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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 30POUNDS OF COOKED BEANS/MEAT SOUP AT TEMP OF 73.4F; 5 POUNDS OF COOKED BANANA PEPPERS AT TEMP OF 56.8F AND 20 POUNDS OF COOKED RICE AND GROUND BEEF AT TEMP OF 55.6F TO 56.7F, THIS PRODUCT WAS COOKED THE NIGHT BEFORE(3-19-15) AND LEFT AT ROOM TEMPERATURE TO COOL OFF,IT WAS PUT IN WALK-IN COOLER THIS MORNING 3-20-15,PER CERTIFIED FOOD HANDLER'S WIFE STATEMENT. COOKED FOOD MENTIONED WERE STORED INSIDE THE WALK-IN COOLER.INFORMATION ON COOLING PROCESS VERBALLY GIVEN.FOUND 12 PIECES OF LARGE PASTRIES FILLED WITH COOKED SPINACH AND CHEESES STORED ON TOP DISPLAY COUNTER AT TEMP OF 78F,92.4F AND 94.6F.MANAGER AND EMPLOYEES DISCARDED TEMPERATURE ABUSED FOOD. POUNDS 55 AND 12 PIECES OF FILLED PASTRIES. VALUE 250 CRITICAL VIOLATION: 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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND REMOVED TAG FROM VACUUM PACKING MACHINE THAT WAS TAGGED ON 6-5-2013,REPORT #1335920,ALSO WAS INFORMATION WAS RE-ENTERED UNDER COMMENT ON 9-30-2015,REPORT #1424527,UNIT IS LOCATED ON TOP THE PREP TABLE AT MIDDLE PREP AREA. ALSO FOUND FROZEN VACUUM PACKING MEAT INSIDE THE WALK-IN FREEZER AND INSIDE WHITE CHEST FREEZER BY THE EXIT REAR SIDE DOOR.THE FOLLOWING MEAT WAS VACUUM PACKED FROM UNAPPROVED UNIT: FROZEN 5 PACKAGED OF GROUND BEEF,15 POUNDS;FROZEN 5 PACKAGED OF CHICKEN, 30 POUNDS;FROZEN 26 PACKAGED OF SAUSAGE,130 POUNDS; FROZEN PACKAGED OF 31 BONELESS MEAT,POUNDS 186;FROZEN 55 PACKAGED RIB LESS SMOKED MEAT,POUND 440.ALL MEAT MENTIONED WAS STORED INSIDE A WHITE CHEST FREEZER AND TAGGED "HELD FOR INSPECTION" DO NOT USE,PRODUCT WILL BE DISCARDED ON THURSDAY GARBAGE PICK UP DAY.MUST PROVIDE AN INVOICE OF DISCARDED PRODUCTS.TAGGED VACUUM PACKING MACHINE"HELD FOR INSPECTION" DO NOT USE,OR REMOVE UNIT FROM PREMISES.INFORMATION RE-ENTERED AGAIN FOR THE SAID MACHINE FOR CDPH APPROVAL.POUNDS 801,VALUE 9819.34 SERIOUS VIOLATION:7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: WE(CERTIFIED FOOD HANDLER/OWNER AND I)OBSERVED EVIDENCE OF MICE DROPPINGS APPROX 20,ON PREMISES UNDER THE SHELVES BY THE WALK-IN COOLER, AT SOUTH STORAGE AREA. ALSO OUT OPENINGS NOT PROTECTED, REAR SIDE DOOR WITH GAPS OF 1/4" TO 1/2" ON BOTTOM,SIDE AND TOP OF THE MENTIONED DOOR.DOOR MUST BE TIGHT FITTED TO FRAME DOOR.INSTRUCTED TO REMOVE DROPPINGS,CLEAN AND SANITIZE AREA. SERIOUS VIOLATION:7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: PLASTIC UTENSILS:FORKS,SPOONS ETC STORED UNDER THE PREP TABLE AT FIRST PREP AREA NOT INVERTED,INSTRUCTED TO INVERT FOR MINIMIZE POSSIBLE CONTAMINATION

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DIRTY,GREASE,BROKEN EXTREMELY STAINED CARDBOARD USED FOR SHELVES LINERS,THROUGHOUT THE PREMISES,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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: UNEVEN/ROUGH SURFACE CEMENT FLOOR BY THE FOOT OF THE PREP TABLE AT FIRST PREP AREA NOT CLEANABLE.INSTRUCTED TO REPAIR WITH A SMOOTH,CLEANABLE AND NONABSORBENT MATERIAL.FLOOR DEBRIS AND GREASE UNDER COOKING EQUIPMENT AND SHELVES THROUGHPUT THE ALL PREP AREAS,INSTRUCTED TO CLEAN AND MAINTAIN OBSERVED LAMBS HANGING FROM CEILING DRIPPING BLOOD ON FLOOR AT ONE COMPARTMENT SINK/MOP SINK AREA ,INSTRUCTED TO PROVIDED CONTAINERS SO BLOOD DOESN'T DRIP ON FLOOR

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: UNEVEN/ROUGH SURFACE CEMENT FLOOR BY THE FOOT OF THE PREP TABLE AT FIRST PREP AREA NOT CLEANABLE.INSTRUCTED TO REPAIR WITH A SMOOTH,CLEANABLE AND NONABSORBENT MATERIAL.FLOOR DEBRIS AND GREASE UNDER COOKING EQUIPMENT AND SHELVES THROUGHPUT THE ALL PREP AREAS,INSTRUCTED TO CLEAN AND MAINTAIN OBSERVED LAMBS HANGING FROM CEILING DRIPPING BLOOD ON FLOOR AT ONE COMPARTMENT SINK/MOP SINK AREA ,INSTRUCTED TO PROVIDED CONTAINERS SO BLOOD DOESN'T DRIP ON FLOOR

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.