PINEDA'S BAKERY Gets Conditional Pass on Health Inspection - Chicago Bakery

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED MISBRANDED AND UNWHOLESOME INDIVIUALLY PACKAGED CONTAINERS OF TRES LECHE CAKE DISPLAYED AND BEING OFFERED FOR SALE IN DISPLAY CASE ON SALES FLOOR. OBSERVED PRE PRINTED DATE OF 01/17/18 WITH SELL BY DATE OF 1/15/18, HAS BEEN COVERED WITH BLACK MARKER AND RE LABELED WITH HANDWRITTEN DATE OF 1/17/18 , SELL BY 1/24/18 NOW ON PACKAGES, WHICH IS PAST EXPIRATION DATE. MISBRANDING OF SUCH IS PROHIBITED. ALL PRODUCT DISCARDED AND DENATURED AT THS TIME. 10LBS $25 VALUE. VIOLATION 7-38-005B CRITICAL.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE DURING STORAGE. 1 DOZEN EGGS AT IMPROPER TEMPERATURE OF 58.1F IN WALK IN COOLER. EGGS DISCARDED AND DENATURED AT THIS TIME. APPRX 2LBS $3 VALUE. INSTD TO MAINTAIN PROPER TEMPERATURE OF 40F OR BELOW AT ALL TIMES. VIOLATION 7-38-005A CRITICAL.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: WHOLE TRES LECHES CAKE IN DISPLAY CASE WITHOUT LABEL. INSTD TO PROPERLY LABEL. INDIVIDIAL PACKAGED CAKES LABELED WITHOUT INGREDIENTS IN ENGLISH. INSTD TO CORRECT AND MAINTAIN

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: WHOLE TRES LECHES CAKE IN DISPLAY CASE WITHOUT LABEL. INSTD TO PROPERLY LABEL. INDIVIDIAL PACKAGED CAKES LABELED WITHOUT INGREDIENTS IN ENGLISH. INSTD TO CORRECT AND MAINTAIN

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.