PIERRE'S BAKERY Fails Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND EXPOSED HAND SINK NOT MAINTAINED.NO SOAP PROVIDED AT SERVICE EXPOSED HAND SINK AT FRONT AREA. NO SOAP NOR PAPER TOWELS PROVIDED AT EXPOSED HAND SINK IN FOOD PREP AREA. SOAP AND PAPER TOWEL PROVIDED UPON MY REQUEST.SOAP AND PAPER TOWEL/HAND DRYING DEVICE MUST BE PROVIDED ON EACH EXPOSED HAND SINK FOR PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST KIT PROVIDED ON SITE.INSTRUCTED TO PROVIDE TO BE ABLE TO CHECK STRENGTH OF SANITIZER SOLUTION AT THREE COMPARTMENT SINK 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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO SPLASH GUARD PROVIDED AT EXPOSED HAND SINK IN FOOD PREP AREA BETWEEN THE SAID SINK AND PREP TABLE(ON TOP THE TABLE ARE STORED MIXERS).SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE OBSERVED ONE SMALL NECK( MOUTH) WATER BOTTLE,ON SITE,INSTRUCTED TO REPLACE WITH A LARGER MOUTH WATER BOTTLE OR PROVIDE AT BRUSH TO BE ABLE TO WASH,RINSE AND SANITIZE SAID BOTTLE.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ENCRUSTED FOOD UNDER THE PREP TABLE BY THE REAR DOOR,NEED TO CLEAN AND MAINTAIN

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: WATER ON FLOOR IN FRONT OF THE 5 DOOR REACH-IN COOLER.KEEP FLOOR DRY

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: FOOD LIQUIDS ON NORTH WALL TILES UNDER THE PREP TABLE BY THE REAR DOOR,NEED TO 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOOD LIQUIDS ON NORTH WALL TILES UNDER THE PREP TABLE BY THE REAR DOOR,NEED TO 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.