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GIVE ME SOME SUGAR, LLC

2205 W BELMONT AVE, CHICAGO, IL 60618 · Bakery

Inspection summary

GIVE ME SOME SUGAR, LLC has been inspected 6 times by Chicago Department of Public Health since November 4, 2011. The most recent inspection, on April 27, 2018, found no infractions.

2 of 6 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.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on August 22, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 5 times across 4 separate inspections, most recently on October 31, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 2 times across 2 separate inspections, most recently on October 31, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on August 22, 2016. For example: FOOD HANDLER REQUIREMENTS MET

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT BUILD UP AND ITEMS ON FLOOR IN MOP SINK ROOM. INSTRUCTED MANAGER TO CLEAN FLOOR AND ELEVATE OR REMOVE ITEMS OFF FLOOR IN MOP SINK ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILD UP ON CEILING VENTILATION COVER ABOVE 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN CEILING VENTILATION COVER AND MAINTAIN.
  3. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR/REPLACE EXTERIOR SURFACE OF THE EXIT DOOR. SURFACE IS GRAINY AND ROUGH TO THE TOUCH. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.ALSO THE MIDDLE BOTTOM OF THE REAR EXIT DOOR IS PEELING APART. MUST REPAIR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED CUSTOMERS (BAKING CLASS STUDENTS) NOT WEARING PROPER HAIR RESTRAINTS AND NOT WEARING PROPER APPAREL. ALL FOOD PREP STAFF INCLUDING BAKING STUDENTS) MUST WEAR HAIR RESTRAINTS, AND SHIRTS WITH SLEEVES. ASLO NOT OPEN TOE SHOES ARE ALLOWED. MUST WEAR CLOSED TOE SHOES IN PREP AREAS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE IDPH FOOD HANDLER'S CERTIFICATES FOR ALL FOOD PREP STAFF AT ALL TIMES TO BE IN COMPLIANCE WITH THE NEW RULES AND REGULATIONS AS OF 1-1-2017.(INSTRUCTIONAL PERIOD).
  4. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE FRONT PANEL AT EXPOSED HAND SINK IN KITCHEN AREA,
  5. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN THE FLOOR INSIDE THE FURNACE/MOP SINK ROOM AND MAINTAIN. ALL ARTICLES MUST BE STORED OFF THE FLOOR AWAY FROM WALLS TO PREVENT RODENT/INSECTS HARBORAGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION ON BOTH WASHROOMS. INSTRUCTED TO INSTALL VENTILATION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPTY BOXES STORED ON THE REAR AREA CLOSE TO THE EXIT DOOR. INSTRUCTED TO REMOVE EMPTY BOXES AND CLEAR THE WAY GOING TO THE EXIT DOOR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLER MUST WEAR A HAIR RESTRAINT WHEN PREPARING CAKE/PASTRIES,ETC.
  6. License

    0 infractions

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