PANES BREAD CAFE Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD HANDLERS IN PREP AREA, WHILE WEARING DISPOSABLE GLOVES, TOUCHED GARBAGE CONTAINER,NON-FOOD CONTAINERS AND OTHER ITEMS.RETURNED IN PREP AREA WITH SAME GLOVE HANDLED FOOD BY MAKING SANDWICH: BREAD, RED PEELED PEPPERS ETC. NO HANDWASHING NOR CHANGE OF GLOVES. FOOD HANDLERS MUST WASH HANDS AND CHANGE GLOVES AFTER ANY POSSIBLE CONTAMINATION. MANAGER DISCUSSED ISSUE WITH EMPLOYEE. PRIORITY VIOLATION 7-38-010.CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK AT REAR PREP AREA NOT ACCESSIBLE FOR FOR HANDWASHING DUE HOT WATER VALVE TURNED OFF FROM UNDER THE SINK, DUE TO HOT WATER CONTINUOSILY LEAKS. BEFORE THAT SINK IS USED FOR HANDWASHING EMPLOYEE NEED TO TURN ON HOT WATER VALVE FOR HAND WASHING(ONLY ONE HANWASHING SINK FOR 2 PREP AREA AND DISHROOM). PRIORITY FOUNDATION VIOLATION:7-38-030(C),CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: ONE HANDWASHING SINK INSTALLED ON SITE FOR TWO PREP AREAS AND DISHROOM. DUE TO A LAYOUT OF THE PREPS AND DISHROOM,ALSO TOO MANY COOKING EQUIPMENT AN HANDWASHING SINK MUST BE INSTALLED AT SECOND PREP/DISHROOM AREA. OBSERVED WHEN DOUGH ROLLER UNIT IS IN USE (BY EXTENDING THE PLATE OUTWARD) BLOCKS THE HANDWASHING SINK. NO HANDWASHING FROM EMLOYEE PREPARING FOOD FROM SECOND PREP AREA PRIORITY FOUNDATION VIOLATION:7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF ICE MACHINE COMPARTMENTS NOT CLEAN (INTERIOR TOP). ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED COOKS LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP COOLERS . MUST PROVIDE A PROPER KNIFE HOLDER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: REPAIR LEAKING PIPE UNDER THREE COMPARTMENT SINK(SANITIZER COMPARTMENT )

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN WALLS AND FLOOR UNDER THE THREE COMPARTMENT SINK AND PIZZA OVEN .REPAIR ISSUE WITH A SMOOTH CLEANABLE SURFACE

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: DEBRIS UNDER AND BEHIND COOKING EQUIPMENT AND UNDER SHELVES IN BASEMENT STORAGE AREA. CLEAN AND MAINTAIN

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MISSING LIGHT BULBS AT FIXTURE IN STORAGE AREA,REPAIR FIXTURE ANF PROVIDE BULBS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MISSING LIGHT BULBS AT FIXTURE IN STORAGE AREA,REPAIR FIXTURE ANF PROVIDE BULBS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.