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CONCA D'ORO BAKERY

6710 N NORTHWEST HWY, CHICAGO, IL 60631 · Bakery

Inspection summary

CONCA D'ORO BAKERY has been inspected 10 times by Chicago Department of Public Health since November 15, 2011. The most recent inspection, on July 14, 2017, found no infractions.

1 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: Food source, labelling and allergens, Food temperature control and Cleaning and sanitizing.

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 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 2 times across 2 separate inspections, most recently on December 27, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times on November 15, 2011. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 November 15, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 November 15, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 18 times across 9 separate inspections, most recently on December 27, 2016. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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. Complaint

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST USE FOOD GRADE BAGS TO STORE FOODS. FOUND FOODS BEING STORED IN WHITE PLASTIC SHOPPING BAGS.MUST PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER REAR PREP AREA SO AS TO BE ABLE TO WALK AROUND THE REAR AREA. MUST REMOVE ALL UNNECESSARY ITEMS FROM SHELVING UNITS AND COUNTER TOPS.
  3. Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS INSIDE COOLERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEEP FRYER CABINETS, PREP TABLES, UTENSILS, STORAGE SHELVES, INTERIOR COOLERS AND DISPLAY SHELVES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE DAILY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN CORNERS, UNDER AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ADEQUATE LIGHT NOT PROVIDED IN REAR PREP AREA. INSTRUCTED TO REPLACE NON-WORKING LIGHT BULBS AND INSTALL ADDITIONAL LIGHTING IN STORAGE AREAS IN REAR. LIGHT BULB INSIDE NOT SHIELDED. INSTRUCTED TO SHIELD BULB INSIDE WALK-IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MASSIVE CLUTTER STORED THROUGH-OUT FRONT DISPLAY AND REAR PREP AREA. INSTRUCTED TO REMOVE ALL PAPERS ON PREP TABLES, REMOVE CRATES FOR STORAGE UNITS AND REMOVE ALL PERSONAL ITEMS AND HAVE SUPPLIES 6 INCHES OR HIGH AND AWAY FROM WALL.
  4. Short Form Complaint

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS BURNED OUT (X3) ABOVE PREP AREA. INSTRUCTED MANAGER TO PROVIDE WORKING LIGHT BULBS ABOVE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 1-COMPARTMENT SINK AND WASH ROOM HANDWASH BOWLS WATER PRESSURE LOW. MUST INCREASE WATER PRESSURE.
  5. Complaint

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS BURNED OUT (X3) ABOVE PREP AREA. INSTRUCTED MANAGER TO PROVIDE WORKING LIGHT BULBS ABOVE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 1-COMPARTMENT SINK AND WASH ROOM HANDWASH BOWLS WATER PRESSURE LOW. MUST INCREASE WATER PRESSURE.
  6. Canvass

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT MUST BE SHIELDED INSIDE WALK-IN COOLER.---------INSTRUCTED TO PROVIDE ADDITIONAL LIGHTING IN REAR BY WALK-IN COOLER AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES (CLOTHINGS) STORED INSIDE REAR STORAGE ROOM TO PREVENT PEST HARBORAGE.
  7. Short Form Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving that had exposed raw wood, shall be repaired/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler not clean need detailed cleaning(crevices).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in kitchen prep area not clean need cleaning(detailed).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation0 in walk in cooler not clean need detailed cleaning.
  8. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving that had exposed raw wood, shall be repaired/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler not clean need detailed cleaning(crevices).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in kitchen prep area not clean need cleaning(detailed).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation0 in walk in cooler not clean need detailed cleaning.
  9. Canvass Re-Inspection

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Additional lighting will be installed by Concept Plumbing, Inc. service technician on premises.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Stove not under ventilation. "Held for Inspection" tag place on stove. When exhaust hood has been installed. Must fax request for removal of tag 312-746-4240.
  10. Canvass

    13 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Potentially hazardous foods does not meet temperaure requirement during storage, preparation, and service. Found 5-dozen eggs at 44.0 F inside walk-in, cooked pizza at 111.0 F on counter and storage rack at improper temperature. Instructed that potentially hazardous foods must maintain 40 F or below cold and 140 F or higher hot. Critical citation issued 7-38-005(A).
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • No hot running water under city pressure. Hot water temperature at 55.6 F at 3 compartment sink. Instructed that establishment must have hot running water under city pressure at all sinks and minimum of 110 F for utensil washing. Critical citation issued 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No Certified Food Manager on premises or City of Chicago Certificate posted. Establishment prepares and serves potentially hazardous foods. Instructed that a Certified Food must be on premises at all and certified posted. Serious citation issued 7-38-012. Owner's certificate expired 3/2/10 and has not been re-newed.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Dish washing facility not maintained or operated. Three compartment sink not maintained-not able to set-up sink to properly wash, rinse and sanitize utensils. Right side faucet has water supply turned-off and right compartment has dirty, standing water in middle of compartment. Instructed to repair sink and faucet to prevent inadequate plumbing. Serious citation issued 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting board attached to prep table not maintained. Instructed to replace worn cutting board or replace surface. Using milk crates for storage shelves. Instructed to provide raised shelving to facilitate cleaning.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk-in cooler shelves, fan, sinks, counter, storage racks, utensils, prep tables, counter, coolers, cooking equipment, storage cabinets and display shelves not cleaned. Instructed to detail clean and sanitize all shelves, racks and equipment through-out. Remove all encrusted and accumulated food debris. Clean spillage from exterior surfaces of ingredient containers.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and under equipment not cleaned. Instructed to detail clean and elevate supplies 6 inches or higher. Floor inside walk-in cooler not maintained or clean. Instructed to repair and reseal floor to have non-porous surface. Clean same.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inner rear exit door not maintained. Instructed to repair and seal at bottom. Walls and ceiling in rear not maintained. Instructed to detail clean and/or repaint and seal all holes and opening.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Adequate light not provided in prep area. Instructed to replace non-working bulbs and install more light. Light bulbs not shield in cooking area and walk-in cooler. Instructed to install shatter proof bulbs or completely shield bulbs.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation not provided in toilet room. Instructed to have exhaust fan working or have window open during operation. Cooking equipment not under exhaust hood. Instructed to have all equipment under proper exhaust ventilation. Faucets not maintained on three compartment sink. Instructed to repair or replace faucet to prevent leaks. Walk-in cooler compresser has a ice build-up. Instructed to defrost unit. Toilet room handsink pulling away from wall. Must re-attach sink properly.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Must provide thermometer in walk-in cooler and metal stem thermometer to monitor hot/cold food temperatures.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Massive clutter through-out premises, including storage cabinets. Instructed to remove all unused articles, detail clean and organize supplies 6 inches or higher and away from wall. Areas of bakery not accessible for inspection due to excessive clutter. Must provide access to all areas and basement at re-inspection (water heater in basement). Several non-working pieces of equipment. Instructed to repair coolers or remove from premises.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handler not wearing hair restraints. Instructed to have all employees wear hair restraint in food prep area.

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