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BRIDGEPORT BAKERY 2.0

2907 S ARCHER AVE, CHICAGO, IL 60608 · Bakery

Inspection summary

BRIDGEPORT BAKERY 2.0 has been inspected 5 times by Chicago Department of Public Health since January 3, 2020. The most recent inspection, on August 1, 2024, found no infractions.

2 of 5 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: Handwashing and staff hygiene, Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 3 separate inspections, most recently on February 14, 2020. 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 3 times across 2 separate inspections, most recently on February 14, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 January 3, 2020. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 January 3, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 on January 3, 2020. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Short Form Complaint

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR IN THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 OBSERVED EVIDENCE OF RODENT ACTIVITY. OBSERVED ABOUT 40 RODENT DROPPINGS ON THE SHELVES LOCATED IN THE GARAGE. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
    • 40. PERSONAL CLEANLINESS
      • 2-402.11 OBSERVED FOOD HANDLERS WITHOUT HAIR RESTRAINT. INSTRUCTED TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED 3 FEMALE FOOD HANDLERS WITHOUT FOOD HANDLERS CERTIFICATES. INSTRUCTED TO MEET REQUIREMENT.
  4. License Re-Inspection

    1 infraction

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR IN THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
  5. License

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR IN THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-601.11(A) OBSERVED ENCRUSTED DEPOSITS, RUST AND OTHER SOIL ACCUMULATIONS ON VARIOUS FOOD CONTACT SURFACES (BAKING EQUIPMENT, BAKING MACHINES ETC) LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE ALL ACCUMULATIONS OR REPLACE ALL SAID EQUIPMENT. PRIORITY FOUNDATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO PROPERLY TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE A METAL STEM THERMOMETER. PRIORITY FOUNDATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 OBSERVED EVIDENCE OF RODENT ACTIVITY. OBSERVED ABOUT 40-50 RODENT DROPPINGS LOCATED BEHIND A RADIATOR IN THE CUSTOMER SERVICE AREA, ABOUT 30 MICE DROPPINGS LOCATED UNDER THE CUSTOMER SERVICE SHELF, ABOUT 40 RODENT DROPPINGS LOCATED BEHIND REFRIGERATION EQUIPMENT IN THE CUSTOMER SERVICE AREA, OBSERVED ABOUT 100 RODENT DROPPINGS LOCATED IN THE FRONT DRY STORAGE AREA, OBSERVED ABOUT 100 RODENT DROPPINGS LOCATED IN THE BASEMENT, OBSERVED ABOUT 30 RODENT DROPPINGS IN THE BASEMENT TOILET ROOM, OBSERVED ABOUT 50 RODENT DROPPINGS LOCATED BEHIND AND AROUND THE EQUIPMENT IN THE FOOD PREP AREA AND ABOUT 300 RODENT DROPPINGS LOCATED IN THE GARAGE ON THE SHELVES AND ON THE FLOOR. INSTRUCTED TO CLEAN AND SANITIZE ALL OF THE SAID AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION 7-38-020(A).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15 OBSERVED THE FRONT ENTRANCE DOOR NOT RODENT PROOFED WITH A ONE INCH GAP AT THE FAR RIGHT BOTTOM CORNER OF SAID DOOR. INSTRUCTED TO MAKE SAID DOOR TIGHT FITTING.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED ACCUMULATED DUST ON THE NON FOOD CONTACT SURFACES OF THE CONDENSERS FOR THE REFRIGERATION UNITS. INSTRUCTED TO CLEAN AND SANITIZE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO CLOSED RECEPTACLE INSIDE OF THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATED DUST AND DIRT DEBRIS ON ALL WALLS, SHELVES AND FLOORS THRU OUT THE ENTIRE FACILITY, BASEMENT AND GARAGE. INSTRUCTED TO CLEAN AND SANITIZE ALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED OLD UNUSED EQUIPMENT IN THE FOOD PREP AREA, STORAGE AREA AND IN THE BASEMENT. INSTRUCTED TO REMOVE ALL UNUSED OLD EQUIPMENT OR CLEAN AND SANITIZE ALL UNUSED OLD EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED CRACKED AND MISSING FLOOR TILES AT THE FRONT CUSTOMER SERVICE COUNTER AND VARIOUS CRACKS AND CREVICES ON THE WALLS AND FLOORS IN VARIOUS AREAS THRU OUT THE FACILITY. INSTRUCTED TO SEAL ALL HOLES AND MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE.

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