ROESER'S BAKERY.

NOTED ASSORTED FOOD ITEMS THROUGH OUT REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND/OR USED BY DATE.....ALSO NOTED FOOD STORED INSIDE A TIN CAN CONTAINER. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS.

NOTED KNIVES STORED BETWEEN THE 3 COMPARTMENT SINK AND WALL. INSTRUCTED CLEAN ALL KNIVES AND STORE IN A KNIFE RACK.....NOTED RUSTY SHELVES INSIDE COOLERS AND REFRIGERATIONS UNITS. INSTRUCTED TO CLEAN, REPAINT WITH NOT TOXIC FOOD GRADE PAINT AND MAINTAIN...NOTED GREASE AND DIRT BUILD UP INSIDE ELECTRICAL UNIT OF DEEP FRYER. INSTRUCTED TO CLEAN AND MAINTAIN.

INSTRUCTED TO DETAIL CLEAN ALL BAKING EQUIPMENT (BAKE PAN, TRAYS, MIXERS ETC)AND MAINTAIN ESPECIALLY REFRIGERATION UNITS BY THE 3 COMPARTMENT SINK WITH MOLD, DIRT AND CRUMBS ON WALLS AND SHELVES.

INSTRUCTED TO CLEAN FLOORS THROUGH OUT ESPECIALLY ALONG WALL BASE, UNDERNEATH BAKING EQUIPMENT AND INSIDE COOLERS.

NOTED SOME REFRIGERATION UNITS WITH NO STEM THERMOMETERS. INSTRUCTED TO PROVIDE THERMOMETER INSIDE ALL REFRIGERATION UNITS.

MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN FOOD PREP AREA.

OBSERVED GREASE AND DIRT INSIDE DEEP FRYERS IN REAR PREP AREA. MUST CLEAN AND MAINTAIN. DETAIL CLEAN FOOD STORAGE SHELVING INSIDE REACH-IN DAIRY REFRIGERATOR.

OBSERVED DIRT AND DUST ACCUMULATION ON WALL INSIDE WALK-IN COOLER IN FIRST FLOOR. MUST CLEAN AND MAINTAIN.

OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

MUST CLEAN EXTERIOR OF COOLERS AND FREEZERS,

MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, FIRST FLOOR AND BASEMENT AREA,

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE HANDLES FOR COOLER AND FREEZER DOORS

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, FIRST FLOOR AND BASEMENT 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. MUST SEAL TOP AREA OF 3 COMPARTMENT SINK, AND RESTRICT OVER FLOWING SINK

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST RESTRICT STORING STOCK AND EQUIPMENT IN BASEMENT STORAGE AREA CLOSE TO WALL AREA, MUST STORE ALL ITEMS 6 INCHES FROM WALL AND ELEVATE 6 INCHES FROM FLOOR