LA CENTRAL BAKERY Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED FOOD TONGS INSIDE OF FRONT PREP HANDWASH SINK. INSTRUCTED THAT SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. 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 NO PAPER TOWELS IN ALL FOUR HAND WASH SINKS THROUGH OUT THE FACILITY. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR ALL HAND SINKS DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). SEE ABOVE FOR VIOLATION 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD NOT PROTECTED FROM POSSIBLE CONTAMINATION. OBSERVED SEVERAL UNCOVERED RACKS OF BAKED GOODS ON TRAYS ON SALES FLOOR OF CUSTOMER SELF 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 ENCLOSED ALL RACKS AND TRAYS WITH PROPER COVERING THE 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD NOT PROTECTED FROM POSSIBLE CONTAMINATION. OBSERVED SEVERAL UNCOVERED RACKS OF BAKED GOODS ON TRAYS ON SALES FLOOR OF CUSTOMER SELF 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 ENCLOSED ALL RACKS AND TRAYS WITH PROPER COVERING THE 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.