MICHOACANA BAKERY, INC.

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

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

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

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

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

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

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

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

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

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

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

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

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.

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.

INSTRUCTED TO REPAIR AND REPAINT WALLS INSIDE THE WASHROOM.

MUST PROVIDE DRAIN STOPPERS FOR 3PART SINK.

INSTRUCTED TO PROPERLY STORE CLEANING TOWEL IN AN APPROVED SANITIZER.

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, WINDOW SILL WITH DUST AND DIRT, LIGHT SHIELDS ABOVE PREP AREA.

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

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 OUTSIDE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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 TEMPERATURE. NOTED AN AIR TEMPERATURE OF 52.6F. INSTRUCTED MANAGER, COOLER WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. SANDWICH PREP COOLER WAS TAGGED "HELD FOR INSPECTION". INSTRUCTED NOT TO USE UNTIL WITH THE CDPH APPROVAL. WHEN FIXED, PLEASE FAX A REQUEST FOR RE INSPECTION AT 312-746-4240 TO ENSURE THAT THE PREP COOLER IS REPAIRED AND THE "HELD FOR INSPECTION" TAG CAN BE REMOVED PRIOR TO USE. CRITICAL CITATION ISSUE 7-38-005(A)

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 SLICED HAM INTERNAL TEMPERATURE OF 51.3F, SLICED TOMATOES AT 52.3F, CHEESE AT 50.4F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 50.00, TOTAL WEIGHT 4 LBS. CRITICAL CITATION ISSUED 7-38-005(A)

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, WINDOW SILL WITH DUST AND DIRT, LIGHT SHIELDS ABOVE PREP AREA.

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

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 OUTSIDE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

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

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

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

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

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 SHIELDS IN PREP & DISPLAY CASE & BUSINESS

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.//VIOLATION REMAINING SEE REPORT #419244

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

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 FOOD ITEMS $250.00 22DOZ. 15LBS

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 DOOR NOT RODENT & INSECT PROOF DOOR MEASURED AT 1 1/2" AT BOTTOM OF DOOR

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 FROM MIDDLE SINK DIRT FROM INSIDE PIPE

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

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

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 TABLE IN BEHIND COUNTER BLINDES.

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

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

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

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.