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FANNIE MAY CONFECTIONS #152

343 N MICHIGAN AVE, CHICAGO, IL 60601 · Restaurant

Inspection summary

FANNIE MAY CONFECTIONS #152 has been inspected 12 times by Chicago Department of Public Health since January 25, 2010. The most recent inspection, on October 7, 2024, recorded 1 infraction.

1 of 12 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, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on December 7, 2022. For example: PERSONAL CLEANLINESS

  • 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 2 times across 2 separate inspections, most recently on December 7, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times across 2 separate inspections, most recently on November 30, 2022. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 November 30, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 5 separate inspections, most recently on June 17, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

12 inspections

  1. Canvass

    1 infraction

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (SUCH AS MILK) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012, CITATION ISSUED.
  2. Canvass Re-Inspection

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOOD ARE BEING PREPPED (SUCH AS MILK). CERTIFIED MANAGER ABIAGIL GARCIA ARRIVED ON SITE FROM ANOTHER SITE AT 11:10AM. INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN REAR AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT. INSTRUCTED TO ENSURE THAT ALL EMPLOYEES WEAR HAIR RESTRAINTS WHEN WORKING AROUND FOOD
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  3. Canvass

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOOD ARE BEING PREPPED (SUCH AS MILK). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO FOOD TEMPERATURE MEASURING DEVICE ON SITE. INSTD TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-005.CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN REAR AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT. INSTRUCTED TO ENSURE THAT ALL EMPLOYEES WEAR HAIR RESTRAINTS WHEN WORKING AROUND FOOD
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND THE THREE COMPARTMENT SINK NOT MAINTAINED. FOUND THE MIDDLE SINK CLOAKED AND NOT DRAINING. INSTRUCTED MANAGEMENT TO GET DRAINAGE SYSTEM SERVICED. PRIORITY FOUNDATION 7-38-025. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINKS NEAR DISH AREA WHERE 3-COMPARTMENT SINK IS LOCATED AND IN THE CHOCOLATE BOXING PREP AREA. INSTRUCTED TO INSTALL HANDWASHING SINKS IN BOTH AREAS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND ICE ACCUMULATION ON INTERIOR CONTACT SURFACE OF ICE CREAM FREEZER IN FRONT PREP AREA, INSTRUCTED TO DEFROST AND MAINTAIN.
  6. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDSINK NEAR REAR DISH AREA WHERE 3-COMPARTMENT SINK IS LOCATED AND IN THE CHOCOLATE BOXING PREP AREA. INSTRUCTED TO INSTALL IN THE TWO MENTIONED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
  7. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Reach in cooler shelving/racks not clean, need detailed cleaning(crevices).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Missing wall cove molding behind reach in cooler, shall be provided.
  8. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REMOVE EXCESSIVE ICE/FROST FROM REAR ICE BOX ICE CREAM FREEZER IN THE REAR LOCATED ACROSS FROM THE MEN'S RESTROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST ADJUST FAUCET AT THE LADIES RESTROOM HAND SINK SO AS FOR HOT WATER TO LAST A MINIMUM OF 15 SECONDS AT 85F AT ALL TIMES.
  9. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • STAINER KEP IN FRONT HAND WASH SINK, INSTRUCTED TO KEEP SINK FREE FROM ANY UTENSILS.
  10. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE BOTTOM SHELF OF THE 1DR COOLER ACROSS FROM THE ICE CREAM SERVING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST SEAL GAP AT FLOOR AND THE WINDOW AT THE FRONT OF THE STORE LOCATED AT THE ICE SERVING AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST ADJUST THE TEMPERATURE VALVE AT THE REAR STAFF RESTROOM HAND SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER AND BETTER ORGANIZE THE REAR STAFF RESTROOM SO AS TO HAVE ALL ITEMS 6 INCHES OFF THE FLOOR.
  11. Canvass

    1 infraction

    • 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. MUST KEEP HAND SINK FREE FROM ANY DEBRIS AND UTENSILS.
  12. Canvass

    1 infraction

    • 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. BOXES OF CHOCOLATE STORED ON FLOOR, INSTRUCTED MANAGER TO STORE 6" OFF THE FLOOR.

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