LA PATISSERIE P Fails Health Inspection - Chicago Bakery

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #614701 DATED ON 01/18/12 STILL EXIST, #OBSERVED FOOD BUILD UP ON SHELVES AT HOT SIDE PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN SHELVES AND MAINTAIN, #35 HOT SIDE PREP AREA CEILING LIGHT COVERS NOT CLEAN. MUST CLEAN AND MAINTAIN ALL UNCLEAN LIGHT COVERS, #41 WEST PREP AREA CLUTTERED BY FRONT DOOR. MUST REMOVE ALL CLUTTER/ELEVATE ALL ITEMS 6" OFF FLOOR. ALL THE ABOVE VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION (02/27/13). SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN EXTERIOR OF ALL SINKS, INTERIOR OF ALL COOLERS DOORS/DOOR HINDGES AND CORNERS AND ALL PREP AREA TABLE TOPS.

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: OBSERVED FOOD DEBRIS/DIRT BUILD UP ON FLOOR UNDER AND AROUND SINKS AND ALONG WALLS/CORNERS THROUGHOUT. MUST CLEAN FLOOR AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN ALL WALLS THROUGHOUT PREP AND DISHWASH AREAS AND MAINTAIN.

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: MUST CLEAN ALL WALLS THROUGHOUT PREP AND DISHWASH AREAS AND MAINTAIN.

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.