HERNANDEZ ENTERPRISES INC Fails Health Inspection - Chicago Bakery

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FLAN CAKE AT TEMP OF 66.0F AND FLAN CHOCOLATE CAKE AT TEMP OF 64.6F; BOTH PRODUCTS WERE STORED INSIDE THE FRONT COCA-COLA REFRIGERATOR IN SELLING AREA(FEW PIECES OF FLAN CAKE WAS MISSING/SOLD), WHICH AIR TEMP WAS 37.1F; NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED,ALSO NO TIME /TEMPERATURE LOGS AVAILABLE AT THIS TIME. FOOD DISCARDED AND DENATURED. POUND 4 VALUE 34.50.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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OUTER OPENINGS NOT RODENT/INSECT PROOF.OBSERVED MAIN REAR DOOR WIDE OPENED,SCREEN DOOR HAS MESH BROKEN AND SCREEN IS NOT TIGHT FITTED TO FRAME DOOR, GAPS OF 1/2" TO 2"BOTTOM SIDE AND TOP OF SCREEN DOOR. OBSERVED COUPLE HOUSE FLIES ON PREMISES.INSTRUCTED TO REPAIR SCREEN AND SCREEN DOOR MUST BE TIGHT FITTED TO FRAME DOOR. NO PEST CONTROL LOG BOOK PROVIDED AT PRESENT TIME,ONLY ONE HAND WRITTEN SHEET WAS PROVIDED WITH SERVICE OF 6-4-12.NO OTHER INVOICE PROVIDED. INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK. SERIOUS VIOLATION:7-38-020.

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: REMOVE SPIDER WEBS FROM UNDER THE PREP TABLES. CLEAN EXTERIOR SIDE OF OVEN,EXCESS FLOUR.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: REMOVE EXCESS ICE BUILD-UP INSIDE THE CHEST FREEZER ,UNABLE TO COMLETELY CLOSE LID IN BASEMENT AREA.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN OR REPLACE CEILING TILES ABOVE THE TWO OVENS, CEILING TILE ARE BROWN IN COLOR DUE TO SMOKE AND HAVE EXCESS GREASE,DUST BUILD-UP WHICH IS DANGLING FROM TILES AND VENT COVERS.

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: PROVIDE END CAPS FOR THE LIGHT SHIELD ABOVE THE WOOD PREP TABLE

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: PROVIDE END CAPS FOR THE LIGHT SHIELD ABOVE THE WOOD PREP TABLE

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.