LA PERLA TAPATIA BAKERY Fails Health Inspection - Chicago Bakery

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A)(A): NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(a) NO CITATION ISSUED.

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: 2-501.11: NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005 NO CITATION ISSUED

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(E): OBSERVED SLIGHT SPECKLES OF PINK SUBSTANCE BUILDUP ON THE INSIDE OF ICE BIN USED FOR HUMAN CONSUMPTION. MUST REMOVE SUBSTANCE, CLEAN, AND MAINTAIN AREAS.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17(C): MUST PROVIDE PROPER LABELS FOR DATE MARKING AND DISPOSITION OF REFRIDGERATED TCS FOODS HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-203.12(A): MUST PROVIDE TEMPERATURE MEASURING DEVICES INSIDE ALL COOLERS AND HOT HOLD UNITS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.

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: 3-302.12: MUST PROVIDE LABELS ON BULK FOODS IN THE BAKERY AREA AND IN THE BASEMENT.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501-111(A): OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE AT TIME OF INSPECTION. OBSERVED RODENT DROPPINGS IN THE FOLLOWING AREAS: 10 IN THE BAKERY BY THE HANDWASH SINK, 5 IN THE BAKERY BY THE EGG COOLER, 5 BY THE PASTRY MACHINE, 5 BEHIND THE BAKERY OVEN, 5 BY THE BAKERY 3 COMPARTMENT SINK, 2 BY THE REGISTER IN THE LIQUOR STORE, 5 UNDER AND BEHIND THE COOLERS IN THE LIQUOR STORE, 3 IN THE MEN'S TOILET ROOM. MUST REMOVE ALL EVIDENCE OF PEST ACTIVITY, CLEAN, SANITIZE, AND MAINTAIN AREAS. PEST CONTROL SERVICE PROVIDER WAS ON SITE DURING INSPECTION. PRIORITY FOUNDATION VIOLATION#: 7-38-020(A) CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.12(E)(F)(G)(H): OBSERVED STORAGE OF PACKAGED DRY FOODS AND STORAGE OF PACKAGED GOODS, AND FOOD PREP AREAS IN THE BASEMENT UNDER THE STAIRS, AND UNDER WATER LINES. MUST REMOVE.

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: 3-305.11(A): OBSERVED BOXES OF ALCOHOL BOTTLES AND LOOSE BOTTLES STORED DIRECTLY ON THE FLOOR IN REGISTER AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS A NON-POROUS, CORROSION-RESISTANT, SMOOTH, EASILY CLEANABLE SURFACE THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19: OBSERVED PEELING PAINT AND RUST ON THE SHELVING INSIDE THE BEVERAGE COOLERS. MUST REMOVE AND PROVIDE A NON-POROUS, CORROSION-RESISTANT, SMOOTH, EASILY CLEANABLE SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 6-501.18: MUST DETAIL CLEAN WALLS/FLOORS/PLUMBING FIXTURES, INSIDE MEN'S TOILET ROOMS.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114: OBSERVED BROKEN/UNNECESSARY EQUIPMENT/ARTICLES/CLUTTER IN THE BAKERY, BASEMENT, AND RECEIVING AREAS. MUST REMOVE, CLEAN, ORGANIZE, AND MAINTAIN AREAS.

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: 6-501.12(A): MUST DETAIL CLEAN AND MAINTAIN FLOORS IN THE FOLLOWING AREAS: ALL CREVICES, UNDER/BEHIND EQUIPMENT, ALONG WALL BASES, AND IN THE BEER WALK IN COOLER.

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: 6-501.12(A): MUST DETAIL CLEAN AND MAINTAIN FLOORS IN THE FOLLOWING AREAS: ALL CREVICES, UNDER/BEHIND EQUIPMENT, ALONG WALL BASES, AND IN THE BEER WALK IN COOLER.

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.