LA BAGUETTE NORTH BAKERY Fails Health Inspection - Chicago Bakery

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: WASTE WATER BACKING UP ON THE FLOOR DRAIN WHEN I PULLED OUT THE DRAIN STOPPER FROM THE MIDDLE COMPT SINK OF THE 3 COMPT SINK. WASTE WATER GOES ALL THE WAY TO THE REAR PREP AREA. CRITICAL VIOLATION. 7-38-030. INSTRUCTED TO REPAIR TO HAVE A WELL DRAINING FLOOR DRAIN. OWNER CALLED THE PLUMBER FROM HERNANDEZ PLUMBING COMPANY, EDGAR TREJO, THE PLUMBER WAS ABLE TO FIXED THE PROBLEM DURING INSPECTION AND FLOOR DRAIN IS NOW DRAINING WELL

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1932478 DATED 6/10/16. #32-Found cracked/damaged plastic door near front display case. Must repair/replace. 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL INDIVIDUAL CAKE, JELLO, FLAN AND PUDDING PACKED IN PLASTIC CUP AND CONTAINERS FOR SALE, WITH NAME OF THE COMPANY, ADDRESS, INGREDIENTS, NAME OF THE PRODUCT, WEIGHT AND FOOD ALLERGEN NOTED.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO INSTALL A PHYSICAL BARRIER SUCH AS A DOOR OR ROPE IN THE FRONT ENTRANCE TO THE PREP AREA TO PREVENT ANY CUSTOMER TO ENTER THE PREP AREA.

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,SANITIZE THE 3 COMPT SINK 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: CLEAN THE FLOOR IN DRY THE STORAGE AREA,ALONG THE WALL BASE ALL CORNER AND MAINTAIN. ALSO CLEAN AND SANITIZE THE FLOOR IN THE DISH WASHING AND REAR PREA DUE TO WASTE WATER BACK UP.

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: CLEAN THE FLOOR IN DRY THE STORAGE AREA,ALONG THE WALL BASE ALL CORNER AND MAINTAIN. ALSO CLEAN AND SANITIZE THE FLOOR IN THE DISH WASHING AND REAR PREA DUE TO WASTE WATER BACK UP.

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.