PASS
Risk 2 (Medium)
TEL-AVIV BAKERY Passes Health Inspection - Chicago Bakery
December 9, 2016
Canvass Re-Inspection
License #1577712
3
Total Violations
1
Critical
1
Major
1
Minor
Inspection Summary
This bakery was inspected by the Chicago Department of Public Health on December 9, 2016. The inspection type was "Canvass Re-Inspection" and resulted in a Pass outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPACKAGED ITEMS NEED TO HAVE LABELS WITH NAME OF PRODUCT, INGRESIENTS OF PRODUCT, AND NAME AND ADDRESS OF FACILITY.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Violation #41
MAJOR
Violation Details
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED BAKING RACKS STORED IN ALLEY ON EAST SIDE OF BUILDING. ANY BAKING RACKS USED FOR FOOD SERVICE MUST BE STORED IN A PROTECTED AREA OUT OF THE ELEMENTS AND AWAY FROM ANY CONTAMINATION. ANY OLD RACKS THAT ARE NOT BEING USED MUST BE REMOVED FROM PREMISES. OBSERVED LAOT OF POTS AND PANS THAT MANAGER STATED ARE NO LONGER IN USE. GET RID OF ANY OLD ITEMS THAT ARE NO LONGER IN USE TO RPEVENT CLUTTER AND RODENT AND INSECT HARBORAGE. ALL ITEMS TO BE STORED MUST BE STORED CLEAN.
Why This Matters
Contaminated cloths spread bacteria across multiple surfaces.
Food Code Requirement
Wiping cloths must be properly sanitized and stored.
Specific Requirements
Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.
CDPH Food Code: Section 3-304.14
Violation #41
MAJOR
Violation Details
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED BAKING RACKS STORED IN ALLEY ON EAST SIDE OF BUILDING. ANY BAKING RACKS USED FOR FOOD SERVICE MUST BE STORED IN A PROTECTED AREA OUT OF THE ELEMENTS AND AWAY FROM ANY CONTAMINATION. ANY OLD RACKS THAT ARE NOT BEING USED MUST BE REMOVED FROM PREMISES. OBSERVED LAOT OF POTS AND PANS THAT MANAGER STATED ARE NO LONGER IN USE. GET RID OF ANY OLD ITEMS THAT ARE NO LONGER IN USE TO RPEVENT CLUTTER AND RODENT AND INSECT HARBORAGE. ALL ITEMS TO BE STORED MUST BE STORED CLEAN.
Why This Matters
Contaminated cloths spread bacteria across multiple surfaces.
Food Code Requirement
Wiping cloths must be properly sanitized and stored.
Specific Requirements
Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.
CDPH Food Code: Section 3-304.14
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection