ST. ANNA BAKERY Passes Health Inspection - Chicago Bakery

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL BULK CONTAINERS IN THE KITCHEN WITH THE NAME OF THE PRODUCT INSIDE OF CONTAINER.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED SOME FOOD ITEMS STORED IN GROCERY BAGS IN THE WALK-IN COOLER AND WALK-IN FREEZER; INSTRUCTED TO STORE FOODS IN FOOD GRADE STORAGE BAGS.

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: CLEAN AND MAINTAIN CAN OPENER AT PREP TABLE.

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE GREASE AND FOOD PARTICLES, INTERIOR BOTTOM OF FRYER TO REMOVE GREASE, INTERIORS OF REFRIGERATION UNITS AND FREEZERS TO REMOVE FOOD PARTICLES, SHELVES OF WALK-IN COOLER AND WALK-IN FREEZER, BOTTOMS OF ALL PREP TABLES AND EXTERIOR SURFACES OF BULK STORAGE CONTAINERS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: SEVERAL DEAD ROACHES OBSERVED ON FLOOR UNDER AROUND AND BEHIND KITCHEN EQUIPMENT; CLEAN ALL AREAS TO REMOVE DEAD ROACHES, GREASE UNDER FRYER AND OTHER PARTICLES FROM DAILY OPERATION. ELEVATE FOOD ITEMS FROM FLOOR OF WALK-IN COOLER AND WALK-IN FREEZER; STORE ALL ITEMS ON SHELVES PROVIDED.

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: SEVERAL DEAD ROACHES OBSERVED ON FLOOR UNDER AROUND AND BEHIND KITCHEN EQUIPMENT; CLEAN ALL AREAS TO REMOVE DEAD ROACHES, GREASE UNDER FRYER AND OTHER PARTICLES FROM DAILY OPERATION. ELEVATE FOOD ITEMS FROM FLOOR OF WALK-IN COOLER AND WALK-IN FREEZER; STORE ALL ITEMS ON SHELVES PROVIDED.

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.