Reuter's Bakery

Staff personal cleanliness was inadequate.

Inspector’s note: Observed employee with no hair restraint in the cake decorating prep area. Instructed manager to provide hair restraints for all employees in the food prep area.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed a torn door gasket inside of the true 3 door stand-up-cooler in the main baking prep area.instructed to replace the torn door gasket and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to detail clean dry bulk food storage racks with food debris spillage located in the cake decorating area and maintain.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violation not corrected from inspection report#2565539 dated:10/18/2022 #57--observed food handlers certificates expired. Must provide valid food handlers certificates for all employees. Instructed to comply with noted violation and maintain as required. Priority foundation violation 7-42-090,citation issued.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted milk crates being used as shelving and for storage containers in the main kitchen prep area. Must remove from premises and provide shelving and storage containers that are free of unnecessary crevices and designed/constructed to be easily cleanable.

Plumbing problems, or missing protection against backflow.

Inspector’s note: The hot water handle on the handwashing sink located next to rear garage entrance door is broken. Must repair.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must reattach base coving that is peeling off the wall next to the cake decorating room handwashing sink and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted standing water on the basement floor in the paper product/to-go storage area. Found heavy dirt and debris build up on the floor behind the boiler next to the ovens in the main kitchen. Must remove standing water from basement and detail clean floor behind the boiler, and maintain.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed several large pieces of equipment in prep area. Instructed must provide written instructions on how clean-in-place equipment is washed, rinse and sanitized.

Thermometers were missing or inaccurate.

Inspector’s note: 4-203.12(a): must provide temperature measuring devices inside all coolers. Priority foundation violation#: 7-38-005. No citation issued.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-302.12: must label all items not in original containers.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-602.11(a)(b): must provide proper labeling for food packaged in a food establishment. Must include; common name, all ingredients, sub-ingredients, additives, the weight, name and address of manufacturer, any allergens. Priority foundation violation#: 7-38-005. No citation issued.

Single-use items weren’t stored or used properly.

Inspector’s note: 4-903.12(a): observed boxes of paper goods stored directly under waste water lines in the basement. Must remove.

Ventilation or lighting was inadequate.

Inspector’s note: 6-304.11: must provide ventilation for the toilet room adjacent to the office area.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Walk in cooler shelving racks in rear prep area that had peeling paint, shall be repaired/replaced.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Prep tables lower shelving in 2nd rear prep areas not clean, need detailed cleaning(crevices).

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors in 2nd walk in cooler under shelving/racks not clean, need detailed cleaning(corners).

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Stock items must be stored six inches off of floor to prevent pest harborage.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Walk in cooler shelving in 2nd walk in cooler not clean, need detailed cleaning(crevices).

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors in bsmt storage room not clean, needs detailed cleaning(corners).

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Damaged/stained ceiling tile in 2nd rear prep area shall be repaired/replaced.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: No food certified manager on duty with a valid city of chicago food sanitation certificate, posted or available, at this time of inspection, instructed to enroll in a class with proof of enrollment or actual certificate must be posted and available, serious citation issued: 7-38-012

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Exterior surfaces of coolers and freezers not clean, instructed to clean daily,

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Instructed to clean and maintain floors along the walls and in all corners in prep/baking area.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Instructed to clean, reorganize and maintain boiler room. Must remove unnecessary articles. Usable items must be stored 6" off the floor for easy access on cleaning.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Walk in cooler shelving/racks that had peeling paint(1st floor), shall be repaired/replaced. Bsmt storage shelving/racks that had exposed raw wood, shall be repaired/sealed.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Non food contact surfaces of walk in cooler shelving/racks not clean, need cleaning(detailed), bsmt storage shelving/racks not clean, need detailed cleaning(crevices). Prep table lower shelving not clean, need cleaning(crevices).

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors in first floor prep area had peeling paint, shall be repaired/sealed, floors in bsmt storage areas under shelving not clean, need cleaning(corners).

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls that had peeling paint/exposed wood, exposed cinder blocks, in prep area by prep table in 1st floor, shall be repaired/sealed, walls that had exposed concrete in bsmt storage area, shall be repaired/sealed.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All food not stored in the original container shall be stored in properly labeled containers. ALL FOOD CONTAINER NEEDS TO BE LABLE AND DATED FOR ALL THE FOOD SPICES

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: 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. ALL CLEAN CONTAINERS IN BASEMENT AND PREP AREA, NEEDS TO BE INVERTED COVERED.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREMISES NEEDS STOPPER FOR 2 COMPARTMENT SINK.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT SHIELD ARE NEEDED IN BASEMENT, THIS IS WERE DRY STORAGE IS KEEPED.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEES IN FOOD AND PREP AREA AND FRONT SERVING AREA NEEDS TO HAVE HAIR RESTRAINTS.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREA AND IN BASEMENT STORAGE AREA.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: 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 THERMOMETER VISIBLE INSIDE ALL COOLERS.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: 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 ALL UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER/WALK-IN FREEZER (REAR AREA) TO PREVENT RODENT AND INSECT HARBORAGE.