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Ideal Bakery
August 5, 2015 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings8
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: WE(MANAGER/OWNER AND I) OBSERVED 5-DOOR REACH-IN COOLER AT AIR TEMP OF 46.5F TO 49.7F.POTENTIALLY HAZARDOUS:MILK-CREAM CHEESE,LIQUID SMOOTHIES ETC., WERE STORED INSIDE THE UNIT IN SELLING AREA. COOLER MUST MAINTAIN AIR TEMP OF 40F AND BELOW.MANAGER CALLED SERVICE TECHNICIAN,AFTER ONE HOUR UNABLE TO REPAIR UNIT. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-005(A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE ABOVE MENTIONED UNIT(5-DOOR REACH-IN COOLER):38 EACH-8 0z OF CREAM CHEESE AT TEMP OF 51.8F; 8 EACH-COTTAGE CHEESES AT TEMP OF 51F;14 EACH 80z OF HALF AND HALF CREAM AT TEMP OF 49.2F; 6 EACH OF 160z OF CHOCOLATE MILK AT TEMP OF 50.1F; 6 EACH-QUART OF BUTTERMILK AT TEMP OF 47.8F; 13EACH HALF GALLONS OF 2 ND WHOLE MILK AT TEMP OF 50.6F; 6EACH GALLONS OF WHOLE MILK AT TEMP OF 50.8F; 8EACH COTTAGE CHEESE AT TEMP OF 49.7F; 71 EACH LIQUID 160Z OF YOGURT AT TEMP OF 50.7F; 19 EACH OF 80Z FETA CHEESE AT TEMP OF 51.3F; 47 EACH 16 0Z OF YOGURT AT TEMP OF 51.2F; 90 EACH 80Z YOGURT AT TEMP OF 50.5F;32 EACH 16 0Z FARM CHEESE AT TEMP OF49.7F;10 EACH 80Z OF FARM CHEESE AT TEMP OF 52.1F; AND 7 EACH.8OZ OF AMISH CHEESES AT TEMP OF 51.3F.SEALER WERE REMOVED FROM ALL FOOD MENTIONED.FOOD DISCARDED AND DENATURED.POUNDS VALUE1036.75 CRITICAL VIOLATION:7-38-005(A)
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: OBSERVED ONE BURNER UNIT IN USE AT BAKERY PREP AREA,NOT UNDER THE VENTILATION/HOOD.INSTRUCTED TO RELOCATE UNIT AND PROVIDE VENTILATION/HOOD NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND FRONT PREP COUNTER AT SELLING AREA,ALSO BETWEEN THE EXPOSED HAND SINK AND DRAIN BOARD BY THE THREE COMPARTMENT SINK IN THE KITCHEN ON SECOND FLOOR.INSTRUCTED TO INSTALL SPLASH GUARDS,ON BOTH AREA,SURFACE MUST BE SMOOTH.CLEANABLE AND NON-ABSORBENT MATERIAL.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: LAST SHELVES FROM PORTABLE METAL SHELVES WITH EXCESS FOOD DEBRIS.INSTRUCTED TO CLEAN AND MAINTAIN
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: GREASE UNDER THE PREP TABLE AT NORTH PREP BAKERY SIDE,INSTRUCTED TO CLEAN AND MAINTAIN
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: CEILING WALL IN PREP BAKERY AREA WERE OVENS ARE IN USE WITH EXCESS STAINS AND BROWN IN COLOR DUE TO FOOD SMOKE.INSTRUCTED TO PAINT AREA.
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: BURNED LIGHT BULB INSIDE THE YELLOW REACH-IN COOLER IN THE KITCHEN SECOND FLOOR,INSTRUCTED TO PROVIDE.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: LEAKING PIPES UNDER THE THREE COMPARTMENT SINK IN PREP BAKERY AND IN THE KITCHEN,INSTRUCTED TO REPAIR
What changed since the previous inspection?
Compared with Pass on May 20, 2014: 4 findings appeared for the first time. 4 findings 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.