VANILLE PATTISSERIE Fails Health Inspection - Chicago Bakery

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF DESSERT DISPLAY UNIT AT 49.8F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)

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: OBSERVED IMPROPER TEMPERATURES OF A ASSORTMENT OF READY TO EAT DESSERTS IN ABOVE MENTIONED DESSERT DISPLAY COOLER SUCH AS 1.25 LBS. MANJARI 51.3F,1.5 LBS. AMBER 49.9F,2LBS. MYRTILLE 47.2F,3/4 LB. ROYAL 48.5F,.5 LB. NANETTE 47.9F,3/4LB.SOPHIA 46.9F,1 3/4 LBS.ENTREMET VANILLE 47.5F,1.5 LBS. EARL 45.9F,1 3/4 LB SICILIA 46.4F,1.5 LBS. BROWNIES 44.9F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX.13LBS.$191.(CRITICAL 7-38-005A)

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: OBSERVED EVIDENCE OF APPX. 20 OR MORE LIVE SMALL FLIES ON WALLS AND FLYING AROUND IN PREP AREAS,LAUNDRY ROOM,DISH WASHING AREA,STAFF BREAKROOM.ALSO FRONT ENTRY LEFT DOOR ALONG BOTTOM APPX."1/2" GAP.MUST RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/20/16.(SERIOUS 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: OBSERVED OUTSIDE GARBAGE DUMPSTER LIDS IN POOR REPAIR AND APPEARS TO HAVE BEEN GNAWED ON 3 OUT OF THE 4 DUMPSTERS.MUST REPAIR OR REPLACE LIDS TO BE TIGHT FITTING.(SERIOUS 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE

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: MUST REPAIR OR REPLACE WORN DOOR GASKET ON 2- DOOR REACH IN FREEZER .MUST PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK AND DRAIN BOARD OF 3- COMP SINK IN DISH WASHING AREA.

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: MUST CLEAN GREASE AND FOOD DEBRI FROM MICROWAVE,ALL PREP TABLES,UNDER SIDES OF ALL FLOOR MIXERS,CAKE GLASS REACH IN COOLER,EXTERIOR OF ALL FOOD STORAGE CONTAINERS,WALK IN COOLER FAN GUARDS.

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: MUST CLEAN FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP AREAS,LAUNDRY AREA.DISH WASHING AREA,WALK IN FREEZER AND COOLER AND FLOOR DRAIN IN DISH WASHING AREA.MUST REMOVE ICE BUILD UP FROM FLOOR IN SMALL WALK IN FREEZER.MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES ON STAIRS LEADING TO BASEMENT STORAGE,FLOOR TILE NEAR REAR 1ST FL. DRY FOOD STORAGE AREA,GAP IN BETWEEN FLOOR TILE AND DRAIN UNDER 3- COMP SINK.

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: MUST CLEAN FOOD DEBRI FROM WALLS AND CEILINGS THROUGHOUT PREP AREAS,DUST FROM WALL VENTS IN PREP AREA,WINDOW SILLS IN FRONT STORAGE AREA.MUST REPAIR OR REPLACE DAMAGED WALLS THROUGHOUT PREP AREAS AND STORAGE AREAS,CEILING IN 1ST FL. STAFF TOILET ROOM IN POOR REPAIR.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS THROUGHOUT PREP AREAS,DISH WASHING AREA,LOOSE WALL BASE IN BASEMENT,MISSING WALL OUT LET COVERS OUTSIDE OF REAR STAFF TOILETROOM AND NEAR REAR STORAGE ROOM.

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: MUST REPLACE BURNT OUT LIGHTS IN PREP AREA AND LARGE WALK IN FREEZER

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: MUST REPIAR OR REPLACE SLOW DRAIN AT HAND SINK IN STAFF BASEMENT TOILET ROOM

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPIAR OR REPLACE SLOW DRAIN AT HAND SINK IN STAFF BASEMENT TOILET ROOM

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.