LAWRENCE PASTRY SHOP Fails Health Inspection - Chicago Bakery

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND MICE DROPPINGS AROUND THE WATER HEATER IN THE STORE AREA, AND IN THE BASEMENT ALONG THE WALL BASE AND UNDER THE PALLETS OVER 20 TOTAL. INSTRUCTED TO REMOVE THE DROPPINGS, CLEAN THE AFFECTED AREAS AND SANITIZE. CITATION ISSUED SERIOUS 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3 COMPT SINK NOT MAINTAINED. DRAINING SLOW. MISSING DRAIN COVER ON ONE OF THE SINK . MUST REPAIR AND MAINTAINED. CITATION ISSUED SERIOUS 7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL ALL THE BULK CONTAINERS LID AND EXTERIOR AND MAINTAIN. CLEAN ALL THE SHELVINGS AND BOTTOM OF THE PREP TABLES, CLEAN ALL THE EXTERIOR OF THE 4 DOOR COOLERS AND ALL THE HANDLE OF THE DOOR AND MAINTAIN.

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: MUST CLEAN IN DETAIL THE FLOOR BY THE PREP AREA , BY THE DISHWASHING AREA,UNDER THE PALLETS IN THE STORAGE AREA AND MAINTAIN.MUST ELEVATE ALL BOXES INSIDE THE WALK IN FREEZER. MUST REMOVE ALL THE CARDBOARD INSIDE THE WALK IN COOLER AND ALL THE CARDBOARD ON THE FLOOR IN THE BASEMENT AND ON THE DISHWASHING AREA .

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN IN DETAIL THE FLOOR BY THE PREP AREA , BY THE DISHWASHING AREA,UNDER THE PALLETS IN THE STORAGE AREA AND MAINTAIN.MUST ELEVATE ALL BOXES INSIDE THE WALK IN FREEZER. MUST REMOVE ALL THE CARDBOARD INSIDE THE WALK IN COOLER AND ALL THE CARDBOARD ON THE FLOOR IN THE BASEMENT AND ON THE DISHWASHING AREA .

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.