PHLOUR BAKERY AND CAFE Passes Health Inspection - Chicago Bakery

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: sement 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: helves 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: helves 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.