PIERRE'S II BAKERY.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN: CAN OPENER BLADE AND BASE, AND EXTERIOR OF BULK STORAGE CONTAINERS

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, REAR KITCHEN AREA AND STORAGE AREA

The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE STAINED CEILING TILE FRONT SERVICE AREA

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. MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN COOKING STOVE,DEEP FRYER,MANUAL CAN OPENER AND HOUSING ATTACHED,BOTTOMS OF FOOD PREP TABLES AND BULK FOOD CONTAINERS.

The walls and ceilings shall be in good repair and easily cleaned.WALLS AND CEILINGS IN PRODUCTION AREA WITH FOOD DEBRIS.MUST DETAIL CLEAN.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT SHIELD MISSING ON LIGHT FIXTURE OVER LARGE OVEN PREP AREA.MUST PROVIDE,MAINTAIN.

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.WATER LEAKING AT BASE OF FAUCET 3 COMP SINK AREA,BENEATH DISHMACHINE.MUST REPAIR,MAINTAIN.

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. INSTRUCTED TO REPLACE OUT LIGHT BULBS IN PREP & STORAGE AREA BEHIND WALK IN COOLER.

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. INSTRUCTED TO REPAIR PIPE AND FAUCETS LEAKING IN MOP SINK ROOM COMP.SINK AND ON EXPOSE HAND WASH SINK AT CAKE DECORATING PREP AREA.

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. EVIDENCE OF INSECT ACTIVITY AND IMPROPER PEST CONTROL PRACTICE NOTED ON PREMISES AT THE TIME OF INSPECTION.OBSERVED 15FRUIT FLIES,AND 3 ROACHES, AT REAR PREP AND STORAGE AREAS,ALSO OPEN BAIT ON FLOORS THROUGHOUT AT REAR CITATION ISSUED 7-38-020 SERIOUS INSTRUCTED MANAGER TO GET RID OF FRUIT FLIES AND ROACHES,CLEAN BAITS ON FLOORS AND SANITIZE BY REINSPECTION.

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 DISWASHING MACHINE NOT MAINTAINED,UNABLE TO RINSE AT FINAL RINSE TEMPERATURE NOT REACHING 180F AT FINAL RINSE,FINAL TEMP.IS 150F DURING ROUTINE CHECK AT THE TIME OF INSPECTION,RUN SEVERAL TIMES.CITATION ISSUED 7-38-030 SERIOUS INSTRUCTED TO REPAIR.MEANWHILE ALL UTENSILS HAS TO WASHED RINSE AND SANITIZE AT 3COMP.SINKS. DISWASHING MACHINE IS TAGGED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR RUST ON DOUGH SHEETER MACHINE AND MIXER BOWL BASE IN KITCHEN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS AND STAINS ON MICROWAVE OVEN,EXTERIORS OF ICE MACHINE,TWO DOOR COOLERS,INSIDE TOILET BOWL IN STAFF TOILET,VENT IN SAME TOILET3COMP.SINKS,AND EXPOSE HAND WASH SINKS THROUGHOUT PREP AREA.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS ON FLOORS THROUGHOUT REAR AREAS,AND MAINTAIN FLOORS DRY AT 3COMP.SINK AREA AND IN MOP SINK ROOM WITH STANDING WATER.WALK IN COOLER FLOORS AND FLOORS IN PROOFER ROOM WITH DEBRIS NEEDS CLEANING.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO REPAIR OUT LIGHT BULBS IN WALK IN COOLER AND AT PREP AREA.

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. INSTRUCTED TO REPAIR PIPE AND FAUCETS LEAKING IN MOP SINK ROOM COMP.SINK AND ON EXPOSE HAND WASH SINK AT CAKE DECORATING PREP AREA.