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CHICAGO BEST NAAN

6352 N OAKLEY AVE, CHICAGO, IL 60659 · Bakery

Inspection summary

CHICAGO BEST NAAN has been inspected 2 times by Chicago Department of Public Health since April 26, 2017. The most recent inspection, on June 9, 2017, found no infractions.

1 of 2 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.

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 once on April 26, 2017. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 April 26, 2017. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 once on April 26, 2017. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 April 26, 2017. 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 5 times on April 26, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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. Canvass

    0 infractions

  2. Canvass

    11 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NOTED NO HOT AND COLD RUNNING WATER AT THE BATHROOM HAND WASH SINK...NOTED NO SOAP AND PAPER TOWELS AT SAME.NOTED NO WATER IN THE TOILET (TOILET NOT FLUSHING) AT THIS TIME OF INSPECTION. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS IN THE BATHROOM AT ALL TIMES AND MUST HAVE HOT AND COLD RUNNING WATER AT THE SINK.MUST HAVE A WORKING TOILET AT ALL TIMES. CRITICAL VIOLATION #7-38-030
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • NOTED MICE INFESTATION THROUGH OUT THE PREMISES AT THE FOLLOWING AREAS:-OVER 40 MICE DROPPINGS AROUND OVEN, OVER 30 MICE DROPPINGS ON AND UNDERNEATH PALLET, OVER 100 MICE DROPPING AT THE CORNER BY THE DOOR WAY LEADING TO THE REAR, OVER 20 MICE DROPPINGS AT THE FRONT COUNTER AREA, OVER 30 MICE DROPPINGS AT THE REAR AREA AND ALSO OVER 20 ON BREAD TRAYS AND RACKS AT THE PREP AREA.INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS.....NOTED NO PEST CONTROL LOG BOOK ON SITE AS REQUIRED BY THE HEALTH CODE OR PROOF OF SERVICES....NOTED SOME BAGS OF FLOUR ON PALLETS GNAWED INTO. INSTRUCTED TO DISPOSE OF PRODUCTS. CRITICAL VIOLATION #7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER OR ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED (BAKING BREAD). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIME WITH THE ORIGINAL CITY CERTIFICATE ON SITE. SERIOUS VIOLATION #7-38-012
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NOTED 3 COMPARTMENT SINK NOT MAINTAINED WITH PIPE NOT CONNECTED TO THE GREASE TRAP AT THE BOTTOM OF SINK THEREFORE WATER GOING THE FLOOR WHEN TAP IS OPENED. SERIOUS VIOLATION #7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOOD CONTAINERS NEED LABLES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • HOOD ABOVE OVEN UNDER AND AROUND ALL COOKING EQUIPMENT HAS BLACK SPOTS,AND RODENT DROPPINGS ON UNIT,INSIDE OVEN PANS ON COUNTER.NOTED RAW PLY WOOD BEING USED AS A PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE ALL EQUIPMENT WHERE DROPPING WERE FOUND.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THUR OUT THE PREMISES NEEDS DETAIL CLEANING HAS RODENT DROPPING IN FRONT COUNTER FLOORS, UNDER THE ON PREP SHELFS,REAR AEAR BY 3 COMPARTMENT,UNDER THE OVEN,AND THE STORAGE FOOD AREA ECT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED MULTIPLE HOLES AND OPENINGS AT ON WALL AND ALONG PIPPING. INSTRUCTED TO EAL ALL HOLES AND OPENING THROUGH OUT TO PREVENT HIDING PLACES FOR PEST....ALSO NOTED STAINED WALLS ESPECIALLY BY THE PREP AREA BAKING OVEN AND RACK. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN....NOTED HOOD NOT PROPERLY VENTED. INSTRUCTED TO REPAIR AND MAINTAIN THE EXHAUST HOOD.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED EMPLOYEE BELONGINGS ON FOOD PREP RACKS AT THE PREP AREA. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEE BELONGINGS

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