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Vanille Pattisserie

September 29, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings4
critical findings1

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Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NO SANITIZING SOLUTION SUCH AS BLEACH OR QUATERNARY ON PREMISES TO PROPERLY SANITIZE DISHES. DISHES NOTED DRYING AT THE THREE COMPARTMENT SINK. EMPLOYEE PURCHASED AT A STORE DURING THE INSPECTION BLEACH AND DEMONSTRATED THE PROPER METHOD OF WASHING, RINSING AND SANITIZING. CRITICAL CITATION ISSUED. 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 SANITATION CERTIFICATE POSTED ON THE PREMISES OR A CERTIFIED MANAGER ON SITE. SERIOUS CITATION ISSUED 7-38-012.
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE A DIRTY CLOTH TOWEL AS A LINER UNDER DRYING DISHES AT THE THREE COMPARTMENT SINK.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: ALL STORED ITEMS UNDER THE THREE COMPARTMENT SINK MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.
code 34

What changed since the previous inspection?

Compared with Pass on October 29, 2013: 4 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.