LA CENTRAL BAKERY V Fails Health Inspection - Chicago Bakery

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE A VERIFIABLE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION 7-38-010

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO PROCEDURE IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE PROCEDURE AND NECESSARY SUPPLIES EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION 7-38-005

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: MISSING HANDWASH SIGNAGE AT HANDWASH SINKS. INSTD TO PROVIDE HANDWASH SIGNAGE.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 10 BOXES OF EGGS ON FLOOR IN REAR STORAGE AREA AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 55.0F-59.9F. 30 DOZEN EGGS IN EACH BOX (TOTAL 300 DOZEN EGGS). APPROX 100 LBS, $300 VALUE. CITATION ISSUED PRIORITY VIOLATION 7-38-005.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: MISSING FOOD TEMPERATURE MEASURING DEVICE. INSTD TO PROVIDE AND MAINTAIN SAME. PRIORITY FOUNDATION 7-38-005.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: THE FOLLOWING INFORMATION MISSING ON CUSTOMER SELF SERVICE PRE PACKAGED CAKESS:. (B) LABEL INFORMATION SHALL INCLUDE: (1) THE COMMON NAME OF THE FOOD, OR ABSENT A COMMON NAME; AN ADEQUATELY DESCRIPTIVE IDENTITY STATEMENT; (3) IF MADE FROM TWO OF MORE INGREDIENTS, A LIST OF INGREDIENTS AND SUB-INGREDIENTS IN DESCENDING ORDER OF PREDOMINANCE BY WEIGHT, INCLUDING A DECLARATION OF ARTIFICAL COLORS, ARTIFICAL FLAVORS AND CHEMICAL PRESERVATIVES, IF CONTAINED IN THE FOOD. (3) AN ACCURATE DECLARATION OF THE NET QUANTITY OF CONTENTS.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTIN WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTIN WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.