THE BLOMMER CHOCOLATE CO Fails Health Inspection - Chicago Wholesale

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. ALL DOCK DOORS AND 4TH FLOOR OVERHEAD DOOR MUST BE RODENT PROOF. OBSERVED A 1/4" GAP ALONG THE BOTTOM OF THE DOORS. MUST RODENT PROOF ALL EXTERIOR DOORS. SERIOUS VIOLATION 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: NO 3 COMPARTMENT SINK OR DISHWASHING MACHINE AVAILABLE ON PREMISES TO WASH, RINSE AND SANITIZE UTENSILS. MANAGEMENT WAS GIVEN THE OPTION TO USE THE EXISTING 2 COMPARTMENT SINKS ON PREMISES. THE 2 COMPARTMENT SINK IN THE LAB IS BEING USED AS A HANDWASHING SINK, AND THE OTHER IN THE 2ND FLOOR PRESS AREA IS ALSO USED AS A HANDWASHING SINK. MANAGEMENT INSTRUCTED TO INSTALL A 3 COMPARTMENT SINK TO COMPLY WITH CITY ORDINANCE. SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: THE EXPOSED HANDSINK IN THE WASH/CHEMICAL AREA LACKS HOT WATER. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER AT THIS SINK TO PROPERLY WASH HANDS. SERIOUS VIOLATION 7-38-030.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS IN THE PRODUCTION AREAS AROUND WALLS AND EQUIPMENT. BASEMENT AND 1ST-4TH FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. OBSERVED WASTE WATER FROM THE SINK DRAINS EMPTY ONTO THE FLOOR. WATER LINES MUST DISCHARGE INTO THE DRAIN.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS IN THE PRODUCTION AREAS AROUND WALLS AND EQUIPMENT. BASEMENT AND 1ST-4TH FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. OBSERVED WASTE WATER FROM THE SINK DRAINS EMPTY ONTO THE FLOOR. WATER LINES MUST DISCHARGE INTO THE DRAIN.

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.