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DELIGHTFUL PASTRIES

1710 N WELLS ST, CHICAGO, IL 60614 · Bakery

Inspection summary

DELIGHTFUL PASTRIES has been inspected 8 times by Chicago Department of Public Health since March 15, 2011. The most recent inspection, on June 22, 2017, found no infractions.

2 of 8 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, Protecting food from contamination 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 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 3 times across 3 separate inspections, most recently on January 20, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 January 25, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 January 25, 2013. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 March 21, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 11 times across 6 separate inspections, most recently on August 11, 2016. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE, WITH VALID CITY OF CHICAGO CERTIFICAT POSTED, WHILE POTENTIALLY HAZARDOUS FOODS (EGGS, CHEESE, MILK) ARE BEING PREPARED AND SERVED. INSTRUCTED TO HAVE A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, WITH VALID CITY OF CHICAGO CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS CITATION ISSUED: 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DEFROST THE BASEMENT CHEST FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATION OF DARK, DUSTY MARKS ON THE FAN COVER, WALL AND MOLDING SURROUNDING THE FAN IN THE REAR WALL OF THE FACILITY. INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Canvass

    5 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 FOOD IS BEING STORED AND SERVED. MUST HAVE ORIGINAL CERTIFICATE POSTED AND THAT PERSON MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOOD IS STORED PREPARRED AND SERVED. SERIOUS VIOLATION 7-38-012
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED NO IDPH FOOD HANDLER CERTIFICATES FOR ALL STALL. MUST PROVIDE IDPH FOOD HANDLER CERTIFICATES FOR ALL STAFF. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED TORN GASKETS ON LARGE COLD HOLD UNIT IN CENTER OF KITHCEN. MUST REPLACE TORN GASKETS. OBSERVED RACKS WITHIN BOTH REFRIGERATORS IN REAR OF KITHCEN NEAR BACK DOOR WITH PEELING PAINT AND PLASTIC COATING. RACKS CONTAIN RUST. ALL PEELING FOOD RACKS WITHIN REFRIGERATORS THAT CONTAIN RUST MUST BE REPLACED AND MAINTAINED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED ALL LIGHTS IN BASEMENT MUST BE CONTAIN LIGHT SHEILDS. INSTALL AND MAINTAIN PROTECTIVE LIGHT SHEILDS ON ALL LIGHTS IN BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BASEMENT MUST BE KEPT CLEAN, ORGANIZED AND MAINTAINED. ALL UNECESSARY ITEMS MUST BE REMOVED SO THAT PEST CONTROL CAN HAVE COMPLETE ACCESS.
  4. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED SQUASH SOUP IN PREPORTIONED CONTAINERS NOT LABELED. LABEL ALL PREPACKAGED FOOD.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PEELING PAINT AND RUSTY RACK IN REFRIGERATOR NEAR REAR EXIT DOOR. REFRIGERATOR CONTAINS FOOD. RACKS MUST BE REPAIRED OR REPLACED SO THERE IS NO RUST AND PLASTIC COATING IS NOT PEELING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED COOLER IN BASEMENT UNCLEAN WITH FOOD DEBRIS. MUST DEFROST CLEAN AND SANITIZE INTERIOR OF COOLER AND MAINTAIN IN SANIARY CONDITION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF MICROWAVE UNCLEAN. MUST CLEAN AND SANITIZE INTERIOR OF MICROWAVE AND MAINTAIN IN A SANITARY CONDITION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENT NOT MET. ADDITIONAL IDPH FOOD HANDLER INFORMATION PROVIDED.
  5. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOOD SUCH AS SPLIT PEA SOUP, LAMB AND SPINACH PIE. INSTRUCTED MANAGER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE PRPARING AND SERVING POTENTIALLY HAZARDOUS FOOD. CITATION ISSUED SERIOUS 7-38-012. CERTIFIED MANAGER DOBROSLAWA BIELINSKI ARRIVED ON SITE AT 9:55AM DURING INSPECTION.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE RIPPED OFF AND WITH DUST BUILD UP SCREEN ON THE EXIT DOOR AND MAINTAIN. .
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENT INSIDE BOTH WASHROOMS WITH DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Complaint

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED READY TO EAT FOODS NOT PROTECTED FROM CONTAMINATION BY THE PUBLIC. SIX DONUTS, APPROXIMATELY 1 LB SLICED BREAD IN A BASKET AND A PLATE OF COOKIES ON DISLAY WITH ACCESS TO CUSTOMERS, UNCOVERED, UNWRAPPED OR SHIELDED. FOODS WERE FOR SAMPLE AND SALE. ALL FOODS DISCARDED AND REVIEWED PROPER METHODS OF FOOD PROTECTION. SERIOUS CITATION ISSUED.7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES. NO CERTIFIED MANAGER PRESENT DURING INSPECTION WHILE FOODS WERE BEING PREPARED AND SERVED. MANAGER WAS TELEPHONED AT INITIAL INSPECTION AND ARRIVED AT THE END OF INSPECTION WITH CERTIFICATE IN HAND. SERIOUS CITATION ISSUED 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SPICES IN PAPER CONTAINERS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TIN FOIL AS LINER FOR SHELVING OR COOKING EQUIPMENT. RUSTY SHELVING INSIDE METAL DOOR TALL REACH-IN COOLER. MUST REPLACE OR REMOVE RUST.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DIRTY FLOOR BEHIND GLASS DOOR TALL REACH-IN COOLER AND MISSING FLOOR BASEBOARD CERAMIC COVING AT SAME AREA. MUST CLEAN AND REPLACE/REPAIR TILES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES IN FOOD PREP AREAS MUST WEAR HAT/HAIR RESTRAINTS.
  7. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. OBSERVED DRAIN LINE FROM THE HVAC SYSTEM DRAINING INTO A SMALL DEPRESSION IN THE BASEMENT FLOOR. MUST PROVIDE A FLOOR DRAIN AND ROUTE THE DRAIN LINE TO IT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE A THERMOMETER INSIDE OF THE MILK COOLER BELOW THE ESPRESSO MACHINE.
  8. Canvass

    0 infractions

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