MONTERREY BAKERY Gets Conditional Pass on Health Inspection - Chicago Bakery

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED SPOILED FOODS IN THE WALK-IN COOLER BEING USED FOR PASTRIES AND CAKES. OBSERVED MOLDY STRAWBERRIES AND CREAM CHEESE STORED IN THE WALK-IN COOLER. MANAGEMENT VOLUNTARILY DISCARDED 35# OF FOOD WORTH $50. CRITICAL VIOLATION 7-38-005B.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. THE WALK-IN COOLER HAS AN AIR TEMPERATURE OF 46.5F. THE COOLER IS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MILK AND EGGS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 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 POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED MILK AT 54.5F, EGGS AT 53.2F, AND CREAM CHEESE AT 47F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FOOD WORTH $75. CRITICAL VIOLATION 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED PLASTIC CONTAINERS OF GELATIN NOT LABELED WITH NAME OF PRODUCT, A LIST OF INGREDIENTS AND NAME AND ADDRESS OF MANUFACTURER. MUST LABEL CONTAINERS OF GELATIN.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED PLASTIC CONTAINERS OF GELATIN NOT LABELED WITH NAME OF PRODUCT, A LIST OF INGREDIENTS AND NAME AND ADDRESS OF MANUFACTURER. MUST LABEL CONTAINERS OF GELATIN.

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.