HERNANDEZ ENTERPRISES INC Gets Conditional Pass on Health Inspection - Chicago Bakery

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP PROVIDED AT STAFF WASHROOM BY THE REAR EXIT DOOR,SOAP DISPENSER EMPTY.SOAP PROVIDED UPON MY REQUEST. PRIORITY FOUNDATION VIOLATION :7-38-030(C).CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE REAR HANDWASHING SINK BY THE TWO COMPARTMENT SINK NOT ACCESSIBLE DURING THE INSPECTION AND WHILE FOODS WERE BEING PREPARED. INSIDE THE SAID SINK,USED WIPING LINEN AND IN FRONT A METAL RACK. INSTRUCTED THE HAND SINK MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C).VIOLATION CONSOLIDATED WITH ABOVE CITATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

THERMOMETERS PROVIDED & ACCURATE

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS MUST BE CLEARLY LABELED WITH PRODUCT COMMON NAME. -

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL VARIOUS KIND OF SWEETS BREADS PACKED IN PLASTIC BAGS AND STORED ON SHELVE FOR SELF SERVE. WITH FOOD NAME, INGREDIENTS, NET CONTENTS, SOURCE AND LIST OF ALLERGENS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL PREP WIPING CLOTHS MUST BE HELD BETWEEN USE IN A CONTAINER WITH A SANITIZING SOLUTION,INCLUDED AT FRONT COUNTER TO WIPE MULTI USE UTENSILS. -

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED KNIVES,SPATULA BEING STORED BETWEEN WALL AND METAL WALL AT NORTH SIDE ABOVE PREP TABLE MUST STORE FOOD UTENSILS IN NON-CONTAMINATED WAY.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED USE OF MILK CRATES(EXTREMELY DIRTY AND ENCRUSTED WITH DRY FOOD) FOR ELEVATION INSIDE THE WALK-IN COOLER. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED LARGE WOODEN PREP TABLE WITH RAW WOOD LOWER SHELF THAT NEEDS TO BE PAINTED OF SEALED. OBSERVED TOP OF LARGE WOODEN PREP TABLE WITH GAPS IN BETWEEN WOOD WHERE FLOUR AND FOOD DEBRIS IS GATHERING. TABLE NEEDS TO BE SEALED SO THAT NO FOOD IS ABLE TO GATHER IN GAPS OF TABLE. TABLE NEEDS TO BE RESEALED SO THAT IT IS SMOOTH AND EASILY CLEANABLE. MUST PROVIDE FOOD CONTAINERS WITH LIDS FOR DRY FOOD(FLOUR,SUGAR,ETC ) REMOVE FROM DIRTY BROWN BAGS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL SHELVES ,PREP TABLES OVEN IN PREP AREA WITH EXCESSIVE GRIME AND ENCRUSTED FOOD DEBRIS,INCLUDED SHELVES INSIDE WALK-IN COOLER; ALSO INTERIOR AND EXTERIOR WALK-IN COOLER DOOR WITH EXCESSIVE ENCRUSTED FOOD. PIPES UNDER TWO COMPARTMENT SINK WITH DUST BUILD-UP.MUST CLEAN AND MAINTAIN ALL.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: TOILET BOWL AND SEAT INSIDE THE STAFF WASHROOM BY THE EXIT REAR DOOR NOT CLEANED.MUST CLEAN AND MAINTAIN

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: RECEPTACLE WITH LID IS NEEDED AT STAFF WASHROOM BY THE REAR EXIT DOOR,ALSO PROVIDE LID AT RECEPTACLE AT FRONT STAFF WASHROOM

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOOR THROUGHOUT THE REAR PREP AREA IN POOR REPAIR.BROKEN MISSING FLOOR TILES,WOOD FLOOR AT DISH ROOM NOT CLEANABLE: REMOVED PAINT, ROUGH AND UNEVEN SURFACE.WALLS EXTREMELY YELLOW/BROWN IN COLOR DUE TO FOOD SMOKE.CEILING TILES IN REAR STAFF WASHROOM EXTREMELY STAINED,REPLACE.WALKING FLOOR PART BROKEN ,REPAIR/REPLACE. ALL SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. BROKEN AND MISSING WALL TILES BEHIND THE BAGS(CLOSED AND OPENED) OF DRY FOOD AT NORTH SIDE OF PREP/DISH ROOM.REPLACE SAID WALL TILE,ALSO REMOVE GRIME FROM OTHER WALL TILES AT SAME AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOOR THROUGHOUT THE REAR PREP AREA IN POOR REPAIR.BROKEN MISSING FLOOR TILES,WOOD FLOOR AT DISH ROOM NOT CLEANABLE: REMOVED PAINT, ROUGH AND UNEVEN SURFACE.WALLS EXTREMELY YELLOW/BROWN IN COLOR DUE TO FOOD SMOKE.CEILING TILES IN REAR STAFF WASHROOM EXTREMELY STAINED,REPLACE.WALKING FLOOR PART BROKEN ,REPAIR/REPLACE. ALL SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. BROKEN AND MISSING WALL TILES BEHIND THE BAGS(CLOSED AND OPENED) OF DRY FOOD AT NORTH SIDE OF PREP/DISH ROOM.REPLACE SAID WALL TILE,ALSO REMOVE GRIME FROM OTHER WALL TILES AT SAME AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.