Corner Bakery Cafe

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED,( SOUPS,SANDWICHES,ETC) SERIOUS VIOLATION ISSUED 7-38-012.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

PREP COOLER IN,(EXPO PREP AREA), MAINTAINING IMPROPER AIR TEMPERATURE OF 56.0F.COOLER MUST MAINTAIN 40.F OR BELOW.MUST NOT USE COOLER FOR FOOD STORAGE.MUST USE ADDITIONAL COOLER ON PREMISES THATS 40.OF OR BELOW.COOLER WILL BE TAGED HELD FOR INSPECTIO...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS MAITAINED AT IMPROPER TEMPERATURES INSIDE COOLER. APPROX 5LBS OF FRESH ASSOTED CUT MELON FRUIT-AT 55.8F,2 LBS OF VANILLA YOGART AT 59.0F, 2-LBS SALSA AT 114.7F,HUMMUS AT 63.9F.MUST MAINTAIN FOODS AT 40.0F OR BELOW.AL...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED TO PATRONS OR ANY PROOF OF ENROLLMENT IN CLASS AT THIS TIME FROM MANAGER. SERIOUS VIOLATION ISSUED 7-38-012.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR OF PREP COOLER BEHIND FRONT COUNTER NOT CLEAN.MUST CLEAN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED EXTERIOR OF WASTE CANS NOT CLEAN OF DEBRIS,ETC.MUST CLEAN AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED SEVERAL FOOD HANDLERS NOT WEARING HAIR RESTRAINTS.MUST PROVIDE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:-CHICKEN (COOKED) 54.3F, TURKEY 45F, ROAST BEEF 53.9F, TUNA SANDWICH 56.3F, HAM SANDWICH 54.7F, SLICED TOMATOES 53.5F. MANAGER IMMEDIAT...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO CLEAN THE FOLLOWING: COOKING STOVE AT THE REAR, SHELVING DAIRY COOLER BELOW THE COFFEE STATION WITH DIRT, SPILLS AND OLD FOOD DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NOTED DUSTY AND DIRTY CEILING AND FANS INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED LEAKAGE AT THE EXPOSED HAND WASH SINK AT THE HOT HOLDING PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

NOTED SOME EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED TO HAVE ALL FOOD HANDLERS CERTIFICATES ON SITE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOOD (COOKED CHICKEN BREASTS) ON PREP TABLE AT IMPROPER TEMPERATURE RANGING FROM 65.4F-68.1 F DEGREES. INSTRUCTED TO MAINTAIN PROPER TEMPERATURES OF FOOD AT ALL TIMES. MANAGER VOLUNTARILY DENATURED AND DISCARDED FOOD PR...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

SPLASH GUARD NEEDED AT FRONT EXPOSED HAND WASH SINK WITHIN PREP COUNTER AT COFFEE STATION, AND AT FRONT EXPOSED HAND WASH SINK AT FRONT LINE AND REAR PREP KITCHEN. MUST PROVIDE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR BOTTOM OF CABINETS AT FRONT BEVERAGE AREA OF FOOD SPILLS AND DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS BEHIND FRONT SERVICE COUNTER AND THROUGHTOUT REAR KITCHEN PREP AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN HOOD ABOVE COOKING AREA AT FRONT OF GREASE DRIPPING FROM HOOD.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE CLUTTER IN UTILITY CLOSET AT FRONT AND PROPERLY STORE ITEMS OFF FLOOR TO PREVENT HARBORAGE ORGANIZE AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN THE INTERIOR OF PREP COOLERS TO REMOVE SPILLS AND DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NEED CLEANING THROUGH OUT ESPECIALLY NEAR THE STORAGE AREA TO REMOVE SPILL,LITER AND DEBRIS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND SERVICE/PREP COOLER WITH AMBIENT TEMPERATURE OF 51.2F WHICH HOLDS POTENITALLY HAZARDOUS FOODS. ALL FOODS WERE REMOVED AND THE COOLER WAS TAGGED. COOLER MUST MAINTAIN 40F OR BELOW. CITATION ISSUED 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE MENTIONED PREP/SERVICE COOLER AT IMPROPER INTERNAL TEMPERATURES, SUCH AS 2lbs OF CHICKEN AT 55.6F AND 12lbs of TURKEY AT 52.4F. MANAGER VOLUNTARILY DISCARDED AND DENATURED ITEMS. TOTAL WEIGHT 14lbs and c...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN THE INTERIOR OF PREP COOLERS TO REMOVE SPILLS AND DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NEED CLEANING THROUGH OUT ESPECIALLY NEAR THE STORAGE AREA TO REMOVE SPILL,LITER AND DEBRIS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE COOLERS.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

UPON INSPECTION FOUND ONE OF TWO FRONT EXPOSED HANDSINKS WHICH ARE LESS THAN 20 FEET AWAY WITH A HOT WATER TEMPERATURE OF 86.6F ALL EXPOSED HANDSINKS MUST MAINTAIN A HOT WATER TEMPERATURE OF 110F AT ALL TIMES. THERE IS ANOTHER EXPOSED HANDSINK AT T...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN FLOORS THROUGHOUT PREMISES TO REMOVE FOOD DEBRIS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR SMALL LEAK AT EXPOSED HANDSINK IN THE FRONT SOUP PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETER AT THE COLD HOLDING UNIT IN THE CUSTOMER DINING AREA AT ALL TIMES.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS AT ALL TIMES.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. OB...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD BUILD UP ON EXTERIOR OF COOLERS/COOKING EQUIPMENT AND SINKS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD DEBRIS ON FLOOR IN PREP AREAS AND DISHWASH AREA ALSO OBSERVED LOW FLOOR GROUT AROUND 3-COMPARTMENT SINK. MUST CLEAN AND MAI...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS/CEILING THROUGHOUT AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. COFFEE STATION REACH IN COOLER DOOR RUBBER GASEKET RIPPED. MUST REPAIR AND MAINTAIN GASKET.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD BUILD UP ON EXTERIOR AND REAR OR BACK PREP AREA COOLERS ALSO OBSERVED SLIGHT LIME BUILD UP INISIDE ICE...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS ON WALLS AT BACK PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Following need cleaning: fan guards of small coolers & areas around them, exterior of grease trap, interior panel of ga...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors around grease trap, behind or around heavy equipment in prep areas must be free of food debris/dirt.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. All foodhandlers working around open food, must have hair restraints.