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BAKERY & GROCERY

2702 W CERMAK RD, CHICAGO, IL 60608 · Bakery

Inspection summary

BAKERY & GROCERY has been inspected 2 times by Chicago Department of Public Health since March 20, 2023. The most recent inspection, on March 27, 2023, recorded 5 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and Cleaning and sanitizing.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on March 27, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 2 times across 2 separate inspections, most recently on March 27, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times on March 20, 2023. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 20, 2023. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 March 20, 2023. For example: PROPER COLD HOLDING TEMPERATURES

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.

2 inspections

  1. License Re-Inspection

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11 FOUND WHITE CAKE AND FLAN PRE-PACKAGED WITH NO LABELING LOCATED IN REACH SELF-SERVICE COOLER. INSTRUCTED MANAGER TO PROVIDE THE PROPER LABELING TO SELF SERVICE PRE-PACKAGED ITEMS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15 FOUND A 1/4 INCH GAP ON THE SIDE OF THE ENTRANCE DOOR. MUST PROVIDE TIGHT-FITTING DOORS AT ALL TIMES TO PREVENT PEST FROM ENTERING THE FOOD ESTABLISHMENT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-203.13 FOUND NO SERVICE SINK ON SITE. INSTRUCTED MANAGER TO INSTALL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11FOUND BROKEN LIGHT SHIELD LOCATED IN BASEMENT DRY STORAGE AND INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
  2. License

    14 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (MILK) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED MANAGERS TO PROVIDE A VERIFIABLE ACKNOWLEDGEMENT OF THEIR RESPONSIBILITY TO REPORT INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD TO THE PIC. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEANING MATERIALS TO CLEAN UP SAID INCIDENT ON SITE. THE FACILITY MUST PROVIDE PROCEDURES AND CLEANING MATERIALS (GLOVES, MASK, DISPOSABLE MOP, DISINFECTANT RATED FOR NOROVIRUS) FOR EMPLOYEES TO FOLLOW AND USE WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (EGGS, CHEESECAKE) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 65F - 55F LOCATED IN REACH IN COOLER, DRY STORAGE (BASEMENT), AND SELF-SERVICE FOOD DISPLAY CABINET. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. APPROX 300 EGGS DISCARDED AND 1 LB OF CHEESECAKE DISCARDED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND WHITE CAKE AND FLAN PRE-PACKAGED WITH NO LABELING LOCATED IN REACH SELF-SERVICE COOLER. INSTRUCTED MANAGER TO PROVIDE THE PROPER LABELING TO SELF SERVICE PRE-PACKAGED ITEMS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND A 1/4 INCH GAP ON THE SIDE OF THE ENTRANCE DOOR. MUST PROVIDE TIGHT-FITTING DOORS AT ALL TIMES TO PREVENT PEST FROM ENTERING THE FOOD ESTABLISHMENT.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND APPROX 20 MOUSE DROPPINGS IN THE BASEMENT BOILER ROOM. RECOMMENDED MANAGER TO CONTACT PEST CONTROL. INSTRUCTED MANAGER TO REMOVE DROPPINGS, CLEAN, SANITIZE AND MAINTAIN SAID AREA. PRIORITY FOUNDATION VIOLATION. 7- 38-020(A). CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOUND FLOUR AND SUGAR STORED DIRECTLY ON A SHELF LOCATED ON THE FLOOR. INSTRUCTED MANAGER TO ELEVATE 6 INCHES FROM FLOOR TO PREVENT CONTAMINATION FROM PREMISES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO TEST STRIPS ON SITE FOR CHEMICAL SANITIZER. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND ALL COOLERS AND SHELVES FILLED WITH FOOD DEBRIS. INSTRUCTED MANAGER TO CLEAN, SANITIZE, AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO SERVICE SINK ON SITE. INSTRUCTED MANAGER TO INSTALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS THROUGHOUT THE FACILITY FILLED WITH FOOD DEBRIS. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND BROKEN LIGHT SHIELD LOCATED IN BASEMENT DRY STORAGE AND INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

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