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FANNIE SCHMOE'S BAKERY

5040-5044 W Montrose AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

FANNIE SCHMOE'S BAKERY has been inspected 5 times by Chicago Department of Public Health since November 5, 2015. The most recent inspection, on September 16, 2019, found no infractions.

1 of 5 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 source, labelling and allergens 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 once on August 17, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 August 17, 2018. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 August 17, 2018. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 4 separate inspections, most recently on August 17, 2018. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 2 separate inspections, most recently on August 17, 2018. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 (A) FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012 (a) NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 INSTRUCTED TO PROVIDE PROPER LABELING FOR BULK CONTAINERS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14 (B)(1) CLOTHS IN USE FOR WIPING COUNTERS AND OTHER EQUIPMENT SURFACES MUST BE HELD BETWEEN USES IN A BUCKET WITH CHEMICAL SANITIZER SOLUTION.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-901.13 (B) SILVERWARE ON TABLE SETTINGS MUST BE WRAPPED, COVERED OR RESET WHEN CUSTOMER IS SEATED TO PREVENT PUBLIC CONTAMINATION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 NOTED MILK CRATES ARE USED AS STORAGE SHELVES IN REAR STORAGE AND INSIDE WALK-IN COOLER. INSTRUCTED TO PROPERLY USE RAISED SHELVES FOR EASY ACCESS ON CLEANING. NO MILK CRATES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF REACH IN FREEZER (NEXT TO WALK-IN COOLER IN PREP/COOKING AREA) WITH EXCESSIVE FROOD DEBRIS AND ICE ACCUMULATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH POOLED WATER INSIDE BOILER ROOM IN REAR AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.16 (A) INSTRUCTED TO REPLACE HEAVY WATER STAINED CEILING TILES ABOVE REAR AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES, ITEMS NO LONGER USED STORED INSIDE (2) BOILER ROOM AND INSIDE STORAGE ROOM IN REAR AREA OF PREMISE TO PREVENT PEST HARBORAGE. USABLE ITEMS (FOOD AND NON FOOD) MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.16 ALL CLEANING EQUIPMENT (MOPS, BROOMS ETC) MUST BE STORED OFF THE FLOOR.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA-100-0367 FOUND NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING. PRIORITY FOUNDATION VIOLATION PA 100-0367
  3. 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 FOODS SUCH AS TUNA SALAD, TURKEY SANDWICH,HAM SANDWICH,ETC. ONE CITY OF CHICAGO CERTIFICATE OF SANITATION POSTED ON THE WALL BUT IT WAS EXPIRED. INSTRUCTED MANAGER TO ENROLL AGAIN IN SANITATION CLASS AND BE CERTIFIED UNDER CITY OF CHICAGO. SERIOUS VIOLATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RE CAULK AROUND THE MOP SINK (CAULK WORN OUT)AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR IN THE SERVING AREA THAT IS NOT BEING USED AND ORGANIZE ITEMS/ARTICLES TO PREVENT RODENT HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILES THRU-OUT THE PREP/DISH WASHING AREA. MUST REPLACE CEILING TILES AND MAINTAIN. FILTER ON THE HOOD WITH GREASE AND DUST BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN. MUST SEAL ALL THE GAP AROUND THE PIPES THRU-OUT THE PREP/DISH AREA AND FRONT SERVING AREA AND MAINTAIN. CLEAN WALLS AROUND THE MOP SINK AREA AND MAINTAIN. CLEAN LIGHT SHIELD ON THE HOOD WITH GREASE AND DUST ACCUMULATED AND MAINTAIN.
  4. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Found multi use items improperly stored (plates, bowls, etc.) right side up. Instructed operator to invert all multi-use items to prevent contamination during storage. Must maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Found hole in the wall in dry storage room. Instructed to repair and maintain to prevent pest entry.
  5. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TAPE AS A MEANS OF REPAIR FOR THE BOTTOM OF THE KITCHEN TALL REACH-IN FREEZER. WOODEN SURFACE OF THE BUTCHER BLOCK PREP TABLE IN POOR REPAIR WITH DEEP GROVES AND CUTS. MUST RESURFACE OR REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNUSED STOVE IN THE REAR OF THE KITCHEN MUST BE REMOVED TO PREVENT PEST HARBORING.

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