PANADERIA LA CENTRAL INC Gets Conditional Pass on Health Inspection - Chicago Bakery

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEES USING POOR HYGIENIC PRACTICES,ONE EMPLOYEE WASHING AND MULTIPLE TIMES AT 3-COMP SINK. ANOTHER EMPLOYEE WHILE MAKING MUFFINS USING BARE HANDS NOT UTENSIL TO GET CREAM CHEESE FROM OUT OF BUCKET,PUT INSIDE MUFFIN CUPS,THEN TAKE HANDS TO SCRAPE CREAM CHEESE OFF HANDS TO PUT BACK CREAM CHEESE ON HANDS BACK INTO BUCKET, DIDN'T WASH HANDS PROCEEDED TO MAKE MUFFIN BATTER,THEN USED HANDS TO GET BATTER OUT OF MIXER BOWL TO PUT IN MUFFIN CUPS. INSTRUCTED EMPLOYEE TO WASH HANDS. CDI CRITICAL CITATION ISSUED.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEES USING POOR HYGIENIC PRACTICES,ONE EMPLOYEE WASHING AND MULTIPLE TIMES AT 3-COMP SINK. ANOTHER EMPLOYEE WHILE MAKING MUFFINS USING BARE HANDS NOT UTENSIL TO GET CREAM CHEESE FROM OUT OF BUCKET,PUT INSIDE MUFFIN CUPS,THEN TAKE HANDS TO SCRAPE CREAM CHEESE OFF HANDS TO PUT BACK CREAM CHEESE ON HANDS BACK INTO BUCKET, DIDN'T WASH HANDS PROCEEDED TO MAKE MUFFIN BATTER,THEN USED HANDS TO GET BATTER OUT OF MIXER BOWL TO PUT IN MUFFIN CUPS. INSTRUCTED EMPLOYEE TO WASH HANDS. CDI CRITICAL CITATION ISSUED.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.