PAN BAGUETTE BAKERY Gets Conditional Pass on Health Inspection - Chicago Bakery

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC WITHOUT THE CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. INSTD TO OBTAIN AND MAINTAIN ON-SITE AT ALL TIMES

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 CITY OF CHICAGO CERTFIED MANAGER ON SITE WHILE HANDLING TCS FOODS (EGGS, MILK, ETC.). INSTD TO HAVE ON SITE AT ALL TIMES. CITATION ISSUED 7-38-012 PRIORITY FOUNDATION

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: THE HANDWASHING SINK IN THE MAIN PREP AREA IS NOT ACCESSIBLE; THE APRON IN THE BASIN OF THE SINK AND BLOCKED BY LARGE ROLLING CARTS. INSTD TO HAVE BASIN EMPTY AND HANDSINK ACCESSIBLE AT ALL TIMES. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND DRYING PROVISION AT HANDWASH SINKS IN BOTH PREP AREAS. INSTD TO PROVIDE AT ALL TIMES. PAPER TOWELS PROVIDED DURING INSPECTION. PRIORITY FOUNDATION 7-38-30(C) SEE ABOVE FOR VIOLATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: DRY STORAGE CONTAINERS (SPICES, FLOUR, SUGAR, ETC.) NOT LABELED WITH COMMON NAMES. INSTD TO LABEL WITH COMMON NAME AND MAINTAIN

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.

PERSONAL CLEANLINESS - Comments: FOOD HANDLERS WITHOUT ANY HAIR RESTRAINTS. INSTD TO WEAR HAIR RESTRAINTS AND MAINTAIN AT ALL TIMES

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: THE WALLS AND CEILING TILES IN THE MAIN PREP AREA ARE NOT CLEAN, AND THERE IS EXCESSIVE ACCUMULATION OF SMOKE STAINS AND DEBRIS. TO CLEAN AND MAINTAIN SAME

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: THE WALLS AND CEILING TILES IN THE MAIN PREP AREA ARE NOT CLEAN, AND THERE IS EXCESSIVE ACCUMULATION OF SMOKE STAINS AND DEBRIS. TO CLEAN AND MAINTAIN SAME

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.