JR DESSERT BAKERY Fails Health Inspection - Chicago Bakery

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED HT DISH MACHINE IN THE PREP AREA NOT REACHING A FINAL RINSE OF 180F, MACHINE ONLY REACHED 150F, WITNESSED BY BOTH MANGER AND SANITARIAN. PER OFFICE, 48 HRS. NOTICE WAS GIVEN TO REPAIR DISH MACHINE. REPAIRMAN HAS BEEN CONTACTED AND IN ROUTE. UNIT TAGGED. DISCONTINUE USE UNTIL MACHINE IS FIXED. WILL RETURN ON 6/22/2016 TO INSPECT MACHINE. CRITICAL VIOLATION 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 25 RODENT DROPPINGS IN A REAR CORNER ON THE SIDE OF THE TOILET ROOM IN THE PREP/MIXING ROOM AREA. INSTRUCTED TO REMOVE DROPPINGS, CLEAN AND SANITIZE AFFECTED AREA, AND CONTACT PEST CONTROL FOR SERVICE. ALSO, IN SAID ROOM, THE REAR EXIT SCREEN DOOR IS NOT PROPERLY RODENT PROOFED. 1/4" GAP AT THE TOP OF THE DOOR, ACCESSIBLE FOR FLIES TO ENTER, DOOR WAS OPENED DURING INSPECTION. INSTRUCTED TO INSTALL PROPER THRESHOLD TO PREVENT THE ENTRY OF INSECTS AND MAINTAIN. ALSO, EXIT DOOR IN THE BOX ROOM NOT RODENT PROOFED. THRESHOLD IS INSTALLED, BUT 1/4" GAP IS STILL PRESENT AT BOTTOM OF THE DOOR. INSTRUCTED TO INSTALL PROPER THRESHOLD TO PREVENT RODENT ENTRY AND MAINTAIN. 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RAW WOOD IN THE WALK IN FREEZER IN THE GARAGE. INSTRUCTED TO SEAL WOOD. BROKEN DOOR GASKET ON THE 2-DOOR COOLER ON THE WEST WALL IN THE TEMP ROOM. INSTRUCTED TO REPAIR AND MAINTAIN. ALSO, EXCESSIVE ICE ACCUMULATION IN THE WALK IN FREEZER IN THE BOX ROOM, INSTRUCTED TO DEFROST, CLEAN ND MAINTAIN.

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: OBSERVED INTERIOR OF COOLERS NOT CLEAN IN PREP AREAS. INSTRUCTED TO CLEAN, SANITIZE 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: OBSERVED FLOORS NOT CLEAN IN THE FOLLOWING AREAS; PREP, TOILET ROOMS, AND BOX ROOM. ALSO, HOLES AT THE FLOOR BASE OF THE MENS ROOM INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN.

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: OBSERVED A HOLE IN THE CEILING TILE IN THE REAR OF THE BAKING ROOM. HOOD AND FILTERS WITH DUST AND FOOD ACCUMULATION. WALL BASE DETACHED IN THE TOILET ROOM LOCATED IN THE BOX ROOM. INSTRUCTED TO REPAIR, CLEAN 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED NON WORKING LIGHTS THROUGHOUT THE PREMISES, INSTRUCTED TO INSTALL WORKING LIGHTS AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTALL SPLASH GUARD AT THE ONLY EXPOSED HAND SINK IN THE PREP AREA BETWEEN THE SINK AND PREP TABLE TO PREVENT CONTAMINATION AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTALL SPLASH GUARD AT THE ONLY EXPOSED HAND SINK IN THE PREP AREA BETWEEN THE SINK AND PREP TABLE TO PREVENT CONTAMINATION AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.