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Saint Anna Bakery, Inc

October 4, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings9
critical findings1

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Failed findings

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. FOUND 31 READY TO EAT SMALL COOKED EGG CUSTARDS AND 32 MEDIUM COOKED EGG CUSTARDS AT 77.0-82.3F AND 7 HOT DOG FILLED BREADS AT 85.4F INSIDE UNREFRIGERATED NOR HEATED FRONT DISPLAY CASE. INSTRUCTED TO KEEP COLD FOODS AT 40F AND BELOW AND HOT FOODS AT 140F AND ABOVE. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID ITEMS, APPROXIMATE RETAIL VALUE $50.00. CRITICAL 7-38-005(A) ISSUED.
code 3Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM INSPECTION #118317 ON 01/20/2010 AND INSPECTION #211212 ON 02/01/10 NOT CORRECTED: #31 INSTRUCTED TO PROVIDE KNIFE RACK FOR KNIVES AT FRONT PREP AREA, #32 INSTRUCTED TO PROVIDE SPLASH GUARDS AT HAND WASH SINK AND PREP TABLE, HAND WASH SINK AND RICE COOKER, AND UTILITY SINK AND PREP TABLE. INSTRUCTED TO PAINT RUSTY EXTERIOR OF GREASE TRAPS, #36 INSTRUCTED TO REPLACE LIGHT BULB INSIDE UPRIGHT FREEZER, #38 INSTRUCTED TO REPAIR LEAKS AT ONE COMPARTMENT SINK. INSTRUCTED TO PROVIDE BACKFLOW PREVENTION DEVICES AT WATER LINE AT TEA/COFFEE HOT WATER UNIT AND AT ICE MACHINE, #41 INSTRUCTED TO REMOVE UNUSED ITEMS AT REAR STAIRCASE AND REAR STORAGE AREA, ORGANIZE CLUTTERED AREAS, AND CLEAN SPILLS AT OUTSIDE GARBAGE AREA TO PREVENT PEST HARBORAGE. SERIOUS 7-42-090 ISSUED.
code 29
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: SEE VIOLATION #29.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: SEE VIOLATION #29.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN THE FOLLOWING: PREP SHELVES, BULK FOOD CONTAINERS, EXTERIOR OF VENTILATION HOOD, INTERIOR OF UPRIGHT FREEZER, AND DRAINS AT TWO COMPARTMENT SINK.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: REMOVE STANDING WATER SECTIONS IN WALK-IN COOLER, PAINT RUSTY FLOOR IN WALK-IN COOLER, CLEAN FLOORS UNDER RACKS IN WALK-IN COOLER AND WALK-IN FREEZER.
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. REPLACE WATER STAINED CEILING PANELS IN REAR PREP AREA, CLEAN DUSTY CEILING SECTIONS/VENTS AT FRONT AND REAR PREP AREA AND TOILET ROOM. REPAIR LOOSE BASEBOARD IN WOMENS TOILET ROOM.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: SEE VIOLATION #29.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: SEE VIOLATION #29.
code 41

What changed since the previous inspection?

Compared with Pass on February 17, 2010: 9 findings appeared for the first time.

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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.