Panaderia Le Paris

September 23, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings12
critical findings1

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 180F.OBSERVED EMPLOYEE WASHING MULTIUSE UTENSILS(TRAYS,TONGS) AT 3- COMPARTMENT SINK WITH A SEPERATE BUCKET OF SOAPY WATER IN MIDDLE COMPARTMENT & RINSING UNDER RUNNING WATER,AND ALSO WIPING SAME TRAYS & TONGS WITH A WIPING CLOTH AND PLACING THEM BACK WITH CLEAN TRAYS THAT CUSTOMERS USE TO PUT (CAKES,BREADS) ON AND BRING TO SERVICE COUNTER TO BE BAGGED.DEMONSTRATED TO EMPLOYEES ON HOW TO SET UP SINKS TO WASH,RINSE & SANITIZE MULTIUSE UTENSILS.(CRITICAL 7-38-030)CITATION ISSUED.
code 8Priority
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 HAND SINK IN PREP AREA NOT MAINTAINED OBSERVED PIPE UNDER SINK SEPERATED FROM DRAIN AND WATER IS POURING INTO BUCKET WHEN WATER IS IN USE.INSTRUCTED MANAGER TO REPAIR HAND SINK & USE HAND SINK IN TOILET ROOM TO WASH HANDS.(SERIOUS 7-38-030)CITATION ISSUED.
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.MUST LABEL DRY FOOD STORAGE CONTAINERS & DESSERTS & BREAD CRUMB CONTAINERS FOR SALE.
code 30
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.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PREP COOLER,MISSING GLASS ON BAKED GOODS DISPLAY UNIT ON SALES FLOOR.
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.MUST CLEAN UNDER SIDES OF PREP TABLES,LOWER CABINETS & DOOR JAMS AT BAKED GOODS DISPLAY UNITS,ROLLING CARTS,PERSONAL & EXHAUST FANS,EXTERIOR OF FOOD CONTAINERS.
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.MUST CLEAN FLOORS ALONG WALL BASES.MUST GROUT FLOOR TILES WHERE NEEDED.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL SOME OPENINGS IN CEILING NEAR WALK IN COOLER,OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS.MUST REPLACE WORN DOOR SWEEP ON REAR DOOR.
code 35
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.MUST PROVIDE A SHATTER PROOF BULB OR LIGHT SHIELD IN WALK IN COOLER.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST PROVIDE EXTENSION ON DRAIN LINE FROM PROOFING BOX TO OPEN SITE FLOOR DRAIN.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.PROVIDE PROBE ,REACH IN COOLER THERMOMETERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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.MUST ELEVATE ARTICLES OFF OF FLOOR IN WALK IN COOLER,REAR HALLWAY.
code 41
Only Authorized Personnel In The Food-Prep Area

Inspector note: The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.OBSERVED UNATHORIZED PERSON IN FOOD PREP AREA ONLY EMPLOYEES ALLOWED.
code 44

What changed since the previous inspection?

Compared with Pass on September 3, 2010: 6 findings appeared for the first time. 6 findings recurred. 2 previous findings 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.