BLUE SKY BAKERY & CAFE

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 1-COMPARTMENT SINK FLOOR DRAIN, DRAINS SLOWLY. INSTRUCTED MANAGER TO ROD OUT FLOOR DRAIN, MUST DRAIN QUICKLY.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED FOOD HANDLER NOT WEARING HAIR RESTRAINT. INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINT FOR FOOD HANDLER (ALL EMPLOYEES SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR).

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: THE ICE IS SCOOPED WITH A PLASTIC CUP STORED IN THE ICE TUB(INSIDE WALK IN FREEZER). USE A SCOOP WITH A HANDLE TO REDUCE POSSIBLE CONTAMINATION.

FOOD HANDLER REQUIREMENTS MET - Comments: INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND ICE AND FOOD DEBRIS ON THE FLOOR OF THE WALK-IN FREEZER. INSTRUCTED TO REMOVE ICE AND DETAIL CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FREEZER FLOOR HAS FOOD AND ICE BUILDUP, REMOVE THE ICE AND CLEAN THE FLOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE FURNACE HAS A LEAKY PIPE AND THE THREE COMPARTMENT SINK HAS A POTABLE WATER LEAK FROM THE FAUCET, REPAIR THE PLUMBING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: THE ICE IS SCOOPED WITH A PLASTIC CUP STORED IN THE ICE TUB. USE A SCOOP WITH A HANDLE TO REDUCE POSSIBLE CONTAMINATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS ON FLOOR UNDER SHELVES,AROUND THE GREASE TRAP,AND CORNERS OF THE PREP AREA.DUST BUILD-UP UNDER THE DISPLAY COLD CASE,AND DRY STORAGE. INSTRUCTED TO CLEAN AND MAINTAIN. ITEMS STORED ON FLOOR INSIDE THE DRY STORAGE AREA MUST BE ELEVATED 6" OFF THE FLOOR FOR PROPER HOUSEKEEPING

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: BROKEN/PEELING PAINT AROUND THE WASHBOWL INSIDE THE STAFF WASHROOM ,MUST BE REMOVED AND REPLACED

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST MAINTAIN FLOORS DRY UNDER THE 3COMP SINK AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST RECAULK HAND SINK AT RESTROOM. ALSO MUST DETAIL CLEAN THE FREEZER VENT SCREEN ON THE WALL ABOVE THE FREEZER TO REMOVE EXCESS DUST BUILD-UP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR SMALL LEAK UNDER 3COMP SINK AT KITCHEN AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST DECLUTTER HALLWAY LEADING TO REAR RESTROOM AND HALLWAY IN FRONT OF THE RESTROOM. ALL ITEMS MUST BE 6 ICNHES OFF THE FLOOR AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY COOLER AT IMPROPER TEMPERATURE 62F,THEIR OWN THERMOMETER SHOWED AT 60F.INSTRUCTED TO MAINTAIN COOLER AT TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A) HOOOO72056-13

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:DIFFERENT KIND OF QUICHE AT TEMP OF 51.7F TO 52.0F;CREAM CHEESE AT TEMP OF 68F,FRESH EGGS AT TEMP OF 46.5F TO 60F; BUTTERMILK AT TEMP OF 52F ;MILK AT TEMP OF 46.5F 48F TO 50F.ALL PRODUCTS WERE DISCARDED AND DENATURED POUNDS 10 VALUE $ CRITICAL VIOLATION:7-38-005(A) HOOOO72056-13

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority.PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 3-10-2011,report #579642 #18 NO PROOF OF PEST CONTROL LOG BOOK,OR NOR SERVICE INVOICE PROVIDED ON PREMISES.INSTRUCTED MANAGER TO OBTAIN IT.NEED TO CALL A CERTIFIED PEST CONTROL COMPANY. CRITICAL VIOLATION:7-42-090 HOOOO72055-12

* 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. NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED AND STORED.A CERTIFIED FOOD HANDLER MUST BE ON PREMISES AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED SERVED AND STORED.SERIOUS VIOLATION:7-38-012 HOOOO72055

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.DETAIL CLEAN FLOOR INSIDE THE WALK-IN FREEZER,FOOD DEBRIS.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. EXPOSED HAND SINKS NOT MAINTAINED.FOUND ALL THREE EXPOSED HAND SINK NOT HAVING HOT WATER,(WATER TEMPERATURE OF ALL THREE SINK 44.4F TO 45.6F).PREMISES OPENS FOR BUSINESS AT 7 AM, EMPLOYEE PREPARING FOOD. MANAGER WAS ABLE TO FIX THE PROBLEM,ALL HOT WATER VALVE UNDER THE SINKS WERE TURNED OFF.PRESENT TEMPERATURE OF ALL EXPOSED HAND SINKS 98.9F TO 106F.INFORMATION GIVEN ON PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030 HOOOO72087-17

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO PROOF OF PEST CONTROL LOG BOOK,OR NOR SERVICE INVOICE PROVIDED ON PREMISES.INSTRUCTED MANAGER TO OBTAIN IT.NEED TO CALL A CERTIFIED PEST CONTROL COMPANY. SERIOUS VIOLATION:7-30-020 HOOOO72087-17

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. PROVIDE FOOD CONTAINERS WITH LIDS FOR ALL OPENED FOOD STORED IN BAGS.OBSERVED A CONVENTIONAL OVEN STORED ON TOP PREP TABLE,IN REAR PREP AREA,INSTRUCTED IF UNIT IS ABOVE 7.5 KILOWATTS MUST PROVIDE VENTILATION WITH HOOD OR REMOVE UNIT,IF UNIT IS BELOW 7.5 KWATTS NO VENTILATION IS NEEDED,MUST PROVIDE PROOF OF KWATTS.PROV

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. REMOVE ARTICLES FROM FLOOR, INCLUDED CUTTING BOARDS, FROM PREP AREA.

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.DETAIL CLEAN FLOOR INSIDE THE WALK-IN FREEZER,FOOD DEBRIS.

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. REPAIR LEAKING WATER PIPE UNDER THE RINSE COMPARTMENT SINK

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: COOLER UNIT THAT WILL BE DELIVERED, MUST MAINTAIN TEMPERATURE OF 40F AND BELOW.PROVIDE THERMOMETERS IN IT.NO CITATION ISSUED, NOT OPERATING.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: DISH MACHINE NOT SET UP, UNABLE TO CHECK IT.HIGH TEMP MACHINE MUST MAINTAIN TEMP OF 180F .NO CITATION ISSUED

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: COFFEE STATION IN DINING AREA NOT SEPARATE FROM PUBLIC, INSTRUCTED TO PROVIDE A PHYSICAL BARRIER.NO CITATION ISSUED,NOT OPERATING.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE A SPLASH GUARD BETWEEN THE CLEAN DISHES SHELF AND EXPOSED AND SINK, OR RELOCATE THE SHELF.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF LOW TEMP OF DISH MACHINE,MINERAL BUILD UP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE THIRD COMPARTMENT OF 4 COMPARTMENT SINK IS SLOWLY DRAINING, INSTRUCTED TO FIX.CLEAN DUST BUILD-UP AT VENT COVER IN WASHROOM

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE CUTTING BOARDS FROM FLOOR,STORE THEM ON SHELF OR 6" ABOVE THE FLOOR.