LAWRENCE PASTRY SHOP Gets Conditional Pass on Health Inspection - Chicago Bakery

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION THAT ALL FOOD EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT ANY DISEASE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012A,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: NO CLEAN UP POLICY FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HAND WASHING SINK IS REQUIRED SO THAT IS ACCESSIBLE TO THE REAR PREP/DISHWASHING AREA. MUST INSTALL EXPOSED HAND WASHING SINK WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS. PRIORITY FOUNDATION. 7-38-030(C),NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER DATE MARKING AND DISPOSITION - Comments: INSTRUCTED TO PROVIDE PROPER LABEL/DATE MARKING FOR READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOODS,(TCS) FOODS PREPARED ON PREMISES AND STORED IN COOLERS,OVER 24 HOURS AND MAINTAIN. PRIORITY FOUNDATION 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: BULK FOOD CONTAINERS OF SUGAR,FLOUR ETC NOT PROPERLY LABELED IN REAR PREP/DISHWASHING AREA. INSTRUCTED MANAGER TO LABEL ALL BULK FOOD CONTAINERS.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: INSTRUCTED TO PROPERLY STORE AND INVERT CLEAN SINGLE-USE/SINGLE-SERVICE PLASTIC CAKE CONTAINERS TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN GASKETS AT THE 3 DOOR STAND-UP COOLER IN FOOD PREP AREA AND AT THE RIGHT DOOR OF THE 2 DOOR STAND-UP FREEZER.INSTRUCTED TO REPLACE TORN GASKETS AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN SHELVINGS IN THE WALK-IN-COOLER TO REMOVE DRIED/FOOD DEBRIS AND DETAIL CLEAN FAN COVERS TO REMOVE ACCUMULATION OF DUSTS 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES IN BASEMENT/STORAGE AREAS AND REMAINING ARTICLES KEPT MUST BE PROPERLY STORED AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.

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 DETAIL CLEAN AND MAINTAIN FLOORS WITH DRIED FOOD DEBRIS AND DIRT ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT THE FOOD/PREP DISHWASHING AREA AND MAINTAIN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO PROVIDE MISSING LIGHT SHIELDS FOR LIGHT FIXTURES NEAR THE LARGE OVEN ALONG THE REAR OF THE FOOD PREP/DISHWASHING AREA AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO PROVIDE MISSING LIGHT SHIELDS FOR LIGHT FIXTURES NEAR THE LARGE OVEN ALONG THE REAR OF THE FOOD PREP/DISHWASHING AREA AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.