Michoacana Bakery, Inc

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

OBSERVED RODENT MICE DROPPINGS APPROXIMATELY 50 IN CLUTTERED BASEMENT STORAGE AREAS AND DRY STORAGE ROOM.INSTRUCTED MANAGEMENT TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND PEST CONTROL SERVICE IS NOW RECCOMENDED.SERIOUS VIOLATION 7-38-020.

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

THE FOLLOWING NOT CLEAN INTERIORS OF COOLERS,MANUAL CAN OPENER ON PREP TABLE,BOTTOMS OF PREP TABLES AND SHELVINGS THROUGHOUT,TOPS OF OVEN,ROLLING UTILITY CARTS,STORAGE RACKS IN BASEMENT DRY STORAGE ROOM ETC.INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN

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

FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES INCLUDING BASEMENT REQUIRE A DETAIL CLEANING AND MAINTAIN.

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

OBSERVED LOOSE HOT HANDLE AT THE MOP SINK AND 1 BROKEN SINK STOPPER AT THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING HANDLE AND PROVIDE SINK STOPPER AND MAINTAIN.

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

DETAIL CLEAN AND ORGANIZE BASEMENT DRY STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.

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

Observed water stained ceiling tiles in the first floor. Instructed facility to replace and maintain.

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

Found 60 mice droppings in the basement storage area. Instructed facility to remove all pests and recommended to contact a licensed pest control provider for service. Serious citation issued 7-38-020.

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

Observed torn gaskets on the rear 2 door cooler and the front 2 door cooler on the first floor. Instructed facility to replace and maintain. Observed the dough machine belt to be worn. Instructed facility to replace and maintain.

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

Observed dirt and debris on the floor around the grease trap and mop sink. Instructed facility to clean and maintain.

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

Observed water stained ceiling tiles in the first floor. Instructed facility to replace and maintain.

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

HANDLE TO BASEMENT REACH-IN COOLER MISSING, INSTRUCTED TO REPLACE WITH NEW ONE,

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

STORAGE SHELVES, AND ALL EXTERIOR SURFACES OF EQUIPMENT, NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE DAILY,

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

FLOOR ALONG WALL BASE, PREP AREA AND BASEMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN FREQUENTLY.

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

CEILING TILE NOT MAINTAINED THROUGH-OUT PREP AREA. INSTRUCTED TO REPLACE ALL WORN CEILING TILE.

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

LEAKING FAUCET AT THREE COMPARTMENT SINK, AND LOW WATER PRESSURE EXPOSED HAND SINK, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,

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

UNNECESSARY ARTICLES STORED IN BASEMENT. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES AND ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL, AND OFFICE AREA CLUTTERED NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,

FOOD HANDLER REQUIREMENTS MET

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

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

CONVEYOR BELT FOR DOUGH MACHINE NOT MAITNAINED. INSTRUCTED TO REPLACE WORN BELT.

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

STORAGE SHELVES AND CAN OPENER ATTACHED TO PREP TABLE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.

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

FLOOR ALONG WALLBASE, PREP AREA AND BASEMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN FREQUENTLY.

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

CEILING TILE NOT MAINTAINED THROUGH-OUT PREP AREA. INSTRUCTED TO REPLACE ALL WORN CEILING TILE.

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

CLOTH ON CONVEYOR BELT NOT MAINTAINED. INSTRUCTED TO REPLACE WORN CLOTH BELT.

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

CAN OPENER ATTACHED TO PREP TABLE, SINKS, PREP TABLES, COOLERS AND STORAGE SHELVES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE SURFACE AFTER USE.

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

FLOOR THROUGH-OUT PREMISES AND ALONG WALL BASE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

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

CEILING NOT MAINTAINED THROUGH-OUT PREMISES. INSTRUCTED TO REPLACE ALL WORN CEILING TILE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

ADEQUATE LIGHT NOT PROVIDED IN PREP AREA. INSTRUCTED TO REPLACE NOT WORKING BULBS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETER NOT PROVDED INISDE COOLER IN BASEMENT. INSTRUCTED TO PROVIDE THERMOMETER INSIDE ALL COOLERS.

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

UNNECESSARY ARTICLES STORED IN BASEMENT. INSTRUCTED TO REMOVE ALL UNUSED ARTLCIES AND ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

DRIED FOOD STORAGE CONTAINERS/BINS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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

EXCESSIVE FOOD DEBRIS ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, CARTS, HOLDING BOXES, DRIED FOOD STORAGE BINS, CAN OPENER, BOTTOM PANELS AND LEGS OF EQUIPMENT, LARGE BAKERY EQUIPMENT, AND STORAGE SHELVES.

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

EXCESSIVE FOOD DEBRIS THRU-OUT PREMISES; INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS, INCLUDING BASMENT. ALSO MUST REPLACE MISSING AND BROKEN FLOOR TILES.

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

INSTRUCTED TO REPAIR AND REPAINT WALLS INSIDE THE WASHROOM.

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

MUST PROVIDE DRAIN STOPPERS FOR 3PART SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO PROPERLY STORE CLEANING TOWEL IN AN APPROVED SANITIZER.

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS ABOVE PREP TABLE AND 3 COMPARTMENT SINK WITH HEAVY DUST AND GREASE BUILD-UP, INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, EXTERIOR SURFACES OF MIXERS, WEIGHING SCALE, PREP TABLE AND SHELVES, WIN...

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

INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT INCLUDING BASEMENT FLOORS

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

INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN BASEMENT STORAGE TO PREVENT RODENT AND INSECT HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.--------NOTED SOME LITTER ON GROUND AT REAR...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND FACILITIES (SANDWICH PREP COOLER) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATUR...

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

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE SANDWICH PREP COOLER. NOTED...

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

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS ABOVE PREP TABLE AND 3 COMPARTMENT SINK WITH HEAVY DUST AND GREASE BUILD-UP, INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, EXTERIOR SURFACES OF MIXERS, WEIGHING SCALE, PREP TABLE AND SHELVES, WIN...

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

INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT INCLUDING BASEMENT FLOORS.

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

INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN BASEMENT STORAGE TO PREVENT RODENT AND INSECT HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.--------NOTED SOME LITTER ON GROUND AT REAR...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT #419244

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//VIOLATION REMAINING SEE REPORT #419244

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.//VIOLATION REMAINING SEE REPORT #419244

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.//VIOLATION REMAINING SEE REPORT #419244

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.//VIOLATION REMAINING SEE REPORT #419244

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.//NEED TO IN STALL LIGHT SHIELD ON LIGHTS IN DISPLAY CASE IN FRONT AREA,CLEAN LIGHT SHI...

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...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//FACILITIES UNABLE TO KEEP PROPER TEMPS FOR FOOD SAFETY IN STORAGE AIR TEMP AT 51.2F

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

All cold food shall be stored at a temperature of 40F or less.//OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS EGGS,REAL WHIP CREAM TEMP BETWEEN 48.9F-50.0F,CHEES CAKE IN DISPLAY CASE AT ROOOM TEMP. 78.9F/MGMT VOLUNTEERED TO PROPERLY DISCARD ...

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.//REAR...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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.//OBSERVED WASTE WATER COMING FROM 1ST & 3RD SINK WHEN RELISED FRO...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.//NAMES ,EXP. DATES,INGREDENTS,NAME OF CO.,ADDRESS ON PREPACKAGE FOOD ITEMS/NAMES ON ITEMS ON DISPLAY & IN STORAGE

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//INVERT PANS STORE OFF FLOOR

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.//NEED SELF CLOSEING DOORS FOR BAKERY GOODS ON DIPLAY FOR SALE SELF-SERVICE/MUST PAINT ALL RAW WOOD SHELVE UNDER PREP TAB...

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.SHELVES IN COOLERS DRY STORAGE EQUIPMENT NEED DETAIL CLEANING

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 UNDER & AROUND STOCK EQUIPMENT NEED DETAIL CLEANING MUST STORE ALL STOCK 6" OFF FLOOR & COVER UP WHEN IN STORAGE

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.LIGHT SHIELDS IN PREP AREA NEED CLEANING

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//NEED VENTILATION IN RESTROOM TO PULL OUT AIR.