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FEMATT & FRAUSTOS BAKERY LLC

4022 N MILWAUKEE AVE, CHICAGO, IL 60641 · Bakery

Inspection summary

FEMATT & FRAUSTOS BAKERY LLC has been inspected 4 times by Chicago Department of Public Health since February 16, 2022. The most recent inspection, on February 16, 2023, found no infractions.

2 of 4 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 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 3 times across 2 separate inspections, most recently on April 18, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 on March 17, 2022. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 April 18, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 March 17, 2022. 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 once on March 17, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

4 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT HAND WASHING SINK LOCATED IN THE KITCHEN PREPARATION AREA AND AT THE HAND SINK LOCATED IN THE DISH WASHING AREA. INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT ALL HAND WASHING SINKS AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED VENTILATION COVER WITH A HOLE IN THE COVER NEAR REAR DOOR. INSTRUCTED TO REPLACE VENTILATION COVER AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNFINISHED WOODEN BLOCKS BETWEEN THE HAND WASHING SINK AND THE THREE COMPARTMENT SINK. INSTRUCTED TO FINISH WOOD SO THAT IT IS SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
  3. License

    17 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010,NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED SOAP DISPENSER AT HAND WASHING SINK NEAR DISH AREA NOT FUNCTIONING PROPERLY. INSTRUCTED MANAGER TO REPAIR SOAP DISPENSER IN ORDER TO PROPERLY WASH HANDS. PRIORITY FOUNDATION VIOLATION 7-38-030 (C),NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT THE PREP HAND SINK. INSTRUCTED MANAGER TO PROVIDE PAPER TOWELS. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C),NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER FOR BOTH HOT AND COLD FOODS ON SITE. INSTRUCTED MANAGER TO ACQUIRE METAL STEM THERMOMETER. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • BULK FOOD STORAGE CONTAINERS NOT IDENTIFIED WITH COMMON NAME OF FOOD. INSTRUCTED MANAGER TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC).
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS FOR EQUIPMENT ON COUNTER. INSTRUCTED MANAGER TO KEEP WIPING CLOTHS IN A SANITIZER SOLUTION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SCRACTED COMMERCIAL SIZED MIXING BOWL IN KITCHEN. INSTRUCTED MANAGER TO RESURFACE BOWL OR REPLACE BOWL.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED LARGE SIZED MIXING BOWL AND CAKE DIVIDER THAT IS TOO LARGE TO FIT IN THE 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE AN ALTERNATIVE WRITTEN PROCEDURE TO WASH, RINSE, AND SANITIZE EQUIPMENTS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SOILED INTERIOR IN ALL COOLERS AND FREEZER CHESTS. OBSERVED SOILED INTERIOR OF DRY GOODS STORAGE BINS OBSERVED SOILED CAKE DIVIDER EQUIPMENT OBSERVED MIXING BOWL EQUIPMENT TO BE SOILED INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL NON FOOD CONTACT SURFACES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING PIPE AT THE BOTTOM OF THE 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR LEAK.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED WASTE WATER BACKUP AT 3 COMPARTMENT SINK. WATER FROM ONE COMPARTMENT WAS IMPROPERLY DISPOSED TO ANOTHER COMPARTMENT. ISNTRUCTED MANAGER TO REPAIR WASTE WATER LINE. PRIORITY VIOLATION 7-38-030 (C),NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER STAINED AND CRACKED CEILING TILES ABOVE THE COOLERS IN THE PREP AREA. INSTRUCTED MANAGER TO REPLACE TILES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SEVERAL UNUSED RACKS ON TOP OF FREEZER CHEST IN BASEMENT OBSERVED SEVERAL DISHES NEAR BASEMENT DOOR THAT ARE NOT TO BE USED. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ITEMS FROM THE PREMISES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED VENTILATION SYSTEM MISSING COVER NEAR REAR DOOR WITH AN ACCUMULATION OF DUST. INSTRUCTED MANAGER TO CLEAN AND PROVIDE COVER.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNT OUT LIGHT BULB IN BASEMENT OF FACILITY. INSTRUCTED MANAGER TO REPLACE LIGHT BULB.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED VENTILATION IN TOLIET ROOM NOT FUCNTIONING. INSTRUCTED MANAGER TO REPAIR VENTILATION IN TOILET ROOM.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED TWO LIGHT FIXTURES WITH NO SHEILDING. ONE IN THE PREP AREA ABOVE DRY STORAGE AND TO THE LEFT OF HAND WASHING SINK AND THE OTHER LOCATED NEAR THE VENTILATION SYSTEM AT THE REAR DOOR. INSTRUCTED MANAGER TO PROVIDE SHEILDING.
  4. License

    0 infractions

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