HENDRIKX BELGIAN BREAD CRAFTER Fails Health Inspection - Chicago Bakery

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: SMALL REFRIGERATION UNIT IN PREP AREA AT 49.9F WITH CONTAINERS OF EGG SALAD, CHICKEN CURRY, LENTIL SALAD AT IMPROPER TEMPERATURES. ITEM TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A).

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POENTIALLY HAZARDOUS FOOD ITEMS IN ABOVE REFRIGERATION UNIT AT IMPROPER TEMPERATUTES: EGG SALAD 47.9F, CHICKEN CURRY 63.9F, LENTIL SALAD 45.1F AND SLICED HAM 47.9F. ALSO OBSERVED CARTON OF EGGS (20)ON TABLE WITH INTERNAL TEMPERATURE OF 75.3F. MANAGER VOLUNTARILY DENATURED AND DISCARDED FOOD ITEMS. APPROX. WT. 28LBS AND APPROX. COST $45. CRITICAL VIOLATION 7-38-005(A).

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FRONT PASTRY DISPLAY AREA FOUND WITH UNCOVERED/UNPROTECTED PASTRIES BEHIND COUNTER WITH ACCESS TO THE PUBLIC. MUST PRETECT AT ALL TIMES. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS, CHICKEN CURRY, EGG SALAD, TUNA ARE BEING PREPARED AND SERVED. MUST BE PRESENT AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION 2/28/2014 NOT CORRECTED. #32 MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF UTILITY MOP IN BETWEEN THE COFFEE STATION AND EXPOSED HAND SINK. MUST CORRECT. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN/SANITIZE INTERIOR OF ALL REFRIGERATION UNITS.

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: CLEAN FLOORS THROUGHTOUT ALONG WALLBASE AT CORNERS AND UNDER SHELVING.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS THROUGHTOUT ALONG WALLBASE AT CORNERS AND UNDER SHELVING.

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.