Michoacana Bakery

October 6, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings11
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//FACILITIES UNABLE TO KEEP PROPER TEMPS FOR FOOD SAFETY IN STORAGE AIR TEMP AT 51.2F
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.//OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS EGGS,REAL WHIP CREAM TEMP BETWEEN 48.9F-50.0F,CHEES CAKE IN DISPLAY CASE AT ROOOM TEMP. 78.9F/MGMT VOLUNTEERED TO PROPERLY DISCARD FOOD ITEMS $250.00 22DOZ. 15LBS
code 3Priority
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: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//REAR DOOR NOT RODENT & INSECT PROOF DOOR MEASURED AT 1 1/2" AT BOTTOM OF DOOR
code 18
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.//OBSERVED WASTE WATER COMING FROM 1ST & 3RD SINK WHEN RELISED FROM MIDDLE SINK DIRT FROM INSIDE PIPE
code 24
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.//NAMES ,EXP. DATES,INGREDENTS,NAME OF CO.,ADDRESS ON PREPACKAGE FOOD ITEMS/NAMES ON ITEMS ON DISPLAY & IN STORAGE
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//INVERT PANS STORE OFF FLOOR
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//NEED SELF CLOSEING DOORS FOR BAKERY GOODS ON DIPLAY FOR SALE SELF-SERVICE/MUST PAINT ALL RAW WOOD SHELVE UNDER PREP TABLE IN BEHIND COUNTER BLINDES.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.SHELVES IN COOLERS DRY STORAGE EQUIPMENT NEED DETAIL CLEANING
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER & AROUND STOCK EQUIPMENT NEED DETAIL CLEANING MUST STORE ALL STOCK 6" OFF FLOOR & COVER UP WHEN IN STORAGE
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.LIGHT SHIELDS IN PREP AREA NEED CLEANING
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//NEED VENTILATION IN RESTROOM TO PULL OUT AIR.
code 38

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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.