NEW TAZA BAKERY Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AS REQUIRED. PRIORITY FOUNDATION VIOLATIOAN 7-38-010. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED NO PEST CONTROL LOG BOOK ON SITE. PROIRITY FOUNDATION VIOLATION 7-38-020(c). INSTRUCTED TO PROVIDE PEST CONTROL LOG BOOK CONTAINING RECORDS OF ALL VISITS TO ESTABLISHMENT BY ANY PEST CCONTROL COMPANY DESCRIBING ALL PEST-CONTROL RELATED ACTIVITIES AND SHOWING THAT THEIR FACILITY HAS BEEN SERVICED AT LEAST TWICE A YEAR AND MAINTAIN. CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED PLATES AND OTHER UTENSILS BEING STORED FACING UP ON SHLEVING UNITS IN PREP AREA. INSTRUCTED TO INVERT ALL PLATES AND UTENSILS TO PREVENT CONTAMINATION.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN KITCHEN PREPARATION AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BLOWN OUT LIGHBULBS UNDERNEATH HOODED VENT IN PREP AREA. INSTRUCTED TO REPLACE BLOWN OUT LIGHTBULBS AND MAINTAN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BLOWN OUT LIGHBULBS UNDERNEATH HOODED VENT IN PREP AREA. INSTRUCTED TO REPLACE BLOWN OUT LIGHTBULBS AND MAINTAN.

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.