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DURANGO BAKERY INC.

3554 W LAWRENCE AVE, CHICAGO, IL 60625 · Bakery

4 inspections

  1. Canvass

    0 infraction

  2. Canvass Re-Inspection

    0 infraction

  3. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #521710 DATED 8-30-11. VIOLATIONS #30, MUST LABEL DRIED FOOD STORAGE CONTAINERS AT PRODUCTION AREA. #32, BROKEN GASKETS ON REACH IN COOLER AND FREEZER DOORS, MUST REPLACE/MAINTAIN. #33,. THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE; COOLERS, FREEZERS, DISPLACE CASES, STORAGE BOXES, CARTS, STORAGE UNITS, CABINETS, ALL LARGE BAKERY EQUIPMENT AND MOP SINK. #34, MUST REPAIR FLOOR THRU-OUT PRODUCTION/PREP AREA, AND REPLACE BROKEN TILES AND CLEAN FLOOLRS THRU-OUT PREMISES, INCLUDING BASEMENT. #35, MUST REPAIR/REPAINT WALLS AND CEILING AT PREP/PRODUCTION AREA, SEAL OPENINGS AT SAME AREA AND THRU-OUT BASEMENT, CLEAN CEILING ATTACHMENTS, AND ALSO CLEAN VENT INSIDE WASHROOM. #38, LEAKING FAUCETS AT 3PART SINK MUST BE REPAIRED/MAINTAINED. #41,: EXCESSIVE CLUTTER THRU-OUT PREP AREA AND BASEMENT; MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. #43,: CLEANING TOWELS MUST BE PROPERLY STORED. SERIOUS CITATION ISSUED, 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESSIVE FOOD DEBRIS AND DUST ON, BOTTOM PANELS OF PREP TABLES, STOVE AND FRYER, INSTRUCTED TO CLEAN AND SANITIZE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PIPE UNDER EXPOSED SINK IN POOR REPAIR, LEAKING, INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Canvass

    10 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL DRIED FOOD STORAGE CONTAINERS AT PRODUCTION AREA.
    • 32. 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. BROKEN GASKETS ON REACH IN COOLER AND FREEZER DOORS, MUST REPLACE/MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE; COOLERS, FREEZERS, DISPLACE CASES, STORAGE BOXES, CARTS, STORAGE UNITS, CABINETS, ALL LARGE BAKERY EQUIPMENT AND MOP SINK.
    • 34. 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 REPAIR FLOOR THRU-OUT PRODUCTION/PREP AREA, AND REPLACE BROKEN TILES AND CLEAN FLOOLRS THRU-OUT PREMISES, INCLUDING BASEMENT.
    • 35. 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 REPAIR/REPAINT WALLS AND CEILING AT PREP/PRODUCTION AREA, SEAL OPENINGS AT SAME AREA AND THRU-OUT BASEMENT, CLEAN CEILING ATTACHMENTS, AND ALSO CLEAN VENT INSIDE WASHROOM.
    • 38. 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 and Regulations of the Board of Health. LEAKING FAUCETS AT 3PART SINK MUST BE REPAIRED/MAINTAINED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EXCESSIVE CLUTTER THRU-OUT PREP AREA AND BASEMENT; MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • CLEANING TOWELS MUST BE PROPERLY STORED.