SAINT ANNA BAKERY, INC.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND THE FOLLOWING FOODS NOT PROTECTED DURING STORAGE INSIDE WALK IN FREEZER: 15 LBS OF SAUSAGE, 18LBS OF COOKED RED BEANS, AND 13 LBS OF COOKED CURRY BEEF. SAID FOODS WERE STORED UNDER COMPRESSOR WITH ICE THAWING AND DRIPPING ON TO SAID PRODUCTS. ALSO, EVIDENCE OF RE THAWING SAID FROZEN FOODS, OBSERVED ICE CRYSTALS AND ICE BUILDUP THROUGH OUT SAID PRODUCT. INSTRUCTED TO PROTECT FOODS AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS, APPROXIMATE VALUE $150.00. CRITICAL 7-38-005 (A) ISSUED.

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. FOUND REAR EXIT SCREEN DOOR WITH APPROXIMATELY 1/4 INCH GAP AT BOTTOM, SIDES, AND TOP OF SAID DOOR. INSTRUCTED TO MAKE SAID DOOR TIGHT FITTING AS SO NO DAY LIGHT CAN BE SEEN AND TO PREVENT PEST ENTRY. ALSO, PEST CONTROL LOG BOOK INCOMPLETE. INSTRUCTED TO PROVIDE ALL REQUIRED DOCUMENTATION INSIDE LOG BOOK AND MAINTAIN SAME (I.E. DIAGRAM OF BAIT STATION LOCATION, CURRENT LICENSES, ETC.) SERIOUS 7-38-020 ISSUED.

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. INSTRUCTED TO PROVIDE KNIFE RACK FOR KNIVES AT FRONT PREP AREA.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE SPLASH GUARDS AT HAND SINK AND PREP TABLE, HAND SINK AND RICE COOKER, AND UTILITY SINK AND PREP TABLE. INSTRUCTED TO PAINT RUSTY EXTERIOR OF GREASE TRAPS, RACKS INSIDE PREP COOLER, PAINT WORN DISPLAY SHELVES AT FRONT DISPLAY CASES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN UNDER, AROUND ALL COOKING EQUIPMENT, VENTILATION HOODS, FILTERS, WALLS, CEILING, LIGHT SHIELDS, CUTTING BOARDS, GASKETS INSIDE RICE COOKER, FRONT PREP COOLER, THREE COMPARTMENT SINK, INTERIOR OF STEAM TABLE, DISH MACHINE, TRAYS, MIXERS, WALK IN COOLER, WALK INB FREEZER, INTERIOR OF REFRIGERATOR.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPLACE STAINED CEILING PANELS AT REAR PREP AREA AND REMOVE DUST BUILDUP FROM SAME.

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 LIGHT BULB INSIDE UPRIGHT FREEZER.

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 LEAKS AT HANDLES AND FAUCET NECK AT THREE COMPARTMENT SINK, TWO COMPARTMENT SINK, ONE COMPARTMENT SINK, AND UTILITY SINK. INSTRUCTED TO PROVIDE BACK FLOW PREVENTION DEVICES AT WATER LINE AT TEA/COFFEE HOT WATER UNIT AND AT ICE MACHINE.

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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER TO CHECK PRODUCT TEMPERATURES.

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. INSTRUCTED TO REMOVE UNUSED ITEMS AT REAR STAIR CASE AND REAR STORAGE AREA,ORGANIZE CLUTTERED AREAS, AND CLEAN SPILLS AT OUTSIDE GARBAGE AREA TO PREVENT PEST HARBORAGE,