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CHARLIE BAGGS CULINARY INNOVATIONS

2300 N LINCOLN PARK WEST, CHICAGO, IL 60614 · Restaurant

Inspection summary

CHARLIE BAGGS CULINARY INNOVATIONS has been inspected 10 times by Chicago Department of Public Health since June 30, 2010. The most recent inspection, on December 10, 2021, found no infractions.

3 of 10 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, Food source, labelling and allergens and Protecting food from contamination.

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

  • 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 2 separate inspections, most recently on May 10, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 November 1, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on November 1, 2018. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 September 23, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 12 times across 7 separate inspections, most recently on May 10, 2019. 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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • AT TIME OF INSPECTION VOMIT AND DIARHEAL CLEAN UP PROCEDURE ON SITE, HOWEVER, FOUND NO NECESSARY ITEMS/KIT ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE NECESSARY ITEMS/KIT (DISPOSAL MOP HEAD, SINGLE USE GLOVES, FACE MASK AND APPROVED CHEMICAL SANITIZER)/ ON SITE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT REAR HAND WASHING SINK NEAR COOK LINE AREA. INSTRUCTED MANAGER TO PROVIDE SIGNAGE AT SAID LOCATION.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED NO VARIANCE/HACCP PLAN APPROVAL ON SITE FOR VACUUM SEALING TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS. ALSO NOTED THE FOLLOWING VACUUM SEALED FOODS ON SITE, IN WALK IN COOLER: 1.5LBS, PORK TENDERLOIN,$8.00 1LBS, GROUND TURKEY, $4.00 2LBS, ITALIAN SAUSAGE, $5.00 1LB, CHICKEN BREAST, $1.50 MANAGER VOLUNTARILY DISCARDED AND DENATURED A TOTAL WEIGHT 5.5LBS, AT A TOTAL VALUE OF $18.50 INSTRUCTED SITE NOT TO USE VACUUM SEAL MACHINE. INFORMED SITE THAT IN ORDER TO USE SAID MACHINE, A HACCP PLAN/VARIANCE MUST BE OBTAINED BY CDPH. MACHINE WAS TAGGED DURING INSPECTION. INSTRUCTED SITE NOT TO USE MACHINE NOR VACUUM SEAL FOODS UNTIL HACCP PLAN/VARIANCE IS SUBMITTED TO CDPH AND APPROVAL GRANTED FROM CDPDH. PRIORITY FOUNDATION VIOLATION #7-38-005 CITATION ISSUED.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • REFER TO #29
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO LIDDED TRASH CAN RECEPTACLE FOR SANITARY ITEMS IN EMPLOYEES RESTROOMS. INSTRUCTED MANAGER TO PROVIDE LIDDED TRASH CAN RECEPTACLE FOR SANITARY ITEMS IN ADDITION TO ROOM TRASH CAN. MAINTAIN AT ALL TIMES.
  4. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-201.14(N) THE PERSON IN CHARGE UNABLE TO PROVIDE HEALTH EMPLOYEE POLICY. INSTRUCTED TO PROVIDE A HEALTH EMPLOYEE POLICY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED NO DATE MARKETING ON TCS FOODS HELD MORE THAN 24 HOURS. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 MUST PROVIDE SPLASH GUARD AT THE HAND WASH SINK IN MAIN KITCHEN FOOD PREP AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 BACKFLOW PREVENTER DEVICE NOT LOCATED AT THE COFFEE MACHINE AND SERVICE SINKS. INSTRUCTED TO INSTALL SO THAT CAN BE LOCATED TO BE SERVICED AND MAINTAINED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED DIRT AND DEBRIS ON FLOOR UNDER STORAGE SHELVING IN REAR DRY STORAGE ROOM. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED ITEMS NOT ELEVATED 6 INCHES OFF FLOOR INSIDE STORAGE ROOMS. MUST ELEVATE ITEMS OFF FLOOR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 OBSERVED EXCESSIVE DUST BUILD UP ON CEILING VENTILATION VENTS IN REAR DRY STORAGE ROOM. MUST CLEAN AND MAINTAIN.
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE EXCESSIVE ICE ACCUMULATION IN WALK IN FREEZER AND WHITE 1-DOOR UPRIGHT FREEZER IN PREP AREA. MUST DISCONTINUE USE OF MILK CRATES AS STORAGE RACKS IN DRY STORAGE AND WALK IN COOLER. INSTRUCTED TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRIS FROM FLOORS UNDER HEAVY EQUIPMENT IN PREP AREAS, IN WALK IN COOLER AND FREEZER, IN DRY STORAGE IN REAR, AND IN REAR TOILET ROOM. INSTRUCTED TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE/REPAIR STAINED AND MISSING CEILING TILES IN PREP AREA, AND IN WALK THROUGH AREA, TO REAR OFFICES. ALSO, CLEAN GREASE ACCUMULATION FROM HOOD FILTERS. INSTRUCTED TO MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPAIR CRACKED LIGHT SHIELD ABOVE PREP TABLE IN REAR PREP. INSTRUCTED TO MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SLOW DRAIN AT THE EXPOSED HAND SINK IN THE REAR TOILET ROOM. INSTRUCTED TO MAINTAIN.
  6. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A SPLASH GUARD AT HAND SINKS IN MAIN KITCHEN AND REAR PREP AREA NEAR PREP COUNTER TOP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD DEBRI FROM MICROWAVE,ICE BUILD UP INSIDE OF REACH IN FREEZER LOWER SHELF.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRI FROM FLOOR IN WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN DEBRI FROM FILTERS AT HOOD OF COOKING EQUIPMENT AND LIGHT SHIELDS AT SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN PHOTOGRAPHY CLOSET AND DRY FOOD STORAGE AREA.
  7. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF ICE MACHINE UNCLEAN. CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CABINET UNDER TABLE TOP FRYER UNCLEAN. CLEAN AND MAINTAIN INTERIOR OF CABINET.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED INADEQUATE LIGHTING WITHIN WALK IN FREEZER AND DRY STORAGE. REPLACE BULB IN DRY STORAGE AND BULB IN WALK IN FREEZER SO IT IS PROPERLY ILLUMINATED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO BACK FLOW DEVICE ON MOP SINK IN KITHCEN. INSTALL AND MAINTAIN BACK FLOW PREVENTION DEVICE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED FOOD ON FLOOR OF WALK IN FREEZER. ALL FOOD MUST BE ELEVATED AT LEAST 6 INCHES OFF FLOOR AT ALL TIMES.
  8. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL STORED ITEMS THROUGHOUT DRY FOOD STORAGE ROOM MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AN INTERNAL THERMOMETER FOR THE TWO DOOR TALL REACH-IN "WHIRLPOOL" COOLER.
  9. Canvass

    3 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS IN FOOD DRY STORAGE ROOM.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE SELF-CLOSING DEVICE ON EMPLOYEE WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE VENTILATION IN EMPLOYEE WASHROOM.
  10. Canvass

    0 infractions

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