PHLOUR BAKERY AND CAFE Fails Health Inspection - Chicago Bakery

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WAS ON-SITE DURING THE INSPECTION WHEN FOODS WERE BEING PREPARED AND SERVED. THE MANAGER ARRIVES ONE HOUR AND TWENTY MINUTES AFTER THE INITIAL START OF THE INSPECTION. REVIEWED THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON-SITE AT ALL TIMES WHEN FOODS ARE PREPARED AND SERVED, AND ALL CERTIFICATES MUST BE POSTED ON THE PREMISES, NOT FILED IN CABINETS. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE HANDWASHING SINK IN THE FRONT BAKING AREA NOT ACCESSIBLE FOR USE. SINK FILLED WITH DIRTY PANS AND BLOCKED BY A MOP BUCKET. HANDWASHING SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. 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: MUST PROVIDE HAND WASHING SIGNAGE AT ALL HAND WASHING STATIONS.

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: NO SOAP LOCATED AT THE FRONT COUNTER HAND WASHING SINK, NO PAPER TOWELS OR SOAP LOCATED AT THE DISH MACHINE AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE AT ALL HAND SINKS AT ALL TIMES. SEE THE ABOVE VIOLATION #10 FOR CITATION.

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 NON FOOD CONTACT SURFACES OF THE ICE MACHINE ARE DIRTY. MUST CLEAN AND MAINTAIN.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS OF THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MENU ITEM SUCH AS A SANDWICH CALLED CROQUE MADAME LISTS A FRIED EGG AND NOTE A SALAD BEING PREPARED AND SERVED DURING THE INSPECTION WITH AN UNDERCOOKED FRIED EGG ON TOP. INSTRUCTED TO PROVIDE A CONSUMER ADVISORY THAT DISCLOSES AND REMINDS CONSUMERS OF ALL PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 75 TO 100 MICE DROPPINGS THROUGHOUT THE REAR DISH MACHINE AND REAR DRY FOOD STORAGE ROOM ALONG ALL BASEBOARDS AND UNDER THE HANDWASHING SINK. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS, AND RECOMMEND HAVING THE PEST CONTROL CO SERVICE ESTABLISHMENT FOR MICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST NOT RE-USE SOILED MESHING FOR BREAD PROOFING BASKETS. MUST USE CLEAN MESH FOR EACH FOOD CONTACT BREAD PREP USE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE CARDBOARD OR TAPE AS A MEANS OF A BUMPER FOR THE METAL RACK SHELVING AT THE WALK-IN COOLER.----MUST NOT USE TAPE AS A MEANS OF A GUARD ON THE HANDLE OF THE REAR OVEN. ALL MUST BE SMOOTH AND CLEANABLE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: SANDWICH PREP COOLER CUTTING BOARD WITH BLACKENED, DEEP CUTS/GROOVES. INSTRUCTED TO REPLACE OR RE-SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: INTERIOR OF THE DISHWASHING MACHINE AROUND THE CHEMICAL DISPENSING SYSTEM AND DRAINAGE PLUG WITH DIRT AND ACCUMULATED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE REAR BULK FLOUR STORAGE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE FOLLOWING EQUIPMENT WAS FOUND DIRTY: INTERIOR DOOR AND EXTERIOR OF THE ICE MACHINE, EXTERIOR OF THE REAR BAKING OVENS, EXTERIOR OF ALL THE BULK FOOD STORAGE BINS. MUST CLEAN AND MAINTAIN ALL.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NO VISIBLE BACKFLOW PREVENTION DEVICE IS LOCATED ON THE UTILITY SERVICE SINK WITH HOSES ATTACHED TO THE SINK. MUST PROVIDE A VISIBLE BACKFLOW PREVENTION DEVICE.

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: FLOORS NOTED IN POOR REPAIR WITH LARGE DIVOTS, MISSING/CHIPPING CEMENT IN THE FRONT BAKERY PREP, AND THE HALLWAY TO THE REAR PREP. INSTRUCTED TO REPAIR TO BE SMOOTH AND CLEANABLE.----BLACKENED, MOLDY WALL CAULKING AT THE THREE-COMPARTMENT SINK. MUST REPLACE.-----CEILING VENTILATION COVERS IN THE REAR FOOD PREP, HALLWAY VENT COVER AT THE WASHROOM ENTRANCES, AND VENTILATION COVERS INSIDE THE WASHROOMS, ALL WITH EXCESSIVE DUST. MUST CLEAN AND MAINTAIN.----MISSING DOORWAY WALL SIDES/DOOR JAM AT THE BASEMENT ENTRANCE, MISSING PEELING BASEBOARD COVING ALONG THE WEST WALL BEHIND THE BULK FOOD CONTAINERS, LARGE HOLE IN THE WALL AT THE BOTTOM OF THE BASEMENT STAIRWELL.----HOLES NOTED IN THE BASEBOARD WALLS WHERE COVING WAS MISSING/PEELED IN THE REAR DRY FOOD STORAGE ROOM. MUST SEAL/REPLACE/REPAIR ALL.

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 SHIELD THROUGHOUT THE REAR DRY FOOD STORAGE AREA. MUST REPLACE.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL THE EMPLOYEES ON SITE AT THE TIME OF INSPECTION. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL THE EMPLOYEES ON SITE AT THE TIME OF INSPECTION. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.