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

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: EMPLOYEES MUST NOT HAVE THEIR UNCOVERED BEVERAGES IN THE FOOD PREP AREA.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS COOKED FOODS HELD AT IMPROPER TEMPERATURES INSIDE AN UNREFRIGERATED DISPLAY CASE ACCESSIBLE TO THE PUBLIC: COOKED TUNA AND CHIPOTLE STUFFED PASTRIES AT 63.1F, SPINACH, AND FETA CHEESE STUFFED PASTRIES AT 62.1F, JALAPENO AND CREAM CHEESE STUFFED ROLLS AT 71.2F. REVIEWED PROPER HOT AND COLD FOOD TEMPERATURES. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED PRE-WRAPPED HAM AND CHEESE SANDWICHES IN THE DISPLAY MENTIONED ABOVE CASE UNREFRIGERATED AT AN INADEQUATE TEMPERATURE OF 63.3F.ALL DISCARDED. PRIORITY VIOLATION 7-38-005; SEE THE ABOVE VIOLATION #21 FOR CITATION.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCTS COMMON NAMES.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES THROUGHOUT THE FACILITY AS A MEANS OF ELEVATION FOR FOODS. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED A TORN/DAMAGED COOLING CART COVER FOR BAKED GOODS. THE COVER WAS REPAIRED WITH DUCT TAPE. MUST REPLACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAK ON THE RIGHT NOZZLE OF THE BASEMENT THREE COMPARTMENT SINK. MUST REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ALL EXPANDING SPRAY FOAM BEING USED AS A SEALANT THROUGHOUT THE FACILITY MUST BE CUT/SMOOTHED TO BE CLEANABLE.----FLOOR AT THE ENTRANCE TO THE FIRST FLOOR REAR PREP MIXING ROOM IS IN POOR REPAIR WITH DAMAGED, UNEVEN TILES. MUST REPAIR TO BE SMOOTH AND CLEANABLE.----NOTED WATER-DAMAGED CEILING TILES IN SEVERAL AREAS THROUGHOUT THE FACILITY. MUST REPLACE.----MISSING TILE GROUT AT THE BASEMENT THREE-COMPARTMENT SINK.---MISSING DAMAGED WALL TILES AT THE BASEMENT DONUT PREP STATION. MUST REPLACE/REPAIR ALL.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED SOILED MOP HEADS IMPROPERLY STORED. MUST STORE INVERTED AT THE UTILITY SERVICE SINK.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS THROUGHOUT THE FACILITY.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.