Delightful Pastries

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

Observed peeling paint and rust on drying rack above 3 compartment sink. Must remove peeling paint and rust. Must paint or seal to make surface smooth and easily cleanable. Must maintain same.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

No metal stem thermometer on site. Must provide metal stem thermometer to test internal food temperatures of potentially hazardous foods. Must maintain same.

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

Observed no city of Chicago certified food manager on site while potentially hazardous foods (soups, sandwiches, etc.) being prepped. Instructed must have a city of Chicago certified food manager on site while all potentially hazardous foods are bein...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

Observed previous minor violations from report # 1976489, dated 12/05/16, not corrected. Must correct the following previously issued minor violations: #33 OBSERVED ACCUMULATION OF BLACKISH RESIDUE ON THE PLATES OF THE PANINI PRESS. INSTRUCTED TO DET...

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

Observed peeling paint and rust on drying rack above 3 compartment sink. Must remove peeling paint and rust. Must paint or seal to make surface smooth and easily cleanable. Must maintain same.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

No metal stem thermometer on site. Must provide metal stem thermometer to test internal food temperatures of potentially hazardous foods. Must maintain same.

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

OBSERVED ACCUMULATION OF BLACKISH RESIDUE ON THE PLATES OF THE PANINI PRESS. INSTRUCTED TO DETAIL CLEAN THE PANIN PRESS AND MAINTAIN.

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

OBSERVED EMPLOYEE JACKETS BEING STORED ON FOOD SERVICE SHELVING. INSTRUCTED TO STORE EMPLOYEE BELONGINGS AWAY AND SEPARATE FROM FOOD SERVICE ITEMS.

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

OBSERVED A CRACKED AND BROKEN HANDLE ON THE TWO DOOR REACH IN COOLER. INSTRUCTED TO REPAIR.

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

VIOLATION CORRECTED.

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

MUST PROVIDE A STOPPER FOR THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK.

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

MUST PROVIDE 3 WORKING STOPPERS AT THE THREE COMPARTMENT SINK.

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

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180 F....

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

NO CERTIFIED MANAGER WAS PRESENT. THE ABOVE HAS HOT SOUP AND SANDWICHES WHICH ARE REHEATED ON SITE. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.

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

THE SINK AREA IS DIFFICULT TO ACCESS, REMOVE OR REORGANIZE THE BAKERY RACKS SO THE FOOD HANDLER HAS EASY ACCESS TO THE HAND WASHING AND PREP SINKS. All parts of the food establishment and all parts of the property used in connection with the operati...

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

All employees shall be required to use effective hair restraints to confine hair. THE FOOD HANDLER IS REQUIRED TO WAER ADEQUATE HAIR RESTRAINTS WHILE HANDLING FOOD.