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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.

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: OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005.CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNAGE AT HAND SINK IN FRONT PREP AREA. MUST PROVIDE AND MAINTAIN SAME.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED IMPROPER DATES ON PREPPED TCS FOODS INSIDE COOLERS, WALK IN COOLERS. MUST PROPERLY LABEL ALL PREPPED TCS FOODS WITH DISCARD DATE NO MORE THAN 7 DAY FROM PREPARATION DATE. MUST CORRECT AND MAINTAIN SAME. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 65 MICE DROPPINGS ON FLOORS THROUGHOUT KITCHEN, BAKERY, AND BASEMENT RESTROOM. MUST DETAIL CLEAN AND SANITIZE AFFECTED AREAS. MUST ELIMINATE PEST ISSUE. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED READY TO EAT FOOD NOT PROTECTED WHILE ON DISPLAY IN FRONT CUSTOMER SERVICE AREA. OBSERVED (READY TO EAT) BREAD ON CUSTOMER COUNTER IN GROCERY/AT FRONT PREP WITHOUT A BARRIER TO PREVENT CONTAMINATION. INSTRUCTED MUST PROVIDE A BARRIER BETWEEN READY TO EAT FOODS AND CUSTOMERS AT ALL TIMES. BREAD REMOVED AND PREPACKED DURING INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE FLOUR, DIRT AND DEBRIS BUILD UP ON ALL EQUIPMENT IN BAKERY SECTION OF THE KITCHEN. MUST DETAIL CLEAN AND SANITIZE ALL EQUIPMENT. MUST UPDATE FREQUENCY OF CLEANING TO MAINTAIN EXCESSIVE BUILD UP.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE DUST, DIRT, FLOUR, AND GREASE BUILD UP ON FLOORS ALONG WALLS IN ALL AREAS OF KITCHEN AND REAR STORAGE. MUST PULL ALL EQUIPMENT, BOXES AND OTHER ITEMS AWAY FROM WALLS TO PROPERLY CLEAN ALL FLOORS THROUGHOUT. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME. MUST KEEP ALL STORED ITEMS 6 INCHES ABOVE THE FLOOR, AND 6 INCHES FROM WALLS TO ALLOW FOR PROPER CLEANING.

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 EXCESSIVE DUST, DIRT, FLOUR, AND GREASE BUILD UP ON FLOORS ALONG WALLS IN ALL AREAS OF KITCHEN AND REAR STORAGE. MUST PULL ALL EQUIPMENT, BOXES AND OTHER ITEMS AWAY FROM WALLS TO PROPERLY CLEAN ALL FLOORS THROUGHOUT. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME. MUST KEEP ALL STORED ITEMS 6 INCHES ABOVE THE FLOOR, AND 6 INCHES FROM WALLS TO ALLOW FOR PROPER CLEANING.

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.