All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICE. OBSERVED EMPLOYEE HANDLING BAKED GOODS, MONEY AND ONLY RINSING HER HANDS INSIDE 3PART SINK. INSTRUCTED HAND MUST BE WASHED AT EXPOSED SINK WITH WARM WATER AND SOAP, THE WASHING OF HANDS INSIDE A UTENSIL WASHING SINK IS PROHIBITED. CITATION ISSUED 7-38-010A CRITICAL. Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE AT PRODUCTION AREA RINSING MULTI-USE UTENSILS INSIDE A MOP SINK. INSTRUCTED UTENSILS MUST BE WASHED, RINSED, SANITIZED, INSIDE A 3PART SINK. DEMOSTRATED PROPER WASHING USING 100 PPM OF CHLORINE INSIDE 3PART SINK. CITATION ISSUED 7-38-030 CRITICAL. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE SPLASH GUARD BETWEEN EXPOSED SINK AND MOP SINK AT PRODUCTION AREA. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, WALK IN COOLER DOOR, HOLDING UNITS, CART, ALL LARGE MIXER, AND STORAGE SHELVES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE BROKEN FLOOR TILES, AND CLEAN FLOORS THRU-OUT PREMISES. The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE DAMAGED CEILING PANELS THRU-OUT AND SEAL OPENINGS ON CEILING AND AROUND PIPES. MUST REMOVE UNNECESSARY ARTICLES THRU-OUT CLOSET AND PRODUCTION AREA, CLEAN AND ORGANIZE TO PREVENT PEST HABORAGE. All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF 3- DOOR SLIDING GLASS DISPLAY UNIT AT 45.1F WITH READY TO EAT DESSERTS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY. All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF POOLED EGGS IN LARGE BUCKET IN WALK IN COOLER AT 48.9F,ASSORTED VARIETY OF STRAWBERRY FILLED CAKES 46.0F-47.7F,ASSORTED VARIETY OF SLICED CHEESE CAKES 46.6F-47.1F,FLAN 45.2F.INSIDE OF 3- DOOR SLIDING GLASS DISPLAY COOLER.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED & DENATURED. APPX.127 LBS.$308. All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL DESSERTS WITH PROPER INFO.LABEL FOOD STORAGE CONTAINERS. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.INVERT MULTIUSE UTENSILS,STORE UTENSILS FROM IN BETWEEN EQUIPMENT. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE OR REPAIR MISSING DOOR HANDLE ON 3- DOOR GLASS DISPLAY COOLER,WORN DOOR GASKETS ON PROOFING BOX,WALK IN COOLER,DAMAGED GLASS ON DESSERT DISPLAY CABINET,SIGN FOR TOILET ROOM DOOR,TOILET TANK LID BROKEN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN UNDER SIDE OF PREP TABLES,FRYER,FLOOR MIXERS,ROLLING CARTS,SPIDER WEBS FROM UNDERSIDE OF PREP TABLES,WINDOW SILLS,FOOD STORAGE CONTAINERS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES THROUGHOUT INCLUDING SALES FLOOR. The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE DAMAGED WALL & CEILING IN REAR PREP AREA,STAINED CEILING TILES,MISSING WALL TILES IN REAR AREA.WORN DOOR SWEEP ON FRONT & REAR DOORS & TORN SCREEN ON REAR SCREEN DOOR.MUST SCRAPE & PAINT PEELING PAINT IN SAME AREA & ON BAKERY DISPLAY CABINETS ON SALES FLOOR,IN CLOSET IN TOILET ROOM.MUST SEAL ALL OPENINGS AROUND PIPES. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST PROVIDE LIGHT SHIELDS & END CAPS ON LIGHTS IN PREP AREAS. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR OR REPLACE SLOW DRAIN AT REAR HAND SINK.3- COMP SINK LEAKY FAUCET.MUST PLACE ALL COOKING EQUIPMENT UNDER VENTILATION HOOD. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.ELEVATE ARTICLES OFF OF FLOOR IN CLOSET.
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