RODENT PROOFED, OFFICE ENTRANCE 1/4" GAP ON BOTTOM OF DOOR, REAR DOUBLE DOORS IN KITCHEN, 1/4" GAP ON BOTTOM BETWEEN DOORS, WEST DOOR IN GARAGE 1/4" GAP ON BOTTOM LEFT CORNER OF DOOR SEAL ALL OUTER OPENINGS ON DOORS TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020 CITATION ISSUED

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY NOR VALID CERTIFICATE POSTED WHEN SOFT SERVE ICE CREAM IS PREPARED. CERTIFICATES ON SITE EXPIRED 2-26-08 INSTRUCTED MANAGER TO PROVIDE UPDATED CERTIFICATE OR RECENT RECEIPT OF COURSE ENROLLMENT. SERIOUS VIOLATION 7-38-012 CITATION ISSUED

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE RUST ON SHELVING INSIDE REACH-IN COOLERS AND FREEZERS. NON-TOXIC PAINT SHELVES IN REAR SHIPPING AREA(CHIPPED PAINT).

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 food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, CANDY EQUIPMENT AND UTENSILS, MACHINES, ROLLERS, CARTS, CABINETS, ETC. REMOVE ALL STOCK, PROPERLY CLEAN AND SANITIZE ALL SHELVES IN ALL AREAS.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. SEAL ALL OPENINGS, CRACKS, CREVICES IN FLOORS IN ALL AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, PALLETS, ETC ALONG WALLS AND IN ALL CORNERS IN KITCHEN, PACKING, SHIPPING, GARAGE, UTIITY, FURNACE, AND ELECTRICAL STORAGE AREAS.

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: The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN SHIPPING ROOM, PACKAGING, AND WASHROOM AREAS, ABOVE 3-COMP SINK, AROUND PIPE FITTINGS BEHIND COOKING EQUIPMENT, ALONG BASEBOARDS IN ALL AREAS. STORE STOCK AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL.

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: INSTALL AN EXPOSED SINK IN PREP AREA. CURRENTLY USING 2-COMP SINK SINK AS HAND SINK. INSTRUCTED MANAGER TO CLEARLY DESIGNATE SINK FOR HAND WASHING ONLY.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTALL AN EXPOSED SINK IN PREP AREA. CURRENTLY USING 2-COMP SINK SINK AS HAND SINK. INSTRUCTED MANAGER TO CLEARLY DESIGNATE SINK FOR HAND WASHING ONLY.

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.