TOUS LES JOURS Fails Health Inspection - Chicago Bakery

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED EMPLOYEES EATING OPEN FOOD IN THE FIRST FLOOR FOOD PACKAGING AREA. INSTRUCTED MANAGER TO INFORM FOOD HANDLERS TO EAT IN DESIGNATED PREP AREAS TO PREVENT CONTAMINATION.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED IMPROPER HANDWASHING PROCEDURES IN THE PREP AREA ON THE SECOND FLOOR. OBSERVED TWO EMPLOYEES WIPE THEIR HANDS WITH YELLOW WIPING CLOTHS AND BEGAN TO PREP FOOD ITEMS (PUT BUTTER CREAM IN MIXER AND BAKE BREADS), OBSERVED A FOOD HANDLER RINSE HANDS WITH GLOVES ON, OBSERVED A FOOD HANDLER RINSE HANDS WITHOUT SOAP AND DIDN'T USE A HAND USING A DRYING PROVISION. INSTRUCTED TO PROPERLY WASH BARE HANDS WITH SOAP AND USE AN ADEQUATE HAND DRYING PROVISION (PAPER TOWEL). MANAGER EXPLAINED TO FOOD HANDLERS THE PROPER HANDWASHING PROCEDURE AT THE TIME OF THE INSPECTION. PRIORITY VIOLATION 7-38-010, CITATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO EXPOSED HANDWASHING SINK IN THE FOOD PACKAGING PREP AREA ON THE FIRST FLOOR IN THE MOP SINK CLOSET. INSTRUCTED TO INSTALL A HANDWASHING SINK TO ALLOW CONVENIENT USE BY EMPLOYEES IN ALL FOOD PREPARATION AREAS, FOOD DISPENSING, AND WAREWASHING AREAS. THE HANDWASHING SINK MUST MEET COMPLIANCE BY HAVING WATER FROM AN APPROVED SOURCE BY THE CITY OF CHICAGO, HAVE HOT AND COLD RUNNING WATER (100-120 F), AND FULLY EQUIPPED WITH HANDWASHING CLEANSER AND HAND DRYING PROVISIONS. MUST STOP USING AREA AS A PREP AREA UNTIL, HANDWASHING SINK IS INSTALLED AND INSPECTED BY CDPH. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINKS IN THE 1ST AND 2ND FLOOR FOOD PREP AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED IMPROPER DISHWASHING PROCEDURE. EMPLOYEE RINSING DISHES WITH WATER AND THEN AIR-DRYING AT THE 3 COMPARTMENT SINK. THE WASH, RINSE, AND SANITIZE COMPARTMENTS WERE EMPTY. INSTRUCTED MANAGEMENT ALWAYS TO SET UP THE DISHWASHING SINK IN ORDER TO PROPERLY WASH, RINSE, AND SANITIZE DISHWARE. MANAGER IMMEDIATELY HAD EMPLOYEE SET UP THE 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-005, CITATION ISSUED

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.

TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS - Comments: OBSERVED IMPROPER USE OF TIME AS A PUBLIC HEALTH CONTROL FOR TCS FOODS. OBSERVED PREPACKAGED TCS FOOD ITEMS THAT WERE PREPARED, PACKAGED ON SITE, STORED IN THE LOBBY DISPLAY CASE FOR SELF SERVICE WITH NO TIME STAMP SHOWING HOW LONG FOOD ITEMS WERE ON DISPLAY. TCS FOOD ITEMS SUCH AS TWIN EGG BREAD (76.6F), HAM AND CHEESE PASTRY (79.3F), FOLIAGE SAUSAGE BREAD (76.5F), SPICY SAUSAGE (76.3F), GARLIC SAUSAGE BLOCK (71.6F), FLOWER SAUSAGE PASTRY (77.9F), SWEET FRANK ROLL (74.3F), CROQUE MONSIEUR (76.8F), MUSHROOM ONION CHEESE PASTRY (73.2F), AND PORTUGUESE EGG TART (76.0F). NO APPROVED PROCEDURE WAS PRESENTED AT THE TIME OF THE INSPECTION. APPROXIMATELY 25LBS AT $200 WORTH OF FOOD ITEMS WERE TAKEN OUT OF DISPLAY CASE AND DISCARDED AT THIS TIME. INSTRUCTED TO PROVIDE PROPER PROCEDURE AND TIME MARKING SYSTEM AND GET APPROVAL FROM CDPH. MUST EITHER KEEP TCS FOODS HOT (135F) OR COLD (41F) AT ALL TIMES, UNTIL APPROVED FROM CDPH TO USE TIME AS A PUBLIC HEALTH CONTROL. PRIORITY VIOLATION 7-38-005, CITATION ISSUED

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED DRY FOOD INGREDIENT STORAGE CONTAINERS NOT LABELED ON THE SECOND FLOOR PREP AREA. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS WITH THEIR COMMON NAMES AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED FRONT ENTRANCE DOOR, REAR EXIT DOOR NEXT TO THE MANAGERS OFFICE ON THE FIRST FLOOR AND THE REAR EXIT DOOR ON THE SECOND FLOOR WITH OPENING AT THE BOTTOM. INSTRUCTED TO RODENT PROOF MENTIONED DOORS AND MAINTAIN.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED THE ICE MACHINE BEHIND THE FRONT SERVICE COUNTER/ PREP AREA DOOR MISSING. INSTRUCTED TO COVER ICE UNTIL DOOR IS REPLACE TO PREVENT CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED A YELLOW WIPING CLOTH STORED ON THE FAUCET HEAD AT THE HANDWASHING SINK NEXT TO THE THREE COMPARTMENT SINK ON THE SECOND FLOOR. INSTRUCTED TO REMOVE AND PROPERLY STORE WIPING CLOTH.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS ON THE SECOND FLOOR PREP AREA IN NEED OF CLEANING THROUGHOUT. ESPECIALLY THE FLOORS UNDER THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS ON THE SECOND FLOOR PREP AREA IN NEED OF CLEANING THROUGHOUT. ESPECIALLY THE FLOORS UNDER THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.