NEW TAZA BAKERY Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PERSON IN CHARGE ON SITE DURING INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

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.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO PERSON IN CHARGE ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED TO HAVE A PERSON IN CHARGE ON SITE AT ALL TIMES WITH A VALID AND ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED STUFFED CHICKEN PIE AT IMPROPER COLD HOLDING TEMPERATURE AT 66.7F. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS STORED AT IMPROPER COLD HOLDING TEMPERATURE. STUFFED POTATO PIE FOUND AT 63.5F, STUFFED VEGETABLE PIE FOUND AT 63.9F, STUFFED SPINACH PIE FOUND AT 62.4F, BEEF FOUND AT 56.5F AND CHICKEN FOUND AT 47.5F. ALL FOOD ITEMS WERE FOUND ON COUNTER. INSTRUCTED MANAGER TCS FOOD ITEMS MUST BE STORED AT 41.0F OR BELOW FOR PROPER COLD HOLDING TEMPERATURE. ALL FOOD ITEMS WERE DISCARDED AND DENATURED. ALL FOOD WEIGHING APPROXIMATELY 80 LBS AT A COST OF $170.00. 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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FOOD ITEMS BEING STORED IN PLASTIC BAGS IN 2-DOOR FREEZER. MUST STORE FOOD IN FOOD GRADE CONTAINERS THAT ARE DURABLE AND CLEAN.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO SELF CLOSING DEVICE ON BATHROOM DOOR AT DISH WASHING AREA. MUST INSTALL.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED TWO MISSING LIGHT BULBS AT VENTILATION HOOD AT MAIN PREP AREA. MUST INSTALL TWO WORKING LIGHT BULBS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO ALLERGEN TRAINING CERTIFICATES. MUST PROVIDE ALLERGEN TRAINING CERTIFICATES FOR EMPLOYEES WHO OBTAIN THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO ALLERGEN TRAINING CERTIFICATES. MUST PROVIDE ALLERGEN TRAINING CERTIFICATES FOR EMPLOYEES WHO OBTAIN THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.