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

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER INSIDE REAR PREP COOLER LOCATED ACROSS FROM BAKING OVEN. INSTRCUTED TO PROVIDE.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PREPACKAGED SOUPS AND SALADS STORED IN THE DISPLAY COOLER WITHOUT A PROPER LABEL. MANAGEMENT INSTRUCTED TO INCLUDE ALL REQUIRED INFORMATION ON LABEL SUCH AS NAME AND ADDRESS OF MANUFACTURER, INGREDIENTS, NET CONTENTS, ALLERGENS, ETC.

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BUILD UP OF BLACK SLIME ON CAULK AROUND 3 COMPARTMENT SINK IN DISH AREA. INSTRUCTED TO REMOVE, CLEAN, RE-CAULK, AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN AND DIRTY GASKET ON REAR PREP COOLER LOCATED ACROSS FROM BAKING OVEN. INSTRUCTED TO REPAIR OR REPLACE AND MAINATAIN IN GOOD CONDITION.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED SLOW DRAINING 3 COMPARTMENT SINK LOCATED IN DISH AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: UNABLE TO LOCATE GREASE TRAP FOR 3 COMPARTMENT SINK IN REAR DISH AREA. INSTRUCTED TO EITHER DOCUMENT LOCATION OF GREASE TRAP OR INSTALL AND MAINTAIN.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED TRASH RECEPTACLE INSIDE EITHER CUSTOMER OR EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE FOR BOTH.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED SMALL AMOUNT OF GARBAGE AND DEBRIS ON GROUND AROUND DUMPSTER IN REAR ALLEY. INSTRUCTED TO CLEAN AND MAINTAIN TO PREVENT ATTRACTING PESTS.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BUILD UP OF GREASE AND GRIME ON HOOD ABOVE FLAT TOP GRILL LOCATED IN FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BUILD UP OF GREASE AND GRIME ON HOOD ABOVE FLAT TOP GRILL LOCATED IN FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.