LA PERLA TAPATIA BAKERY Passes Health Inspection - Chicago Bakery

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found some food items not properly dated in prep area cooler, must properly date food items in prep area cooler.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Cooler shelving/racks that had peeling paint/rust in rear prep area, shall be repaired/replaced. Caulk around exposed hand sink in front prep area,rear prep area exposed hand sink, and 3 compartment sink in rear prep area, in state of disrepair, shall be repaired/replaced.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Non food contact surfaces of cooler shelving/racks not clean, need detailed cleaning, non food contact surfaces of prep table(lower shelving) not clean, need detailed cleaning(crevices), bsmt storage shelving not clean, need cleaning(crevices),

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: Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners), floors in rear kitchen areas not clean, need cleaning(corners), floors in bsmt storage room not clean, needs detailed cleaning(corners).

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: Damaged/stained ceiling tiles in kitchen prep area shall be replaced, damaged/broken wall tiles in rear kitchen area, shall be replaced. Walls/ceiling in kitchen prep area not clean, need detailed cleaning, walls that had peeling paint, gaps in front areas, and rear kitchen area, shall be repaired/sealed. Walls/ceiling in walk in cooler not clean, need cleaning(detailed).

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Broken light shield in kitchen prep area, shall be replaced, missing light shields in display coolers, in rear storage areas, bsmt storage areas, shall be provided. Light shields in kitchen prep area, rear kitchen area not clean, need detailed cleaning.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Broken light shield in kitchen prep area, shall be replaced, missing light shields in display coolers, in rear storage areas, bsmt storage areas, shall be provided. Light shields in kitchen prep area, rear kitchen area not clean, need detailed cleaning.

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.