Delightful Pastries

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings4
• critical findings1

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Failed findings

• 🚰handwashing sink issuescritical
  Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
  Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180 F. THE LOW TEMPERATURE DISH MACHINE HAS NO SANITIZING RINSE. THE MANAGER OF THE ADJACENT KIOSK WILL LET THE ABOVE BUSINESS TO USE THERE PROPERLY OPERATING MACHINE. Dish machine tagged held for inspection until repaired and inspected by the Chicago Department of Public Health. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection.
  code 8Priority
• 🌡️hot/cold holding temps off
  Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
  Inspector note: NO CERTIFIED MANAGER WAS PRESENT. THE ABOVE HAS HOT SOUP AND SANDWICHES WHICH ARE REHEATED ON SITE. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.
  code 21
• 🧻grimy wiping cloths
  Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
  Inspector note: THE SINK AREA IS DIFFICULT TO ACCESS, REMOVE OR REORGANIZE THE BAKERY RACKS SO THE FOOD HANDLER HAS EASY ACCESS TO THE HAND WASHING AND PREP SINKS. 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.
  code 41
• ⚠️Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn
  Inspector note: All employees shall be required to use effective hair restraints to confine hair. THE FOOD HANDLER IS REQUIRED TO WAER ADEQUATE HAIR RESTRAINTS WHILE HANDLING FOOD.
  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.