LABRIOLA BAKERY CAFE Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID ORIGINAL CERTIFICATE POSTED. THE FACILITY IS OPEN AND OPERATING, PREPARING DELI MEAT, COOKED PASTA, SAUCES, MEATBALLS, AND CHICKEN. INSTRUCTED TO PROVIDE AT LEAST ONCE CFM ON SITE AT ALL TIMES AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES DURING THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-010. 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING ITEMS STATED THROUGHOUT THE PREP AREA IN REFRIGERATION UNITS AT IMPROPER TEMPERATURES... THEY ARE AS FOLLOWS: APPROXIMATELY 5 LBS OF COOKED PASTA @49.2F, 3 LBS OF GROUND ITALIAN SAUSAGE @ 51.0F, 4 LBS COOKED MEATBALL @ 100.0F,2 LBS COOKED CHOPPED CHICKEN BREAST @56.2F AND 4 LBS OF BOLOGNESE SAUCE @53.0F. INSTRUCTED TO HOLD ALL COLD TCS FOODS @ 41 OR BELOW AT ALL TIMES. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. THE PERSON IN CHARGE VOLUNTARILY DISCARDED ALL SAID ITEMS AT THIS TIME.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 85 SMALL AND LARGE FLIES FLYING THROUGHOUT PREP AREAS, DISH, EMPLOYEE ROOM ON WALLS AND LOCKERS, FLYING AROUND DRAIN IN MOP SINK SECOND FLOOR AND ON ALL EXTERIOR SURFACES OF EQUIPMENT IN BOTH BAR PREP AREAS IN FACILITY. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE. MUST ELIMINATE PEST ACTIVITY ON SITE. 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: OBSERVED PANS OF PIZZA DOUGH STORED ON FLOOR IN WIC.INSTRUCTED TO ELEVATE AND PROPERLY STORE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ALL HEAVY EQUIPMENT THROUGHOUT PREP AREAS (REFRIGERATION UNITS, PREP /STEAM TABLES, BREAD OVENS ETC. WITH EXCRUSTED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES. INSTRUCTED TO CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED EXCESS TRASH AND MISCELLANEOUS ITEMS ON THE GROUND SURROUNDING THE RECEPTACLE AREA AND NEAR THE FACILITY'S BACK DOOR. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN TO PREVENT PEST HARBORAGE

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN AND ORGANIZE BASEMENT STORAGE AREA AND ELEVATE EVERY ITEM OFF FLOOR AT LEAST 6 INCHES.

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: INSTRUCTED TO CLEAN AND ORGANIZE BASEMENT STORAGE AREA AND ELEVATE EVERY ITEM OFF FLOOR AT LEAST 6 INCHES.

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.