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FABIANA'S BAKERY

1658 E 53RD ST, CHICAGO, IL 60615 · Restaurant

Inspection summary

FABIANA'S BAKERY has been inspected 9 times by Chicago Department of Public Health since April 17, 2017. The most recent inspection, on June 14, 2021, found no infractions.

4 of 9 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, Food temperature control and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on March 28, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 May 31, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 August 1, 2018. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 17, 2018. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 8 times across 2 separate inspections, most recently on May 31, 2017. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Complaint

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE A HAND WASH SINK AT FRONT/SOUTH PREP AREA CONVENIENTLY LOCATED FOR EMPLOYEE USE. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVER FOR RECEPTACLE IN UNISEX AND LADY'S BATHROOM. MUST PROVIDE.
  3. Complaint Re-Inspection

    0 infractions

  4. Short Form Complaint

    1 infraction

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • Observed approximately 25 small, black flies in prep area, near 3 compartment sink. Must clean and sanitize area. Must eliminate pest issue. Priority foundation violation 7-38-020(a).
  5. Complaint Re-Inspection

    0 infractions

  6. Complaint

    2 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • Observed no chemical test kit on site. Must provide chemical test kit to determine proper concentration of chemical used for sanitizing in 3 compartment sink.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • Observed previous minor violations not completed from report # 2059348, dated 5/31/17. Must complete the following previously issued minor violations: #32 SEAL ALL RAW WOOD SURFACES ON COFFEE COUNTER. #38 INSTALL BACK FLOW DEVICE ON UTILITY SINK. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. Serious violation 7-42-090
  7. Complaint

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • SANDWICH PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 63.3F. INSTRUCTED MANAGER TO REPAIR, COOLER MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED CUT LEAFY GREENS, CHEESE, AND YOGURT SPREAD STORED IN SANDWICH PREP COOLER AT IMPROPER TEMPERATURE 61.9F-64.4F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 10LBS AND $20 OF PRODUCT. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD HANDLER SLICING TOMATOES, TOUCHING READY TO EAT LETTUCE AND BREAD WHILE PREPARING TUNA SALAD SANDWICHES FOR CUSTOMER SERVICE, ANOTHER FOOD HANDLER TALKING ON CELL PHONE WHILE PREPARING PASTRIES AND NOT WASHING HANDS BETWEEN TASKS. THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. MUST WEAR GLOVES, USE TONGS, SPOONS, SPATULAS, ETC. HANDS MUST BE WASHED PRIOR TO HANDLING FOOD, BETWEEN TASKS, OR AFTER HANDS HAVE BECOME CONTAMINATED. CRITICAL VIOLATION 7-38-010A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEAL ALL RAW WOOD SURFACES ON COFFEE COUNTER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE, COOLERS, FREEZERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL MISSING OUTLET AND LIGHT SWITCH COVERS IN ALL AREAS. PROVIDE COVING ALONG WALLS IN PREP AREA. REPLACE MISSING VENTILATION FAN COVER IN WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL BACK FLOW DEVICE ON UTILITY SINK. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN REAR STORAGE AREA.
  8. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEAL ALL RAW WOOD SURFACES ON COFFEE COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. SEAL ALL CRACKS AND CREVICES IN FLOOR. REPLACE MISSING FLOOR DRAIN COVERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL MISSING OUTLET AND LIGHT SWITCH COVERS IN ALL AREAS. PROVIDE COVING ALONG WALLS IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL BACK FLOW DEVICE ON UTILITY SINK.
  9. License

    0 infractions

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