LA BOULANGERIE

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER, AROUND AND BEHIND EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE DUST FROM VENT FAN ON WASHROOM CEILING. REPLACE STAINED AND BROKEN CEILING TILE IN WASHROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAK FROM PIPE UNDERNEATH THREE COMP SINK.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.OBSERVED FOOD HANDLERS PERFORMING MULTIPLE TASKS AND NOT WASHING HANDS I.E. RINSING HANDS IN THE 3 COMP SINK THEN RETURNED TO SERVE CUSTOMERS ALSO OBSERVED SOAP,TOWEL DISPENSER HUNG ON WALL AT FAR RIGHT OVER THE 3 COMP SINK-MUST REMOVE AND PLACE DIRECTLY OVER EXPOSED HANDSINK FOR HANDWASHING.CRITICAL VIOLATION 7-38-010(A).

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOOD READY-TO-EAT PASTRIES NOT PROTECTED DURING STORAGE INSIDE OF THE RESTAURANT. OBSERVED 2 BASKETS OF OPENED,UNCOVERED ASSORTED PASTRY BREADS OFFERED FOR SALE ON CENTER SHELVING NOT PROTECTED AGAINST CONTAMINATION.PERSON IN CHARGE IMMEDIATELY REMOVED SAID BASKETS. SERIOUS VIOLATION 7-38-005A.

* 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 MANAGER PRESENT WITH A CITY OF CHICAGO CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (MAKING CREPES) ARE BEING PREPARED AND SERVED. MANAGEMENT WAS INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MULTI-USE UTENSILS,DISHWARE MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.

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.SINK STOPPERS ARE NEEDED FOR THE 3 COMP SINK,SPLASHGUARD IS NEEDED FOR THE EXPOSED HANDSINK.

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.ELECTRIC CREPE UNITS ON SERVICE TABLE MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.

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.THERMOMETERS ARE NEEDED INSIDE ALL COOLERS,FREEZERS.

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.HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLERS.