TODAY'S TEMPTATIONS INC. Fails Health Inspection - Chicago Wholesale

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Facilities not maintaining proper temperature. Interior temperature of walk-in cooler at 59.3 F to 63.6 F while storing potentially hazardous foods. Instructed that coolers must maintain 40 F or below. Critical citation issued 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Potentially hazarodus foods not maintaining proper temperature. Found pasteurized eggs inside walk-in cooler 8-5 gallon containers at 56.6 F. Instructed that potentially hazardous foods must maintain 40 F or below. Critical citation issued 7-38-005(A). Value $230, 320 lbs. Owner denatured and discarded product.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Hand washing facilities not convenient in food prep area. Exposed hand sink in prep area not provided with hot running water. Instructed that hand sink must have hot and cold running water at all times. Crtitical citation issued 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: Foods not protected during storage, preparation, display and service. Found bucket of shredded carrots inside walk-in cooler with live gnats inside, butter on shelf inside walk-in cooler not covered and coming in contact with metal shelf and various dough and yeast products inside plastic non-food grade material containers in cooler and in prep area thats improperly stored. Instructed that all foods must be stored in a sanitary condition, covered and protected from possible contamination. Serious citation issued 7-38-005(A).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Evidence of pest activity and outer openings not protected or rodent proofed. Observed live gnats in various areas-pallet in hallway-approximately 10-15 gnats, walk-in cooler inside bucket of shredded carrots-5 gnats, and inside office in corner-approximately 4. Observed mice droppings in corner in of second storage area-approximately 10 mice droppings. Double entry doors not rodent proofed-doors has 1/4 inch gap in corner and across bottom. Also, pest control logbook not provided with required documents. Instructed to have licensed pest control service premises, provide logbook with all required wriiten documentation, rodent proof all exterior and interior doors and remove all pest activity, detail clean and sanitize all areas. Serious citation 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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: Outside garbage storage area not cleaned, rodent proofed, containers covered or maintained. Observed 2 dumpster outside overfilled with various garbage, debris and foods that creating rodent, insect, bird and squirrel nuisance. Dumpster lids will not close due to being overfilled. Instructed that dumpster lids are to be tight fitting at all times and area must be maintained, cleaned to prevent pest activity. Serious citation issued 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: No Certified Food Manager on premises when potentially hazardous foods are prepared and served-pasteurized Eggs at 56.6 F. Instructed that a Certified Food Manager must be on premises during all times of operation. Serious citation issued 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Foods not properly labeled or dated. Instructed to label and date all foods not in original container and must have all prepackaged foods ingredients listed on pack.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Exposed handsink, utility sink and three compartment install together. Instructed to install splashguard between all sinks. Weather strips at entry doors and hallway not maintained. Instructed to replace all weather stripping. Grease trap attached at three compartment sink not maintained. Instructed to detail lcean and apply non-toxic sealant to surface. Residential paintbrushes used for food handling. Instructed to use only food grade/approved material and supplies.

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: Equipment, ovens, utensils, sinks, prep tables, storage shelves, storage racks, can opener attached to prep table, and bulk storage containers not cleaned. Instructed to detail clean and sanitize.

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: Floor through-out premises-storage, hallway and preparation areas not cleaned. Instructed to detail clean and remove food debriss build-up on 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Walls through-out premises not maintained. Walls in storage room has chipped paint and exposed raw wood. Instructed to remove chipped paint and repaint walls and apply non-toxic sealant to all raw wood. Walls and ceiling not in hallway and prep area not maintained. Instructed to remove dust build-up and repaint all walls and ceiling. Light and ventilation covers not cleaned. Instructed to detail clean and/or replace covers through-out.

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: Adequate light not provided in prep area. Instructed to replace all non-working and missing light bulbs. Light bulbs not shielded in common hallway, being used for bread storage rack. Instructed to install shields and end caps on all bulbs or install shatter-proof bulbs.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation not provided inside toilet room. Instructed to repair exhaust fan. Backflow preventer not provided at faucet used to connect water hose. Instructed to install backflow preventer at faucet. Faucet at three compartment sink not maintained. Instructed to replace or repair faucet to prevent leak at neck.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Thermometer not provided inside walk-in cooler. Instructed to provide thermometer conspicuous inside cooler.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Supplies not properly stored. Instructed to remove excessive cardbaord boxes and elevate supplies 6 inches or higher and away from wall.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Supplies not properly stored. Instructed to remove excessive cardbaord boxes and elevate supplies 6 inches or higher and away from wall.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.