PHLOUR BAKERY AND CAFE Gets Conditional Pass on Health Inspection - Chicago Bakery

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINKS INACCESSIBLE TO EMPLOYEES THROUGHOUT THE FACILITY: HANDWASHING SINK IN FRONT BAKING AREA BLOCKED BY FOOD CART, HANDWASHING SINK IN DISH MACHINE AREA BLOCKED BY WASTE RECEPTACLE. INSTRUCTED TO MAINTAIN HANDWASHING SINKS FREE OF OBSTRUCTIONS AND ACCESSABLE TO EMPLOYEES AT ALL TIMES. PERSON-IN-CHARGE REMOVED OBSTRUCTIONS FROM ALL HANDWASHING SINKS ON-SITE. 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.

APPROVED THAWING METHODS USED - Comments: OBSERVED FOOD EMPLOYEES THAWING SPINACH USING WARM, STILL WATER IN THE KITCHEN AREA PREP SINK. INSTRUCTED TO THAW USING APPROVED THAWING METHODS AND MAINTAIN, SUCH AS RUNNING UNDER CONTINUOUS WATER AT OR BELOW 70.0F.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED PLASTIC CUP USED AS SCOOP IN BULK DRY FOOD STORAGE CONTAINER. INSTRUCTED TO REMOVE CUP AND REPLACE WITH UTENSIL WITH HANDLE TO PREVENT CONTAMINATION OF FOOD AND MAINTAIN.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD CONTAINERS STORED DIRECTLY ON THE FLOOR OF THE WALK-IN COOLER. INSTRUCTED TO RELOCATE FOOD CONTAINERS AND STORE AT LEAST 6 INCHES ABOVE THE GROUND AND MAINTAIN.

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.

PERSONAL CLEANLINESS - Comments: FOOD HANDLER NOTED IN THE FRONT FOOD PREP AREA WITHOUT EFFECTIVE HAIR RESTRAINT. MUST HAVE HAIR RESTRAINTS FOR ALL FOOD HANDLERS AT ALL TIMES.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED CLEAN EQUIPMENT (MIXING BOWLS) STORED UNCOVERED/UN-INVERTED IN THE KITCHEN AREA STORAGE SHELF. INSTRUCTED TO COVER OR INVERT ALL CLEAN UTENSILS AND EQUIPMENT TO PREVENT CONTAMINATION AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED MILK CRATES USED TO ELEVATE FOOD CONTAINERS IN THE KITCHEN AREA AND WALK-IN COOLER. INSTRUCTED TO REMOVE MILK CRATES AND USE EQUIPMENT THAT ALLOWS FOR ADEQUATE CLEANING BENEATH STORED ITEMS AND MAINTAIN.

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: NOTED THE FRONT COFFEE PREP USED COFFEE GROUNDS COUNTER MOUNTED BUMPER IN POOR REPAIR, WITH PEELING MATERIAL. MUST REPLACE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SHELVES IN WALK-IN COOLER SOILED WITH DUST AND DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND DEBRIS AND MAINTAIN.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED WASTE RECEPTACLES NOT COVERED WITH LID IN UNISEX TOILET ROOMS. INSTRUCTED TO PROVIDE COVERS FOR ALL WASTE RECEPTACLES IN TOILET ROOMS AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DRYING MOP STORED DIRECTLY ON FLOOR AND WALLS IN UTILITY SINK CLOSET. INSTRUCTED TO RELOCATE MOP AND STORE INVERTED TO PREVENT CONTAMINATION OF WALLS AND EQUIPMENT 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CARDBOARD USED TO LINE FLOORS IN WALK-IN COOLER AND KITCHEN AREA. INSTRUCTED TO REMOVE CARDBOARD AND MAINTAIN SMOOTH, EASILY-CLEANABLE SURFACE OF FLOORS AND MAINTAIN.-----OBSERVED FLOOR DRAIN BENEATH DISH MACHINE AREA HANDWASHING SINK TO BE SOILED WITH DEBRIS. INSTRUCTED TO CLEAN FLOOR DRAIN AND MAINTAIN DRAIN FIXTURES AS EASILY-CLEANABLE.

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: OBSERVED BASE COVING IN POOR REPAIR ALONG WALLS NEAR REAR FACILITY DOOR. INSTRUCTED TO REPAIR OR REPLACE BASE COVING IN ALL AREAS EXPOSED TO MOISTURE 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HOLE IN BASEMENT WALL IN CORNER BENEATH COOKING EQUIPMENT STORAGE SHELF (NEAR BASEMENT ENTRANCE). INSTRUCTED TO REPAIR HOLE IN FACILITY WALL AND MAINTAIN PHYSICAL FACILITIES IN GOOD REPAIR.

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: OBSERVED HOLE IN BASEMENT WALL IN CORNER BENEATH COOKING EQUIPMENT STORAGE SHELF (NEAR BASEMENT ENTRANCE). INSTRUCTED TO REPAIR HOLE IN FACILITY WALL AND MAINTAIN PHYSICAL FACILITIES IN GOOD REPAIR.

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.