PHLOUR BAKERY AND CAFE Fails Health Inspection - Chicago Bakery

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Front prep cooler does not provide adequate refrigeration. Cooler has an ambient air temperature of 48.2F. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Cooler has been tagged and held for inspection. Must not use cooler until repaired and the CDPH has been contacted for tag removal. Critical Violation# 7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: The following foods in the front prep cooler were found at improper temperatures of 44.6F-53.8F: 4.5# of sauerkraut, 4.5# of cheese, 9# of tuna salad, 1.5# of cut leafy greens, 1.5# of roast beef, 4.5# of mayo, 1# of turkey, and 1/2# of cut tomatoes. The foods have a total weight of 27# and a total value of $75. All cold food shall be stored at a temperature of 40F or less. The facility corrected during inspection by voluntarily discarding these items. 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.

This violation was corrected during the inspection.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Found evidence of rodent activity on site during inspection. Facility basement had aprox 100 mouse droppings throughout. Must remove droppings, clean, sanitize, and maintain area. Advised to contact pest control provider for further service to provide a pest free facility. Serious violation# 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 MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: Facility provided only Quaternary test strips during time of inspection, the 3 compartment sink and the dish machine use a chlorine sanitize rinse at this time. Must provide appropriate test strips. Serious Violation# 7-38-030

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed ready-to-eat items without proper labeling (croutons, icing, glaze) Must provide with name/ingredients, & date on bulk foods. Must provide name, date, ingredients, allergens, manufacturer address and total weight of item. Observed non food grade bags being used as food storage in the walk in cooler. Must provide.

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: Observed the dry food storage shelves in the basement in poor repair. Must make shelves a non-porous, smooth, easily cleanable surface. Observed food supplies and equipment being stored directly under the waste water pipes in the basement. Must remove.

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: Floor in basement is in poor repair; has rough unfinished surface with large cracks and holes. Must repair to provide a non-porous, smooth, easily cleanable surface. Floors behind equipment have accumulated excess food debris and dust in the front prep area. Need detail cleaning. Floor under dish machine has accumulated food debris and standing water by the drain area. Must clean, and maintain area.

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: Wall and side of grill in the rear prep encrusted with food debris. Must remove debris, clean, and maintain. Observed an accumulation of excess dust, dirt, and debris on all equipment throughout basement. Must detail clean and maintain. Observed walls in basement with raw wood, exposed brick, and large holes. Must repair and provide a non-porous, smooth, easily cleanable surface. Ceiling in basement was missing in areas. Had exposed insulation, raw wood, peeling paint, and excess debris buildup. Must repair and provide a non-porous, smooth, easily cleanable surface. Fan cover in reach in cooler of the front prep are had excess debris buildup, must remove debris, clean, and maintain. Condenser in walk in cooler has a fuzzy, black buildup on surface. Must remove buildup, clean, and maintain.

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: Observed no backflow prevention device on the espresso machine, and coffee machine in the front prep area. Must provide.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: No thermometer provided in the walk in cooler or in the reach in cooler of the front prep area. Must provide and make conspicuous.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Shelves in rear prep area have boxes of disorganized papers spilling out of them and various tools. Must remove unnecessary articles from food prep area, and maintain. Crates being used as shelving on floor throughout. Must remove. Basement has excess amounts of unnecessary articles and equipment throughout including: construction equipment, old food not for use, boxes of paperwork, and other various items. Must remove, organize, clean, and maintain. Personal items stored in food prep area. Must remove.

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: Shelves in rear prep area have boxes of disorganized papers spilling out of them and various tools. Must remove unnecessary articles from food prep area, and maintain. Crates being used as shelving on floor throughout. Must remove. Basement has excess amounts of unnecessary articles and equipment throughout including: construction equipment, old food not for use, boxes of paperwork, and other various items. Must remove, organize, clean, and maintain. Personal items stored in food prep area. Must remove.

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.