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Bakers Square

March 3, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings6
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENTS DURING STORAGE INSIDE PREP COOLER (AIR TEMPERATURE OF 41.2F) NOTED FOOD INTERNAL TEMPERATURE OF DICED TOMATOES AT 50.3F, STUFFING AT 45.8F, CHILI AT 44.6F, CUT VEGETABLES AT 45.3F, AND5 WHOLE TURKEY BREAST INTERNAL TEMPERATURE OF 57.1F AND 57.5F STORED INSIDE WALK-IN COOLER (AIR TEMPERATURE OF 40.0F). INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 90.00, TOTAL WEIGHT 20 LBS. CRITICAL VIOLATION 7-38-005 (A).
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: FOUND LOW TEMPERATURE DISH MACHINE FINAL SANITIZING RINSE OF 0 PPM CHLORINE CONCENTRATION. INSTRUCTED TO FIX. A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). MUST PROVIDE ADEQUATE SANITIZER CONCENTRATION OF 25 PPM AT 120F, 50 PPM AT 75F, 100 PPM AT 55F. CORRECTED DURING INSPECTION. (EMPLOYEE CHANGED SANITIZING CONTAINER AND THE FINAL SANITIZING RINSE NOW AT 100 PPM CONCENTRATION) CRITICAL VIOLATION 7-38-030
code 8Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE WITH EXCESSIVE FOOD DEBRIS AND MOLD LIKE BUILD-UP, INTERIOR SURFACES OF PREP COOLERS AND FREEZER WITH FOOD DEBRIS IN PREP/COOKING LINE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS THROUGHOUT (FRONT/REAR PREP, DISH WASHING AREA, STORAGE AREA) TO PREVENT PEST HARBORAGE.---------MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT EMPLOYEE CHANGING ROOM AND FLOORS THROUGHOUT REAR MOP/STORAGE AREA.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTRUCTED TO REPAIR STRIPPED COLD FAUCET HANDLE AT MOP SINK IN REAR AREA. • INSTRUCTED FACILITY TO INSTALL AN EXPOSED HANDSINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE, SOAP, AND PAPER TOWELS AT THE HOT COOKING LINE AND TO MAINTAIN.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE/MOP AREA TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
code 41

What changed since the previous inspection?

Compared with Pass on December 17, 2015: 5 findings appeared for the first time. 1 finding recurred.

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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.