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BITTERSWEET INC

1114 W BELMONT AVE, CHICAGO, IL 60657 · Bakery

Inspection summary

BITTERSWEET INC has been inspected 8 times by Chicago Department of Public Health since March 24, 2010. The most recent inspection, on December 8, 2015, found no infractions.

1 of 8 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 temperature control and Food source, labelling and allergens.

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.

  • 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 4 times across 3 separate inspections, most recently on October 1, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 April 8, 2015. 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 21 times across 7 separate inspections, most recently on October 1, 2015. 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 5 times across 4 separate inspections, most recently on October 1, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 8, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTED SHELVING INSIDE THE WALK IN FREEZER THAT IS ATTACHED TO THE WALK IN COOLER. INSTRUCTED FACILITY TO REPAIR (PAINT/RESEAL/REPLACE) AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT ACCUMULATION UNDER AND AROUND THE SMALL DISHMACHINE THAT RESTS ON THE FLOOR. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED THE WALK IN COOLER THERMOMETER BROKEN. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN.
  3. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED FACILITY TO PROPERLY LABEL ALL BULK FOOD CONTAINERS OR CONTAINERS OF FOOD REMOVED FROM ORIGINAL PACKAGING AND TO MAINTAIN. OBSERVED PREPACKAGED FOOD IN THE RETAIL AREA NOT PROPERLY LABELED. INSTRUCTED FACILITY TO LABEL WITH NAME, DATE, BUSINESS NAME AND ADDRESS, AND TO MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUST BUILDUP ON THE SHELVES INSIDE THE WALK IN COOLER. INSTRUCTED FACILITY TO REMOVE RUST OR REPAINT OR REPLACE AND TO MAINTAIN. OBSERVED A TORN GASKET ON THE MIDDLE DOOR OF THE 3 DOOR PREP COOLER. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BROKEN SINK STOPPERS AT THE THREE COMPARTMENT SINK. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OUT OF COMPLIANCE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN.
  4. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL SUGAR AND FLOUR CONTAINERS IN THE BAKING AREA AT ALL TIMES.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST REMOVE OFF PREMISES OVERSIZED STOCK POT. ALL UTENSILS MUST PROPERLY FIT INTO THE DISH MACHINE OR 3-COMP SINK TO BE PROPERLY WASHED, RINSED AND SANITIZED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE PLATES, BOWLS AND OTHER UTENSILS IN THE SALAD PREP AREA. ALL ABOVE STATED MUST BE INVERTED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE INTERIOR PANEL AND SIDE FILTER AT THE ICE MACHINE LOCATED IN THE BASEMENT DRY STORAGE AREA TO REMOVE SLIGHT GRAYISH BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • IN THE BASEMENT DRY STORAGE AREA MUST ELEVATE BOXES AND STAFF SHOES 6 INCHES OFF THE FLOOR AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOOR IN FRONT OF THE LARGE DISHMACHINE AREA IN THE BACK OF THE KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 2 WORKING SINK STOPPERS FOR THE 3-COMP SINK IN THE KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SLIGHT LEAK UNDER THE SANITIZING COMPARTMENT OF THE 3-COMP SINK IN THE KITCHEN.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CLEAN INTERIOR OF ICE MACHINE IN BASEMENT AND MAINTAIN. CLEAN SHELVES IN WALK-IN UNIT NEXT TO WALK-IN FREEZER; SHELVES RUSTY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN FAN COVERS IN WALK-IN UNITS WHERE NEEDED TO REMOVE DUST OBSERVED. ALSO REMOVE DUST FROM CEILING OF WALK-IN UNIT WHERE OBSERVED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A MOP SINK ON PREMISES WITH NO FAUCET. INSTRUCTED TO PROVIDE A FAUCET WITH HOT AND COLD RUNNING WATER AND A BACKFLOW DEVICE TO SINK.
  6. Canvass Re-Inspection

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN POTS/PANS MUST NOT BE STORED HANGING ABOVE UTILITY MOP SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES THROUGHOUT PREP AREAS MUST BE REPLACED.
  7. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED SANDWICH PREP COOLER AT TEMPERATURES RANGING BETWEEN 46.8F TO 51.9F. THEIR INTERNAL THERMOMETER READING 49F. ALL FOODS INSIDE COOLER FROM OTHER WORKING COOLERS OR PREPARED IMMEDIATELY BEFORE BEING STORED IN INADEQUATE COOLER. ALL FOODS MOVED TO OTHER WORKING COOLER AND COOLER TAGGED HELD FOR INSPECTION. MUST NOT USE UNTIL REPAIRED, MAINTAINS TEMPERATURE OF 40F OR BELOW AND C.D.P.H. CONTACTED AT 312-746-4240 BY FAX FOR RE-INSPECTION AND TAG REMOVAL.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 3-24-10 NOT CORRECTED. #32-A SPLASH GUARD IS NEEDED BETWEEN THE EXPOSED HAND SINK AND THE 3 COMPARTMENT SINK.#34-OBSERVED GROUT MISSING BETWEEN THE FLOOR TILES AROUND THE DISH MACHINE IN THE REAR AREA AND AROUND THE STOVE.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS IN BASEMENT MUST BE LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN POTS AND PANS MUST BE STORED INVERTED. CLEAN POTS/PANS MUST NOT BE STORED HANGING ABOVE UTILITY MOP SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL SPLASH GUARD BETWEEN EXPOSED HAND SINK AND CUTTING BOARD/PREP TABLE ACROSS FROM EAST WALL WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES THROUGHOUT PREP AREAS MUST BE REPLACED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD ABOVE DRY FOOD STORAGE IN BASEMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETER INSIDE WALK-IN FREEZER LOCATED ON EAST WALL.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS IN FOOD PREP AREAS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  8. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • A SPLASHGUARD IS NEEDED BETWEEN THE EXPOSED HANDSINK AND THE 3 COMPARTMENT SINK.
    • 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. DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED GROUT MISSING BETWEEN THE FLOOR TILES AROUND THE DISHMACHINE IN THE REAR AREA AND AROUND THE STOVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE THE COBWEBS FROM THE BASEMENT WALLS AND CEILING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A DRAIN LINE WATER LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK. MUST REPAIR THE LEAK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO WORKING THERMOMETER WAS OBSERVED IN THE WALK-IN COOLER ACROSS FROM THE COOKIE DECORATING ROOM. MUST PROVIDE.

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