PANES BREAD CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES.FOUND (COOKED) CHICKEN AT TEMP OF 95.1f-100f ON ROLLING CART IN KITCHEN FOOD PREP. ALL PRODUCTS WERE DISCARDED AND DENATURED POUNDS 30,TOTAL DOLLAR VALUE $150.00. NO TIME AND TEMPERATURE LOG PROVIDED FOR SAID FOODS. CRITICAL VIOLATION: 7-38-005

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food stored in coolers must be dated & labeled.

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: REMOVE OR REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOORS BENEATH THE LARGE OVEN ARE DIRTY,CLEAN FLOORS IN DETAIL THROUGHOUT.

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 SEAL ALL NOTICEABLE OPENINGS AT CEILING IN THE 1ST FLR KITCHEN FOOD PREP AREA,REPAIR SECTION OF CEILING OVER AN UNUSED ICE MAKER IN THE BASEMENT AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING AND REPAIR WATER LEAKS AT DRAIN PIPES BENEATH THE 3 COMP SINK,KITCHEN EXPOSED HANDSINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS REQUIRE A DETAIL CLEANING AND REPAIR WATER LEAKS AT DRAIN PIPES BENEATH THE 3 COMP SINK,KITCHEN EXPOSED HANDSINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.