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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO VOMIT AND DIARRHEA PROCEDURE OR CLEAN UP KIT ON SITE. PROVIDED CDPH SAMPLE TO FACILITY. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN AT ALL TIMES.PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED MEAT SLICER, WITH FOOD DEBRIS FROM PREVIOUS DAY. MEAT SLICER WAS NOT IN USE AT THE TIME. FOOD CONTACT SURFACES MUST BE CLEANED AND SANITIZED AFTER USE. INSTRUCTED MANAGER TO CLEAN AND SANITIZE MEAT SLICER.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS FOODS WITH IMPROPER DATE MARKING AND DISPOSITION IN THE FOLLOWING AREAS: FIRST WALK IN COOLER(BEEF, SLICED CABBAGE), SECOND WALK IN COOLER (SLICED CABBAGE), REACH IN COOLER IN FRONT PREP (BEEF, CHEESE), REACH IN COOLER IN BAKERY (SPINACH MIXTURE CONTAINS MILK), SELF-SERVE REACH IN COOLER IN DINER AREA (LJUTA,RUSSIAN SALAD, STUFFED CABBAGE) . SAID ITEMS ARE HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE . INSTRUCTED MANAGER TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD OVER 24 HOURS. PRIORITY FOUNDATION. NO CITATION ISSUED . 7-38-005.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: NOTED NO VARIANCE OR HAACP FOR YOGURT THAT IS MADE ON SITE. MAKING YOGURT ON SITE REQUIRES A HAACP AND VARIANCE. OBSERVED BOTTLED YOGURT IN SELF SERVE REACH IN COOLER. INSTRUCTED MANAGER TO REMOVE AND DISCARD ALL YOGURT. MANAGER MUST PROVIDE VARIANCE AND HAACP FOR YOGURT. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: NOTED NO VARIANCE OR HACCP FOR YOGURT THAT IS MADE ON SITE. MAKING YOGURT ON SITE REQUIRES A HACCP AND VARIANCE. OBSERVED BOTTLED YOGURT IN SELF SERVE REACH IN COOLER. INSTRUCTED MANAGER TO REMOVE AND DISCARD ALL YOGURT. MANAGER MUST PROVIDE VARIANCE AND HACCP FOR YOGURT. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED FLOUR NOT IN ORIGINAL CONTAINER, STORED IN BULK ROLLING CONTAINERS IN BAKERY AND WALK IN COOLER WITH OUT COMMON NAME. INSTRUCTED MANAGER TO PROVIDE COMMON NAME TO ALL BULK CONTAINERS FOR ITEMS THAT ARE TAKEN OUT OF ORIGINAL CONTAINER.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED SELF SERVICE READY TO EAT FOOD NOT PROPERLY LABELED IN REACH IN SELF SERVICE COOLERS LOCATED IN DINNING AREA. LABEL INFORMATION MUST INCLUDE THE FOLLOWING: A LIST OF INGREDIENTS, THE NET QUANTITY, THE NAME AND PLACE OF BUSINESS OF THE MANUFACTURER, PACKER OR DISTRIBUTOR, AND THE NAME OF EACH MAJOR FOOD ALLERGEN. INSTRUCTED MANAGER TO PROVIDE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED SELF SERVICE READY TO EAT FOOD (RUSSIAN SALAD,KAJMAKU) CONTAINING MAJOR FOOD ALLERGENS. FOUND SAID ITEMS NOT PROPERLY LABELED IN REACH IN SELF SERVICE COOLERS LOCATED IN DINNING AREA. LABEL INFORMATION MUST INCLUDE THE NAME OF EACH MAJOR FOOD ALLERGEN. INSTRUCTED MANAGER TO PROVIDE.PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO BACK FLOW PREVENTION DEVICE ON THE UPSTAIRS UTILITY SINK LOCATED IN THE MEAT PREP AREA AND IN THE BASEMENT HALLWAY. A BACK FLOW PREVENTION DEVICE MUST BE LOCATED SO THAT ITS SERVICED AND MAINTAINED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BUILD UP OF DUST, AND DEBRIS ON VENTS AND CEILINGS IN THE FOLLOWING FOOD PREP AREAS: MEAT PREP AREA, REAR STORAGE AREA, BAKERY PREP ARE, ROASTING AREA. INSTRUCTED MANAGER TO CLEAN,SANITIZE AND MAINTAIN. OBSERVED DIRT AND FOOD DEBRIS ON FLOORS AND THROUGH OUT ESTABLISHMENT INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CARDBOARD USED AS PLACE MAT IN THE FOLLOWING AREAS: BAKERY PREP, MEAT PREP, FOOD SMOKING AREA, WALK IN COOLER, STORAGE AREA , AND ROASTING ROOM. NON FOOD CONTACT SURFACES THAT ARE EXPOSED TO SPLASH, SPILLAGE OR OTHER FOOD MUST BE SMOOTH AND EASILY CLEANABLE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS TRAINING CERTIFICATE ON SITE. ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLING TRAINING. INSTRUCTED MANAGER TO PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS TRAINING CERTIFICATE ON SITE. ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLING TRAINING. INSTRUCTED MANAGER TO PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.