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ACE BAKERY

3241 S HALSTED ST, CHICAGO, IL 60608 · Bakery

Inspection summary

ACE BAKERY has been inspected 14 times by Chicago Department of Public Health since October 29, 2010. The most recent inspection, on October 17, 2025, recorded 9 infractions.

1 of 14 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 5 separate inspections, most recently on October 17, 2025. For example: PERSONAL CLEANLINESS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 4 separate inspections, most recently on October 17, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 4 separate inspections, most recently on December 15, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on October 17, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on October 17, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

14 inspections

  1. Complaint

    9 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO INTERNAL NOR EXTERNAL THERMOMETER FOR THE 3-DOOR REFRIGERATOR IN THE MIDDLE PREP AREA. INSTRUCTED TO PROVIDE A THERMOMETER AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • DETERGENT AND SANITIZER HOSE ON REAR 3-COMPARTMENT SINK SITS IN THE BOTTOM OF THE COMPARTMENTS. INSTRUCTED TO HAVE HOSE SHORTENED SO IT DOES NOT CONTAMINATE NOR CAUSE BACK SIPHONAGE. MAINTAIN SAME.
    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO HAVE ALL FOOD HANDLERS OR ANY PERSONS IN THE FOOD PREP AREAS WEAR A HAIR RESTRAINT. MAINTAIN SAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHES IMPROPERLY STORED ON THE PREP TABLES, INSTRUCTED TO PROPERLY STORE IN SANITIZING SOLUTIONS (SANITIZER MUST BE AT THE REQUIRED PPM)WHEN NOT IN USE. MAINTAIN SAME.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • THE FAUCET ON THE FRONT 3-COMPARTMENT SINK LEAKS AT THE BASE. INSTRUCTED TO FIX AND MAINTAIN GOOD PLUMBING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN THE CORNERS, ALONG THE WALLBASE AND UNDER/AROUND THE HEAVY EQUIPMENT WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MOPS STORED IN MOP BUCKET. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN SAME.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • LIGHT SHIELDS MISSING FROM VARIOUS LIGHTS IN THE REAR AND FRONT PREP AREAS. INSTRUCTED TO PROVIDE LIGHT SHIELDS AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • SEVERAL FOOD HANDLER'S CERTIFICATES EXPIRED AND A MALE EMPLOYEE WITHOUT ONE. INSTRUCTED TO HAVE FOOD HANDLERS TO OBTAIN AND MAINTAIN A VALID CERTIFICATE.
  2. Canvass

    2 infractions

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND LIGHTS IN REAR PREP AREA WHERE STOVE IS LOCATED WITHOUT SHIELD. INSTRUCTED MANAGER TO PROVIDE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • FOUND CONTINUED NON- COMPLIANCE FROM INSPECTION REPORT# 2545628 CONDUCTED ON DEC 15, 2021. THE FOLLOWING PREVIOUS CORE VIOLATIONS WERE NOT CORRECTED: OBSERVED A FEW EMPLOYEE'S WITHOUT THE FOOD HANDLER CERTIFICATES/TRAINING AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN CURRENT. INSTRUCTED MANAGER TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  3. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED MANAGER TO LABEL ALL BULK STORAGE CONTAINER WITH THE PRODUCTS NAME.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN ALL PREP STATION, COUNTER TOPS, STORAGE SHELVING, EXTERIOR OF BULK STORAGE CONTAINERS, INTERIOR OF ALL COOLERS AND FREEZER TO REMOVE DEBRIS AND SPILLS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED DETAIL CLEANING TROUGHT OUT TO REMOVE SPILL AND DEBRIS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED A FEW EMPLOYEE'S WITHOUT THE FOOD HANDLER CERTIFICATES/TRAINING AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINATIN CURRENT.
  4. Short Form Complaint

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED PROCEDURE FOR CLEANING UP VOMIT AND DIARRHEAL EVENTS, BUT MISING SOME EQUIPMENT/DISINFECTANT RATED FOR NOROVIRUS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO FOOD LABELS ON PRE-PACKAGED BAKED GOODS FOR RETAIL SALE, INSTRUCTED TO PROVIDE COMMON NAME, NAME AND ADDRES OF ESTABLISHMENT ETC. LABELING SHEET GIVEN 6/14/2019.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE REAR BAKING AREA CEILING VENT COVERS ARE DUSTY, , INSTRUCTED TO REMOVE THE DUST. ALSO CLEAN OR REPLACE CEILING TILES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING LIGHT SHIELD OVER THE REAR OVEN, INSTRUCTED TO PROVIDE.
  5. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS, INSTRUCTED TO PROVIDE THE PROPER EQUIPMENT, AND DISINFECTANT FOR NOROVIRUS.PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO FOOD LABLES ON THE PRE-PACKAGED BAKED GOODS, INSTRUCTED TO PROVIDE COMMON NAME, NAME AND ADDRESS OF ESTABLISHMENT ETC. LABELING SHEET GIVEN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHES IMPROPERLY STORED ON THE PREP TABLES, INSTRUCTED TO PROPERLY STORE IN SANITIZING SOLUTIONS WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE EXTERIOR OF THE ICEING CONTAINERS, NOT CLEAN, INSTRUCTED TO CLEAN. ALSO CLEAN THE INTERIOR/EXTERIOR OF THE PROOFER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE INTERIOR OF THE MICROWAVE NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE #10 CAN OPENER NOT CLEAN,INSTRUCTED TO CLEAN AND SANITIZE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOOR IN THE REAR BAKING AREA NOT CLEAN, INSTRUCTED TO CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE REAR BAKING AREA CEILING VENT COVERS ARE DUSTY, INSTRUCTED TO REMOVE THE DUST. ALSO CLEAN OR REPLACE CEILING TILES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING LIGHT SHIELD OVER THE REAR OVEN, INSTRUCTED TO PROVIDE.
  6. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL PREPACKAGED FOODS WITH NAME AND ADDRESS OF ESTABLISHMENT, COMMON NAME AND LIST OF INGREDIENTS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE MICROWAVES, FOOD STORAGE CONTAINERS, STORAGE SHELVES AND INTERIOR OF THE 3 DOOR FREEZER NEAR THE EXIT DOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE VENTILATION HOOD ABOVE THE DEEP FRYER. CLEAN OR REPLACE THE DISCOLORED CEILING TILES IN THE REAR FOOD PREP AREA. CLEAN THE DUST FROM THE CEILING TILES IN THE REAR FOOD PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE ADDITIONAL LIGHTING IN THE STORAGE ROOM ADJACENT TO THE GARAGE.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO VALID CITY OF CHICAGO SANITATION CERTIFICATES POSTED AT THIS TIME, INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-012a
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINORS NOT CORRECTED FROM REPORT # 1575881 DATED 9/22/2015, CORRECT BY DATE 12/22/2015. VIOLATIONS ARE #32 REPLACE OR SEAL LOOSE GASKETS ON 3 DOOR COOLER IN MIDDLE PREP AREA. #35 REPLACE STAINED AND MISSING CEILING TILES IN PREP AREA, CLEAN WALLS AND CEILING VENTS IN PREP AREA. #36 REPLACE MISSING LIOGHT SHIELDS IN PREP AREA AND FRONT DISPLAY CASE, AND #38 REPAIR VENTILATION FANS IN RESTROOMS. SERIOUS VIOLATION 7-42-090.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING NOT CLEAN INTERIOR OF MIDDLE 3 DOOR COOLER, 2 TIER CART, REAR TABLE STORAGE SHELF NEXT TO FLOOR MIXER,AND MICROWAVE. REAR FLOUR STORAGE SHELF OFF GARAGE. CLEAN WALK-IN COOLER STORAGE SHELVES. ALSO CLEAN AND SANITIZE #10 CAN OPENER, AND MIDDLE PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR IN THE MIDDLE PREP AREA NOT CLEAN, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING LIGHT SHIELDS NOT CLEAN MIDDLE PREP AREA, AND IN REAR EMPLOYEE RESTROOM, INSTRUCTED TO CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE FRONT P-TRAP LEAKING ON THE 2 COMPARTMENT SINK, INSTRUCTED TO REPAIR.
  9. Canvass

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE OR SEAL LOOSE GASKETS ON 3-DOOR COOLER IN MIDDLE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE EXCESS WATER ON FLOOR IN BASEMENT UNDER GREASE TRAPS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED AND MISSING CEILING TILES IN PREP AREAS. CLEAN WALLS AND CEILING VENTS IN PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELDS IN PREP AREAS AND FRONT DISPLAY CASE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR VENTILATION FANS IN WASHROOMS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REPLACE MISSING THERMOMETERS IN 3-DOOR REACH-IN COOLER AND FRONT DISPLAY COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND STORAGE AREAS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  10. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEED TO REMOVE RUSTY STORAGE SHELVES IN REAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN FRONT WALK-IN COOLER STORAGE SHELVES, FLOUR STORAGE SHELVES, BULK CONTAINERS ,REAR STOVE/OVEN INTERIOR, AND EXTERIOR OF 3 DOOR FREEZER. NEED TO CLEAN AND SANITIZE IN PLACE MIXERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NEED TO CLEAN FLOOR UNDER FLOUR STORAGE REAR STORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO CLEAN CEILING LIGHT SHIELDS.ALSO CLEAD DUSTY CEILING VENTS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NEED TO REPLACE MISSING LIGHT SHIELDS IN REAR BAKING AREA.
  11. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • The front door pest strip lets in some light, adjust the pest strip at the bottom of the door.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE TILE BASEBOARD BEHIND THE STOVE HAS COME OFF OF THE WALL, REATTACH THE TILE. THE FLOORS ARE DIRTY UNDER AND BEHIND THE EQUIPMENT, CLEAN THE FLOORS FROM CORNER TO CORNER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS AND CEILINGS OF THE REAR BAKERY ARE STAINED BROWN AND IN THE BASEMENT ARE WATER DAMAGED, CLEAN THE WALLS AND CEILINGS FROM TOP TO BOTTOM.
  12. Canvass

    7 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • THE CENTRAL PREP AREA EXPOSED HANDSINK HAS NO HOT WATER, AN ALTERNATE SINK IN THE REAR PREP AREA WILL BE USED AT THIS TIME.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • THE WALK IN COOLER HAS OPEN PRODUCT (PIE SLICES) STORED ON AND ABOVE SHELVES THAT ARE COVERED WITH MOLD; WASH, RINSE AND SANITIZE THE ENTIRE WALK IN COOLER INTERIOR AND SHELVING.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THE BAKERY GREASE TRAP LOCATED IN THE BASEMENT IS LEAKING ALL OVER THE FLOOR, REPAIR THE GREASE TRAP SO WASTE WATER IS CONTAINED AND DRAINS PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • The front door pest strip lets in some light, adjust the pest strip at the bottom of the door.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE PROOF BOX, DOUGH MIXER, COOLER HANDLES, ROLLING PINS AND SINK HANDLES AND FULL OF DOUGH BUILDUP, CLEAN ALL FOOD EQUIPMENT UNTIL ALL FOOD DEPOSITS ARE REMOVED THROUGHOUT THE PREPARATION AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE TILE BASEBOARD BEHIND THE STOVE HAS COME OFF OF THE WALL, REATTACH THE TILE. THE FLOORS ARE DIRTY UNDER AND BEHIND THE EQUIPMENT, CLEAN THE FLOORS FROM CORNER TO CORNER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS AND CEILINGS OF THE REAR BAKERY ARE STAINED BROWN AND IN THE BASEMENT ARE WATER DAMAGED, CLEAN THE WALLS AND CEILINGS FROM TOP TO BOTTOM.
  13. Complaint

    3 infractions

    • 33. 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. THE BAKING EQUIPMENT NOT CLEAN. INSTRUCTED TO CLEAN SAME.
    • 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. THE FLOORS IN THE BACK AREA NOT CLEAN. INSTD. TO CLEAN SAME.
    • 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. CLEAN ALL THE VENTS THROUGHOUT PREMISES HAS DUST BULDUP.
  14. Canvass

    3 infractions

    • 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. MUST CLEAN INTERIOR AND EXTERIOR OF REACH-IN COOLERS WHERE NEEDED.
    • 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. CLEAN FLOORS AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED.
    • 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. CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED. REMOVE DUST FROM VENTILATION FANS IN WASHROOMS ON CEILING.

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