LE PARIS BAKERY Fails Health Inspection - Chicago Bakery

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF WALK IN COOLER AT 46.7F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.MANAGER ADJUSTED THERMOSTAT DURING INSPECTION.AIR TEMPERATURE IS NOW 40.6F.MUST MONITOR AND MAINTAIN AT ALL TIMES.(CRITICAL 7-38-005A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOOD STORED INSIDE ABOVE MENTIONED WALK IN COOLER SUCH AS 7 1/2 GALLONS OF MILK 45.0F-45.4F,50LBS. COOKED CAKES 46.0F-46.7F,20LBS. LIQUID EGGS 45.6F,16.51 LBS. FULLY COOKED WHOLE TURKEY BREAST44.6F,3 1/2 GALLONS HALF & HALF MILK 45.6F-45.9F,.5LB. SHREEDED CHICKEN 44.1F-45.2F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX.157 LBS. $808.(CRITICAL 7-38-005A)

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOOD NOT PROTECTED DURING DISPLAY.OBSERVED 3- TRAYS OF ASSORTED COOKED BAKED GOODS NOT COVERED ON TOP OF BREAD DISPLAY UNIT AND 1- ROLLING CART WITH APPX. 12 TRAYS OF ASSORTED BAKED GOODS NOT COVERED ON SALES FLOOR NEXT SERVICE COUNTER.EMPLOYEE REMOVED PRODUCT TO ENCLOSED DISPLAY UNITS ON SALES FLOOR DURING INSPECTION.MUST KEEP PROTECTED AT ALL TIMES.(SERIOUS 7-38-005A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX.15 OR MORE RODENT DROPPINGS ON FLOOR NEXT TO FURNANCE ON 2ND FL. ALSO APPX."1/2-3/4" GAP ALONG TOP OF DOUBLE ENTRY FRONT DOORS AND REAR DOOR ALONG BOTTOM.MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/17/18.(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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #2079113 8/28/17 NOT CORRECTED #32-RUBBER GASKET ON WALK IN COOLER DOOR.#33-MUST DETAIL CEAN INTERIOR OF ALL REACH IN COOLERS AND FREEZERS TO REMOVE SPILLS.#34-FLOORS THROUGHOUT PREP AREA IN NEED OF CLEANING TO REMOVE ALL SPILLS AND BUILD UP.#38-LEAK AT 3- COMPARTMENT SINK FAUCET IN NEED OF REPAIR.HAND SINK SLOW DRAINING.#45-FOOD HANDLERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(SERIOUS 7-42-090)

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.MUST LABEL DESSERTS FOR SALE WITH PROPER INFO GIVEN.

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: MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.

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: MUST REPLACE MISSING DOOR HANDLE ON FRYER CABINET.

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: MUST CLEAN FOOD DEBRIS FROM EXTERIOR OF FOOD STORAGE CONTAINERS,PREP TABLES,PRESSOR,FLOOR MIXER,MEAT SLICER,,ROLLING CARTS,DOUGH MACHINE.

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 REPAIR OR REPLACE DAMAGED FLOOR TILES ON RAMP AT REAR DOOR.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPLACE MISSING CEILING TILES IN REAR PREP AREA NEAR OVEN,HOLE IN CEILING IN TOILETROOM.MUST CLEAN FOOD DEBRIS AND DUST BUILD UP ON WALLS IN WALK IN COOLER,LIGHT SHIELDS,VENTILATION VENTS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE SHATTER PROOF BULBS AT HOOD OF COOKING EQUPMENT AND 2ND FL DRY FOOD STORAGE AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PLACE FRYER UNIT COMPLETELY UNDER VENTILATION HOOD.MUST PROVIDE A BACK FLOW DEVICE ON ICE MACHINE.

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: MUST PLACE FRYER UNIT COMPLETELY UNDER VENTILATION HOOD.MUST PROVIDE A BACK FLOW DEVICE ON ICE MACHINE.

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.