LA MEXICANA BAKERY CAFE #2

2919 N MILWAUKEE AVE, CHICAGO, IL 60618 · Bakery

5 inspections

1. Toiles29 nov. 2012

   0 infraction

2. Réinspection des toiles14 nov. 2012

   0 infraction

3. Toiles7 nov. 2012

   7 infractions

   • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
     • FACILITY NOT MAINTAINING PROPER TEMPERATURE, OBSERVED TWO DOORS PREP-REACH IN COOLER AT FRONT KITCHEN AT 58.5F, INADEQUATE FOOD PROTECTION. INSTRUCTED TO REPAIR UNIT AND KEEP AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON UNIT, WHEN REPAIR TO FAX LETTER OR EMAIL REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).
   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE COOLER. SLICED TOMATOES 2LBS. AT 53F, 3LBS. CHEESE 51.06F, 3LBS. COOKED MIXED VEGETABLES 52.4F, 3DOZ. EGGS RANGING FROM 58.3-65.5F AND 1LB. HAM AT 53.4F. INADEQUATE FOOD PROTECTION. INSTRUCTED TO KEEP COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW. INADEQUATE FOOD PROTECTION. FOODS DISCARDED, V=$80. CRITICAL CITATION ISSUED, 7-38-005(A).
   • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
     • OBSERVED EVIDENCE MICE ACTIVITY INSIDE REAR STORAGE ROOM, OVER 50 MICE DROPPINGS ON FLOOR AND ALONG WALLS, ABOUT 25 ON TOP OF BOXES AND OLD TOOLS AND EQUIPMENT AT SAME AREA. INSTRUCTED TO CLEAN/SANITIZE AREA AND ARTICLES AND SEAL OPENINGS TO PREVENT PEST ENTRY. ADVICED TO CALL PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED, 7-38-020.
   • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
     • PREVIOUS INSPECTION REPORT SUMMARY NOT DISPLAYED AND VISIBLE TO CUSTOMERS, FROM DEC. 1, 2011. INSTRUCTED SUMMARY REPORT MUST BE POSTED AND VISIBLE TO CUSTOMERS. SERIOUS CITATION ISSUED, 7-42-010(B).
   • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
     • PREVIOUS MINOR VIOLATIONS NOT CORRECTED, FROM REPORT #521907, DATED 12-01-11; VIOLATIONS #31, MULTI-USE UTENSILS MUST BE INVERTED, PROTECTED FROM CONTAMINATION, #33, THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, ALL STORAGE SHELVES AT FRONT PREP AREA, CABINETS, COOKING EQUIPMENT AT BOTH PREP AREAS, STORAGE CONTAINERS AT REAR PREP AREA, BOTTOM PANELS OF PREP TABLES, HAND BOWLS INSIDE WASHROOMS AND MOP SINK. #34, EXCESSIVE DEBRIS AND GREASE BUILD-UP AT PREP AREAS, MUST DETAIL CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT, AND REPAIR FLOOR AT FRONT PREP AREA. #35, MUST CLEAN WALLS AT BOTH PREP AREAS, REPAINT WALLS AND SEAL OPENINGS AT REAR PREP AREA, CLEAN CEILING ATTACHMENTS, HOOD AND FILTERS. #37, MUST PROVIDE SELF CLOSING DEVICES FOR WASHROOMS DOORS. #38, MUST SEAL/PAINT RUSTY GREASE TRAP UNDER 3PART SINK. #41, NOTED CLUTTER THRU-OUT PREP AREAS AND BASEMENT, MUST REMOVE UNNECESSARY ARTICVLES, 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.
   • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
     • PREP FOODS INSIDE STORAGE COOLERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
   • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
     • INSTRUCTED FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
4. Toiles1 déc. 2011

   10 infractions

   • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
     • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE; OBSERVED SMALL TWO DOORS PRE-REACH IN COOLER AT 55.8F. INADEQUATE FOOD PROTECTION. MUST REPAIR COOLER AND KEEP AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON UNIT. INSTRUCTED OWNER WHEN UNIT IS REPAIRED TO FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).
   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE REACH IN COOLER; ABOUT 5LBS. STEAK 54.9F, 3LBS. HAM 54.6F, 2LBS. CHICKEN 52.8F, 3LBS. MIXED VEGETABLES 56.5F, 2LBS. PORK 49.8, AND TWO DOZ. EGGS AT 59.4. COLD FOODS MUST BE KEPT AT 40F OR BELOW AT ALL TIMES. FOOD DISCARDED BY OWNER, V=$150.00. INADEQUATE FOOD PROTECTION. CRITICAL CITATION ISSUED 7-38-005(A).
   • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
     • Les récipients et les ustensiles doivent être inversés, recouverts ou autrement protégés de la contamination jusqu'à leur utilisation. Toutes les pailles et récipients à usage unique doivent être jetés immédiatement après utilisation.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, ALL STORAGE SHELVES AT FRONT PREP AREA AND REMOVE CARDBOARDS, CABINETS, COOKING EQUIPMENT AT BOTH PREP AREAS, STORAGE CONTAINERS AT REAR PREP AREA, BOTTOM PANELS OF PREP TABLES, AND HAND BOWLS INSIDE WASHROOMS AND MOP SINK.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE DEBRIS AND GREASE BUILD-UP AT PREP AREAS, MUST DETAIL CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT, AND REPAIR FLOOR AT FRONT PREP AREA.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS AT BOTH PREP AREAS, REPAINT WALLS AND SEAL OPENINGS AT REAR PREP AREA, AND CLEAN CEILING ATTACHMENTS, HOOD AND FILTERS.
   • 37. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
     • MUST PROVIDE A SELF CLOSING DEVICES FOR WASHROOM DOORS.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • 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/PAINT RUSTY GREASE TRAP UNDER 3PART SINK.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • NOTED CLUTTER THRU-OUT PREP AREAS AND BASEMENT. MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
   • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
     • CLEANING TOWELS MUST BE PROPERLY STORED.
5. Toiles22 juill. 2010

   7 infractions

   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED ONE DONUT CASE WITH BROKEN GLASS INSTRUCTED TO REPLACE.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.OBSERVED THE FOLLOWING NOT CLEAN HOOD, FLITERS, OVEN, STOVE TOP, FLAT GRILL AND DRIP TRAY, JUICE DRIP TRAY, FRONT STORAGE SHELF, INTERIOR OF ALL COOLERS. INSTRUCTED TO CLEAN THE ABOVE ITEMS.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED THE FLOOR NOT CLEAN IN THE FRONT PREP, REAR PREP, REAR STORAGE, AND IN BASEMENT WET WITH WATER INSTRUCTED TO CLEAN ALL ABOVE FLOORS AND REMOVE STANDING WATER IN BASEMENT.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.OBSERVED THE WALLS IN FRONT / REAR PREP AREAS NOT CLEAN INSTRUCTED TO CLEAN AND RESEAL ALSO THE CEILING IN FRONT COOKING AREA.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED BROKEN LIGHT SHIELD UNDER HOOD INSTRUCTED TO REPLACE.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.OBSERVED THE FOLLOWING NOZZLES LEAKING AT 3 COMP. SINK AND EXPOSED HAND SINK INSTRUCTED TO REPAIR, ALSO 3 COMP. SINK LEAKING AT LOWER PIPE INSTRUCTED TO REPAIR.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • 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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.MUCH CLUTTER IN FRONT PREP, REAR STORAGE, AND IN BASEMENT INSTRUCTED TO REMOVE ALL ITEMS NOT BEING USED.