San Juan Bakery

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CARDBOARD USED AS LINER IN REACH-IN COOLER IN REAR PREP. INSTRUCTED TO REMOVE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

FOUND FOOD CONTAINERS NOT STORED PROPERLY.MUST STORE INVERTED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

FOUND NO BACKFLOW PREVENTION DEVICES AT ESPRESSO MACHINE.MUST PROVIDE WHERE IT CAN BE SERVICED AND LOCATED.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

FOUND UNSHIELDED BULBS INSIDE HOT HOLDING UNIT.MUST PROVIDE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 CLEAN THE EXTERIOR OF THE MICROWAVE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-501.14 CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CITY OF CHICAGO OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES WHILE TCS FOODS (SANDWICHES AND EMPANADAS) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHIL...

PROPER HOT HOLDING TEMPERATURES

OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS. OBSERVED STEAK AND CHICKEN EMPANADAS STORED INSIDE OF THE HOT HOLDING DISPLAY CASE WITH TEMPERATURES OF 116-122F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HOT FOODS ABOVE 135F. PRIORITY VIOLATI...

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE DISPLAY AND PREP COOLERS. OBSERVED MILK AT 44.6F, CHEESE AT 51.6F, HAM AT 45.5F, HALF ANF HALF AT 44.6F, PORK AT 49.1F, EGGS AT 48.2F, BEEF AT 48.2F, TURKEY AT 48.2F, AND FLAN AT...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THE DISPLAY COOLER WITH AN AIR TEMPERATURE OF 44.6F AND THE 2 DOOR SANDWICH PREP COOLER WITH AN AIR TEMPERATURE OF 46F. BOTH COOLERS WERE USED TO STORE TCS FOODS SUCH AS MILK AND FLAN. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN BOTH COOL...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

CLEAN THE EXTERIOR OF THE MICROWAVE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CLEAN THE GREASE ON THE FLOOR BENEATH THE OVEN AND STOVE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.

MISCELLANEOUS / PUBLIC HEALTH ORDERS

OBSERVED NO SIGNAGE INSIDE OF THE BUSINESS INFORMING PATRONS THAT MASKS MUST BE WORN INDOORS REGARDLESS OF VACCINATION STATUS. MANAGEMENT INSTRUCTED TO PROVIDE SIGNAGE.

THERMOMETERS PROVIDED & ACCURATE

4-204.112(B) OBSERVED A THERMOMETER INSIDE OF THE HOT HOLDING UNIT WITH 5 DEGREE INCREMENTS. MANAGEMENT INSTRUCTED TO PROVIDE A THERMOMETER WITH 2 DEGREE INCREMENTS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 DETAIL CLEAN THE INTERIOR OF THE MICROWAVE.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 2 DOOR PREP COOLER. OBSERVED HAM AT 48.6F, CHEESE AT 46.2F, MILK AT 44.6F, SHREDDED LETTUCE AT 58.5F AND CUT TOMATOES AT 50.4F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THE AIR TEMPERATURE INSIDE OF THE 2 DOOR SANDWICH PREP COOLER AT 51.1F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO THERMOMETER INSIDE OF THE BASEMENT REFRIGERATOR. MANAGEMENT INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF ALL COOLERS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

DETAIL CLEAN THE INTERIOR OF THE MICROWAVE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

Inspector Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED

PROPER DATE MARKING AND DISPOSITION

Violation Codes: 3-501.17 Inspector Comments: OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS HELD FOR MORE THAN 24 HOURS INSIDE OF COOLERS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Violation Codes: 3-602.11(A; B:1-4,6,7; C; D) Inspector Comments: MUST LABEL REPACKAGED DESSERTS FOR SALE WITH PROPER INFO GIVEN

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

Violation Codes: 4-903.11 (A;B;D) Inspector Comments: MUST INVERT MULTIUSE UTENSILS ON DISH STORAGE SHELVES

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM PREP TABLES,ALL SHELVING UNITS,REACH IN COOLERS AND FREEZERS,FLOOR MIXER,EXTERIOR OF FOOD STORAGE CONTAINERS

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WALL BASES AND IN BASEMENT

ALLERGEN TRAINING AS REQUIRED

Violation Codes: 2-102.13 Inspector Comments: OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER.MUST PROVIDE AND MAINTAIN

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

PROPER HOT HOLDING TEMPERATURES

OBSERVED IMPROPER TEMPERATURES OF TCS FOOD SUCH AS 1LB.COOKED VEGETABLE EMPANADAS 112.8F,2LBS. COOKED POTATOE BALLS 114.1F.STORED INSIDE OF TABLE TOP HOT HOLDING UNIT.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.PRODUCT WAS DISCARDED BY MANAGER.(CO...

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 10 OZ. SLICED HAM 46.4F,1.5LBS. SLICED TOMATOES 44.6F,2LBS. BREAD PUDDING 47.3F-48.7F,2LBS. COCONUT BREAD PUDDING 45.9F,2LBS. CANOLLIS 45.6F,7.5LBS. ASSORTED FLAN 47.1F-49.5F.4LBS. PLAIN & STRAWBERR...

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS HELD FOR MORE THAN 24 HOURS INSIDE OF COOLERS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED IMPROPER TEMPERATURE OF TABLE TOP HOT HOLDING UNIT AT 97.2F AND DESSERT COLD HOLDING UNIT AT 46.4F. A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX OR EMAIL LETTER .MUST HAVE COLD HOLDING UNIT AT 41.0F AND HOT HOLDING UNIT AT 135....

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL REPACKAGED DESSERTS FOR SALE WITH PROPER INFO GIVEN.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED EVIDENCE OF APPX. 50 OR MORE LIVE SMALL FLIES FLYING AROUND IN TOILET ROOM,PREP AND DINING AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/13/19.(PRIORITY FOUNDATION 7-38-020(A)

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

MUST INVERT MULTIUSE UTENSILS ON DISH STORAGE SHELVES.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN DEBRIS BUILD UP FROM PREP TABLES,ALL SHELVING UNITS,REACH IN COOLERS AND FREEZERS,FLOOR MIXER,EXTERIOR OF FOOD STORAGE CONTAINERS.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

MUST PROVIDE A GARBAGE CAN WITH LID IN TOILET ROOM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN DEBRIS BUILD UP FROM FLOOR ALONG WALL BASES AND IN BASEMENT.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER.MUST PROVIDE AND MAINTAIN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-201.11 OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 PREMISES HAS NO CLEAN-UP PROCEDURE FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 DETAIL CLEAN THE INTERIOR OF THE MICROWAVE, TOP AND SIDES OF THE OVENS AND STOVE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.114 OBSERVED UNUSED EQUIPMENT STORED OUTSIDE BEHIND THE ESTABLISHMENT. MANAGEMENT INSTRUCTED TO MAINTAIN THE PREMISES FREE OF UNNECESSARY OR UNUSED ITEMS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES HAVE A FOOD HANDLER CERTIFICATE.

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

MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR FOOD PREPARATION AREA.

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

OBSERVED GREASE AND DIRT ON EXTERIOR SURFACES OF COOKING EQUIPMENT IN REAR PREPARATION AREA. MUST CLEAN AND MAINTAIN.

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

OBSERVED GREASE BUILD-UP ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

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

OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE. MUST ELEVATE ITEMS 6INCHES OFF THE FLOOR/WALL.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLERS REQUIREMENTS NOT MET NO LOGS, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NOTED SHELVES AT THE REAR PREP AREA CAKED WITH BAKING FLOUR AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN

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

INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE REAR PREP AREA AND BASEMENT FOOD STORAGE.

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

NOTED HEAVY GREASE ON VENTS AT THE HOOD. INSTRUCTED TO CLEAN AND MAINTAIN

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

NOTED SLOW WATER DRAIN AT THE REAR HAND WASH SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

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

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

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

RUSTY FOOD STORAGE SHELVING INSIDE 2-DOOR REACH-IN REFRIGERATORS AT FRONT SELLING AREA AND REAR PREPARATION AREA. MUST REPAINT OR REPLACE.

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

DETAIL CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST REMOVE GREASE BUID-UP. DETAIL CLEAN EXTERIOR OF COOKING EQUIPMENT MUST REMOVE GREASE BUILD UP AND FOOD DEBRIS. ALSO DETAIL CLEAN INTERIOR SURFACES OF UPRIGHT REFRIGERATOR IN BASE...

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

LEAKY FAUCET BASE AT 3-COMPARTMENT SINK IN FOOD PREPARATION AREA. MUST REPAIR/MAINTAIN. MUST PROVIDE DIPPER WELL FOR HAND PACK ICE CREAM AT FRONT COUNTER AREA.

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

MUST CLEAN THE INTERIOR OF REACH IN COOLERS TO REMOVE SPILLS AND DEBRIS.

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

FLOORS NEED CLEANING AROUND ALL EQUIPMENT AND ALONG THE WALL BASE AND IN CORNERS TO REMOVE GREASE, SPILLS AND DEBRIS.

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

WALLS NEED CLEANING BEHIND MIXING EQUIPMENT AND PREP TABLE TO REMOVE FOOD SPLATTER. ALSO CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DUST.

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

MUST LABEL ALL FOODS STORED INSIDE COOLERS OFFED FOR SALE WITH THE PROPER LABELS, WITH SOURCE OF WHERE PRODUCT COMES FROM, AND INGREDIENTS,

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST RESEAL RUSTY SHELVING INSIDE REACH IN COOLER FRONT AREA OF STORE,

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

MUST PROVIDE DIPPER WELL FOR HAND PACK ICE CREAM FRONT COUNTER AREA,

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

MUST CLEAN AND BETTER ORGANIZE WANTED ITEMS IN BASEMENT AREA,

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN INTERIOR AND EXTERIOR OF REACH-IN COOLERS AND FREEZERS FIRST FLOOR KITCHEN AREA, MUST ALSO DETAIL CLEAN T...

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, FIRST FLOOR AND BASEMENT AREAS, UNDER AND BEHIND ALL EQUIPMENT

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST CLEAN LIGHT SHIELD FRONT PREP AREA, ABOVE PREP STATION, AND REPLACE BURNED OUT ...

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

MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA, NICE AND NEATLY