LAWRENCE PASTRY SHOP Passes Health Inspection - Chicago Bakery

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PREP AREA DOOR RUBBER GASKETS RIPPED (STAND UP COOLERS/FREEZERS). INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGE DOOR GASKETS.

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: PREP AREA SHELVES WITH FOOD DEBIRS/PAINT CHIPPING. INSTRUCTED MANAGER TO REPLACE/REPAINT PREP AREA SHELVES, SHELF SURFACES MUST BE SMOOTH AND EASY TO CLEAN.

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: OBSERVED FOOD BUILD UP ON FLOOR IN PREP AREA ALONG WALLS/CORNERS ALSO OBSERVED STANDING WATER ON BASEMENT FLOOR. INSTRUCTED MANAGER TO CLEAN FLOO/KEEP FLOOR DRY THROUGHOUT.

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: OBSERVED FOOD BUILD UP ON FLOOR IN PREP AREA ALONG WALLS/CORNERS ALSO OBSERVED STANDING WATER ON BASEMENT FLOOR. INSTRUCTED MANAGER TO CLEAN FLOO/KEEP FLOOR DRY THROUGHOUT.

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.