LA CANASTA BAKERY, INC. Gets Conditional Pass on Health Inspection - Chicago Bakery

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: AIR TEMPERATURE OF THE PREP COOLER AT FRONT PREP AREA IS NOT MAINTAING PROPER TEMPERATURE,READING 50.7F THE MANAGER TURNED DOWN THE TEMPERATURE GAGE INSIDE THE COOLER DURING INSPECTION,THE COOLER IS NOW MAINTAING PROPER TEMPERATURE,READING 42.2F THE COOLER WILL NOT BE TAGGED AT THIS TIME OF INSPECTION CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: INTERNAL TEMPERATURES TAKEN OF POTENTIALLY HAZARDOUS FOODS INSIDE PREP COOLER AT FRONT PREP AREA RANGE FROM 45.9 TO 48.6F FOOD ITEMS ARE HAM,TURKEY,CHEESE, BOLOGNA,SLICED TOMATOES,SLICED ONIONS AND PEPPERS TOTAL WEIGHT 25LBS TOTAL COST $120.00 FOOD ITEMS WERE DENATURED AND DESTROYED AT THIS TIME OF INSPECTION CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: (1) BULK FOOD CONTAINER NOT LABEL MUST LABEL,MUST LABEL CONTAINER IN REAR OF PREMISES

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN EXTERIOR OF BULK CONTAINERS IN REAR OF PREMISES NEED DETAIL CLEANING OF FOOD DEBRIS

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOORS IN THE REAR PREP AREA,ALONG WALL BASE AND CORNERS

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOORS IN THE REAR PREP AREA,ALONG WALL BASE AND CORNERS

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.