Ann's Bakery

October 25, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings0

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Failed findings

toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: 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.FOUND EVIDENCE OF RODENTS THROUGH MICE DROPPINGS APPROXIMATELY 35 MICE DROPPINGS IN VARIOUS AREAS OF BAKERY,REAR CLUTTERED STORAGE AREAS,APPROXIMATELY 20 LIVE ANTS ALONG EAST WALL OF BAKING OVEN AT REAR,SEAL ALL OPENINGS ON WALLS/CEILINGS AND AROUND ELECTRICAL PLUMBING FIXTURES,ALSO REAR EXIT DOOR, LEADING TO ALLEY IS NOT RODENT-PROOFED 1/2" INCH MODE OF ENTRY.MUST CLEAN,SANITIZE ALL AFFECTED AREAS,SEAL OPENINGS WERE NOTED,PEST CONTROL CO SERVICE NOW RECCOMENDED.
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE WORNED OUT CUTTING BOARDS,PROVIDE MISSING SINK STOPPERS FOR 3 COMP SINK AT BAKING AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN,BAKERY FOOD EQUIPMENTS TOPS/BOTTOMS OF FOOD PREP TABLES,LEGS OF EQUIPMENTS,COOLERS,CABINETS,COUNTERS,ROLLING CARTS,BULK FOOD CONTAINERS IN BAKERY,DEEP FRYERS,COOKING EQUIPMENTS,SHELVINGS THROUGHOUT ETC. REQUIRE A DETAIL CLEANING.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS,IN ALL CORNERS THROUGHOUT INCLUDING BASEMENT REQUIRE A DETAIL CLEANING,REPAIR FLOOR ALONG BAKING EQUIPMENT TO SMOOTH,EASILY CLEANABLE SURFACE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILINGS THROGHOUT BAKERY,KITCHEN MUST BE SMOOTH,EASILY CLEANABLE SURFACE,SEAL OPENINGS ABOVE LARGE OVEN IN BAKING AREA ALSO BRICK WALL ALONG DRY STORAGE MUST BE SMOOTH,EASILY CLEANABLE SURFACE.
code 35
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.TOILET ROOM DOOR MUST BE SELF CLOSING.
code 37
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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 CLEAN HOOD/FILTERS ABOVE ALL COOKING EQUIPMENTS,REPAIR WATER LEAKS AT BASE OF FAUCET 3 COMP SINK IN BAKING AREA.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.THERMOMETERS ARE NEEDED INSIDE ALL COOLERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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.MUST CLEAN,ORGANIZE ALL AREAS,REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE,ALL ITEMS STORED MUST BE STORED PROPERLY 6" OFF FLOOR FOR EASIER CLEANING.
code 41

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.