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BAKE FOR ME!

303 E WACKER DR, CHICAGO, IL 60601 · Restaurant

Inspection summary

BAKE FOR ME! has been inspected 6 times by Chicago Department of Public Health since August 5, 2015. The most recent inspection, on March 9, 2021, found no infractions.

3 of 6 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 source, labelling and allergens, Handwashing and staff hygiene and Protecting food from contamination.

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 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 2 separate inspections, most recently on October 9, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on October 9, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 October 9, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 October 9, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 6 times across 2 separate inspections, most recently on May 25, 2018. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE IN THE EMPLOYEE WASHROOMS. INSTRUCTED TO PROVIDE.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (HARD BOILED EGGS, DELI MEAT, SLICED TOMATOES ETC.) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PACKAGED FOODS NOT PROPERLY LABELED INCLUDING GRAB & GO FOOD ITEMS (ASSORTED COOKIES & BAKED GOODS) AND READY MADE SANDWICHES AND SALADS STORED IN THE DISPLAY DELI COOLER. INSTRUCTED PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS WITH IDENTITY, NET WEIGHT, INGREDIENTS, LIST MAJOR ALLERGENS, BUSINESS NAME AND ADDRESS WHERE MADE AND PACKAGED. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND SINK AND COFFEE PREP AREA. MUST INSTALL A WASHABLE SPLASHGUARD TO AVOID CONTAMINATION TO COFFEE PREP.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS ON SURFACES THROUGHOUT THE PREP AREA. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USE.
  3. Canvass

    0 infractions

  4. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DISPOSABLE FOOD CONTAINERS USED FOR FOOD STORAGE( SUGAR, SALT...) INSTRUCTS TO USE PROPER CONTAINER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SNEEZE GUARD MISSING A SECTION, INSTRUCTED TO REPLACE. IN THE MEANTIME NO OPEN FOOD CAN BE PLACED BEHIND.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FACILITY IS IN THE ATRIUM OF BUILDING WITH NO WALLS. NO LOCKS ON FOOD COOLERS AND COFFEE ITEMS. MUST HAVE ALL FOOD ITEMS SECURED OR MOVED TO THE BACK ROOM EVERY DAY TO PREVENT TAMPERING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGED WALL BEHIND PREP COOLER, INSTRUCTED TO INSTALL DURABLE SMOOTH SURFACE.
  5. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in reach in cooler, must properly date food items in reach in cooler.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooler shelving/racks in reach in cooler not clean, need detailed cleaning(crevices). Display cooler door tracks not clean, had excess dirt build up, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under 3 compartment sink, and dish machine area not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls in rear kitchen area that were missing cove molding, shall be repaired, provide cove molding.
  6. License

    0 infractions

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