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BAKE FOR ME

321 N CLARK ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

BAKE FOR ME has been inspected 11 times by Chicago Department of Public Health since July 29, 2010. The most recent inspection, on May 13, 2019, found no infractions.

2 of 11 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, Food temperature control and Handwashing and staff hygiene.

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 5 times across 5 separate inspections, most recently on April 27, 2018. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 June 8, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 April 20, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 9 separate inspections, most recently on April 27, 2018. 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 4 times across 4 separate inspections, most recently on May 10, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPACKAGED COOKIES AT FRONT COUNTER, INTENDED FOR CUSTOMER SELF SERVICE, WITHOUT PROPER LABELS. (PREPACKAGED ITEMS LIKE YOGURT, FRUIT, SALADS ARE HELD IN COOLER THAT IS NOT OPEN FOR CUSTOMER SELF SERVICE). PREPACKAGED "T0-GO" ITEMS IN CUSTOMER SELF SERVICE AREAS MUST HAVE PROPER LABEL THAT INCLUDES: NAME OF PRODUCT, LIST OF INGREDIENTS, LIST OF ALLERGENS, NET WEIGHT, AND ADDRESS OF MANUFACTURER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED WOVEN WICKER BASKETS BEING USED TO STORE BREAD AND PASTRIES. MUST NOT USE WICKER BASKETS FOR FOOD STORAGE AND MUST MAINTAIN ALL FOOD CONTACT SURFACES TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
  3. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPACKAGED COOKIES, POTATO SALADS, COLE SLAW, FRUIT, YOGURT WITHOUT LABELS. MUST LABEL ALL ITEMS THAT ARE PREACKAGED WITH NAME OF PRODUCT, INGREDIENT OF PRODUCT AND NAME OF ADDRESS WHERE PRODUCT WAS MADE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED PLASTIC SPOONS IN BASKET STORED IMPROPERLY. STORE ALL PLASTIC UTENSILS WITH HANDLES FACING OUT TO PREVENT CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED TOWELS LINING INSIDE OF SMALL 2 DOOR REACH IN COOLER NEAR SOUP STATION. REMOVE ALL TOWELS AND KEEP AREA CLEAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLOWING FOOD CONTACT SURFACES NON CLEAN WITH FOOD DEBRIS INCLUDING MEAT/CHEESE SLICER AND JUICER. CLEAN IN DETAIL ALL CREVICES TO REMOVE ANY FOOD PARTICLES AND SANITIZE EQUIPMENT. OBSERVED SHELVES UNDER FOOD PREPARATION AREA IN REAR UNCLEAN WITH FOOD CRUMBS. CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR OF DRY STORAGE ROOM UNCLEAN WITH DIRT AND DEBRIS. CLEAN AND MAITAIN FLOOR OF DRY STORAGE ROOM UNDER ALL FOOD STORAGE SHELVES.
  4. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE INSIDE SALAD REACH IN COOLER- POTATO SALAD AT 47.3 F AND COLE SLAW AT 46.7 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. FOUND SAME SALAD COOLER AMBIENT AIR TEMPERATURE AT 41.9 F. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A). CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND 2-DOOR REACH IN SANDWICH PREP COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR RUBBER GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS INSIDE CABINETS AT FRONT PREP AREA. MUST CLEAN INTERIOR OF CABINETS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK FAUCET LEAKING AT BASE. INSTRUCTED MANAGER TO REPAIR/MAINTAIN 3-COMPARTMENT SINK.
  5. Canvass Re-Inspection

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE LABEL,NAME OF THE PRODUCT, NAME AND ADDRESS OF THE COMPANY, INGREDIENTS, FOOD ALLEGENS ON ALL PASTRIES FOR SALE INDIVIDUALLY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND RE PAINT THE WALLS IN THE PREP AREA AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOT ALL EMPLOYEES HAVE A FOOD HANDLER'S CERTIFICATE. MUST PROVIDE NEXT ROUTINE INSPECTION
  6. Canvass

    6 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • NO HOT RUNNING WATER IN BOTH CUSTOMER'S WASHROOM. WATER TEMPERATURE AT 69F. INSTRUCTED TO PROVIDE HOT RUNNING WATER AT 110F. CITATION ISSUED SERIOUS 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE LABEL,NAME OF THE PRODUCT, NAME AND ADDRESS OF THE COMPANY, INGREDIENTS, FOOD ALLEGENS ON ALL PASTRIES FOR SALE INDIVIDUALLY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE INTERIOR UPPER PANEL OF THE ICE MACHINE (WITH BLACK DISCOLORATION ON THE SURFACES), FAN GUARD OF THE ONE DOOR REACH IN COOLER (WITH DUST BUILD-UP) AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND RE PAINT THE WALLS IN THE PREP AREA AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES HANDLING AND PREPARING FOODS MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOT ALL EMPLOYEES HAVE A FOOD HANDLER'S CERTIFICATE. MUST PROVIDE NEXT ROUTINE INSPECTION.
  7. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN INSIDE UPRIGHT REFRIGERATION AND DELI MEAT SLICER AT THE REAR WITH OLD FOOD PARTICLES AND DIRT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE DRY STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKAGE AT THE FAUCET OF THE 3 COMPARTMENT SINK AT THE REAR. INSTRUCTED TO REPAIR AND MAINTAIN.
  8. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DELI MEAT SLICER NOT PROPERLY CLEANED, INSTRUCTED MGR TO CLEAN,SANITIZE AND AIR DRY ALL FOOD CONTACT SURFACES ON SLICER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INACCURATE METAL STEM THERMOMETER, INSTRUCTED MGR TO OBTAIN AN ACCURATE ONE AND MUST TEMP ALL RECEIVED HOT AND COLD FOOD BEFORE ACCEPTANCE DELIVERIES.
  9. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PRE-PACKAGED FOOD IN 'TO-GO' CONTAINERS MUST BE LABELED WITH ALL INGREDIENTS/NAME & ADDRESS OF SOURCE/RESTAURANT & MUST HAVE DATES (MADE ON OR EXPIRATION DATES). All food not stored in the original container shall be stored in properly labeled containers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE DUMP SINK AT FRONT PREP AREA MUST BE CAULKED ALONG THE EDGES, TO THE COUNTER TOP-SO THAT WATER DO NOT SEEP THRU THE COUNTER. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR VENTS OF DISPLAY CASE (FOR SANDWICHES & CAKES OR JUICES) MUST BE FREE OF DUST. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL STOCK/SUPPLIES MUST BE ELEVATED OFF THE FLOOR, AT THE DRY STORAGE AREA/ROOM. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
  10. License Re-Inspection

    0 infractions

  11. License

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. MUST HAVE ALL COOLERS ON, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW FOR ALL COOLERS.
    • 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 PROVIDE SHELVES AT STORAGE ROOM/PREP ROOM.
    • 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. MUST CLEAN/SANITIZE ALL UNCLEAN EQUIPMENT/INTERIOR CABINETS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE WORKING LIGHT BULB IN STORAGE ROOM.

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