ISABELLA'S BAKERY Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF EMPANADA,PORK TAMALES,CHICKEN TAMALES,ETC.. INSTRUCTED MANGER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE SERVING AND PREPARING POTENTIALLY HAZARDOUS FOOD. SERIOUS VIOLATION 7-38-012. ASTRID OBREGON ARRIVED ARRIVED ON SITE AT 9:05AM.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT FOOD INSIDE THE 2 DOOR REACH IN COOLER AND MAINTAIN.

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: ALL CLEAN UTENSILS ,POTS,PANS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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: MUST DEFROST THE SMALL FREEZER IN THE FRONT WITH HEAVY ICE BUILD-UP AND MAINTAIN. FOUND GROCERY BAGS BEING USED TO STORE FROZEN CHICKEN INSIDE THE FREEZER. MUST REPLACE BAGS WITH FOOD GRADE STORAGE BAGS.

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: CLEAN LID AND EXTERIOR OF THE BIG GARBAGE CAN IN THE PREP AREA AND MAINTAIN.

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: CRACKED FLOR TILES BY THE DISHWASHING AREA. MUST REPAIR/REPLACE FLOOR TILES.

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: PEELING PAINT ON THE WALLS BY THE 3 COMPARTMENT SINK. MUST SCRAPE PEELING PAINT AND RE PAINT WALLS. CEILING VENT COVER INSIDE THE WASHROOM. MUST CLEAN REMOVE DUST 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON THE WALLS BY THE 3 COMPARTMENT SINK. MUST SCRAPE PEELING PAINT AND RE PAINT WALLS. CEILING VENT COVER INSIDE THE WASHROOM. MUST CLEAN REMOVE DUST 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.