PASS W/ CONDITIONS
Risk 2 (Medium)
JESSICA'S BAKERY, INC. Gets Conditional Pass on Health Inspection - Chicago Bakery
October 14, 2016
Canvass
License #59149
5
Total Violations
1
Critical
2
Major
2
Minor
Violations Cited by Chicago Health Inspector
5
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO FOOD SERVICE MANAGER ON PREMISES WITH A CITY OF CHICAGO SANITATION CERTIFICATE/NOR ENROLLMENT AT THIS TIME, INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-012a.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #31
MAJOR
Violation Details
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED TWO KNIVES STORED BETWEEN WALL AND BACK OF PREP TABLE, INSTRUCTED TO PROVIDE KNIFE RACK.
Why This Matters
Consumers need warning about increased risk from raw/undercooked foods.
Food Code Requirement
Required consumer advisories for raw/undercooked foods.
Specific Requirements
Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.
CDPH Food Code: Section 3-603.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED REAR PREP TABLES,MIXERS, KNIVES,COFFEE MACHINE ABOVE COFFEE BASKET, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN INTERIOR OF PROFFERS, AND OVENS.ALSO CLEAN FRONT STORAGE SHELF.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOUR UNDER AND AROUND PREP AREAS, INSTRUCTED TO CLEAN ALL FLOORS THRU OUT.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOUR UNDER AND AROUND PREP AREAS, INSTRUCTED TO CLEAN ALL FLOORS THRU OUT.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection