HENDRIKX BELGIAN BREAD CRAFTER Gets Conditional Pass on Health Inspection - Chicago Bakery

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 2 REACH-IN REFRIGERATORS AND 1 MINI REFRIGERATOR WITH POTENTIALLY HAZARDOUS FOOD WAS UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LESS AT TIME OF INSPECTION: INTERNAL TEMPERATURES OF THE 2 REACH-IN REFRIGERATORS WERE 58.8F AND 56.6F; THE INTERNAL TEMPERATURE OF THE MINI REFRIGERATIOR WAS 49.8F. REFRIGERATION UNITS WERE TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE THE REFRIGERATION UNITS HAVE BEEN REPAIRED AND MAINTAIN A TEMPERATURE OF 40F OR LESS PLEASE EMAIL CDPHFOOD@CITYOFCHICAGO.ORG OR FAX A LETTER TO 312-746-4240 FOR A TAG REMOVAL. CRITICAL VIOLATION 7-38-005A

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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES IN THE MINI REFRIGERATOR, 2 REACH-IN REFRIGERATORS IN THE REAR KITCHEN, AND FOOD LEFT OUT ON THE PREP AREA: OBSERVED 2 DOZEN EGGS AT 81.4F ON THE PREP TABLE. OBSERVED CURRY CHICKEN AT 56.8F, TUNA AT 48.9F, HARDBOILED EGGS AT 54.9F, 6 PACKAGES OF SALAMI DELI MEAT AT 58.8F, 7 PACKAGES OF HAM DELI MEAT AT 57.9F, AND 8 PACKAGES OF SWISS CHEESE AT 52.3F ALL STORED INSIDE OF THE MINI REFRIGERATOR THAT WAS TAGGED. OBSERVED 8 GALLONS OF MILK AT 59.7F, 6 QUARTS OF HEAVY CREAM AT 54.3F, 5 PACKAGES OF PROSCUITTO AT 59.2F, 2 DOZEN SHELLED EGGS AT 55.5F, AND WHIPPED EGGS AT 58.3F INSIDE OF THE REACH-IN REFRIGERATORS. MANAGER VOLUNTARILY DISCARDED 80# OF FOOD WORTH $400. CRITICAL VIOLATION 7-38-005A

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RIPPED GASKETS ON THE MINI REFRIGERATOR AND A REACH-IN COOLER (BOTH WERE TAGGED FOR UNABLE TO MAINTIAN PROPER TEMPERATURE) IN THE KITCHEN. MUST REPLACE GASKETS TO PROVIDE A TIGHT FITTING SEAL AROUND THE DOOR TO ALLOW PROPER TEMPERATURES TO BE MAINTAINED.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED DUST COVERING THE CEILING TILES AND VENT ABOVE THE PREP AREA IN THE KITCHEN. MUST DETAIL CLEAN AND MAINTAIN.

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: REPLACE THE MISSING LIGHT SHIELD ON THE LIGHT FIXTURE ABOVE THE REAR STORAGE AREA AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE THE MISSING LIGHT SHIELD ON THE LIGHT FIXTURE ABOVE THE REAR STORAGE AREA AND MAINTAIN.

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.