LA PATISSERIE P Gets Conditional Pass on Health Inspection - Chicago Bakery

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-203.11(A) NO HAND WASHING SINK CONVENIENT TO REAR, MIDDLE PREP/BAKING AREA. MUST INSTALL A HAND SINK AND STOCK WITH SOAP AND DISPOSABLE TOWELS. PRIORITY FOUNDATION 7-38-030(C).

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114 NOTED HEAVY EXCESS AT ESTABLISHMENT IN DRY STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY AND UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114 NOTED HEAVY EXCESS AT ESTABLISHMENT IN DRY STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY AND UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.

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.