SANDY'S BAKERY & DELI INC Gets Conditional Pass on Health Inspection - Chicago Bakery

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLYHAZARDOUS FOODS AT IMPROPER TEMPERATURE REEQUIREMENT DURING DISPLAY AND SERVICE. NOTED INTERNAL TEMPERATURE OF THE FOLLOWING SMOKED PRODUCTS PORK BACON AT 66.8F, PORK RIBS AT 67.9F, PORK LOIN AT 66.1F, HOMEMADE SAUSAGE AT 67.2F, PORK BUTT AT 67.5F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. SHELF STABLE TEST PROVIDED FROM MEAT INDUSTRY LAB (DATED: 04-06-2006) WITH WATER ACTIVITY OF SMOKED PORK BACON AT .897, SMOKED PORK RIBS AT .901, SMOKED PORK LOIN AT .897, SMOKED HOMEMADE SAUSAGE AT .912 AND SMOKED PORK BUTT AT .912. INSTRUCTED MANAGER FOR SHELF STABLE TEST WATER ACTIVITY VALUE MUST BE .85 OR LESS. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 70.00, TOTAL WEIGHT 20 LBS. CRITICAL CITATION ISSUED 7-38-005 (A)

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO DETAIL CLEAN, REMOVE RUST BUILD-UP, REPAINT OR REPLACE PREP SHELVES IN REAR PREP AREA.----------NOTED 1 COMPARTMENT SINK IN POOR REPAIR WITH RUST BUILD-UP IN REAR PREP AREA. INSTRUCTED TO REMOVE RUST, WELDED SMOOTHLY OR REPLACE.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZERS WITH DRIED FOOD DEBRIS AND GREASE BUILD-UP, PREP SHELVES, STORAGE/COUNTER SHELVES WITH GREASE AND DRIED FOOD DEBRIS, HOOD AND FILTERS INSIDE ROASTING ROOM, INTERIOR OF CHEST FREEZER IN BASEMENT, METAL RACKS WITH BLACK MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS ALONG THE WALLS WITH DRIED FOOD DEBRIS, GREASE AND DUST BUILD-UP IN ALL CORNERS THROUGHOUT (FIRST FLOOR AND BASEMENT)

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS THROUGHOUT REAP PREP WITH DRIED FOOD AND GREASE SPILLAGE. MUST CLEAN AND/OR REPAINT.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHTS MUST BE SHIELDED INSIDE ROASTING ROOM AND IN KITCHEN HOOD IN REAR PREP AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR AREA.

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: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

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.