ST. ANNA BAKERY Fails Health Inspection - Chicago Bakery

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMP DISHMACHINE ON PREMISES NOT SANITIZING AS REQUIRED. A 0 PPM CHLORINE READING WAS OBTAINED WHEN MACHINE WAS TESTED. INSTRUCTED THAT THE CHLORINE READING MUST BE AT 100PPM AT ALL TIMES. MACHINE TAGGED HELD FOR INSPECTION AT THIS TIME AND MUST NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPT OF HEALTH. MUST FAX A LETTER TO 312 746-4240 WHEN READY FOR MACHINE TO BE REINSPECTED AND TAG REMOVED. CRITICAL VIOLATION 7-38-030 ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND SEVENTY MOUSE DROPPINGS ON PREMISES IN THE FOLLOWING AREAS: HOT WATER TANK STORAGE ROOM, ON LARGE FLOOR MIXERS, ON THE PREP TABLE WITH BAG OF FLOUR, ON FLOOR UNDER THE THREE COMP SINK, IN THE FRONT SERVING AREA BEHIND THE COUNTER ON THE FLOOR, IN THE CORNER AREA BY FILE CABINET IN KITCHEN. ALSO OBSERVED THIRTY OR MORE FRUIT FLIES ON THE WALL IN THE KITCHEN BY THE LARGE FLOOR MIXER. MUST ELIMINATE ALL PEST AND RODENT ACTIVITY. INSTRUCTED TO HAVE THE PEST CONTROL COMPANY SERVICE PRIOR TO REINSPECTION NEXT WEEK. SERIOUS VIOLATION ISSUED 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK STORAGE CONTAINERS AT PREP TABLES.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN EXTERIOR SURFACES OF BULK STORAGE CONTAINERS, FLOOR MIXERS AND CAN OPENER AT PREP TABLE IN KITCHEN.

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: MUST CLEAN FLOORS THROUGHOUT KITCHEN, HOT WATER STORAGE ROOM AND OTHER AREAS AROUND AND BEHIND EQUIPMENT. SOME STANDING WATER ON FLOORS BEHIND TWO COMP AND THREE COMP SINK; REMOVE STANDING WATER FROM 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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS INCLUDING EMPLOYEES WORKING FRONT COUNTERS MUST WEAR HAIR RESTRAINTS AT ALL TIMES WHILE HANDLING FOOD.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS INCLUDING EMPLOYEES WORKING FRONT COUNTERS MUST WEAR HAIR RESTRAINTS AT ALL TIMES WHILE HANDLING FOOD.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.