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

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: MUST PROVIDE THE SIZE OF THE WASTE WATER DISPOSAL (GREY WATER) TANK UNDERNEATH THE VEHICLE. THE DISPOSAL TANK MUST BE AT LEAST 50% LARGER IN SIZE THAN THE FRESH WATER STORAGE TANK. CRITICAL VIOLATION 7-38-030.

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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: MUST PROVIDE EVIDENCE THAT THE VEHICLE IS PROTECTED OVERHEAD DURING SERVICING AND THAT IT FITS IN THE GARAGE SPACE PROVIDED BY KITCHEN CHICAGO. MUST PROVIDE PHOTOGRAPHS OF THE TRUCK PARKED INSIDE OF THE GARAGE AREA. SERIOUS VIOLATION 7-38-005A.

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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: MUST PROVIDE CHEMICAL TEST STRIPS TO MEASURE THE SANITIZER CONCENTRATION AT THE 3 COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030.

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THE 3 COMPARTMENT SINK IS IMPROPERLY CONSTRUCTED AND MAINTAINED. THE 3 COMPARTMENT SINK IS CONSTRUCTED FROM A PLASTIC MATERIAL THAT IS CRACKED AND NOT SMOOTH AND EASILY CLEANABLE. MUST INSTALL A STAINLESS STEEL 3 COMPARTMENT SINK AND DRAIN BOARD AND PROVIDE SINK STOPPERS. SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INCORRECT LICENSE NUMBER DISPLAYED ON THE SIDES OF THE VEHICLE. LICENSE NUMBER 2293261 MUST BE DISPLAYED.

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: INCORRECT LICENSE NUMBER DISPLAYED ON THE SIDES OF THE VEHICLE. LICENSE NUMBER 2293261 MUST BE DISPLAYED.

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.