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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE COOK LINE PREP TOP COOLER: CHICKEN SALAD, 54 DEGREES F; CUT TOMATOES, 51 DEGREES F; CHEESES, 47-51 DEGREES F; DELI MEATS, 48-51 DEGREES F; COOKED SPINACH, 54 DEGREES F; COOKED MUSHROOMS, 46 DEGREES F; COOKED RED PEPPERS, 51-55 DEGREES F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED 5 LBS OF PRODUCT WORTH $60. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW AT ALL TIMES DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION: 7-38-005(A)

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE CARDBOARD AS SHELF LINER AT COOK LINE SHELF. MUST MAINTAIN ALL EQUIPMENT SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

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 FROM EXTERIOR RIGHT SIDE OF OVEN. MUST CLEAN PINKISH SLIME LIKE SUBSTANCE FROM UPPER COMPARTMENT EDGES OF ICE MACHINE. MUST CLEAN WHITE DUST FROM UPPER COMPARTMENT OF ICE MACHINE.

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 CLEAN FLOOR DRAINS OF ORGANIC BUILD UP IN WOMEN'S RESTROOM AND NEXT TO WALK IN COOLER. MUST CLEAN DEBRIS AND GREASE FROM FLOOR UNDER COOK LINE STOVES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOOR DRAINS OF ORGANIC BUILD UP IN WOMEN'S RESTROOM AND NEXT TO WALK IN COOLER. MUST CLEAN DEBRIS AND GREASE FROM FLOOR UNDER COOK LINE STOVES.

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.