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Bobak Sausage Company

February 27, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings1

Failed findings

hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED EMPLOYEE PUTTING ON GLOVES WITHOUT WASHING HANDS AND BEGAN HANDLING PASTRIES. INSTRUCTED TO WASH HANDS ADEQUATELY BEFORE PUTTING ON GLOVES, AFTER TOUCHING BODY, ETC. CRITICAL VIOLATION 7-38-010(A)
code 6Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: OBSERVED PASTRIES ON A STORAGE RACK UNPROTECTED IN FRONT GROCERY AREA. INSTRUCTED TO PROVIDE SNEEZE GUARDS OR AN ENCLOSED CASE TO PROTECT FOOD FROM AILMENTS, CONTAMINATION, ETC.SERIOUS VIOLATION 7-38-005(A)
code 16
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: OBSERVED 50 MOUSE DROPPINGS INSIDE OF THE RETAIL WALK IN COOLER AND 25 MOUSE DROPPINGS IN THE UPSTAIRS DRY STORAGE ROOM. INSTRUCTED TO REMOVE ACTIVITY, SANITIZE AREA AND RECOMMENDED CONTACTING PEST CONTROL SERVICES. SERIOUS VIOLATION 7-38-020
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST SEAL AND MAINTAIN THE RAW WOOD CUTTING BOARDS IN BAKERY PREP AND THE SHELVING ON THE SECOND FLOOR STORAGE AREA. • OBSERVED RUST IN DISPLAY COOLERS. MUST REMOVE AND MAINTAIN. • MUST PROVIDE ADDITIONAL SHELVING IN BAKERY WALK IN FREEZER AND MUST BE 6 INCHES OFF THE FLOOR.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN AND MAINTAIN THE FOLLOWING: CAN OPENER, INTERIOR/EXTERIOR OF COOKING EQUIPMENT IN KITCHEN PREP AREA, MEAT, BAKERY AND DAIRY DISPLAY COOLERS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST DETAIL CLEAN AND MAINTAIN FLOOR DRAINS THROUGHOUT, FLOORS, IN CORNERS AND AROUND ALL HEAVY EQUIPMENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST DETAIL CLEAN AND MAINTAIN WALLS AND VENTS IN BAKERY PREP.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST REPLACE BLOWN LIGHT BULBS IN BAKERY WALK IN COOLER, REAR HALLWAY AND DISPLAY COOLER.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST REPAIR LEAKS AND MAINTAIN AT THE FOLLOWING SINKS: HOT WATER PEDAL AT BAKERY EXPOSED HAND WASHING SINK AND BASE OF FAUCET ON THE 3 COMPARTMENT SINKS IN REAR PREP AREA AND KITCHEN PREP AREA.
code 38

What changed since the previous inspection?

Compared with Pass on April 1, 2013: 5 findings appeared for the first time. 4 findings recurred. 1 previous finding 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.