THE CUPCAKE GALLERY Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:22 EACH OF FRESH EGGS STORED INSIDE THE REACH-IN COOLER AT TEMP OF 60.4F.(COOLER MAINTAINES TEMP OF 39F).NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS:22 EACH VALUE:NONE.CRITICAL VIOLATION:7-38-005(A) HOOOO64145-13

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

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. EVIDENCE OF MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES:INSIDE CABINET UNDER THE EXPOSED HAND SINK,CLOSET OF MOP SINK,BEHIND THE SHELVES IN DISH ROOM,AND STORAGE AREA ,WHICH I WAS NOT ABLE TO CHECK ALL AREA DUE TO TOO MUCH ITEMS ON FLOOR.INSTRUCTED TO REMOVE DROPPINGS,AND ELEVATED ALL ITEMS 6" OFF THE FLOOR,AND CLEAN AND SANITIZE AREAS.(APPROX. 40 OR MORE DROPPINGS)NEED TO REPAIR HOLE ON WALL NEXT TO FRAME DOOR,REMOVE CARDBOARD THAT IS PARTIALLY TAPED BY TAPE.MUST RESEAL HOLE WITH PROPER MATERIAL. SERIOUS VIOLATION:7-38-020 HOOOO64145-13

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.FRONT DOOR NOT THIGHED FITTED,OBSERVED LIGHT COMING THRU (ENOUGH SPACE FOR INSECTS ENTRY)FROM TOP OF THE DOOR,INSTRUCTED TO REPAIR.

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: All utensils shall be thoroughly cleaned and sanitized after each usage.DETAIL CLEAN THE FOLLOWING:INTERIOR OF FREEZER(FOOD DEBRIS); SHELVES THROUGHOUT; HOOD AND FILTERS;COOKING EQUIPMENT(GREASE BUILD-UP).NEED TO DETAIL CLEAN INTERIOR OF MOP SINK(DEBRIS BUIL-UP

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.).KEEP FLOOR DRY UNDER THE 3 COMPARTMENT SINK.ALSO CLEAN FLOOR THROUGHOUT THE PREMISES, SPECIALLY ALONG WALLS AND CORNERS

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.NEED TO CLEAN WALL IN PREP AREA, FOOD DEBRIS ON WAALS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.DEAD LIGHT BULB IN DISHROOM,INSTRUCTED TO REPLACE,CLEAN LIGHT SHIELD THROUGHOUT.(GREASE AND DEAD INSECTS).

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.DEAD LIGHT BULB IN DISHROOM,INSTRUCTED TO REPLACE,CLEAN LIGHT SHIELD THROUGHOUT.(GREASE AND DEAD INSECTS).

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.