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: NOTED EMPLOYEES WHILE PREPPING FOOD WASHED THEIR HANDS AT THE 3 COMPARTMENT SINK WITH GLOVES ON AND WENT BACK TO PREPARING FOOD WITHOUT REMOVING THE GLOVES, CHANGING THEM OR WASHING HANDS WITHOUT GLOVES...ANOTHER EMPLOYEES WHILE WEARING GLOVES MOVED FROM PREP AREA TO CARRYING FOOD STUFF, BACK TO THE PREP TABLE AND THEN TO THE BAKING OVEN ALL WITHOUT CHANGING GLOVES OF WASHING HANDS.INSTRUCTED TO ALWAYS WASH HANDS ESPECIALLY AT THE HAND WASH SINK AFTER CHANGING GLOVES. CRITICAL VIOLATION #7-38-010

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 75 MICE DROPPINGS ALONG WALL BASE, ON SHELVES, ON LEDGINGS, ON FLOORS OF FIRST AND SECOND FLOOR OF ESTABLISHMENT. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL. 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: NOTED PREMISE USING MILK CRATES FOR ELEVATION THROUGH OUT. INSTRUCTED NOT TO USE MILK CRATES BUT PROVIDE APPROPRIATE SHELVING FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST.....NOTED SHELVES AT THE BASEMENT PREP AREA LINES WITH CARDBOARD BOXES. INSTRUCTED TO REMOVE AND CLEAN SHELVING WHERE EVER NECESSARY TO PREVENT HIDING PLACES FOR PEST....NOTED GAS STOVE OUTSIDE THE VENTILATION HOOD. INSTRUCTED TO HAVE ALL COOKING EQUIPMENT INSIDE THE VENTILATION HOOD.

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: NOTED CRACKS ON FLOOR BY THE OVEN AT THE BASEMENT FOOD PREP AREA.....INSTRUCTED TO REPAIR AND MAINTAIN...MUST CLEAN AND MAINTAIN FLOORS THROUGH OUT ESPECIALLY AREAS WITH MICE DROPPINGS.

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: NOTED MULTIPLE HOLES AND OPENING ON CEILING AND ALONG PIPPING ESPECIALLY AT THE BASEMENT PREP AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY POINTS FOR PEST....NOTED STAINED CEILING TILES THROUGH OUT ESTABLISHMENT.INSTRUCTED TO REPAIR, CLEAN AND/OR REPLACE....NOTED DEEP CRACKS ON WALLS AT THE BASEMENT FOOD PREP AREA. INSTRUCTED REPAIR 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: NOTED MULTIPLE HOLES AND OPENING ON CEILING AND ALONG PIPPING ESPECIALLY AT THE BASEMENT PREP AREA. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY POINTS FOR PEST....NOTED STAINED CEILING TILES THROUGH OUT ESTABLISHMENT.INSTRUCTED TO REPAIR, CLEAN AND/OR REPLACE....NOTED DEEP CRACKS ON WALLS AT THE BASEMENT FOOD PREP AREA. INSTRUCTED REPAIR 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.