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FANNIE SCHMOE'S BAKERY LLC.

4042 N MILWAUKEE AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

FANNIE SCHMOE'S BAKERY LLC. has been inspected 5 times by Chicago Department of Public Health since October 9, 2019. The most recent inspection, on November 15, 2021, 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: Cleaning and sanitizing, 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.

  • 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 3 times across 3 separate inspections, most recently on August 25, 2020. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 June 17, 2020. 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 across 2 separate inspections, most recently on August 25, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on August 25, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on October 9, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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. Short Form Complaint

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NON FOOD CONTACT SURFACES INSIDE THE ICE MAKER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN/SANITIZE AND MAINTAIN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING VISIBLE THERMOMETER INISDE THE 2 DOOR PREP COOLER. IN THE KITCHEN. MUST PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL PASTRIES AND COOKIES PRE PACKAGED FOR SALE MUST HAVE A LABEL. NAME OF THE PRODUCT, COMPANY'S NAME AND ADDRESS, INGREDIENTS, OZ, AND ANY ALLERGEN SUCH AS MILK, NUTS, EGGS, ETC. PRIORITY FOUDATION 7-38-005. NO CITATION ISSUED AT THIS TIME.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • BURNT OUT LIGHT BULB (ONE OUT OF 3 LIGHT BULBS) ON THE HOOD ABOVE THE COOKING EQUIPMENT IN THE KITCHEN. MUST REPLACE AND MAINTAIN.
  3. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND BIG GARBAGE CAN STORED IN FRONT OF THE HAND SINK IN THE FRONT SERVING AREA. INSTRUCTED MANAGER THAT HAND SINK MUST BE ACCESIBLE TO WASH HAND ALL THE TIMES WITHOUT ANY ITEMS/GARBAGE CAN IN FRONT OF THE HAND SINK. PRIORITY FOUNDATION 7-38-030(C) NO CITATION ISSUED AT THIS TIME. MANAGER REMOVED THE GARBAGE CAN DURING INSPECTION.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NON FOOD CONTACT SURFACES INSIDE THE ICE MAKER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN/SANITIZE AND MAINTAIN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING VISIBLE THERMOMETER INISDE THE 2 DOOR PREP COOLER. IN THE KITCHEN. MUST PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL PASTRIES AND COOKIES PRE PACKAGED FOR SALE MUST HAVE A LABEL. NAME OF THE PRODUCT, COMPANY'S NAME AND ADDRESS, INGREDIENTS, OZ, AND ANY ALLERGEN SUCH AS MILK, NUTS, EGGS, ETC. PRIORITY FOUDATION 7-38-005. NO CITATION ISSUED AT THIS TIME.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • BURNT OUT LIGHT BULB (ONE OUT OF 3 LIGHT BULBS) ON THE HOOD ABOVE THE COOKING EQUIPMENT IN THE KITCHEN. MUST REPLACE AND MAINTAIN.
  4. License Re-Inspection

    6 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND TORN DOOR GASKETS INSIDE OF THE 3 DOOR PREP COOLER. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKETS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SMALL WATER LEAKS AT DRAIN PIPES UNDERNEATH THE 1 COMP PREP SINKS IN MAIN PREP/BASEMENT PREP AREA.INSTRUCTED TO REPAIR PLUMBING LEAKS AND TO MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACK FLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE LOCATED IN BASEMENT PREP AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REMOVE BROKEN CHEST FREEZER AND MILK CRATES STORED NEAR THE BASEMENT PREP AREA DUE TO POTENTIAL PEST HARBORAGE AND TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MECHANICAL VENTILATION IN WASH ROOM NOT WORKING.INSTRUCTED TO REPAIR AND MAINTAIN ADEQUATE VENTILATION AS REQUIRED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY FOR CHICAGO FOOD SANITATION LICENCE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
  5. License

    11 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE BUT IN-COMPLETE CLEAN-UP ITEMS.MUST PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER THAT KILLS NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASHING SIGNAGE AT REAR MAIN PREP AREA.INSTRUCTED TO PROVIDE SIGNAGE AND MAINTAIN.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MAKER,DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION". MANAGEMENT WAS INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND TORN DOOR GASKETS INSIDE OF THE 3 DOOR PREP COOLER. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKETS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SMALL WATER LEAKS AT DRAIN PIPES UNDERNEATH THE 1 COMP PREP SINKS IN MAIN PREP/BASEMENT PREP AREA.INSTRUCTED TO REPAIR PLUMBING LEAKS AND TO MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACK FLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE LOCATED IN BASEMENT PREP AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXPOSED BRICK WALL NEAR DOOR WAY IN BASEMENT PREP AREA MUST BE SEALED SUCH THAT IT MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES AND SEAL NOTICEABLE OPENING ABOVE THE MINI BAKING MIXER IN SAME AREA AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REMOVE BROKEN CHEST FREEZER AND MILK CRATES STORED NEAR THE BASEMENT PREP AREA DUE TO POTENTIAL PEST HARBORAGE AND TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MECHANICAL VENTILATION IN WASH ROOM NOT WORKING.INSTRUCTED TO REPAIR AND MAINTAIN ADEQUATE VENTILATION AS REQUIRED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY FOR CHICAGO FOOD SANITATION LICENCE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

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