SANDY'S BAKERY & DELI INC Passes Health Inspection - Chicago Bakery

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL BULK FOOD STORAGE CONTAINERS.

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO INSTALL SPLASH GUARD AT HAND SINK LOCATED IN THE BAKERY PREP AREA. CARDBOARD USED AS A LID FOR DRY STORAGE GOODS IN REAR STORAGE ROOM. INSTRUCTED TO REMOVE AND PROVIDE TIGHT FITTING LID TO PROTECT FOOD. OBSERVED FOOD CONTAINERS OF MEAT STORED ON THE FLOOR OF WALK-IN FREEZER. INSTRUCTED TO KEEP FOOD 6' ABOVE FLOOR AT ALL TIMES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED BLOOD FROM HANGING MEAT DRIPPING ONTO THE FLOOR OF THE WALK-IN FREEZER. DETAIL CLEAN AND MAINTAIN FLOORS OF THE FOLLOWING: WALK-IN COOLER AND FREEZER, UNDER THE LARGE MIXING BOWL IN THE BAKERY, AND UNDERNEATH THE COOKING EQUIPEMENT IN THE FRONT PREP AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED EMPLOYEE DRINKS ON THE PREP TABLE IN THE BAKERY ROOM. INSTRUCTED TO KEEP EMPLOYEE DRINKS IN SEPERATE AREA AWAY FROM FOOD PREP.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: MUST PROVIDE HAIR RESTRAINTS FOR STAFF MEMBERS WORKING IN PREP AREA.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: MUST PROVIDE HAIR RESTRAINTS FOR STAFF MEMBERS WORKING IN PREP AREA.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.