FOREST VIEW BAKERY Fails Health Inspection - Chicago Bakery

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: UNKNOWN SOURCE: NOTED 24 UNLABLED JARS OF INDIVIDUALLY BOTTLED CONTAINERS OF HONEY (ONE LITER) ON SHELVING BEING OFFERED FOR SALE WITH NO PROOF OF SOURCE OR PURCHASE AVAILABLE. PRODUCT TAGGED AND HELD FOR INSPECTION PENDING PROOF OF APPROVED SOURCE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B).

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: NOTED EVIDENSE OF MICE INFESTATION (OVER 500 DROPPINGS), FLYING INSECTS AND LIVE ROACH ACTIVITY IN THE FOLLOWING AREAS: FLOORS, SHELVES AND PALLETS AT THE REAR FOOD PREP AREA, SHELVES AND PALLETS AT THE REAR DRY STORAGE AREA AND ON FLOORS ALONG WALL BASE AT THE BASEMENT DRY STORAGE AREA. NOTED 3 LIVE ROACHES ON FLOOR AND WALL INSIDE BREAD PROOFER AT THE FOOD PREP AREA AND OVER 25 FLYING INSECTS ON WALL, FOOD CONTAINERS AND EQUIPMENT THROUGH OUT REAR FOOD PREP AREA. MUST REMOVE ALL DROPPINGS AND INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS AND SURFACES. ELIMINATE FLIES AND ROACHES. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-020.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: NOTED A THICK YELLOWISH, GRAYISH, SLIMY AND FROSTY SUBSTANCE AT DOOR/GASKET LINING INSIDE OF 6 DOOR FREEZER DRIPPING ONTO UNCOVERED FOOD ITEMS (CAKES, PASTRY,DOUGH ETC). ALSO NOTED 2 UPRIGHT REFRIGERATION UNITS AND FOOD EQUIPMENT AT THE OUTSIDE OVERHANG USED FOR STORAGE WITH UNFINISHED WALLS AND CEILING AND EXPOSED TO OUTSIDE ELEMENTS AND INSECTS/PESTS. ALL FOOD/EQUIPMENT STORAGE AREAS MUST BE COMPLETELY ENCLOSED WITH FINISHED WALLS AND CEILING. MUST PROPERLY ENCLOSE AREA OR REMOVE COOLERS AND EQUIPMENT. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT PROPERLY LABELED WITH DATE AND NAME OF PRODUCTS. MUST LABEL ALL FOOD ITEMS DURING STORAGE INCLUDING BULK ITEMS.

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: NOTED PEELING PAINT ON MIXERS THROUGHOUT FOOD PREP AREA. INSTRUCTED TO REFINISH AND MAINTAIN.

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: INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENT, INSIDE COOLERS, SHELVES INSIDE COOLERS AND FREEZERS, MEAT GRINDER WITH OLD FOOD PARTICLES, BREAD SLICERS. MUST UPGRADE HOUSE KEEPING.

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: INSTRUCTED TO DETAIL CLEAN AND SANITIZE FLOORS THROUGHOUT PREMISES INCLUDING BASEMENT FOOD STORAGE AREA, ESPECIALLY ALONG WALL BASE AND UNDERNEATH PALLETS AND HEAVY EQUIPMENT. MUST ALSO CLEAN FLOORS INSIDE COOLERS AND FREEZERS. INSTRUCTED TO UPGRADE HOUSE KEEPING.

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: NOTED LARGE HOLE ON CEILING ABOVE 3 COMPARTMENT SINK AT THE FOOD PREP AREA WITH EXPOSED INSULATION. BROKEN/MISSING WALL TILES IN SAME AREA. HOLE IN WALL IN WASHROOM. ALSO NOTED DISCOLORATION AND FOOD STAINS/GREASE THROUGH OUT CEILING AT THE FOOD PREP AREAS. INSTRUCTED TO REPAIR ALL HOLES AND CLEAN AND MAINTAIN ALL WALLS AND CEILINGS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO PROVIDE END CAPS ON LIGHTING AT THE REAR FOOD PREP AREA AND WHERE EVER NEEDED.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: NOTED EMPLOYEE BELONGING STORED ON SHELVING AT THE FOOD PREP AREA BY THE WALK IN COOLER. MUST PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR PERSONAL ITEMS.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED HEAVY CLUTTER ON SHELVES AT THE FOOD PREP AREA, REAR STORAGE AREA AND BASEMENT FOOD STORAGE AREA INCLUDING EXTERIOR GARAGE USED FOR STORAGE. INSTRUCTED TO CLEAN, ORGANIZE AND OR REMOVE CLUTTER AND UNNECESSARY ARTICLES TO PREVENT PEST HARBORAGE.

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: NOTED HEAVY CLUTTER ON SHELVES AT THE FOOD PREP AREA, REAR STORAGE AREA AND BASEMENT FOOD STORAGE AREA INCLUDING EXTERIOR GARAGE USED FOR STORAGE. INSTRUCTED TO CLEAN, ORGANIZE AND OR REMOVE CLUTTER AND UNNECESSARY ARTICLES TO PREVENT PEST HARBORAGE.

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.