Skip to content
Loading map…

DELIGHTFUL PASTRIES

131 N Clinton ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

DELIGHTFUL PASTRIES has been inspected 11 times by Chicago Department of Public Health since October 28, 2011. The most recent inspection, on June 18, 2018, found no infractions.

3 of 11 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 Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on August 8, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 October 28, 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 9 times across 8 separate inspections, most recently on August 8, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 2 times across 2 separate inspections, most recently on July 26, 2017. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 26, 2017. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed peeling paint and rust on drying rack above 3 compartment sink. Must remove peeling paint and rust. Must paint or seal to make surface smooth and easily cleanable. Must maintain same.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • No metal stem thermometer on site. Must provide metal stem thermometer to test internal food temperatures of potentially hazardous foods. Must maintain same.
  3. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Observed no city of Chicago certified food manager on site while potentially hazardous foods (soups, sandwiches, etc.) being prepped. Instructed must have a city of Chicago certified food manager on site while all potentially hazardous foods are being prepped, cooked, and/or served. Serious violation 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • Observed previous minor violations from report # 1976489, dated 12/05/16, not corrected. Must correct the following previously issued minor violations: #33 OBSERVED ACCUMULATION OF BLACKISH RESIDUE ON THE PLATES OF THE PANINI PRESS. INSTRUCTED TO DETAIL CLEAN THE PANIN PRESS AND MAINTAIN. #41 OBSERVED EMPLOYEE JACKETS BEING STORED ON FOOD SERVICE SHELVING. INSTRUCTED TO STORE EMPLOYEE BELONGINGS AWAY AND SEPARATE FROM FOOD SERVICE ITEMS. Serious violation 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed peeling paint and rust on drying rack above 3 compartment sink. Must remove peeling paint and rust. Must paint or seal to make surface smooth and easily cleanable. Must maintain same.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • No metal stem thermometer on site. Must provide metal stem thermometer to test internal food temperatures of potentially hazardous foods. Must maintain same.
  4. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATION OF BLACKISH RESIDUE ON THE PLATES OF THE PANINI PRESS. INSTRUCTED TO DETAIL CLEAN THE PANIN PRESS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED EMPLOYEE JACKETS BEING STORED ON FOOD SERVICE SHELVING. INSTRUCTED TO STORE EMPLOYEE BELONGINGS AWAY AND SEPARATE FROM FOOD SERVICE ITEMS.
  5. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A CRACKED AND BROKEN HANDLE ON THE TWO DOOR REACH IN COOLER. INSTRUCTED TO REPAIR.
  6. Short Form Complaint

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VIOLATION CORRECTED.
  7. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A STOPPER FOR THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK.
  8. Complaint

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 3 WORKING STOPPERS AT THE THREE COMPARTMENT SINK.
  9. Canvass

    0 infractions

  10. Canvass Re-Inspection

    0 infractions

  11. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180 F. THE LOW TEMPERATURE DISH MACHINE HAS NO SANITIZING RINSE. THE MANAGER OF THE ADJACENT KIOSK WILL LET THE ABOVE BUSINESS TO USE THERE PROPERLY OPERATING MACHINE. Dish machine tagged held for inspection until repaired and inspected by the Chicago Department of Public Health. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER WAS PRESENT. THE ABOVE HAS HOT SOUP AND SANDWICHES WHICH ARE REHEATED ON SITE. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • THE SINK AREA IS DIFFICULT TO ACCESS, REMOVE OR REORGANIZE THE BAKERY RACKS SO THE FOOD HANDLER HAS EASY ACCESS TO THE HAND WASHING AND PREP SINKS. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. THE FOOD HANDLER IS REQUIRED TO WAER ADEQUATE HAIR RESTRAINTS WHILE HANDLING FOOD.

Nearby inspected facilities

Own this business? Add a badge to your website