Panaderia Tolita

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

Previous serious violation not corrected: 05-13-2013, report# 1098972: #21-No Certified Food Manager on site when potentially hazardous foods are prepared and served(fresh pastries being made with dairy products). Instructed that a Certified Food M...

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

Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.

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

Storage cabinets, sinks and utensils not cleaned. Instructed to detail clean and sanitize daily.

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

Floor behind equipment and along wallbase not cleaned. Instructed to detail clean daily.

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

Light covers through-out premises not cleaned. Instructed to detail clean.

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

Backflow preventer not provided on coffee machine in customers area. Instructed to install to install backflow preventer on waterline. Faucet at three compartment sink leaking at neck. Instructed to repair or replace washer to prevent leak.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not provided inside 2-door cooler. Instructed to provide thermometer conspicuously inside all coolers.

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

Food handlers in prep area not wearing haor restraints. Instructed to provide proper hair restraints for all food handlers.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SANITARY HAND DRYING DEVICES/PAPER TOWELS AT THE EXPOSED HAND WASHING SINK OR INSIDE THE WASHROOM AT THE HAND WASHING BOWL. INSTRUCTED TO PROVIDE PAPER TOWELS AT BOTH HAND WASHING SINKS AT ALL TIMES. (TOWELS PROVIDED BY EMPLOYEE BEFORE THE END OF...

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

NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (SERVING TAMALE AND SANDWICHES AT TIME OF INSPECTION). INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES. HAS A CITY CERTIFICATE POSTED FOR MA...

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

PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE BINS/CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.

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

CLEAN MULTI-USE UTENSILS IMPROPERLY STORED ON STORAGE SHELVES, INSTRUCTED TO PROPERLY STORED/INVERT TO PREVENT CONTAMINATION.

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

FOOD DEBRIS ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, BOTTOM PANELS OF PREP TABLES, HOLDING BOXES/UNITS, MOP SINK, CARTS, STORAGE SHELVES, LARGE BAKERY EQUIPMENT AND OVENS; ALSO INSTRUCTED TO REMOVE CARDBOARD COVERING FROM EQUIPMENT.

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

DEBRIS/FOOD DEBRIS ON FLOORS, MUST DETAIL CLEAN FLOORS THRU-OUT PREMISES, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

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

OBSERVED DUST BUILD-UP ON VENT COVERS ABOVE PREP AREA, SERVING AREA AND WASHROOM, INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

OBSERVED CLUTTER AT REAR STORAGE AREA AND MOP CLOSET; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

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

FOOD HANDLER NOT WEARING HAIR RESTRAINT; INSTRUCTED, FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

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

MUST CLEAN AND SANITIZE INTERIOR OF THE FREEZER;PREP TABLES; ALL DRY STORAGE SHELVINGS;AND INSIDE THE CABINETS IN THE FRONT AREA AND MAINTAIN.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST RE ADJUST THE SELF CLOSING DEVICE ON THE DOOR OF THE WSHROOM,(NOT CLOSING ALL THE WAY).

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

MUST INCREAE HOT WATER PRESSURE OF THE FAUCET INSIDE THE WASHROOM.

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

CLUTTER INSIDE THE CABINET IN THE FRONT AREA AND INISIDE MOP SINK CLOSET. INSTRUCTED TO ORGANIZE AND DISCARD UNNECESSARY ARTICLES/ITEMS NOT BEING USED TO PREVENT RODENT INSECTS HARBORAGE

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 180F. ...

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. MUST LABEL DRIED FOOD STORAGE CONTAINERS.

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. MUST REPLACE CUTTING BOARDS.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZER, OVENS, DRIED FOOD STORAGE CONTAINERS, BOTTOM PANEL OF PREP TABLES, MOP SINK AND TOILET HAND BOWL.

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. MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

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 REPLACE DAMAGED CEILING PANELS THRU-OUT.

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

CLUTTER; MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE THRU-OUT PREMISES. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.

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.

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 FROM 4/19/2010 SEE REPORT #80275

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...

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.//MUST INSTALL SPLASH GUARD BETWEEN 3COM. SINK & EXPOSE HAND BOWLE/MUST INSTALL SELF CLOSEING DOORS ON DISPLAY CASE OR SN...

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...