Isabella's Bakery

January 12, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings15
critical findings4

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: BOTH EXPOSED HAND WASHING SINKS IN BOTH FOOD PREP AREAS ARE COMPLETELY CLOGGED AND DO NOT DRAIN. NO PAPER TOWELS AT THE REAR PREP EXPOSED HAND SINK AND THAT SINK WAS FOUND WITH THE WATER TURNED OFF FROM THE VALVES UNDERNEATH. HAND SINKS MUST PROPERLY DRAIN ALL WASTE WATER. CRITICAL VIOLATION 7-38-030.
code 11Priority
No Evidence Of Rodent Or Insect Infestation, No Birds, Turtles Or Other Animalscritical

Inspector note: EVIDENCE OF RODENT INFESTATION. OBSERVED MICE DROPPINGS IN THE FOLLOWING AREAS THROUGHOUT THE PREMISES: 10 DROPPINGS BEHIND COOKS LINE EQUIPMENT. 10 DROPPINGS BEHIND PREP AREA BOX FREEZER AND FLOOR MIXER, 7 UNDER THE THREE COMPARTMENT SINK, 10 UNDER THE SHELVING IN THE DISH ROOM. 20 IN THE HVAC CLOSET. 20 BEHIND THE COOLER IN THE REAR STORAGE. 10 ALONG THE BASEBOARDS UNDER EQUIPMENT STORAGE, BEHIND PROOFER BOX. 3 ON TOP OF BAKING PARCHMENT PAPER AND ON SHELVING WHERE CONDIMENTS AND BAKING GOODS ARE STORED. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS, SEAL ANY HOLES OBSERVED DURING CLEANING AND MUST HAVE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR MICE. CRITICAL VIOLATION 7-38-020.
code 13Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES IN THE FRONT DISPLAY CASE. APPROXIMATELY 3 LBS BEEF EMPANADAS AT 129.2F TO 134.1F AND 3 LBS CHICKEN EMPANADAS AT 133.5F. ALL DISCARDED. APPROXIAMATE VALUE $25. CRITICAL VIOLATION 7-38-005(A). MUST MAINTAIN HOT FOODS AT 140F OR ABOVE.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NO SANITIZING SOLUTION USED OR ON THE PREMISES WHILE EMPLOYEE WAS OBSERVED WASHING POTS, PANS AND UTENSILS. NO CHEMICAL TEST STRIPS ON SITE. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
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 CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE THE ABOVE MENTIONED POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AT IMPROPER TEMPERATURES. MANAGER WAS TELEPHONED UPON MY ARRIVAL AND CAME TO THE SITE DURING THE INSPECTION. SERIOUS VIOLATION 7-38-012.
code 21
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: MUST NOT USE PLASTIC GROCERY BAGS FOR PREPARED FOODS. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS OR WASHABLE CONTAINERS.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST REMOVE WALL MOUNTED HAND SOAP DISPENSER FROM THE THREE COMPARTMENT SINK. ALL HAND WASHING MUST BE DONE AT THE EXPOSED HAND SINKS ONLY.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: EXTERIOR OF 3 COMPARTMENT SINK GREASE TRAP NOT CLEAN. MUST CLEAN AND MAINTAIN SAME.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS NOT CLEAN UNDER EQUIPMENT AND 3 COMPARTMENT SINK AND ALONG WALLS. FLOOR IN POOR REPAIR BY FRONT DOOR (BROKEN/MISSING TILES). MUST CLEAN, REPAIR AND MAINTAIN FLOOR.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WATER DAMAGED CEILING TILES IN THE REAR PREP AREA ABOVE THE COOKS LINE. MUST REPLACE. WALLS THROUGHOUT THE FOOD PREP AND STORAGE AREAS DIRTY AND SOME AREAS WITH PEELING PAINT. MUST CLEAN, REPAIR AND MAINTAIN WALLS.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: LEAK ON THE NOZZLE OF THE THREE COMPARTMENT SINK. MUST REPAIR. NO VENTILATION ABOVE THE SIX BURNER GAS STOVE IN THE FOOD PREP AREA. MUST PROVIDE VENTILATION OR REMOVE THE STOVE.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION AND FREEZER UNITS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: STORAGE AREAS AND SHOWER STALL MOP SINK BASIN ARE CLUTTERED AND UNORGANIZED. MUST REMOVE ALL UNNECESSARY ITEMS AND STORE ALL ELSE ELEVATED 6" OF FLOOR TO PREVENT PEST HARBORAGE AND TO FACILITATE CLEANING.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
code 43
Food Handler Requirements Met

Inspector note: NO PROOF OF FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE AND MAINTAIN ON SITE FOR REVIEW.
code 45

What changed since the previous inspection?

Compared with Pass w/ Conditions on March 25, 2016: 8 findings appeared for the first time. 7 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.