PANADERIA TOLITA.

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 Manager must be on premises at all times and City of Chicago Certificate posted. Critical citation issued 7-42-090.

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

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

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

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

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.

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

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

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 INSPECTION) CRITICAL CITATION ISSUED, 7-38-030.

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 MARIA ALVARES, HOWEVER PERSON NOT ON DUTY AT TIME OF INSPECTION. SERIOUS CITATION ISSUED, 7-38-012.

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

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

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.

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

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

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.

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

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

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

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

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

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. OBSERVED OWNER WASHING, RINSING MULTI-USE UTENSILS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK USING 100PPM OF CHLORINE FOR PROPER SANITIZING. CRITICAL CITATION ISSUED, 7-38-030.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL DRIED FOOD STORAGE CONTAINERS.

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.

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.

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.

The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE DAMAGED CEILING PANELS THRU-OUT.

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

All employees shall be required to use effective hair restraints to confine hair.