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Salgado's Bakery

May 10, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings1

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Failed findings

hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: POOR HYGIENIC PRACTICES; OBSERVED TWO EMPLOYEES PERFORMING MULTIPLE ACTIVITIES AND RETURNING TO FRONT SERVING AREA, PUT ON GLOVES AND HANDLE READY TO EAT FOODS, (BREAD, SWEET PASTRIES) HOWEVER NOT WASHING THEIR HANDS AFTER EACH ACTIVITY. (TAKING OUT GARBAGE, REMOVING BOXES FROM THE FLOORS, CLEANING EQUIPMENT, ETC.) INSTRUCTED HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED HAND SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010(A).
code 6Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, (PREPARING CUSTARD, FLAN, SLICING FRUITS); NO CITY CERTIFICATE OR ENROLLMENT LETTER AVAILABLE AT TIME OF INSPECTION. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES, WHILE PREPARING FOODS. SERIOUS CITATION ISSUED, 7-38-012.
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: PREP CUSTARD AND SMALL FRUIT FLAN CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: EXCESSIVE FOOD DEBRIS ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, LARGE PRODUCTION EQUIPMENT, BOTTOM PANELS OF PREP TABLES, MICROWAVE OVEN, STORAGE SHELVES, STORAGE CABINETS, HOLDING CARTS/UNITS, DRIED STORAGE CONTAINERS/BINS, AND MOP SINK. ALL EQUIPMENT THRU-OUT PREMISES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DEBRIS/FOOD DEBRIS THRU-OUT PREMISES; INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: EXCESSIVE DRIED FOOD DEBRIS ON WALLS THRU-OUT PREP AREA; INSTRUCTED TO DETAIL CLEAN WALLS. MISSING AND DAMAGED CEILING PANELS ABOVE PREP AREA AND WASHROOM, INSTRUCTED TO REPLACE.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: CLUTTER AT PREP AREA AND MOP CLOSET; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: CLEANING TOWELS IMPROPERLY STORED, INSTRUCTED TO STORED TOWELS IN AN APPROVED SANITIZER.
code 43

What changed since the previous inspection?

Compared with Pass on July 27, 2012: 8 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.