EL NOPAL BAKERY Gets Conditional Pass on Health Inspection - Chicago Bakery

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 30 DOZEN EGGS, 40 LBS BUTTER, AND A GALLON OF MILK STORED INSIDE 3 3-DOOR COOLING UNITS AT IMPROPER TEMPERATURES. NOTED TEMPERATURE BETWEEN 57-62F. INSTRUCTED TO STORE COLD TCS FOODS AT 41F OR BELOW AND MAINTAIN. THE PERSON IN CHARGE IS VOLUNATARILY DISCARDED AT THIS TIME. COST $280. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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: OBSERVED 3-DOOR COOLING UNIT IN BAKERY PREP AT IMPROPER TEMPERATURES DURING THE TIME OF INSPECTION WHILE STORING TCS FOODS (EGGS, BUTTER, MILK). TEMPERATURE READING @ 61F, INSTRUCTED TO DISCONTINUE USE OF EQUIPMENT AND REPAIR UNIT TO 41F OR BELOW AS REQUIRED. UNIT TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED BROKEN THERMOMETERS OUTSIDE OF THE WALK-IN COOLER AND MISSING THERMOMETERS IN ALL COOLING UNITS LOCATED IN THE BAKERY PREP AREA. INSTRUCTED TO PROVIDE

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED TORN GASKETS ON 3-DOOR COOLING UNIT CONTAINING EGGS AND MILK IN REAR PREP. INSTRUCTED TO REPAIR AND MAINTAIN EQUIPMENT IN GOOD CONDITION.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED LEAK ON 3-COMPARTMENT SINK FAUCET NECK. INSTRUCTED TO REMOVE TOWEL USED TO MEND PIPING, REPAIR, AND MAINTAIN IN GOOD CONDITION

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: OBSERVED WATER-DAMAGED CEILING TILES IN THE FRONT PREP AREA AS WELL AS BAKERY PREP THROUGHOUT. INSTRUCTED TO REPLACE 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: OBSERVED WATER-DAMAGED CEILING TILES IN THE FRONT PREP AREA AS WELL AS BAKERY PREP THROUGHOUT. INSTRUCTED TO REPLACE 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.