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FRITZ PASTRY, INC.

1408 W DIVERSEY PKWY, CHICAGO, IL 60614 · RESTAURANT/BAKERY

Inspection summary

FRITZ PASTRY, INC. has been inspected 7 times by Chicago Department of Public Health since March 9, 2011. The most recent inspection, on November 18, 2014, found no infractions.

1 of 7 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: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

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.

  • 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 5 times across 3 separate inspections, most recently on August 27, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 4 times across 4 separate inspections, most recently on July 16, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 July 16, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 March 9, 2011. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 18 times across 6 separate inspections, most recently on July 16, 2014. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK FOOD CONTAINERS WITH FLOUR,SUGAR,SALT,ETC.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULK ALONG THE SPLASH GUARD OF 3 COMPARTMENT SINK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO RE CAULK AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL AND MAINTAIN, EXTERIOR PART OF THE STOVE AND DEEP FRYER WITH DUST AND GREASE BUILD-UP,ALSO INTERIOR DOOR OF THE DEEP FRYER WITH GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THROUGHOUT THE ESTABLISHMENT,KITCHEN,INSIDE WALK IN COOLER, ALONG THE WALL BASE,ALL CORNER IN THE DINING AREA, PREP AREA,SERVING AREA NEEDS DETAIL CLEANING AND MAINTAIN. MISSING FLOOR DRAIN COVER IN THE BASEMENT FLOOR DRAIN. MUST PROVIDE FLOOR DRAIN COVER. MUST ELEVATE OFF THE FLOOR ALL ITEMS/ARTICLES IN THE BASEMENT STORAGE AREA AND CLEAN THE FLOOR AND MAINTAIN. STANDING WATER IN THE BASEMENT. MUST DRY THE FLOOR TO PREVENT INSECTS HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENT COVER INSIDE THE WASHROOM,ABOVE THE DRY STORAGE SHELVE, ABOVE THE COFFEE MACHINE STATION, WITH HEAVY DUST BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO LIGHT SHIELD ON THE LIGHT BULB INSIDE THE PASTRY CASE AND 2 DOOR REACH IN COOLER IN THE FRONT SERVING AREA. MUST PROVIDE LIGHT SHIELD OR CHANGE THE LIGHT BULB TO SHATTERED PROOFED LIGHT BULB.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEE PREPARING AND HANDLING FOODS MUST WEAR A HAIR RESTRAINT TO COVER THE HAIR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WASH CLOTH USED FOR CLEANING/WIPING PREP TABLE, COOLER,DINING TABLES ON A BUCKET WITH SANITIZING SOLUTION.
  3. Canvass Re-Inspection

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVED CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT TO PREVENT RODENT HARBORAGE.
  4. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. PREMISES SERVES COFFEE,PASTRIES AND SANDWICHES. INSTRUCTED MANAGER THAT CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 07/03/12 REPORT#1110224 NOT CORRECTED #34 DETAIL CLEAN THE FLOOR OF THE PREP AREA ESPECIALLY BEHIND THE OVEN AND STOVE. REPLACED CRACKED FLOOR TILES IN THE PREP AREA. #38 THE SPRAY NOZZLE FOR THE 3 COMPARTMENT SINKS FALLS BELOW THE FLOOD RIM LEVEL OF THE SINK. MUST MAINTAIN THE SPRAY NOZZLE ABOVE THE FLOOD RIM LEVEL OF THE SINK. SERIOUS VIOLATION 7-42-090.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DETAIL CLEAN LIGHT SHIELDS IN FOOD PREP AREA REMOVE ACCUMULATION OF DUST AND DIRT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER NEEDED AT FRONT MILK REACH-IN COOLER. MUST PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVED CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT TO PREVENT RODENT HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHERS IN A SANITIZING SOLUTION WHEN NOT IN USE.
  5. Canvass

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. PREMISES SERVES COFFEE, PASTRIES AND SANDWICHES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. ALSO, NO CITY OF CHICAGO FOOD SANITATION CERTIFICATES POSTED ON THE PREMISES. SERIOUS VIOLATION 7-38-012.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO INSPECTION SUMMARY REPORT POSTED ON THE PREMISES. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL DRY FOOD STORAGE CONTAINERS AND PREPARED FOODS IN THE COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE VENTILATION HOOD AND FILTERS, EXTERIOR OF THE STOVE AND OVENS INCLUDING GAS LINES BEHIND THE EQUIPMENT, EXTERIOR OF DRY STORAGE CONTAINERS, INTERIOR OF FREEZER NEAR BACK DOOR, BOTTOM OF BEVERAGE COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR OF THE PREP AREA ESPECIALLY BEHIND THE OVEN AND STOVE. REPLACE CRACKED FLOOR TILES IN THE PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PROVIDE BASEBOARD TILE WHERE MISSING IN THE PREP AREA AND REGROUT THE BASEBOARD TILES. CLEAN AND REPAINT STAINED WALLS AND CEILING AROUND THE VENTILATION HOOD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE SPRAY NOZZLE FOR THE 3 COMPARTMENT SINK FALLS BELOW THE FLOOD RIM LEVEL OF THE SINK. MUST MAINTAIN THE SPRAY NOZZLE ABOVE THE FLOOD RIM LEVEL OF THE SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • HAIR RESTRAINTS ARE NEEDED FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
  6. Tag Removal

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • VIOLATION REMAINS FROM 3-9-11.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • VIOLATION REMAINS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VIOLATION REMAINS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • VIOLATION REMAINS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VIOLATION REMAINS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VIOLATION REMAINS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VIOLATION REMAINS
  7. Canvass

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND WALK-IN COOLER AT TEMPERATURE OF 53.4F WITH FOODS SUCH AS EGGS AT 50.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURE OF 40F OR BELOW, SUPERVISOR LOPEZ CONTACTED AT 312-746-7855 FOR INSPECTION AND TAG REMOVAL.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 6DZ EGGS FOUND AT 50.2F. 12LBS CREAM CHEESE AT 53.4F. ALL FOODS DISCARDED.
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED EXCESSIVE BLACK SLIME SUBSTANCE INSIDE UPPER WATER RESERVOIR INSIDE ICE MACHINE WHERE ICE IS MADE AND SPECKS OF BLACK SUBSTANCE INSIDE STORED ICE IN LOWER BIN. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL CLEANED AND SANITIZED AND SUPERVISOR LOPEZ NOTIFIED FOR INSPECTION AND TAG REMOVAL. ALL ICE DISCARDED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS ie: SOUP, IN FREEZER AND COOLER MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE PAPER AS LINER AT FRONT COFFEE PREP. METAL RACK SHELVING INSIDE WALK-IN COOLER WITH FOOD ACCUMULATION MUST CLEAN AND MAINTAIN.
    • 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. INTERIOR AND EXTERIOR OF EXHAUST HOOD WITH EXCESSIVE DUST. MUST CLEAN/REMOVE AND MAINTAIN. REAR TALL REACH-IN FREEZER WITH ICE ACCUMULATION ON BOTTOM. MUST CLEAN/REMOVE.
    • 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. FLOOR OF WALK-IN COOLER WITH FOOD SPILLAGE. MUST CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. DAMAGED AND MISSING CEILING ABOVE TO GO FOOD CONTAINERS STORED IN BASEMENT. MUST REPLACE/REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST PROVIDE NOZZLE ARM ON REAR PREP THREE COMPARTMENT SINK THAT REACHES ALL THREE COMPARTMENTS. FAR LEFT COMPARTMENT HAS SPRAYER ARM ONLY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE FOR ALL COOLERS.

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