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ANGELICA'S BAKERY

1517 E 87TH ST, CHICAGO, IL 60619 · Bakery

Inspection summary

ANGELICA'S BAKERY has been inspected 7 times by Chicago Department of Public Health since January 12, 2011. The most recent inspection, on December 12, 2017, found no infractions.

1 of 7 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: Food temperature control and Cleaning and sanitizing.

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.

  • 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 once on September 16, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on June 11, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 17 times across 6 separate inspections, most recently on September 16, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 6 separate inspections, most recently on September 16, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on September 16, 2015. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ONSITE DURING INSPECTION WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS(MILK AND EGGS) ARE BEING PREPARED. CITATION ISSUED-SERIOUS 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN DOOR GASKETS ON 2, TWO DOOR REACH-IN COOLERS IN THE PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DIRT AND DEBRIS ON HEAVY EQUIPMENT IN PREP AREA, CLEAN UNDER 3 COMP SINK, INTERIOR AND EXTERIOR OF MOP SINK AND INTERIOR OF SODA COOLER IN FRONT CUSTOMER AREA. MAINTAIN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT FLOORS IN THE REAR PREP AREA, ASLO BASEBOARDS AND CORNERS HAVE DIRT AND DEBRIS BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED STAINED CEILING TILES IN THE CUSTOMER SEATING AREA, CLEAN WALLS THROUGHOUT THE REAR PREP AREA, CLEAN DUST AND DEBRIS FROM CEILING VENTS THROUGHOUT. MAINTAIN SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO INSTALL WORKING THERMOMETERS INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED REAR STORAGE WITH EXCESSIVE CLUTTER. INSTRUCTED TO ORGANIZE, CLEAN AND REMOVE ITEMS SIX INCHES OFF FLOOR TO PREVENT RODENT HARBORAGE. MANINTAIN SAME.
  3. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE GASKET INSIDE 2 DOOR REACH- IN COOLER IS IN POOR REPAIR,MUST REPAIR
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS BEHIND HEAVY EQUIPMENT IN REAR PREP AREA,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALL AND WALL BASE NEEDS CLEANING IN THE PREP AREA BEHIND OVENS,INSTRUCTED TO CLEAN AND MAINTAIN AREA
  4. Canvass Re-Inspection

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FINISH CLEANING THE FOLLOWING: STORAGE RACKS, THE ROLLING RACKS, MOP SINK, WHEELS AND LEGS ON ALL PREP TABLES, AND 3 COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALL AREAS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FINISH CLEANING AND/OR PAINTING ALL WALLS AND CEILINGS IN FOOD PREP AREA(GREASY BUILD-UP, AND AFFECTED BY HEAT). CLEAN ALL DUSTY CEILING VENTS THROUGHOUT. CLEAN DEBRIS FROM LIGHT SHIELDS WHERE PRESENT. REPLACE STAINED CEILING TILES IN FRONT SERVICE AREA AND WHERE NEEDED. REPLACE ALL LOOSE WALL COVE THROUGHOUT. REPAIR OPENING AT TOP RIGHT SECTION OF REAR STORM DOOR(INSECT-PROOF IT).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHT INSIDE HOOD ABOVE COOKING STOVE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE BROKEN/STRIPPED COLD WATER HANDLE ON 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELIMINATE ALL CLUTTERED AREAS THROUGHOUT FOOD PREP AREA AND ELEVATE ALL ARTICLES 6 INCHES OFF FLOOR.
  5. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. WITH VALID(ONLY XEROX COPY) CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS(EGGS, MILK) ARE BEING PREPARED. CITATION ISSUED-SERIOUS 7-38-012.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NO COLD RUNNING WATER AT 3 COMPARTMENT SINK, MUST REPAIR. CITATION ISSUED-SERIOUS 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: STORAGE RACKS, HOOD ABOVE COOKING STOVE, ROLLING RACKS, MOP SINK, WHEELS AND LEGS ON ALL PREP TABLES, AND 3 COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALL AREAS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT ALL WALLS AND CEILINGS IN FOOD PREP AREA(GREASY BUILD-UP, AND AFFECTED BY HEAT). CLEAN ALL DUSTY CEILING VENTS THROUGHOUT. CLEAN DEBRIS FROM LIGHT SHIELDS WHERE PRESENT. REPLACE STAINED CEILING TILES IN FRONT SERVICE AREA AND WHERE NEEDED. REPLACE ALL LOOSE WALL COVE THROUGHOUT. REPAIR OPENING AT TOP RIGHT SECTION OF REAR STORM DOOR(INSECT-PROOF IT).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHT INSIDE HOOD ABOVE COOKING STOVE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELIMINATE ALL CLUTTERED AREAS THROUGHOUT FOOD PREP AREA AND ELEVATE ALL ARTICLES 6 INCHES OFF FLOOR.
  6. Short Form Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN VENT COVER IN EMPLOYEE WASHROOM TO ENSURE PROPER FUNCTIONALITY OF VENTILATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER ALL HEAVY EQUIPMENT SUCH AS STOVES,REFRIGERATORS AND SINKS. MUST REMOVE EXTREME FOOD DEBRIS AND OTHER BUILD UP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET AT THE THREE COMPARTMENT SINK LEAKING HEAVILY. MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CLUTTER FROM FOOD PREP AREAS TO PREVENT RODENT HARBORAGE. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR AND REMOVE ALL UNNECESSARY ITEMS.
  7. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN VENT COVER IN EMPLOYEE WASHROOM TO ENSURE PROPER FUNCTIONALITY OF VENTILATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER ALL HEAVY EQUIPMENT SUCH AS STOVES,REFRIGERATORS AND SINKS. MUST REMOVE EXTREME FOOD DEBRIS AND OTHER BUILD UP.

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