HERNANDEZ ENTERPRISES INC Fails Health Inspection - Chicago Bakery

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER OR PROOF THERE OF FROM 8:50AM TO 9:20AM WHEN POTENTIALLY HAZARDOUS FILLINGS FOR PASTRY AND BAKED ITEMS WERE 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 VIOLATIONS NOT CORRECTED FROM REPORT#1955583 DATED3/29/2017 THEY ARE: VIOLATION #32 CARDBOARD LINER ON SHELVING IN WALK-IN COOLER. VIOLATION#33 NOTRD SHELVING DIRTY AT CONDIMENT AREA/BAKERY PREP AREA VIOLATION#35 NOTED CEILING PANELS SMOKED,STAINED AND MISSING AT BAKING PREP AREA. VIOLATION#36 LIGHT SHIELD CAPS MISSINGAT DOUGH BENTCH PREP AREA AND OVEN AREA. INSTRUCTED MANAGEMENT TO CORRECT THE VIOLATIONS NOTED. 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RAW WOOD SHELVING BRACKETS IN WALK-IN COOLER.INSTRUCTED MANAGEMENT TO SEAL BRACKETS WITH NON TOXIC WOOD SEALANT.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED FLOOR COVING WORN AWAY AT FOOD PREP AREA.INSTRUCTED MANAGEMENT TO REPAIR.

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: NOTED FLOOR COVING WORN AWAY AT FOOD PREP AREA.INSTRUCTED MANAGEMENT TO REPAIR.

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.