VANILLE PATTISSERIE

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST PROVIDE FOOD LABELS ON PACKAGED FOOD ITEMS FOR CUSTOMER SELF SERVICE. MUST PROVIDE THE BUSINESS ADDRESS, NAME OF FOOD, INGREDIENTS, NET QUANTITY, ALLERGENS IF APPLICABLE.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WHILE SERVING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (MILK, DAIRY CREAMER, CAKE, CUSTARD). INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE CERTIFIED FOOD MANAGER WITH VALID ORIGINAL CERTIFICATE POSTED FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEE HEALTH POLICY ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO METAL STEM THERMOMETER ON SITE FOR TESTING INTERNAL TEMPERATURES OF FOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Observed no city of Chicago certified food manager on site while potentially hazardous foods (cheese cake, etc.) are being served. Must have a city of Chicago certified food manager on site at all times when potentially hazardous foods are being prepped and/or served. Serious violation 7-38-012.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Observed food handlers in front prep area with no hair restraint. Instructed manager to ensure that food handlers properly restrain hair, in side hair restraint, whenever foods are prepared and or served. Maintain at all times.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Observed no city of Chicago certified food manager on site while potentially hazardous foods (cupcakes, etc.) are being served. Must have a city of Chicago certified food manager on site at all times when potentially hazardous foods are being prepped and/or served. Serious violation 7-38-012.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed black build up on floors under hand sink and along baseboard behind 1 door cooler. Must detail clean and sanitize. Must maintain same.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD (MILK, CREAM, CUSTARD PASTRIES) ARE PREPARED AND SERVED. ALSO, NO VALID CITY OF CHICAGO CERTIFICATES POSTED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED AND VALID CERTIFICATES MUST BE POSTED. SERIOUS VIOLATION: 7-38-012

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES OR A CERTIFIED MANAGER ON SITE. SERIOUS CITATION ISSUED 7-38-012.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE A DIRTY CLOTH TOWEL AS A LINER UNDER DRYING DISHES AT THE THREE COMPARTMENT SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL STORED ITEMS UNDER THE THREE COMPARTMENT SINK MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.