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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INADEQUATE HOT WATER AT THE FOLLOWING HAND WASHING SINKS IN THE FOLLOWING AREAS: FRONT PREP/CAKE HANDLING AREA HAND SINK AT 76.6F, MENS WASHROOM HAND SINK AT 73.2F, LADIES WASHROOM HAND SINK AT 73F. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL HAND WASHING SINKS. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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.

PERSONAL CLEANLINESS - Comments: ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY.

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: MUST PROVIDE A LID FOR THE BULK FLOUR CONTAINER.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST NOT USE CARDBOARD AS MATTING FOR FLOORS IN THE FOOD PREP AREAS.----PEELING PAINT ON THE CEILING ABOVE THE PROOF BOXES ON THE REAR FIRST FLOOR PREP. MUST REMOVE PEELING PAINT.----NOTED DIRTY/MUDDY FLOORS THROUGHOUT THE FIRST FLOOR PREP WHERE MIXING BOWLS ARE LOCATED. MUST CLEAN AND MAINTAIN.----MISSING FLOOR DRAIN COVER AT THE BASEMENT THREE COMPARTMENT SINK. MUST REPLACE.----NOTED SOME MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE BASEMENT PREP AREA AND SOME WITH POOLING LIQUID. MUST REPAIR FLOORS TO BE SMOOTH AND CLEANABLE.

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: EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS IN THE BASEMENT DRY FOOD STORAGE SHELVING. MUST PROVIDE A DESIGNATED AREA AWAY FROM FOODS AND FOOD CONTACT ITEMS FOR EMPLOYEES BELONGINGS.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS IN THE BASEMENT DRY FOOD STORAGE SHELVING. MUST PROVIDE A DESIGNATED AREA AWAY FROM FOODS AND FOOD CONTACT ITEMS FOR EMPLOYEES BELONGINGS.

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.