HERNANDEZ ENTERPRISES INC Fails Health Inspection - Chicago Bakery

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED EVIDENCE OF INSECT AND BLACK ANTS ACTIVITY ON FACILITY AT THE TIME OF INSPECTION. NOTED 20 FRUIT FLIES AT REAR STORAGE AREAS,AND INSIDE BOTH TOILETS,4 ANTS IN THE STORE ALONG FLOOR AND WINDOW BASE. CITATION ISSUED 7-38-020 SERIOUS INSTRUCTED OWNER TO HAVE PEST CONTROL COMPANY HELP HIM GET RID OF ABOVE INSECTS BY REINSPECTION NEXT WEEK TO PREVENT FURTHER ACTION.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO PROVIDE LABEL ON FLOUR CONTAINER IN KITCHEN.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT ALL CLEAN UTENSILS ON SHELVES AND ON COUNTERS THROUGHOUT.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REFINISH WORN OUT WOOD PREP TABLE IN KITCHEN,REPLACE MISSING TOILET TISSUE HOLDER IN BOTH TOILETS,REPAIR PAINT PEELING ON STORAGE DRAWER CABINET IN MID AREA BY DOUGH PROOFER EQUIPMENT.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN FOOD DEBRIS STAINS ON THE FOLLOWING UTENSILS AND EQUIPMENTS:INSIDE MICROWAVE OVEN,TOILET BOWLS & HAND WASH SINKS IN BOTH RESTROOMS,STORAGE SHELF UNDER PREP TABLE IN PREP AREA,EXTERIORS OF FLOUR CONTAINERS IN KITCKEN AND IN BASEMENT,AND EXTERIORS 2&1COMP. SINKS.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO MAINTAIN FLOOR DRY IN BASEMENT WITH STANDING WATER DUE TO LEAKING PIPE.CLEAN DEBRIS ON FLOORS IN TOILETS BEHIND TOILET BOWLS,AND FLOORS AT PREP TABLE,AND FLOORS IN THE STORE ALONG WALLS AND AT FRONT OF DISPLAY CABINETS.

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: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPAIR DAMAGED WALLS AT FRONT ENTRANCE BEHIND DOOR, DAMAGED WALLS IN BASEMENT,AND WATER DAMAGED CEILING TILES IN THE STORE,KITCHEN AT PREP TABLE AREA,AND INSIDE TOILETS. CEIL OPENINGS ON WALLS AND ON CEILING TILES THROUGHOUT.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPAIR DAMAGED WALLS AT FRONT ENTRANCE BEHIND DOOR, DAMAGED WALLS IN BASEMENT,AND WATER DAMAGED CEILING TILES IN THE STORE,KITCHEN AT PREP TABLE AREA,AND INSIDE TOILETS. CEIL OPENINGS ON WALLS AND ON CEILING TILES THROUGHOUT.

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.