GUATELINDA BAKERY

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE FLOUR AND SUGAR BIN LIDS AND STORAGE SHELVES ARE DIRTY; WASH, RINSE AND SANITIZE THE FOOD AND NON FOOD CONTACT SURFACES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: THE BAKING AREA LIGHTING IS NOT SHIELDED, INSTALL SHIELDS OVER GLASS BULBS ABOVE THE FOOD PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE VENTILATION HOOD IS DIRTY, CLEAN THE FILTERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL KITCHEN EQUIPMENTS TOPS/BOTTOMS OF FOOD PREP TABLES, INTERIOR/EXTERIOR OF COOLERS, SHELVINGS AND ATTACHED EQUIPMENTS THROUGHOUT KITCHEN ROLLING CARTS ETC., REQUIRES DETAIL CLEANING,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, ALONG WALL AREA AND IN CORNERS, AND REPAIR THRESHOLD AT FRONT DOOR

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER FROM REAR KITCHEN AREA CLEAN AND BETTER MAINTAIN

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST KEEP,MAINTAIN EGGS IN ITS ORIGINAL CONTAINER,All food stored in coolers must be dated & labeled.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized dailY.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS THROUGHOUT REQUIRE A DETAIL CLEANING.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: 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.FOUND no visible thermometer inSIDE 2 DOOR cooler FRONT AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.Wiping cloths must be stored in sanitizing solution.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION ON PREMISES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS TOPS/BOTTOMS OF FOOD PREP TABLES,INTERIOR/EXTERIOR OF COOLERS,SHELVINGS AND ATTACHED EQUIPMENTS THROUGHOUT,ROLLING CARTS ETC. REQUIRE A DETAIL CLEANING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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.REMOVE ALL CLUTTER FROM PREMISES DUE TO POTENTIAL PEST HARBORAGE REMAINING ARTICLES MUST BE STORED 6" OFF FLOOR FOR EASIER CLEANING.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO DEFROST AND CLEAN EXCESSIVE ICE BUILD UP IN REACH IN FREEZER AT KITCHEN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE DATE ON CONTAINERS OF PREPARED FOODS IN THE COOL.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. VENT ON CEILING WALL IN TOILET WITH DUST NEEDS CLEANING. ALSO MUST REPAIR OPENING ON WALL IN TOILET.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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 REPAIR SLOW DRAINING AT EXPOSE HAND WASH SINK AND DRIPPING FAUCET JOINT HEAD ON 3COMP.SINK IN KITCHEN.