Conca D'oro Bakery

November 15, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings13
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: Potentially hazardous foods does not meet temperaure requirement during storage, preparation, and service. Found 5-dozen eggs at 44.0 F inside walk-in, cooked pizza at 111.0 F on counter and storage rack at improper temperature. Instructed that potentially hazardous foods must maintain 40 F or below cold and 140 F or higher hot. Critical citation issued 7-38-005(A).
code 3Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: No hot running water under city pressure. Hot water temperature at 55.6 F at 3 compartment sink. Instructed that establishment must have hot running water under city pressure at all sinks and minimum of 110 F for utensil washing. Critical citation issued 7-38-030.
code 9Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: No Certified Food Manager on premises or City of Chicago Certificate posted. Establishment prepares and serves potentially hazardous foods. Instructed that a Certified Food must be on premises at all and certified posted. Serious citation issued 7-38-012. Owner's certificate expired 3/2/10 and has not been re-newed.
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: Dish washing facility not maintained or operated. Three compartment sink not maintained-not able to set-up sink to properly wash, rinse and sanitize utensils. Right side faucet has water supply turned-off and right compartment has dirty, standing water in middle of compartment. Instructed to repair sink and faucet to prevent inadequate plumbing. Serious citation issued 7-38-030.
code 24
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: Cutting board attached to prep table not maintained. Instructed to replace worn cutting board or replace surface. Using milk crates for storage shelves. Instructed to provide raised shelving to facilitate cleaning.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: Walk-in cooler shelves, fan, sinks, counter, storage racks, utensils, prep tables, counter, coolers, cooking equipment, storage cabinets and display shelves not cleaned. Instructed to detail clean and sanitize all shelves, racks and equipment through-out. Remove all encrusted and accumulated food debris. Clean spillage from exterior surfaces of ingredient containers.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: Floor along wallbase and under equipment not cleaned. Instructed to detail clean and elevate supplies 6 inches or higher. Floor inside walk-in cooler not maintained or clean. Instructed to repair and reseal floor to have non-porous surface. Clean same.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Inner rear exit door not maintained. Instructed to repair and seal at bottom. Walls and ceiling in rear not maintained. Instructed to detail clean and/or repaint and seal all holes and opening.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Adequate light not provided in prep area. Instructed to replace non-working bulbs and install more light. Light bulbs not shield in cooking area and walk-in cooler. Instructed to install shatter proof bulbs or completely shield bulbs.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation not provided in toilet room. Instructed to have exhaust fan working or have window open during operation. Cooking equipment not under exhaust hood. Instructed to have all equipment under proper exhaust ventilation. Faucets not maintained on three compartment sink. Instructed to repair or replace faucet to prevent leaks. Walk-in cooler compresser has a ice build-up. Instructed to defrost unit. Toilet room handsink pulling away from wall. Must re-attach sink properly.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: Must provide thermometer in walk-in cooler and metal stem thermometer to monitor hot/cold food temperatures.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Massive clutter through-out premises, including storage cabinets. Instructed to remove all unused articles, detail clean and organize supplies 6 inches or higher and away from wall. Areas of bakery not accessible for inspection due to excessive clutter. Must provide access to all areas and basement at re-inspection (water heater in basement). Several non-working pieces of equipment. Instructed to repair coolers or remove from premises.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: Food handler not wearing hair restraints. Instructed to have all employees wear hair restraint in food prep area.
code 42

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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.