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BAKER & NOSH BAKERY

1303-1309 W WILSON AVE, CHICAGO, IL 60640 · Restaurant

Inspection summary

BAKER & NOSH BAKERY has been inspected 7 times by Chicago Department of Public Health since February 6, 2014. The most recent inspection, on April 18, 2017, found no infractions.

2 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: Protecting food from contamination, Handwashing and staff hygiene 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.

  • 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 April 20, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 March 21, 2017. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on February 6, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 8 times across 5 separate inspections, most recently on March 21, 2017. 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 3 separate inspections, most recently on April 27, 2016. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • TORN RUBBER DOOR GASKET ON THE FRONT PREP, TWO DOOR DAIRY COOLER. MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • TABLE TOP CAN OPENER MUST BE CLEANED AFTER EACH USE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES IN THE LADIES WASHROOM. MOLDY, BLACKENED WALL CAULKING AT THE THREE COMPARTMENT SINK AND REAR PREP ONE COMPARTMENT SINK. MUST REPLACE ALL. REAR WALL AT METAL PREP TABLE ACROSS FROM THE THREE COMPARTMENT SINK WITH PEELING PAINT. MUST REPAIR TO BE SMOOTH AND CLEANABLE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS MUST WEAR HAT/HAIR AND BEARD RESTRAINTS IN THE FOOD PREPARATION AREA.
  3. Canvass Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR AND ELEVATE ALL ITEMS ON THE FLOOR IN-ALL SMALL STORAGE CLOSET AND MAINTAIN TO PREVENT RODENT/INSECTS HARBORAGE AND HAVE EASY ACCESS IN CLEANING THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL GAP AROUND THE TUBES AND CONDUIT THRU-OUT THE ESTABLISHMENT TO PREVENT INSECTS ENTRANCE TO THE ESTABLISHMENT AND MAINTAIN.
  4. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND INTERIOR PANEL OF THE UPPER COMPARTMENT OF THE ICE MAKER WITH MOLDY LIKE WET BLACK SUBSTANCE ON THE SURFACES, WALL AND PLASTIC TUBE AND PINKISH ORANGE SUBSTANCE ON THE PLASTIC COVER ON THE BOTTOM COMPARTMENT OF THE ICE MAKER. INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED SURFACES. INSTRUCTED NOT TO USE THE ICE MAKER NOT UNTIL IT IS CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR AND ELEVATE ALL ITEMS ON THE FLOOR IN-ALL SMALL STORAGE CLOSET AND MAINTAIN TO PREVENT RODENT/INSECTS HARBORAGE AND HAVE EASY ACCESS IN CLEANING THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL GAP AROUND THE TUBES AND CONDUIT THRU-OUT THE ESTABLISHMENT TO PREVENT INSECTS ENTRANCE TO THE ESTABLISHMENT AND MAINTAIN.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED FROM CONTAMINTATION DURING STORAGE. OBSERVED BLACK, BROWN, AND PINK DISCOLORATION IN THE UPPER COMPARTMENT OF THE ICE MACHINE ALONG THE CONDENSER, EVAPORATER, AND ICE CHUTE. MANAGER VOLUNTARILY UNPLUGGED THE MACHINE AND PURCHASED BAGGED ICE TO KEEP IN A CLEAN COOLER UNTIL MACHINE IS SERVICED. INSTRUCTED TO HAVE UNIT SERVICED TO REMOVE DISCOLORATION BUILDUP AND MAINTAIN. OBSERVED CONDENSATION LEAKING FROM A HOSE THAT RUNS TO THE CONDENSER IN THE WALK-IN COOLER. A BUCKET WAS FOUND IN THE COOLER USED TO CATCH THE DRIPPAGE HOWEVER THE BUCKET WAS NOT PROPERLY POSITIONED TO CATCH THE DRIPPAGE AND CONDENSATION LEAKED ONTO UNOPENED PACKAGES OF MEAT. MANAGER REMOVED THE UNOPENED PACKAGES OF MEAT FROM THE COOLER AND RINSED THE CONDENSATION OFF BEFORE PLACING THE MEAT BACK INTO THE COOLER IN A SEPERATE, CLEAN LOCATION AWAY FROM THE CONDENSATION LEAK. INSTRUCTED TO HAVE UNIT SERVICED TO PREVENT LEAKAGE IN THE WALK-IN COOLER AND MAINTAIN. SERIOUS VIOLATION 7-38-005A
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY FAUCET HEAD ON THE 3-COMPARTMENT SINK. INSTRUCTED TO REPLACE BROKEN GASKET AROUND THE FAUCET HEAD AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE CEILING VENT ABOVE THE MOP SINK IN THE CLOSET AND THE WALL VENT ABOVE THE 3-COMPARTMENT SINK IS SOILED WITH DUST DEBRIS. DETAIL CLEAN AND MAINTAIN.
  7. License

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL/DATE FRESH SQUEEZED ORANGE JUICE,STORED AT FRONT DISPLAY COOLER. CONTAINERS OF DRY FOOD(FLOUR,SUGAR ETC.)NOT LABELED INSTRUCTED TO LABEL EACH FOOD CONTAINERS. OPENED VENTS UNDER THE HOOD ABOVE THE COOKING EQUIPMENT,INSTRUCTED TO PROVIDE FILTER FOR THE UNIT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD PANELS AT COFFEE STATION AND CHEESE COUNTERS SURFACE NOT CLEANABLE. SURFACE MUST BE SMOOTH,CLEANABLE AND ABSORBENT MATERIAL. NO SPLASH GUARD PROVIDED BETWEEN THE DUMP SINK AND DIPPING WELL,(NEW AREA)INSTRUCTED TO PROVIDE IT WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WOOD BASEBOARD AT NEW AREA(1309 W WILSON)NOT CLEANABLE,INSTRUCTED TO PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • STAFF WASHROOM(NEW AREA)DOOR NOT SELF CLOSED,INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE TO SAID DOOR.

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