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Blue Sky Bakery & Cafe

March 17, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass Re-Inspection
failed findings5
critical findings3

Failed findings

Previous Serious Violation Corrected, 7-42-090critical

Inspector note: A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 3-10-2011,report #579642 #18 NO PROOF OF PEST CONTROL LOG BOOK,OR NOR SERVICE INVOICE PROVIDED ON PREMISES.INSTRUCTED MANAGER TO OBTAIN IT.NEED TO CALL A CERTIFIED PEST CONTROL COMPANY. CRITICAL VIOLATION:7-42-090 HOOOO72055-12
code 14Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY COOLER AT IMPROPER TEMPERATURE 62F,THEIR OWN THERMOMETER SHOWED AT 60F.INSTRUCTED TO MAINTAIN COOLER AT TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A) HOOOO72056-13
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:DIFFERENT KIND OF QUICHE AT TEMP OF 51.7F TO 52.0F;CREAM CHEESE AT TEMP OF 68F,FRESH EGGS AT TEMP OF 46.5F TO 60F; BUTTERMILK AT TEMP OF 52F ;MILK AT TEMP OF 46.5F 48F TO 50F.ALL PRODUCTS WERE DISCARDED AND DENATURED POUNDS 10 VALUE $ CRITICAL VIOLATION:7-38-005(A) HOOOO72056-13
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED AND STORED.A CERTIFIED FOOD HANDLER MUST BE ON PREMISES AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED SERVED AND STORED.SERIOUS VIOLATION:7-38-012 HOOOO72055
code 21
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.DETAIL CLEAN FLOOR INSIDE THE WALK-IN FREEZER,FOOD DEBRIS.
code 34

What changed since the previous inspection?

Compared with Fail on March 10, 2011: 4 findings appeared for the first time. 1 finding recurred. 5 previous findings did not recur.

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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.