FAIL
Risk 2 (Medium)
OAK MILL BAKERY Fails Health Inspection - Chicago Restaurant
November 10, 2016
Canvass
License #80212
4
Total Violations
2
Critical
2
Major
1
Corrected On Site
Violations Cited by Chicago Health Inspector
4
Violation #19
MAJOR
Violation Details
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE CONTAINER IS OPEN AND OVERFLOWING WITH GARBAGE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO MAINTAIN AREA CLEAN AND CONTAINER CLOSED AT ALL TIMES. SERIOUS VIOLATION 7-38-020
Why This Matters
Poor waste management attracts pests and creates breeding grounds for disease vectors.
Food Code Requirement
Exterior waste areas must be clean and pest-proof.
Specific Requirements
Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.
CDPH Food Code: Section 5-501.111, 5-502.11
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO PERSON ON SITE WHILE HANDLING POTENTAILLY HAZARDOUS FOODS WITH CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED PERSON ON SITE CITY OF CHICAGO SANITATION CERTIFICATE AND PERSON MUST BE ON SITE AT ALL TIMES. SERIOUS VIOLATIOIN 7-38-012
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #29
CORRECTED
CRITICAL
Violation Details
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 5-1-15 REPORT #1516265 #45 OBSERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME, GIVEN COPY OF IDPH'S FOOD HANDLER INFO., INSTRUCTED TO PROVIDE. INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES. SERIOUS VIOLATION 7-42-090
Why This Matters
Specialized processes without proper controls can create deadly toxins like botulism.
Food Code Requirement
Special processes require approved HACCP plans or variances.
Specific Requirements
Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 8-201.14
Violation #29
CORRECTED
CRITICAL
Violation Details
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 5-1-15 REPORT #1516265 #45 OBSERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME, GIVEN COPY OF IDPH'S FOOD HANDLER INFO., INSTRUCTED TO PROVIDE. INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES. SERIOUS VIOLATION 7-42-090
Why This Matters
Specialized processes without proper controls can create deadly toxins like botulism.
Food Code Requirement
Special processes require approved HACCP plans or variances.
Specific Requirements
Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 8-201.14
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection