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ARTEMIO'S BAKERY

3919 N SHERIDAN RD, CHICAGO, IL 60613 · Bakery

Inspection summary

ARTEMIO'S BAKERY has been inspected 9 times by Chicago Department of Public Health since August 13, 2010. The most recent inspection, on December 11, 2019, found no infractions.

2 of 9 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, Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 3 separate inspections, most recently on November 29, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 3 separate inspections, most recently on November 29, 2018. 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 3 times across 3 separate inspections, most recently on May 19, 2016. 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 November 29, 2018. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 once on August 13, 2010. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED
    • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
      • OBSERVED EMPLOYEE CLEANING SHELF UNDER THE PREP TABLE WITH BARE HANDS,TOSSED THE PAPER IN THE GARBAGE AND WITHOUT HAND WASHING RETURNED TO HANDLE SWEET DOUGH:FIRST HE GREASED HIS HAND WITH "CRISCO SEMI-SOLID OIL" THAN CONTINUED TO HANDLE DOUGH.AFTER MY INFORMATION MANAGER CORRECTED THE ISSUED,EMPLOYEE WASHED HIS HANDS.EMPLOYEE SHOULD MINIMIZE BARE HAND CONTACT WITH EXPOSED FOOD THAT IS NOT IN A READY-TO-EAT FORM PRIORITY FOUNDATION :7-38-010.CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HAND WASHING SINKS NOT ACCESSIBLE TO EMPLOYEE FOR HAND WASHING, FOUND HAND WASHING SINK AT FRONT PREP AREA WITH FOOD TRAYS, SPONGES,BUCKET FULL OF WATER AND LINENS AND DISH SOAP.THE OTHER HAND WASHING SINK IN PREP AREA(EMPLOYEE WERE PREPARING FOOD)WAS COVERED WITH A LARGE CONTAINER WITH WATER AND IN FRONT OF IT A LARGE GRAY CONTAINER WITH FLOUR AND A LARGE FLOOR MIXER.MANAGER CORRECT THE PROBLEM HAND SINKS ARE PRESENTLY ACCESSIBLE FOR HAND WASHING. PRIORITY FOUNDATION:7-38-030(C),CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASHING SINK PROVIDED AT DISH ROOM/COOKING AREA AND FRONT PREP AREA. EMPLOYEE USING ONE COMPARTMENT SINK FOR HAND WASHING SINK(WHICH IS DESIGNATED FOR HAND WASHING SINK), HOWEVER OBSERVED FOOD TRAYS, SPONGES,BUCKET FULL OF WATER AND LINENS AND DISH SOAP. MUST INSTALL SINK CONVENIENT USE BY EMPLOYEE TO DUMP FOOD LIQUIDS. PRIORITY FOUNDATION VIOLATION:7-38-030(C) NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOOD CONTAINER/BOTTLES USED FOR FOOD MUST BE LABEL WITH COMMON NAME OF FOOD,ALSO NON-FOOD CONTAINER MUST BE LABELED IF IS REMOVED FROM ORIGINAL CONTAINER
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS FOR WIPING COUNTERS NOT STORED IN CHEMICAL SANITIZER BETWEEN USES. MUST HOLD WIPING CLOTHS IN SANITIZER SOLUTION AND PROPER CONCENTRATION. -
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE ALL CARD BOARDS USED FOR SHELF LINER,AND FLOORS. MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION OR SHELVING FOR STORED FOODS. MUST PROVIDE SHELVING WITH ACCESSIBILITY TO FLOORS FOR CLEANING AND MONITORING.REMOVE ALUMINUM FOIL FROM COOKING EQUIPMENT
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN MISSING FLOOR TILES THROUGHOUT THE PREMISES.DEBRIS ON FLOOR UNDER AND BEHIND THE EQUIPMENT AND REAR STORAGE AREA.ALSO UNEVEN,BROKEN AND POROUS FLOOR TILES UNDER THREE COMPARTMENT SINK/PREP TABLE BY SAID SINK. FLOOR MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. - GREASE ON WALLS THROUGHOUT PREP AREA,CLEAN/PAINT AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EMPLOYEES PERSONAL BELONGINGS SUCH AS CLOTHING,BOOTHS NOTED IN VARIOUS FOOD STORAGE AREAS. MUST PROVIDE STORAGE AREA FOR EMPLOYEES PERSONAL BELONGINGS, NOT IN FOOD OR FOOD PREP AREAS. -
  3. Canvass

    3 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICE AT COFFEE MACHINE WATERLINE. MUST PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND LIGHT BULBS STORED BY FOOD STORAGE SHELVING UNITS. MUST DISPOSE/REMOVE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOODHANDLER NOT WEARING HAIR RESTRAINT. MUST PROVIDE.
  4. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FOOD STORAGE CONTAINERS IN FOOD PREP AREA WITH BROKEN AND MISSING LIS. MUST PROVIDE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRT AND DEBRIS ON WALLS IN FOOD PREP AREA BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER NEEDED AT THE 3-DOOR COOLER IN REAR FOOD STORAGE AREA. MUST PROVIDE AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PREP AREA STAND UP 2-DOOR REACH IN COOLER RUBBER DOOR GASKET DOES NOT COMPLETELY SEAL DOOR. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR RUBBER GASKET.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN PREP AREA REACH IN COOLERS CONDENSERS AND COMPRESSORS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT COVERS FOR CEILING LIGHTS ABOVE 3-COMPARTMENT SINK ALSO ONE LIGHT BULB WITHOUT END CAPS/LIGHT BULB COVER AT SAME ROOM. INSTRUCTED MANAGER TO PROVIDE COVERS/END CAPS FOR CEILING LIGHTS AT DISHWASH ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE DRAINING SLOWLY ALSO BOTH MENS AND WOMENS WASHROOMS VENTILATION FANS NOT WORKING. INSTRUCTED MANAGER TO ROD OUT 3-COMPARTMENT SINK DRAIN PIPE ALSO VENTILATION FANS MUST WORK IN BOTH MENS AND WOMENS WASHROOMS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  6. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A LEAK AT THE FAUCET HEAD OF THE 3-COMPARTMENT SINK. INSTRUCTED TO REPLACE BROKEN GASKET ON THE FAUCET HEAD.
  7. Complaint

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER AT REACH-IN MILK COOLER. MUST PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY ARTICLES STORED ON REAR WALK-WAY MUST BE REMOVED TO PREVENT RODENT HARBORAGE.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 90 FRESH EGGS AT TEMP OF 61.7F TO 66F, STORED IN REACH-IN COOLER.PRODUCT DISCARDED AND DENATURED POUND 5;VALUE 35CRITICAL VIOLATION 7-38-005(a) HOOOO62660-13
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES. OBSERVED CERTIFIED FOOD HANDLER HANDLING MONEY,REGISTER AND PICK UP LIDS FROM GARBAGE CONTAINERS,THAN WITHOUT WASHING HANDS PUT ON FOOD GLOVES AND START TO BAG SWEETS, BREAD AND OTHER READY TO EAT FOOD.EXPLAINED TO MANAGER SHE MUST WASH HANDS PRIOR TO WEAR FOOD GLOVES.CRITICAL VIOLATION: 7-38-010(a) H000062661-14
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOOD NOT PROTECTED DURING STORAGE.FOUND FOOD NOT COVERED INSIDE THE REACH-IN COOLERS(FOOD HAD UNKNOWN PARTICLES ON IT).FOUND SWEETS ROLLED IN DIRTY BROWN BAGS.BROWN BAGS WERE DELIVERED WITH OTHER ITEMS IN IT. INSTRUCTED MANAGER TO USE WAX PAPERS TO ROLL AND COVER FOOD.OBSERVED FOOD TO BE COOKED STORED ON FLOOR ACROSS THE OVEN.MUST STORE FOOD ON SHELVES.FOOD DISCARDED BY THE OWNER.POUNDS 10. VALUE 84.SERIOUS VIOLATION:7-38-005(a)H0000 62661-14
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 7-08-09, REPORT #160767. (#32) MUST INSTALL SELF-CLOSING DEVICE FOR ALL BREAD/PASTRY DISPLAY CABINETS IN FRONT DISPLAY AREA. FOR PROPER FOOD PROTECTION.(#32)NOTED REACH-IN COOLER DOORS IN POOR REPAIR IN REAR GARAGE AREA.DOORS NOT CLOSING PROPERLY. INSTRUCTED TO PROVIDE /INSTALL RUBBER GASKET OR REPLACE.(#32)MUST REPLACE BROKEN RUBBER GASKET AROUND REACH IN COOLER DOOR(RIGHT SIDE DOOR)IN BAKERY MAIN PREP AREA.(#38) MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR. (#38) MUST INSTALL DRAINBOARD FOR THE 3 COMPARTMENT SINK.SERIOUS VIOLATION:7-42-090 HOOOO62660-13
    • 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.REPLACE BROKEN FLOOR TILES IN FRONT OF TWO 2 DOORS REACH-IN COOLERS,IN MAIN PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MEN'S WASHROOM DOOR NOT SELF CLOSED ,INSTRUCTED TO PROVIDE A SELF CLOSED DEVICE.

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