NEW PARADISE BAKERY Passes Health Inspection - Chicago Bakery

FOOD SEPARATED AND PROTECTED - Comments: 3-302.11 (A:3-8) (B) OBSERVED UNWRAPPED FOOD IN WALK IN COOLER AND ON SHELVING ACROSS MIXERS THAT NEED TO BE COVERED TO PREVENT CONTAMINATION. INSTRUCTED MANAGER TO COVER.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED INGREDIENTS NOT IN ORIGINAL CONTAINERS WITH NO LABEL IDENTIFYING THE COMMON NAME IN FINISHING AREA UNDER TABLE, COOKING AREA ON TABLE AND SHELVING ACROSS FROM LARGE MIXERS. INSTRUCT MANAGER TO LABEL 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-602.11(A; B:1-4,6,7; C; D) UNLABELED CUSTOMER SELF-SERVICE PREPACKAGED FOODS IN DISPLAY AREA. MUST LABEL ITEMS WITH FOOD NAME, INGREDIENTS AND SOURCE.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-903.12 DISPOSABLE UTENSILS AND CONTAINERS STORED IN CABINET UNDER FRONT SERVICE COUNTER HAND SINK. MUST REMOVE ITEMS FROM UNDER SINK.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 USING MILK CRATES FOR SHELVING IN BASEMENT, FOOD PREPARATION AND STORAGE AREAS. MUST REMOVE AND PROVIDE PROPER, RAISED SHELVING.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-603.15 OVER-SIZED EQUIPMENT AND UTENSILS ON SITE. MUST PROVIDE PROCEDURE ON HOW THESE ITEMS THAT CANNOT FIT IN THE 3 COMPARTMENT SINK WILL BE WASHED, RINSED AND SANITIZED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) ACCUMULATED FOOD DEBRIS ON SHELVES IN REAR FOOD PREPARATION AREA ACROSS FROM MIXERS. FOOD DEBRIS ON RACKS AND IN CABINETS IN BASEMENT AREAS. MUST CLEAN 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 UNABLE TO LOCATE BACKFLOW PREVENTION DEVICES FOR WATER LINES TO FRONT COUNTER ESPRESSO/CAPPUCCINO MACHINE. MUST PROVIDE SO THAT IT CAN BE SERVICED AND MAINTAINED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114 CLUTTER AND UNNECESSARY ITEMS THROUGHOUT BASEMENT: CONSTRUCTION SUPPLIES, PIPES, CONDUITS, UNUSED EQUIPMENT. PALLETS, BRICKS AND CRATES AT OUTSIDE REAR OF PREMISES. MUST REMOVE ALL UNNECESSARY ITEMS AND STORE ALL ELSE TO FACILITATE CLEANING AND TO PREVENT PEST HARBORAGE.

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: 6-201.11 BROKEN FLOOR TILES AT EDGE OF GRATE ON FLOOR IN REAR COOKING AREA. MUST REPAIR AND MAINTAIN FLOOR.

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: 6-501.12 LITTER AND DEBRIS ON FLOORS IN BASEMENT, WALK-IN FREEZER, WALK-IN COOLER AND REAR FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN FLOORS.

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: 6-501.11 HOLES IN BASEMENT CEILING AROUND CONDUITS AND PIPES. MUST SMOOTHLY SEAL ALL OPENINGS.

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: 6-501.11 HOLES IN BASEMENT CEILING AROUND CONDUITS AND PIPES. MUST SMOOTHLY SEAL ALL OPENINGS.

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.