PANADERIA CORAL 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 EVIDENCE OF APPX. 50 OR MORE RODENT DROPPINGS ON FLOOR IN REAR PREP AREA NEXT TO HOT HOLDING UNITS,REAR FOOD STORAGE AREA-ON LEG LEDGES AND IN CORNERS OF STORAGE SHELF AND LOCKERS,IN MOTOR OF REFRIGERATOR,IN HALLWAY OUTSIDE OF WALK IN COOLER,ON #10 CAN CART,BASEMENT TOOL STORAGE AREA IN BETWEEN CLUTTER AND GARBAGE CANS IN REAR OF BASEMENT,FOOD STORAGE SHELVES IN BASEMENT.ALSO.APPX. 12 OR MORE LIVE ANTS CRAWLING ON FLOOR IN REAR PREP AREA.1- LIVE ROACH IN CREVICE OF WOOD BASE NEXT TO REFRIGERATOR IN REAR AREA.MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/30/18.(SERIOUS 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED DISH WASHING FACILITIES NOT PROPERLY MAINTAINED.OBSERVED GREASE TRAP AT 3- COMPARTMENT SINK OVER FLOWING WITH WATER FROM LID WHEN WATER IS RELEASED FROM SINK.MUST REPAIR AND MAINTAIN.(SERIOUS 7-38-030)

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINERS.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE MISSING HANDLE ON FRYER CABINET.MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.MUST ELIMINATE GROCERY STORE BAGS USED FOR FOOD STORAGE AND PROVIDE FOOD GRADE BAGS.MUST APPLY A SEALANT OR PAINT PEELING PAINT ON WOOD PREP TABLE IN REAR PREP AREA.MUST PROVIDE ADEQUATE AMOUNT OF SHELVING UNITS TO ELEVATE FOOD BINS OFF OF FLOOR IN WALK IN COOLER AND FREEZER.

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: MUST CLEAN GREASE AND FOOD DEBRIS FROM WALK IN COOLER FANGUARD COVERS,SHELVING UNITS,ROLLING CARTS,EXTERIOR OF FOOD STORAGE CONTAINERS,PREP TABLES,FLOOR MIXERS,OVEN,CAN OPENER BLADE,EXTERIOR OF RECYCLING BINS,DOUGH MACHINE,HOT HOLDING UNITS.

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: MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN REAR PREP AREA.MUST REMOVE WATER FROM FLOOR IN BETWEEN WALK IN COOLER & FREEZER AND KEEP DRY.MUST CLEAN FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT INCLUDING WALK IN COOLER AND FREEZER, BASEMENT.

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: MUST REPAIR OR REPLACE DAMAGED CEILING IN REAR STORAGE AREA,HOLE IN LOWER WALL BASE NEAR VENTILATION UNIT,BASEMENT CEILING AND WALLS MOLDED AND LEAKING,TOOL ROOM,OPENING IN WALL IN BASEMENT TOOL STORAGE AREA NEEDS AN ACCESS PANEL.MUST CLEAN EXCESSIVE DEBRIS AND SPLATTER FROM WALLS THROUGHOUT PREP AREAS AND HALLWAYS.

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: MUST PROVIDE ADEQUATE LIGHTING IN 1ST FL. STORAGE AREA AND PREP AREA.MUST REPLACE MISSING END CAPS ON LIGHT SHIELDS IN PREP AREAS.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS THROUGHOUT BASEMENT.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS THROUGHOUT BASEMENT.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.