Upper Crust Bakery

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

UNEVEN, PITTED FLOOR IN THE PROOFER BOX. MUST MAKE SMOOTH AND EASILY CLEANABLE.

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

MUST VERIFY PRESENCE OF BACK FLOW PREVENTION DEVICE AT THE WATER SUPPLY OF THE ICE MACHINE.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION FROM 6-24-15 NOT CORRECTED. #29-PREVIOUS MINOR VIOLATIONS NOT CORRECTED: #34-FOUND THE FLOOR IN THE REAR PREP TO HAVE MULTIPLE EXPOSED CONCRETE SECTIONS. INSTRUCTED FACILITY TO SEAL AND MAINTAIN. #35- FOUND DUST BUILDUP ON ...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED. EMPLOYEE PREPARING AND HANDING RAW MEAT FOR COOKING. CERTIFIED MANAGER ARRIVED AFTER BEING TELEPHONED 55 MINUTES AFTER MY ARRIVAL. SERIOUS VIOLAT...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

SUMMARY REPORT GIVEN BY THIS INSPECTOR ON 6-24-14, AND WITNESSED BEING POSTED BY EMPLOYEE, FOUND TO HAVE BEEN REMOVED AND NOT POSTED VISIBLE ANYWHERE ON PREMISES. SERIOUS VIOLATION 7-42-010(B).

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

SEE VIOLATION #14.

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

ALL PRE-PACKAGED BREADS SOLD MUST BE LABELED WITH THE NAME OF FACILITY, ADDRESS, DATE, INGREDIENTS. ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

ALL SHELVING THROUGHOUT THE REAR PREP DIRTY. MUST CLEAN AND MAINTAIN. TORN RUBBER DOOR GASKET IN FRONT TWO DOOR, TALL REACH-IN COOLER. MUST REPLACE.

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

THE FOLLOWING FOUND DIRTY WITH FOOD DEBRIS: ALL FOOD CARTS IN ALL PREP AREAS, ALL UNUSED COOLERS AND EQUIPMENT IN THE REAR PREP, INTERIOR/EXTERIOR OF THE THREE COMPARTMENT SINK, MIDDLE PREP EXPOSED HAND SINK, STORED BREAD RACKS IN REAR PREP. MUST CLE...

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

FLOORS THROUGHOUT ENTIRE PREMISES DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. POOLING LIQUID BEHIND WALK-IN FREEZER MUST REMOVE. OPEN CREVICE IN FLOOR BASEBOARD UNDER THE MIDDLE PREP SLICER. MUST SEAL.

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

HOLES IN THE WALL AT THE ICE MACHINE. MUST SEAL.

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

INADEQUATE/INSUFFICIENT LIGHTING IN THE WALK-IN COOLER. MUST PROVIDE PROPER LIGHTING. NO LIGHT SHIELD IN THE TOGO FOOD CONTAINER ROOM. MUST PROVIDE.

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

GAS STOVE/OVEN LOCATED IN THE MIDDLE FOOD PREP AREA MUST BE UNDER ADEQUATE VENTILATION OR REMOVED FROM THE PREMISES. LEAK UNDER THE TWO COMPARTMENT SINK INTO A BUS PAN AND REPAIRED WITH ELECTRICAL TAPE. MUST PROPERLY REPAIR. MUST VERIFY PRESENCE OF B...

FOOD HANDLER REQUIREMENTS MET

NO IDPH FOOD HANDLER CERTIFICATES ON SITE OR AVAILABLE FOR ALL FOOD HANDLERS OR PROOF OF TRAINING. MUST PROVIDE FOR ALL EMPLOYEES.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

INADEQUATE HAND WASHING FACILITIES. NO PAPER TOWELS AT BOTH THE MIDDLE AND REAR FOOD PREP AREAS WHERE FOODS WHERE BEING PREPARED IE: SOUP. PROVIDE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NO PEST CONTROL LOG BOOK ON PREMISES OR PROVIDED DURING THIS INSPECTION. MUST PROVIDE A PEST CONTROL LOG BOOK FROM A LICENSED PEST CONTROL CO. AND PROVIDE ALL REQUIRED DOCUMENTATION. SERIOUS VIOLATION 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND SERVED. IE: SOUP ON STOVE TOP AT 212F. AND SCRAMBLED EGGS BEING PREPARED PER CUSTOMER ORDER. SERIOUS VIOLATION 7-38-012.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM 9-26-14 NOT CORRECTED. #30-FOUND PREPACKAGED TO GO ITEMS (PASTA SALAD, AND OTHERS) NOT LABELED. INSTRUCTED FACILITY THAT ANY PREPACKAGED FOOD ITEMS MUST BE LABELED WITH THE NAME OF FACILITY, ADDRESS, DATE, INGREDIENTS.#...

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

ALL PRE-PACKAGED BREADS SOLD MUST BE LABELED WITH THE NAME OF FACILITY, ADDRESS, DATE, INGREDIENTS, AND MAJOR ALLERGENS. ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

ALL SHELVING THROUGHOUT THE REAR PREP DIRTY. MUST CLEAN AND MAINTAIN. TORN RUBBER DOOR GASKET IN FRONT TWO DOOR, TALL REACH-IN COOLER. MUST REPLACE.

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

THE FOLLOWING FOUND DIRTY WITH FOOD DEBRIS: INTERIOR AND EXTERIOR OF FRONT PREP THREE DOOR COOLER, ALL FOOD CARTS IN ALL PREP AREAS, ALL UNUSED COOLERS AND EQUIPMENT IN THE REAR PREP, INTERIOR/EXTERIOR OF THE THREE COMPARTMENT SINK, MIDDLE PREP EXPOS...

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

FLOORS THROUGHOUT ENTIRE PREMISES DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. POOLING LIQUID BEHIND WALK-IN FREEZER MUST REMOVE. OPEN CREVICE IN FLOOR BASEBOARD UNDER THE MIDDLE PREP SLICER. MUST SEAL.

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

DIRTY FOOD SPLATTERED WALL AT THE THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN. HOLES IN THE WALL AT THE ICE MACHINE. MUST SEAL.

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

INADEQUATE/INSUFFICIENT LIGHTING IN THE WALK-IN COOLER. MUST PROVIDE PROPER LIGHTING. NO LIGHT SHIELD IN THE TOGO FOOD CONTAINER ROOM. MUST PROVIDE.

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

GAS STOVE/OVEN LOCATED IN THE MIDDLE FOOD PREP AREA MUST BE UNDER ADEQUATE VENTILATION OR REMOVED FROM THE PREMISES. LEAK UNDER THE TWO COMPARTMENT SINK INTO A BUS PAN AND REPAIRED WITH ELECTRICAL TAPE. MUST PROPERLY REPAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER. NOT INSIDE THE ICE OF THE MACHINE.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA

UNAUTHORIZED PERSONNEL ARE NOT ALLOWED IN THE FOOD PREP AREA. OBSERVED CUSTOMER ENTERING THE FOOD PREP AREAS TO USE THE EMPLOYEE WASHROOM LOCATED IN THE REAR FOOD PREP AREA.

FOOD HANDLER REQUIREMENTS MET

NO IDPH FOOD HANDLER CERTIFICATES ON SITE OR AVAILABLE FOR ALL FOOD HANDLERS OR PROOF OF TRAINING. MUST PROVIDE FOR ALL EMPLOYEES.

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

FOUND PREPACKED TO GO ITEMS (PASTA SALAD, AND OTHERS) NOT LABELED. INSTRUCTED FACILITY THAT ANY PREPACKAGED FOOD ITEMS MUST BE LABLED WITH THE NAME OF FACILITY, ADDRESS, DATE, INGREDIENTS, AND MAJOR ALLERGENS.

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

FOUND THE FLOOR IN THE REAR PREP TO HAVE MULTIPLE EXPOSED CONCRETE SECTIONS. INSTRUCTED FACILITY TO SEAL AND MAINTAIN.

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

FOUND DUST BUILDUP ON VENT COVERS IN DINING ROOM. INSTRUCTED TO CLEAN AND MAINTAIN. FOUND CEILING TILES MISSING ABOVE 3 COMPARTMENT SINK LEAVING THE CEILING EXPOSED WITH PEELING PAINT VISIBLE. INSTRUCTED TO INSTALL CEILING TILES OR REMOVE ALL LOOS...

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

FOUND NO SELF CLOSING DEVICE ON TOILETROOM DOOR. INSTRUCTED FACILITY TO INSTALL AND MAINTAIN.

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

INSTRUCTED FACILITY TO REMOVE ANY UNNECESSARY ITEMS FROM BACK PREP AREA, ORGANIZE REMAINING, STORE 6 INCHES OFF FLOOR AND WALL, AND MAINTAIN TO FACILITATE PROPER CLEANING METHODS AND HELP PREVENT PEST HARBORAGE.

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

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

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

Can opener attached to prep table and interior of unused coolers not cleaned. Instructed to detail clean and sanitize daily.

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

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

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST HAVE ALL COOLERS AND FREEZERS UP AND OPERATING AT TIME OF INSPECTION

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. MUST HAVE GREASE TRAP INSTALLED AT 3 COMPARTMENT SINK

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. MUST PROVIDE EXPOSED HANDBOWL FRONT DELI AREA, AND REPAIR HANDSINK LEADING TO REAR PREP AREA

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. MU...

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

All dishwashing machines shall maintain proper water pressure and must be provided with suitable thermometers, chemical test kits, and gauge cocks. MUST PROVIDE A 3 COMPARTMENT SINK LARGE ENOUGH TO EMERGE YOUR LARGEST PIECE OF EQUIPMENT

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN ALL INTERIOR SURFACES OF COOLERS AND FREEZERS, REMOVE ALL RUST, AND REPAINT/RESEAL ALL EXTERIOR SURFACES O...

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

The walls and ceilings shall be in good repair and easily cleaned. MUST PROVIDE CEILING TILE THROUGH OUT PREMISES, AND REPAIR SOME WALL AREAS OF CHIPPING PAINT

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

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...

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

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 REMOVE ALL CLUTTER FRONT AREA OF STORE, CLEA...