LABRIOLA BAKERY CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: BARE HAND CONTACT WITH READY-TO-EAT FOODS, OBSERVED A FOOD HANDLER ASSEMBLING SANDWICHES AND TOUCHING BREAD, DELI MEAT AND LETTUCE WITH BARE HAND, INSTRUCTED MGR TO HAVE EMPLOYEES USE GLOVES OR A UTENSILS WHEN DOING SO. CRITICAL CITATION ISSUED 7-38-010 (A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOOD CONTAINERS NOT LABELED ( FLOUR ), INSTRUCTED TO LABEL AND MAINTAIN.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: DISPOSABLE FOOD CONTAINERS NOT STORED PROPERLY, INSTRUCTED TO INVERT TO PREVENT DUST COLLECTION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: GLASS BOTTLES WITH NARROW OPENING USED FOR WATER SERVICE, INSTRUCTED NOT TO USE OR MUST WASH MANUALLY IN 3-COMP SINK WITH A LONG BRUSH.

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: DELI AND CHEESE SLICER NOT CLEANED PROPERLY, INSTRUCTED TO CLEAN AND SANITIZE BLADE FRONT AND BACK PROPERLY. INSIDE OF DRAWER COOLERS NOT CLEAN, FOOD DEBRIS NOTED.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: A GLASS MIRROR ABOVE PIZZA STATION, INSTRUCTED TO SHIELD OR REMOVE. DUSTY VENT ABOVE FRONT KITCHEN, INSTRUCTED TO CLEAN 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: DUSTY FAN COVER IN WALK-IN COOLER, INSTRUCTED TO CLEAN AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: DUSTY FAN COVER IN WALK-IN COOLER, INSTRUCTED TO CLEAN AND MAINTAIN.

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.