PANADERIA AYUTLA, CORP. Fails Health Inspection - Chicago Bakery

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 50 RODENT DROPPINGS IN VARIOUS AREAS OF THE PREMISES; ALONG WALL BASE OF NORTH WALL BETWEEN OVENS, INSIDE SIDE PANEL OF OVEN, AND ALSO ON FLOORS AND ALONG WALL BASE IN THE FURNACE ROOM. INSTRUCTED TO REMOVE DROPPINGS. CLEAN AND SANITIZE THE AFFECTED AREAS. CONTACT PEST CONTROL PROVIDER FOR SERVICE AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT 1632283, DATED 2/26/2016. VIOLATIONS INCLUDED; #33; OBSERVED FOOD DEBRIS ON THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT; MIXERS, FRYER, DOUGH MACHINE, AND ALL KITCHEN CONTACT SURFACES. INSTRUCTED TO CLEAN AND MAINTAIN. #34; OBSERVED DIRTY FLOORS IN THE FOLLOWING AREAS; REAR PREP, UNDER ALL HEAVY EQUIPMENT, UNDER 3-COMP SINK AND 2-COMP SINK. INSTRUCTED TO CLEAN AND MAINTAIN. #35; OBSERVED WALL IN REAR PREP, HOOD AND FILTERS WITH EXCESSIVE DUST, DEBRIS AND GREASE & FOOD BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN. #45; FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED. VIOLATIONS STILL EXISTS. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED FOOD ITEMS; FLAN, EGG NOG, AND CAKE; IN FRONT COLD BEVERAGE COOLER WITHOUT INGREDIENT LABELS AND SELL BY DATES. ALSO, BREAD MIX IN CLEAR BAGS, STORED UNDERNEATH A PREP TABLE ADJACENT TO THE BASEMENT, NEEDS INGREDIENT LABELS AND SELL BY DATES. INSTRUCTED TO PROVIDE LABELS AND DATES ON ALL FOOD ITEMS TAKEN FROM ORIGINAL PACKAGING, AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED THE LOWER INTERIOR PANEL ON THE DOOR OF THE WALK IN COOLER WITH EXCESS DAMAGE. INSTRUCTED TO REPAIR AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVE THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT IN THE PREP AREA NOT CLEAN; INTERIOR OF MICROWAVE, STORAGE SHELVES ABOVE PREP TABLE. INTERIOR SURFACE OF LARGE WARMER ON NORTH WALL. THE WINDOW PAIN ON SMALL WINDOW ON SOUTH WALL NEXT TO THE FRYER, HAS EXCESSIVE ACCUMULATION OF GREASE AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED EXCESSIVE FOOD DEBRIS ON FLOORS (CORNERS) OF THE WALK IN COOLER AND FREEZER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILING PLASTER PEELING ABOVE A PREP TABLE NEAR REAR EXIT DOOR. INSTRUCTED TO REPAIR AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED MISSING LIGHTS IN THE WALK IN COOLER. INSTRUCTED TO INSTALL WORKING LIGHTS AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED MISSING LIGHTS IN THE WALK IN COOLER. INSTRUCTED TO INSTALL WORKING LIGHTS AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.