LA BOULANGERIE FOOD TRUCK Fails Health Inspection - Chicago Mobile food preparer

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES OBSERVED EMPLOYEE REMOVE GLOVES TO TAKE ORDERS AND MONEY OR CREDIT CARD AND RETURN TO THE SAME PAIR OF GLOVES WITHOUT WASHING HER HANDS IN BETWEEN ORDERS OR HANDLING MONEY AND FOOD. INSTRUCTED ON PROPER HYGIENIC PRACTICES (HANDWASHING) WHILE HANDLING FOOD AND MONEY. 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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO HOT RUNNING WATER ON MOBILE TRUCK AS REQUIRED. WATER SUPPLY DEPLETED DURING INSPECTION. INSTRUCTED THAT AN ADEQUATE AMOUNT OF WATER IS REQUIRED FOR DAILY USEAGE WHILE TRUCK IS OPERATING AND THAT TRUCK MUST HAVE HOT AND COLD RUNNING WATER AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND NO PEST CONTROL LOG BOOK ON TRUCK FOR REVIEW TO VERIFY SERVICE; MUST PROVIDE AT ALL TIMES. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AS REQUIRED. NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AS REQUIRED WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED THAT A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES. SERIOUS VIOLATION 7-38-012.

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AS REQUIRED. NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AS REQUIRED WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED THAT A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES. SERIOUS VIOLATION 7-38-012.

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.