LE PARIS BAKERY NO 2 INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: UPON BEGINNING RE INSPECTION, OBSERVED EXPOSED HAND SINK IN CAKE DECORATING AREA BLOCKED BY GARBAGE CAN AND BROOM/DUSTPAN, OBSERVED EXPOSED HAND SINK CENTRALLY LOCATED IN BAKERY BLOCKED BY LARGE GARBAGE CAN AND RACKS LEANING UP AGAINST SINK MAKING IT INACCESSIBLE. OBSERVED HAND SINK IN SANDWICH/ FOOD PREP AREA WITH NO HOT RUNNING WATER. ALL HAND SINKS WERE UNBLOCKED AND HOT WATER WAS RESTORED TO HAND SINK IN SANDWICH/FOOD PREP AREA. CRITICAL VIOLATION 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL SPRAY BOTTLES MUST BE LABELED INCLUDING SPRAY BOTTLES THAT JUST CONTAIN WATER.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TORN GASKET ON REACH IN FREEZER. REPLACE TORN GASKET

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED NO SPLASH GUARDS ON EXPOSED AHND SINK IN SANDWICH/FOOD PREP AREA. MUST INSTALL AND MAINTAIN SPLASHGUARDS ON EACH SIDE OF SINK TO PREVENT CONTAMINATION TO PANINI MAKER AND DELI SLICER.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS AT DONUT FRYER AND STOVE UNCLEAN. MUST CLEAN AND MAINTAIN ALL FLOORS UNDER AND BEHIND ALL LARGE EQUIPMENT

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED NO THERMOMETER WITHIN REACH IN COOLER NEAR CAKE DECORATING AREA. MUST SUPPLY THERMOMETERS AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED NO THERMOMETER WITHIN REACH IN COOLER NEAR CAKE DECORATING AREA. MUST SUPPLY THERMOMETERS AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.