MISERICORDIA BAKERY Gets Conditional Pass on Health Inspection - Chicago Bakery

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED THE BUFFET LINE HAND WASHING SINK NOT ACCESSIBLE FOR USE. FOOD HANDLER NOTED FILLING WATER (FOR CONSUMPTION) PITCHERS IN THE HAND SINK. THEN AFTER HAVING THE STAFF TAKE CORRECTIVE ACTION, NOTED EMPLOYEES DUMPING THE WATER PITCHERS BACK INTO THE SAME HAND WASHING SINK. REVIEWED THAT HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. INSTRUCTED TO USE THE POTABLE WATER DISPENSER PROVIDED IN THE SAME PREP AREA FOR FILLING THE PITCHERS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) 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 COLD HOLDING TEMPERATURES - Comments: NOTED IMPROPER COLD HOLDING TEMPERATURES OF THE FOLLOWING TCS FOODS: TUNA SALAD AT 46.5F & 46F. SLICED HAM AT 45.7F. CHICKEN SALAD @ 46F. REVIEWED REQUIREMENTS FOR PROPER COLD HOLDING TEMPERATURES, PROPER PROCEDURES FOR TRANSPORTATION OF TCS FOOD FROM THE MAIN KITCHEN WALK-IN COOLER AND RECOMMEND USING METAL PANS IN PLACE OF PLASTIC. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: BULK COCONUT NOTED NOT LABELED. MANAGER CORRECTED ON SITE.

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.

This violation was corrected during the inspection.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: INSTRUCTED TO INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE HAND WASHING SINK AT THE BAKERY OVEN SECTION BETWEEN THE SINK AND A METAL PREP SURFACE WHERE MUFFINS WERE NOTED COOLING.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: INSTRUCTED TO INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE HAND WASHING SINK AT THE BAKERY OVEN SECTION BETWEEN THE SINK AND A METAL PREP SURFACE WHERE MUFFINS WERE NOTED COOLING.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.