GUATELINDA BAKERY.

THE FLOUR AND SUGAR BIN LIDS AND STORAGE SHELVES ARE DIRTY; WASH, RINSE AND SANITIZE THE FOOD AND NON FOOD CONTACT SURFACES.

THE BAKING AREA LIGHTING IS NOT SHIELDED, INSTALL SHIELDS OVER GLASS BULBS ABOVE THE FOOD PREP AREA.

THE VENTILATION HOOD IS DIRTY, CLEAN THE FILTERS.

ALL KITCHEN EQUIPMENTS TOPS/BOTTOMS OF FOOD PREP TABLES, INTERIOR/EXTERIOR OF COOLERS, SHELVINGS AND ATTACHED EQUIPMENTS THROUGHOUT KITCHEN ROLLING CARTS ETC., REQUIRES DETAIL CLEANING,

MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, ALONG WALL AREA AND IN CORNERS, AND REPAIR THRESHOLD AT FRONT DOOR

MUST REMOVE CLUTTER FROM REAR KITCHEN AREA CLEAN AND BETTER MAINTAIN

All food not stored in the original container shall be stored in properly labeled containers.MUST KEEP,MAINTAIN EGGS IN ITS ORIGINAL CONTAINER,All food stored in coolers must be dated & labeled.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized dailY.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS THROUGHOUT REQUIRE A DETAIL CLEANING.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food uniTS.FOUND no visible thermometer inSIDE 2 DOOR cooler FRONT AREA.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.Wiping cloths must be stored in sanitizing solution.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE OR VALID DOCUMENTATION ON PREMISES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL KITCHEN EQUIPMENTS TOPS/BOTTOMS OF FOOD PREP TABLES,INTERIOR/EXTERIOR OF COOLERS,SHELVINGS AND ATTACHED EQUIPMENTS THROUGHOUT,ROLLING CARTS ETC. REQUIRE A DETAIL CLEANING.

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 ALL CLUTTER FROM PREMISES DUE TO POTENTIAL PEST HARBORAGE REMAINING ARTICLES MUST BE STORED 6" OFF FLOOR FOR EASIER CLEANING.

All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO DEFROST AND CLEAN EXCESSIVE ICE BUILD UP IN REACH IN FREEZER AT KITCHEN.