DURANGO BAKERY 1, INC. Gets Conditional Pass on Health Inspection - Chicago Bakery

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A) NO EMPLOYEE HEALTH POLICY. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012(A) NO CITATION ISSUED.

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- NO PROCEDURE FOR CLEANING WHEN AN EMPLOYEE OR A PATRON EXPERIENCES VOMITING AND /OR DIARRHEA. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17(C) ALL REFRIGERATED READY TO EAT TIME TEMPERATURE FOR SAFETY FOOD INSIDE THE REACH IN COOLER MUST BE PROPERLY LABELED AND DATED. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-601.11-OBSERVED PACKAGED BREAD AND JELLO FOR SALE NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABELED AND DATED ALL PACKAGED FOODS FOR INDIVIDUAL SALE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15(A). NO MESH SCREEN ON THE FAN LOCATED ON THE WALLS ABOVE THE EXIT DOOR, INSTRUCTED TO INSTALL MESH SCREEN TO PREVENT INSECTS TO ENTER TE. KITCEN.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14(D)ALL WIPING CLOTH FOR WIPING THE PREP TABLE, CHOPPING BOARD, COOLERS, MUST BE STORED ON A BUCKET WITH 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: 4-201.11-FOUND GROCERY BAG BEING USED TO STORED FRESH COOKED BREAD . INSTRUCTED TO REPLACE WITH FOOD GRADE STORAGE BAG. 4-201.11-RUSTED WIRE RACK SHELVINGS INSIDE THE 2 DOOR REACH IN COOLER IN THE FRONT SERVING AREA. MUST REMOVE RUST OR REPLACE SHELVINGS.

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

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)- WHEELS OF THE DEEP FRYER AND STOVE WITH ENCRUSTED GREASE MUST DETAIL CLEAN AND MAINTAIN. 4-601.11(C)- CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE ON THE RIGHT SIDE OT THE 3 COMPT SINK. MUST RE CAULK AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.13(A)- GAP BETWEEN THE WALLS AND FLOOR UNDERNEATH THE 3 COMPARTMENT SINK. MUST SEAL THE GAP AND MAINTAIN.

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)- GAP BETWEEN THE WALLS AND FLOOR UNDERNEATH THE 3 COMPARTMENT SINK. MUST SEAL THE GAP AND MAINTAIN.

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.