LA BAGUETTE NORTH, INC. Fails Health Inspection - Chicago Bakery

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED EMPLOYEE TOPPING CAKE IN BACK PREP AREA, WTIH READY TO EAT FOOD; FRESH STRAWBERRIES, WITH NO GLOVED HANDS OR USE OF UNTENSILS. THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOODS. INFORMATION GIVEN TO MANAGER ON GLOVE PROCEDURES. CRITICAL VIOLATION # 7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED TRAY OF OPEN VARIOUS SWEETS ON FRONT COUNTER, OPEN TO THE PUBLIC WITH NO COVER. STAFF REMOVED TRAYS UPON MY REQUEST. ALSO, OBSERVED USED 1/2 GALLON OF GLUE AND GLUE IN A PLASTIC BOTTLE WITH NO LABEL,A USED PRO-CLEAN SOLUTION BY OPENED FOOD: POWER SUGAR,CREAM,BULK SUGAR ETC, STORED UNDER PREP TABLE IN PREP AREA.CHEMICAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS. MANAGER REMOVE SAID CHEMICALS. SERIOUS VIOLATION # 7-38-005 (A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OUTER OPENINGS NOT PROTECTED.OBSERVED FRONT DOOR AND ROLLED DOOR AT DELIVERY STORAGE OF THE ESTABLISHMENT WITH 1/4 INCH TO 1"GAP UNDERNEATH DOORS. INSTRUCTED MANAGER TO RODENT/INSECT PROOF DOORS. 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: SEVERAL COMMERCIAL BINS (FLOUR, SUGAR, ETC. WERE STORED AROUND THE FACILITY WITH NO LIDS TO PREVENT CONTAMINATION. INSTRUCTED MANAGER TO PROVIDE PROPER BIN COVERS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS IN THE DRY STORAGE AREA WITH FOOD AND DEBRIS. INSTRUCTED MANAGER TO CLEAN 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 NORTH-EAST WALLS AND CEILING IN THE LOWER PREP AREA WITH CRACKED/MISSING TILES. INSTRUCTED MANAGER TO REPLACE 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: OBSERVED NORTH-EAST WALLS AND CEILING IN THE LOWER PREP AREA WITH CRACKED/MISSING TILES. INSTRUCTED MANAGER TO REPLACE 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.