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DINKEL'S BAKERY INC

3329 N LINCOLN AVE, CHICAGO, IL 60657 · Bakery

Inspection summary

DINKEL'S BAKERY INC has been inspected 14 times by Chicago Department of Public Health since August 2, 2010. The most recent inspection, on August 20, 2024, found no infractions.

2 of 14 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, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 October 9, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 May 1, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 October 9, 2018. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 July 16, 2014. 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 18 times across 10 separate inspections, most recently on October 29, 2021. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • TORN RUBBER DOOR GASKET ON THE TWO-DOOR TALL REACH-IN COOLER AT THE BAKERY CAKE PREP AREA ON THE 1ST FLOOR. MUST REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK ON THE 2ND FLOOR HAND WASH SINK FAUCET LOCATED OUTSIDE OF THE MEN'S LOCKER ROOM. MUST REPAIR.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE SHATTERPROOF FLUORESCENT TUBE BULBS OR SHIELDS ABOVE THE 2ND FLOOR DISHWASHING MACHINE.
  3. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • MISSING THE IRREVERSIBLE TEMPERATURE MEASURING DEVICE FOR HIGH TEMPERATURE PAN MACHINE. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BASEMENT TOOL ROOM FLOOR CLUTTERED. INSTRUCTED MANAGER MUST ELEVATE ALL ITEMS OFF FLOOR OR REMOVE.
  4. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 FOUND NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-204.11 FOUND NO HAND SINKS AT NORTH EAST BAKING PREPARATION AREAS AND NORTH EAST DISHWASHING AREAS.PRIORITY VIOLATION. NO CITATION ISSUED. 7-38-030(C) MUST INSTALL HANDSINKS FOR AREAS MENTIONED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11 FOUND CAKES INSIDE DISPLAY COOLER NOT PROPERLY LABELED.(MISSING ALLERGEN LABELING). MUST LABEL PROPERLY INCLUDING ALL ALLERGENS AS INGREDIENTS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 BACKFLOW PREVENTION DEVICES NOT LOCATED FOR ICE MACHINE, MOP SINK, AND 2 COFFEE MACHINES. CORE VIOLATION. MUST BE INSTALL TO BE SERVICED AND LOCATED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 FOUND WALL NOT SMOOTH AND EASY TO CLEAN (EXPOSED BRICK)NEXT TO DISHWASHER AT 2ND LEVEL. MUST MAKE WALL SMOOTH AND EASY TO CLEAN.
  5. Complaint

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SINGLE SERVICE PLASTIC SPOONS AND KNIVES, STORED AT FRONT COUNTER WITH HANLDES FACING DOWN. INSTRCD MANAGER TO STORE UNTENSILS INVERTED DURING STORAGE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED STAINED CUTTING BOARD IN SANDWICH PREP AREA. INSTRCD TO REPLACE AND MAINTAIN. OBSERVED DRIPPING FAN UNIT IN 2ND FLOOR WALK IN COOLER, FROM THE SCREW HOLE. (ITEM NOT ACTIVIELY DRIPPING ONTO FOOD) INSTRCD TO REPAIR AND MAINTAIN. OBSERVED INVENTORY STORED ON RAW WOOD IN THE FRYER AREA, AS SHELVING AND ON THE 2ND FLOUR RAW WOOD BREAD PEELS STORED ON SHELF. INSTRCD MANAGER TO USE AND MAINTAIN FOOD CONTACT SURFACES THAT ARE SMOOTH AND NON ABSORBANT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED INVENTORY, E.G. BOXES OF CHRISTMAS DECORATIONS, PROPS, ETC. IN SOUTH WEST CORNER OF BASEMENT, STORED ON FLOOR. INSTRCD MANAGER TO STORE INVENTORY 6 INCHES OF THE FLOOR, DURING STORAGE. OBSERVED SANITIZING BUCKETS STORED ON FLOOR IN SANDWICH PREP ROOM. INSTRCD MANAGER TO STORE SANITIZING BUCKETS 6 INCHES OF THE FLOOR, DURING STORAGE.
  6. Canvass Re-Inspection

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • VIOLATION CORRECTED.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES ON PREMISES. MUST PROVIDE AND MAINTAIN.
  7. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #1578484 ON 10-2-15 NOT CORRECTED.#32- INSTRUCTED FACILITY TO INSTALL AND MAINTAIN SPLASH GUARDS ON BOTH SIDES OF THE EXPOSED HAND SINK IN THE CAFÉ PREP AREA. SERIOUS VIOLATION 7-42-090.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST NOT STORE UTENSILS BETWEEN WALLS AND ELECTRICAL CONDUITS IN BAKERY. POT/PANS MUST BE STORED INVERTED IN THE FRONT KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF THE ICE BIN AND PLASTIC ICE SHOOT OF THE SODA DISPENSING SYSTEM FOUND DIRTY. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CEMENT FLOOR AT THE 2ND FLOOR DISH MACHINE UNEVEN WITH DIVOTS AND POOLING LIQUID. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES ON PREMISES. MUST PROVIDE AND MAINTAIN.
  8. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED FACILITY TO INSTALL AND MAINTAIN SPLASHGUARDS ON BOTH SIDES OF THE EXPOSED HANDSINK IN THE CAFE PREP AREA.
  9. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN FOOD STORAGE SHELVING INSIDE WALK-IN COOLERS. REMOVE DIRT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ELEVATE FOOD ITEMS INSIDE FREEZER LOCATRED IN 1ST FLOOR FOOD PREPARATION AREA 6 INCHES OFF FLOOR
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CHIPPED AND PEELING PAINT ON CEILING ABOVE UNUSED OVEN IN REAR PREPARATION AREA, INSIDE EMPLOYEES WASHROOM AND BASEMENT ABOVE STORAGE SHELVING. MUST SCRAPE AND REPAINT CEILING. DETAIL CLEAN WALLS INSIDE WALK-IN COOLER IN SECOND FLOOR, BEHIND COFFEE STATION IN 1ST FLOOR AND IN FOOD PREPARATIONS AREAS. MUST SEAL OPENING INTO CEILING ABOVE EXPOSED HANDWASH SINK IN CAKE DEPARTMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER NEEDED AT WALK-IN COOLER IN 1ST FLOOR FOOD PREPARATION AREA. MUST PROVIDE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  10. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DETAIL CLEAN INTERIOR OF ICE MACHINE LOCATED IN FIRST FLOOR PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN VENTILATION FAN INSIDE REACH-IN CAKE COOLER IN SECOND FLOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR INSIDE WALK-IN FREEZER LOCATED IN SECOND FLOOR.REMOVE DIRT AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL IN POOR REPAIR NORTH SIDE OF FOOD PREP AREA IN FIRST FLOOR. MUST REPLACE MISSING TILES. WALL ENCRUSTED WITH GREASE IN FOOD PREP AREA BEHIND MIXTER IN FIRST FLOOR. MUST DETAIL CLEAN AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOPS STORED ON TOP OF ICE MACHINE MUST PROPERLY STORE IN A CLEAN CONTAINER.
  11. Canvass

    1 infraction

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • TO GO FOOD CONTAINERS STORED IN BASEMENT MUST BE STORED PROTECTED, INVERTED OR CONTAINER BOXES CLOSED.
  12. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR OF ICE MACHINE ,PINK MINERAL BUILD-UP(TOP PART)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR INSIDE THE WALK-IN COOLER, ICE BUILD-UP.
    • 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.EVERYONE MUST WEAR HAIR RESTRAINANT IN PREP AND SELLING AREA.
  13. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING: WIRE RACKS AND FAN COVERS IN THE 2ND FLOOR WALK-IN COOLER, EMPLOYEE MICROWAVES IN BREAK ROOM AND MICROWAVE IN CAKE DECORATING ROOM, INTERIOR OF THE ICE MACHINE, VENTILATION HOOD AND FILTER ABOVE THE DEEP FRYER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR IN THE WALK-IN COOLERS AND FREEZERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS AND CEILING OF THE 2ND FLOOR WALK-IN COOLER, WALLS OF THE 1ST FLOOR PRODUCTION AREA. REPAIR THE WALLS OF THE 1ST FLOOR WALK-IN COOLER SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE, AND SEAL ALL OPENINGS IN THE WALLS.
  14. Canvass

    0 infractions

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