LA CENTRAL BAKERY Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED PERSON IN CHARGE (MANAGER JORGE CERVANTES) DOES NOT HAVE A VALID, CURRENT CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION. INSTRUCTED MUST OBTAIN A VALID CHICAGO FOOD SANITATION MANAGER CERTIFICATE FOR ALL MANAGERS. PRIORITY FOUNDATION VIOLATION. NO 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON SITE, WITHOUT CORRESPONDING EQUIPMENT. INSTRUCTED MUST PROVIDE CORRESPONDING EQUIPMENT OUTLINES IN PROCEDURE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED REAR EXPOSED HAND WASHING SINK WITHOUT SOAP. INSTRUCTED MUST PROVIDE HAND CLEANSER FOR ALL HAND WASHING SINKS AT ALL TIMES. OPERATOR PROVIDED DURING INSPECTION. PRIORITY FOUNDATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED KEYS HANGING ON HAND SINK FAUCET, SPICES, AND SPOON INSIDE BASIN OF HAND SINK IN FRONT OF PREP AREA. INSTRUCTED ALL ITEMS MUST BE REMOVED. INSTRUCTED ALL HAND WASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES. OPERATOR REMOVED ITEMS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE ABOVE VIOLATION 6-301.11 FOR CITATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT WASHBOWL SINK IN EMPLOYEE RESTROOM, NOR IN REAR HAND SINK IN PREP AREA. OBSERVED BROKEN PAPER TOWEL DISPENSER AT HAND SINK AT FRONT OF PREP AREA. INSTRUCTED MUST PROVIDE SANITARY MEANS TO DRY HANDS AT EACH HAND SINK AND WASH BOWL SINK AT ALL TIMES. OPERATOR PROVIDED DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE ABOVE VIOLATION 6-301.11 FOR CITATION.

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: OBSERVED NO LABELS ON FOODS PACKAGED ON SITE (DESERTS, CAKES, ETC.) IN THE COOLER AT FRONT COUNTER. FOOD PACKAGED IN A FOOD ESTABLISHMENT, SHALL BE LABELED AS SPECIFIED BY LAW. LABELS MUST INCLUDE THE FOLLOWING: THE COMMON NAME OF FOOD; A LIST OF INGREDIENTS; AN ACCURATE NET QUANTITY; THE NAME AND PLACE OF BUSINESS OF THE MANUFACTURER OR PACKER AND A SELL BY DATE. MUST CORRECTLY LABEL ALL PREPACKAGED ITEMS IN COOLER AT THE FRONT COUNTER.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED ALLERGEN LABEL MISSING ON FOOD (DESERT, CAKES, ETC.) PACKAGED ON SITE, IN THE CUSTOMER SELF SERVICE DISPLAY COOLER ON SALES FLOOR. MUST LABEL THE NAME OF THE FOOD SOURCES OF ANY MAJOR FOOD ALLERGENS (I.E. MILK, EGGS, ETC.) PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD NOT PROTECTED FROM POSSIBLE CONTAMINATION. OBSERVED SEVERAL UNCOVERED RACKS OF BAKED GOOD ON TRAYS ON SALES FLOOR OF CUSTOMER SELF SERVICE AREA. OBSERVED SEVERAL UNCOVERED TRAYS OF BAKED GOODS ON FRONT COUNTER IN CUSTOMER SERVICE AREA. INSTRUCTED ALL BAKED GOODS MUST BE PROTECTED FROM CONTAMINATION AT ALL TIMES. MUST KEEP ALL BAKED GOODS IN DISPLAY CASES IN FRONT CUSTOMER SERVICE AREA, OR PROVIDE A BARRIER BETWEEN UNCOVERED BAKED GOODS AND CUSTOMERS. OPERATOR REMOVED ALL RACKS AND TRAYS FROM THE SALES FLOOR DURING INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED GREY/BLACK, SLIMY SUBSTANCE ON THRESHOLD OF FLOOR OF WALK IN COOLER. MUST DETAIL CLEAN AND SANITIZE. OBSERVED EXCESSIVE DEBRIS AND DIRT ACCUMULATED ON FLOORS ALONG WALL BASES AND UNDER EQUIPMENT. MUST DETAIL THESE AREAS. MUST MAINTAIN SAME.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: SEE VIOLATION # 60.

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: SEE VIOLATION # 60.

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.