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BAMBU DESSERTS AND DRINKS

5010 N BROADWAY, CHICAGO, IL 60640 · Restaurant

Inspection summary

BAMBU DESSERTS AND DRINKS has been inspected 11 times by Chicago Department of Public Health since October 5, 2016. The most recent inspection, on September 26, 2024, found no infractions.

4 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: Protecting food from contamination, Food source, labelling and allergens and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on August 25, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 June 17, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 times across 3 separate inspections, most recently on December 16, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on August 25, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 October 3, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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

    7 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED FLY TRAP RIBBON HANGING DIRECTLY ABOVE PREP TABLE IN REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE AND INSTALL INSECT CONTROL DEVICES SO THAT THE DEVICES ARE NOT LOCATED IN FOOD PREPARATION AREAS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED OVERHEAD WASTE PIPES NOT SHIELDED IN THE BASEMENT FOOD STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO ENCASE ALL WASTE LINES TO INTERCEPT POTENTIAL DRIPS. (FOOD MAY NOT BE STORED UNDER LEAKY WATER LINES, SEWER LINES, MECHANICAL ROOMS, TOILET ROOMS, LOCKER ROOMS, OPEN STAIRWELLS, GARBAGE ROOMS)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTED STORAGE RACKS IN WALK-IN COOLE R IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE THAT ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP AND DISHWASHING AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST BUILDUP ON VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
  3. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK FOOD WITH NO LABELS.(SUGAR,ETC)MUST LABEL.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICE INSTALLED AT ICE MACHINE AND ESPRESSO MACHINE WATERLINES. MUST PROVIDE WHERE THEY CAN BE SERVICED AND ACCESSIBLE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND NO LID FOR TRASH CAN INSIDE RESTROOM. MUST PROVIDE.
  4. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE ON SITE. INSTRUCTED TO PROVIDE PROCEDURE ALONG WITH THE NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PACKAGED BEEF JERKY NOT PROPERLY LABELED. INSTRUCTED TO PROVIDE CORRECT INFORMATION.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED MANY BOXES ON FLOOR IN WALK IN FREEZER AND TRAYS OF FRUIT ON FLOOR IN WALK IN COOLER. INSTRUCTED TO ELEVATE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED STACKED CONTAINERS THAT WERE STILL WET. MUST WASH, RINSE, SANITIZE AND AIR DRY DISHES BEFORE STORING STACKED CONTAINERS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO LID ON TRASH CAN IN CUSTOMER BATHROOM. INSTRUCTED TO PROVIDE.
  5. Complaint Re-Inspection

    0 infractions

  6. Complaint Re-Inspection

    1 infraction

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • NOTED THE FOLLOWING PREVIOUS SERIOUS VIOLATION FROM INSPECTION REPORT #2176443 DATED 5/29/2019 NOT CORRECTED #38) MUST INSTALL A ONE COMPARTMENT PREP SINK IN THE FRONT PREP AREA FOR ESPRESSO MACHINE COFFEE PREPARATION. FRONT PREP AREA EXPOSED HAND WASH SINK IMPROPERLY REPLACED WITH A 2 COMPARTMENT SINK. MUST INSTALL A WASHABLE SPLASH GUARD AND SEPARATE FAUCETS FOR EACH COMPARTMENT OR RE-INSTALL THE EXPOSED HAND WASH SINK AND AN ADDITIONAL, SEPARATE 1 COMPARTMENT PREP SINK. CRITICAL VIOLATION #7-42-090
  7. Complaint

    6 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • NOTED INDIVIDUALLY PACKAGED BEEF JERKY AT THE FRONT PREP/DISPLAY AREA NOT INSIDE THE ORIGINAL PACKAGING AND NO PROOF OF PURCHASE OFFERED FOR SALE. MANAGER COULD NOT SHOW PROOF OF PURCHASE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH #50.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(B)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • NOTED EMPLOYEES WHILE WEARING GLOVES WASHED DISHES (BLENDERS, CUPS ETC) INSIDE THE 3 COMPARTMENT SINK AND THEN CONTINUED TO THE PREP AREA TO WASH AND RINSE FOOD ITEMS (BOUBA), THEN OPENED THE ICE MACHINE AND DIPPED HANDS WITH THE SAME GLOVES INSIDE THE ICE ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. FINALLY PICKED UP THE SCREW FOR THE ICE MACHINE WITH THE SAME GLOVES AND PROCEEDED TO CLOSE THE UPPER ICE MACHINE COMPARTMENT AND FINALLY OPENED THE WALK IN COOLER STILL WITH THE SAME GLOVES. INSTRUCTED TO ALWAYS WASH HANDS AFTER CHANGING GLOVES AND MUST CHANGE GLOVES WHEN MOVING FROM ONE PREP AREA TO ANOTHER. CRITICAL VIOLATION #7-38-010(A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NOTED A LARGE STANDING MIXER IN FRONT OF HAND WASH SINK AT THE REAR PREP AREA MAKING IT INACCESSIBLE FOR EMPLOYEES TO WASH HANDS. INSTRUCTED TO REMOVE MIXER AND HAVE THE HAND WASH SINK ACCESSIBLE AT ALL TIMES. CRITICAL VIOLATION #7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • NOTED THE FOLLOWING PREVIOUS MINOR VIOLATION FROM INSPECTION REPORT #2098217 DATED 10/03/2017 NOT CORRECTED #38) MUST INSTALL A ONE COMPARTMENT PREP SINK IN THE FRONT PREP AREA FOR ESPRESSO MACHINE COFFEE PREPARATION. SERIOUS VIOLATION #7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED ICE SCOOP HOLDER INSIDE THE ICE MACHINE. INSTRUCTED TO PROVIDE AN ICE SCOOP HOLDER FOR THE ICE SCOOP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED CRACKS ON WALLS AND CEILING OF THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO REPAIR AND MAINTAIN. MUST SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY POINTS FOR PEST.
  8. Canvass

    11 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE FOODS WERE BEING PREPARED AND SERVED DURING THE INSPECTION. SERIOUS VIOLATION 7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN POTS AND PANS BEING STORED HANGING ON THE WALLS SURROUNDING THE MOP SINK. MUST NOT STORE CLEAN DISHWARE, POTS ETC. AT THE MOP SINK AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A LID FOR THE SHAVED ICE BIN AND LIDS FOR ALL POWDER SUPPLEMENTS FOR DRINKS AT ALL TIMES. CUTTING SURFACE OF THE WOODEN PREP TABLE IN REAR PREP IN POOR REPAIR WITH CHIPPED, BLACKENED WOOD. MUST REPLACE OR RE-SURFACE. ALL RAW WOOD SHELVING MUST BE PAINTED SEALED INCLUDING WOODEN PREP TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER THE THREE COMPARTMENT SINK AND REAR METAL PREP TABLE DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN. ALL STORED ITEMS THROUGHOUT BOTH PREP AREAS AND BASEMENT MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELDS ABOVE THE GAS STOVES IN VENTILATION HOOD. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A ONE COMPARTMENT PREP SINK IN THE FRONT PREP AREA FOR ESPRESSO MACHINE COFFEE PREPARATION.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • SOILED LINENS IMPROPERLY STORED HANGING ABOVE FOOD PREP TABLE. MUST PROPERLY STORE SOILED LINENS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETERS FOR ALL COOLERS THROUGHOUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL ITEMS STORED ON THE REAR OUT DOOR PATIO IE: MIXING EQUIPMENT, BOXED ITEMS, POTS/PANS MUST BE REMOVED AND PROPERLY STORED. PERSONAL BELONGINGS IE: FIVE PAIRS OF SHOES, MUST NOT BE STORED ON THE FLOOR THROUGHOUT THE FRONT FOOD PREP AREA. DIRTY MOP HEADS MUST BE STORED INVERTED AT THE MOP SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR A HAT OR HAIR RESTRAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PREP WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  9. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE DRAIN BOARD OF 3 COMPARTMENT SINK FOR CLEAN DISHES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN IN DETAIL THE FLOOR THRU-OUT THE BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST INSTALL A COVING/BASEBOARD 4" THRU-OUT THE PREP/DISH WASHING AREA. SEAL THE HOLES ON THE CEILING ABOVE THE WALK IN FREEZER AND SEAL THE GAP AROUND THE PIPES AND CONDUITS THREU-OUT THE ESTABLISHMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • RE ROUTE THE TUBE FROM THE WALK IN COOLER LOCATED ON THE IST COMPARTMENT SINK OF THE 3 COMPARTMENT SINK TO THE FLOOR DRAIN.
  10. License

    0 infractions

  11. License

    0 infractions

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