BULL DOG BAKERY II.

WALK-IN COOLER IN POOR REPAIR, NOT MAINTAINING FOOD TEMPS 40'F AND BELOW, COOLER READING 44.5'F, INSTRUCTED TO RESTRICT USE UNTIL COOLER IS MAINTAINING TEMPS 40'F AND BELOW, SERIOUS CITATION ISSUED, CRITICAL CITATION ISSUED: 7-38-005(A)

OBSERVED POTENTIALLY HAZARDOUS FOODS INSIDE WALK-IN COOLER AT IMPROPER TEMP, NOT HOLDING FOOD AT 40'F, AND BELOW, FOOD TEMP RANGING FROM 43.1-48,5'F, FOODS SUCH AS SAUCE, BACON, CHICKEN SALAD, POOLED EGGS, PASTA, HONEY MUSTARD, YOGURT, BEANS, RED PEPPER DRESSING, SOUR CREAM, RANCH DRESSING, HOUSE MAYO, SLICED POTATOES, BAKED BEANS, WIPING CREAM, ALL FOODS DUMPED AND DENATURED, AT A COST OF APPROX., $600.00 AND 35 POUNDS, CRITICAL CITATION ISSUED: 7-38-005(A)

MUST RESEAL RUSTY WIRE SHELVING INSIDE WALK-IN COOLER, AND REMOVE ICE BUILD-UP IN WALK-IN FREEZER,

INTERIOR OR MICRO NOT CLEAN, INSTRUCTED TO CLEAN DAILY,

MUST CLEAN AND BETTER MAINTAIN FLOOR SURFACES THROUGHOUT PREMISES, CLEAN UNDER AND BEHIND ALL EQUIPMENT,

MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT, NO BACK FLOW DEVICE AT COFFEE MAKER, AND NO EXPOSED HAND SINK FRONT SERVICE AREA, INSTRUCTED TO INSTALL BOTH ITEMS,

CLUTTER AND UNUSED ITEMS/EQUIPMENT IN PREP AREA, REAR STORAGE ROOM AND MOP CLOSET, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.

NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

MUST RESEAL RUSTY WIRE SHELVING INSIDE WALK-IN COOLER,

MUST DETAIL CLEAN INTERIOR AND EXTERIOR OF COOLERS AND FREEZERS, AND CLEAN FAN GUARD INSIDE WALK-IN COOLER,

MUST CLEAN AND BETTER MAINTAIN FLOOR SURFACES THROUGHOUT PREMISES, CLEAN UNDER AND BEHIND ALL EQUIPMENT,

MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT,

ALL PASTRIES/BAKERY GOODS FOR SALE PACKAGED ON SITE MUST HAVE A LABEL. NAME OF THE COMPANY,ADDRESS,ZIP CODE, LIST OF INGREDIENTS,NET CONTENTS OF THE PACKAGE, ANY ARTIFICIAL FLAVORINGS,COLOR, OR PRESERVATIVE.

MUST REMOVE/DEFROST EXCESSIVE ICE BUILD -UP ON THE FAN GUARD AND ON THE FLOOR INSIDE THE WALK IN FREEZER AND MAINTAIN.

MUST CLEAN AND SANITIZE THE FOLLOWING:ALL THE LID AND EXTERIOR PART OF ALL THE BULK FOOD CONTAINERS, PREP TABLES, COOKING AND BAKING EQUIPMENT(STOVE, CARTS,INSIDE MICROWAVE,ETC)MOP SINK AND MAINTAIN.

MUST CLEAN AND MAINTAIN FLOOR THRU-OUT BAKING AREA, WASHROOM, STORAGE AREA,FURNACE/MOP SINK ROOM AND MAINTAIN. ALL ITEMS/ARTICLES IN THE STORAGE AREA MUST BE ELEVATED 6"OFF THE FLOOR AWAY FROM WALLS. ALSO TRAY WITH PASTRIES ON THE FLOOR OF THE WALK IN FREEZER. MUST ELEVATE ALL TRAYS WITH PASTRIES 6" OFF THE FLOOR OR STORE ON THE RAISED SHELVING.

VENT INSIDE THE WASHROOM WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN.

BURNED OUT LIGHT BULB ABOVE THE HOOD AND ABOVE THE STORAGE SHELVINGS IN THE STORAGE AREA AND ABOVE THE WALK IN FREEZER. MUST REPLACE LIGHT BULBS.

LEAK ON THE PIPE UNDER THE IST COMPARTMENT SINK OF THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK. SLOW DRAINING OF THE EXPOSED HAND SINK. MUST REPAIR TO HAVE A WELL DRAINING SINK.

WASH CLOTH USED TO WIPE THE PREP TABLE,DINING TABLE, COUNTER, MUST BE STORED IN A BUCKET WITH SANITIZING SOLUTION .

INSTRUCTED TO LABEL DRIED FOOD STORAGE CONTAINERS IN THE PREP AREA.

INSTRUCTED, CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.

THE FOLLOWING NOT CLEAN, INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, FREEZER, SHELVING UNITS, BOTTOM PANELS OF PREP TABLES, COUNTERS, MOP SINK, HOLDING BOXES AND PASTRIES CARTS.

EXCESSIVE DEBRIS THRU-OUT PREP AREA, STORAGE, WASHROOM AND MOP CLOSET, INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT. ALSO INSTRUCTED TO CLEAN FLOOR DRAINS TO PREVENT FRUIT FRUIT FLY ACTIVITY.

MUST CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT, AND REPLACE DAMAGED CEILING PANELS AT REAR STORAGE AREA AND WASHROOM.

MUST REPLACE BROKEN LIGHT SHIELD AT REAR OF PREP AREA.

ONE OF TWO 3PART FAUCETS IN POOR REPAIR, INSTRUCTED TO REPAIR OR REPLACE.

EXCESSIVE CLUTTER THRU-OUT PREP AREA, REAR STORAGE ROOM AND MOP CLOSET, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.

INTSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED THE FOLLOWING NOT CLEAN INTERIOR OF PROOFER, WALK IN COOLER STORAGE SHELF,EXTERIOR OF THE BULK CONTAINERS, STORAGE TRAYS, SHELF UNDER PREP TABLE,INSTRUCTED TO CLEAN.ALSO CLEAN AND SANITIZE IN PLACE EQUIPMENT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED THE FLOOR NOT CLEAN IN REAR PREP AREA, WALK IN COOLER, RESTROOM, UNDER AND AROUND ALL EQUIPMENT AND STORAGE SHELF. INSTRUCTED TO CLEAN.

The walls and ceilings shall be in good repair and easily cleaned.OBSERVED WALL BEHIND THE FROSTING TABLE NOT CLEAN, AND INSTRUCTED TO CLEAN WALL OBSERVED WATER DAMAGED CEILING TILES WATER DAMAGED IN REAR RESTROOM INSTRUCTED TO REPLACE TILES.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED LIGHT SHIELDS IN REAR PREP AREA NOT CLEAN INSTRUCTED TO CLEAN. ALSO FRONT LIGHT OUT INSTRUCTED TO REPAIR.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.OBSERVED THE EXPOSED HANDSINK DRAINING SLOW INSTRUCTED TO REPAIR.