Skip to content
Loading map…

DELIPAN INC.

2651 N HARLEM AVE, CHICAGO, IL 60707 · Bakery

Inspection summary

DELIPAN INC. has been inspected 7 times by Chicago Department of Public Health since June 2, 2015. The most recent inspection, on September 13, 2024, found no infractions.

2 of 7 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, Handwashing and staff hygiene and Food temperature control.

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 3 times across 3 separate inspections, most recently on March 15, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 February 11, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 January 30, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 January 30, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 January 30, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABEL ON BULK CONTAINERS WHICH HAD SUGAR OUT OF ORIGINAL PACKAGING. INSTRUCTED TO LABEL WITH COMMON NAME TO PROPERLY IDENTIFY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO CLEAN CRUMBS ON FLOOR IN 2-DOOR REFRIGERATOR WHERE DOUGH WAS BEING STORED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FOOD DEBRIS ALONG WALLS, CORNERS AND FLOORS THROUGHOUT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REMOVE CARD BOARD BOXES FROM CUSTOMER AREA IN REAR.
  3. Canvass Re-Inspection

    1 infraction

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE BUT HAS IN-COMPLETE CLEAN UP ITEMS AS OUTLINED IN POLICY . INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
  4. Canvass

    16 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010,NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, (TCS FOODS) REFRIGERATED FOR MORE THAN 24 HOURS WITHOUT BEING DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE THERMOMETERS INSIDE ALL THE COOLERS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF RODENT ACTIVITY THROUGHOUT THE BAKING FOOD PREP AREA AND DISH WASHING AREA AND OFFICE SPACE AND INSIDE THE WASH ROOM AND APPROXIMATELY 15-20 LIVE FRUIT FLIES ON WALLS AND CEILINGS AND ON ROLLING BAKING CARTS IN BAKING PREP AND 3-COMPARTMENT SINK AREA. OBSERVED APPROXIMATELY 400 MOUSE DROPPINGS THROUGHOUT ON THE FLOOR BEHIND/UNDERNEATH/AROUND THE COOLERS AND OVENS AND PREP COOLER AND IN THE CLUTTERED DRY STORAGE SHELVES AT CORNER NEAR THE ELECTRICAL BOX AND BEHIND FRONT SERVICE COUNTER UNDERNEATH THE COFFEE/CAPPUCHINO STORAGE RACK AND ON FLOORS BEHIND THE FRONT CUSTOMER BREAD PASTRY DISPLAY STORAGE RACKS AND SODA/WATER CAKE COOLERS. ALSO OBSERVED APPROXIMATELY 60 MOUSE DROPPINGS INSIDE THE CLUTTERED WASH ROOM ON METAL RACK. ALSO OBSERVED APPROXIMATELY 50 MOUSE DROPPINGS UNDERNEATH THE 3-COMPARTMENT SINK ON CORNERS AND BEHIND THE GREASE TRAP BOX. MANAGEMENT INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND PEST CONTROL SERVICE IS NOW RECCOMENDED. PRIORITY VIOLATION 7-38-020(A),CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLING EMPLOYEES PREPARE FOOD WITHOUT WEARING A HAIR RESTRAINT. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT AND TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A TORN DOOR GASKET INSIDE OF THE 2 DOOR STAND -UP COOLER IN BAKING PREP AREA NEXT TO THE ELECTRIC BOX. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKET.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DETAIL CLEAN THE STORAGE SHELVES AND ROLLING BAKING CARTS ENCRUSTED WITH DRIED UP PASTRY FOOD DEBRIS.DETAIL CLEAN THE SIDES OF FOOD PREP COOLER AND OVENS AND COOLERS PREP TABLE AND LEGS OF ALL EQUIPMENTS WITH SPLASHED SUGAR AND FLOUR SPILLS,INTERIOR DOOR GASKETS AND SHELFS IN ALL COOLERS TO REMOVE SPLASHED FOOD DEBRIS.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT RUNNING WATER IN ALL SINKS OF THE PREMISES.OBSERVED HOT WATER TEMPERATURE RANGING FROM 56.9 F-67.7 F IN ALL SINKS OF THE PREMISES.INSTRUCTED MANAGEMENT TO PROVIDE AND MAINTAIN HOT RUNNING WATER AT 3-COMPARTMENT SINK ABOVE 110 F AND HAND WASHING SINKS MINIMUM TEMPERATURE OF 100 F AT ALL TIMES.PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED.*SEE COMMENTS BELOW*
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACK FLOW PREVENTION DEVICE AT HOT WATER DISPENSER AND CAPPUCCINO/COFFEE MACHINE. MUST INSTALL SO BACK FLOW PREVENTION DEVICES MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE WASH ROOM. MANAGEMENT INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO SEAL HOLE ON WALL DIRECTLY BEHIND BAKING MIXING EQUIPMENTS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE ORGANIZE BAKING FOOD PREP AREA AND DRY STORAGE AREA AND INSIDE THE WASH ROOM AND REMOVE UNNECESSARY ARTICLES ON TOP AND BEHIND COOLERS AND OVENS DUE TO POTENTIAL PEST HARBORAGE AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE FOOD PREP AREA AND DISH WASHING AREAS AND FRONT CUSTOMER AREAS AND WASH ROOM REQUIRE A DETAIL CLEANING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REPLACE BURNT OUT LIGHT BULBS ABOVE 3-COMPARTMENT SINK AREAS AND INSIDE THE 2 DOOR STAND-UP COOLERS IN BAKING FOOD PREP AREA AND FRONT CUSTOMER AREA MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED MISSING (1) FOOD EMPLOYEE WITH NO FOOD HANDLER TRAINING.MUST PROVIDE FOOD HANDLER TRAINING CERTIFICATE AND MAINTAIN.
  5. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found food items not properly dated in coolers, must properly date food item in coolers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Kitchen storage shelving/racks not clean, had excess food debris, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors that had peeling paint/exposed concrete in kitchen prep area, shall be repaired/sealed.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off of floor to prevent pest harborage.
  6. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR AND EXTERIOR OF COOLERS, STEAMER AND PROOFER, NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN UNDER AND BEHIND EQUIPMENT REAR PREP AREA, INSTRUCTED TO CLEAN DAILY,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILE VARIOUS AREAS THROUGHOUT PREMISES, INSTRUCTED TO REPLACE TILE,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  7. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website