LATIN AMERICAN BAKERY

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.DETAIL CLEAN INTERIORS OF COOLERS,ROLLING UTILITY CARTS,TOPS/BOTTOMS OF FOOD PREP TABLES,LEGS OF EQUIPMENTS,STOVE AREAS.

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 UNNECESSARY ARTICLES IN KITCHEN AREAS,PROPERLY STORE CLEANING EQUIPMENTS IN A DESIGNATED AREA

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.FOUND THE 3 COMP SINK NOT MAINTAINED DRAINING SLOWLY ALLOWING WASTE WATER TO COME BACK INTO OTHER COMPARTMENTS WHEN MIDDLE COMPARTMENT IS DRAINING,MISSING SINK STOPPER,LOW WATER PRESSURE.MUST REPAIR SAID SINK TO GOOD WORKING CONDITION.SERIOUS VIOLATION 7-38-030.

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.DETAIL CLEAN INTERIORS OF COOLERS,ROLLING UTILITY CARTS,TOPS/BOTTOMS OF FOOD PREP TABLES,LEGS OF EQUIPMENTS,STOVE AREAS.

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.FLOOR BENEATH THE 3 COMP SINK IS DIRTY,DETAIL CLEAN FLOORS THROUGHOUT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.INSTRUCTED TO INSTALL MISSING SHIELDS ON LIGHT BULBS ABOVE FRONT WEST SERVICE AREAS.

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 UNNECESSARY ARTICLES IN KITCHEN AREAS,PROPERLY STORE CLEANING EQUIPMENTS IN A DESIGNATED AREA.

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. INSTRUCTED TO PROVIDE LABEL WITH ESTABLISHMENT NAME AND ADDRESS AND FOOD NAME ON PREPARED FOOD CONTAINERS(SOFRITO)MADE BY ESTALISHMENT FOR SELL TO PUBLIC.

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 REMOVE FOIL LININGS ON STOVE TOP,AND REPAIR INSIDE DOUGH MIXER BOWL BADLY WARNED OUT AND RUSTING.ALSO MUST REMOVE PAPER TOWEL AND HOLDER ON 3COMP.SINK AT REAR PREP AREA.INSTRUCTED ALSO TO PROVIDE SCREEN ON FRONT SIDE DOOR ENTRY TO MIDDLE PREP AND HOLDING COOLING AREA.

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. INSTRUCTED TO CLEAN FOOD DEBRIS ON SHELVING COUNTER BOTTOMS AT FRONT AND REAR PREP AND STORAGE AREAS.TOILET BOWL IN REAR PREP KITCHEN AREA,AND MICROWAVE OVEN INSIDE AND OUTER WALLS NEEDS CLEAING.

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. INSTRUCTED TO CLEAN FLOOR WITH DEBRIS IN STAFF TOILET AND UNDER AND AROUND STORAGE & PREP AREAS AT REAR PREPS.MUST REPLACE MISSING FLOOR TILES AT FRONT ENTRY DOOR.

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. INSTRUCTED TO CLEAN WALLS BEHIND STOVE UNDER HOOD WITH STAINS,AND SEAL OPENING ON WALL AROUND ELECTRIAL OUTLET BEHIND WARMER AT FRONT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO REPLACE MISSING SHIELD ON LIGHT BULBS AT REAR ABOVE PREP TABLE.

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. INSTRUCTED TO PROVIDE EXPOSE HAND WASH SINK AT BAKERY PREP AREA,AS TOILET SINK AT REAR IS TOO FAR FROM PREP AREA,FOR PROPER HAND WASHING OF FOOD SERVICE EMPLOYEES.