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HANNAH'S BRETZEL 161 N. CLARK LLC

161 N Clark ST BLDG, CHICAGO, IL 60601 · Restaurant

Inspection summary

HANNAH'S BRETZEL 161 N. CLARK LLC has been inspected 9 times by Chicago Department of Public Health since December 28, 2016. The most recent inspection, on February 5, 2025, recorded 4 infractions.

2 of 9 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 4 times across 3 separate inspections, most recently on August 29, 2023. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • 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 3 times across 2 separate inspections, most recently on September 26, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times across 2 separate inspections, most recently on March 25, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 29, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 6 times across 4 separate inspections, most recently on February 5, 2025. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

9 inspections

  1. Canvass

    4 infractions

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE (WASTE CAN WITH LID) INSIDE WOMEMS RESTROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE FOR FEMININE HYGIENE PRODUCTS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES STORED THROUGHOUT THE REAR DISHWASHING AREA. MUST REMOVE ALL EQUIPMENT THAT IS UNNECESSARY TO THE OPERATION, DETAIL CLEAN AREA, AND ORGANIZE ALL REMAINING ARTICLES AND STORE THEM ON SHELVING 6" OFF THE FLOOR TO PROVIDE FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • UNABLE TO LOCATE AND VERIFY ALL FOOD HANDLER CERTIFICATES FOR FOOD EMPLOYEES DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON SITE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.
  2. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN GASKETS ON THE INSIDE OF DAIRY REACH-IN COOLER IN THE FRONT WAIT AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SOIL ACCUMULATION AT THE BOTTOM OF REACH-IN FREEZER IN THE REAR. INSTRUCTED TO DEFROST SOIL/ICE BUILD UP AND CLEAN.
  3. Canvass

    2 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • Open container of employee drink placed on prep table, instructed to keep away from food prep tables.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • Thermometer placed in rear part of cooler, unable to read temperature. Instructed to move thermometer in warmest part where it is easily seen.
  4. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE IN THE WOMEN AND MEN WASHROOM. INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE FOR ALL HAND WASHING SINKS.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED EXPOSED HAND WASHING SINK IN IN BACK BY THE 3 COMPARTMENT SINK RENDERED INACCESSIBLE BY UTENSILS AND TRAYS BEING PLACED INSIDE IT. INSTRUCTED MANAGER THAT ALL HAND SINKS MUST BE ACCESSIBLE AT ALL TIMES. PRIORITITY FOUNDATION. 7-38-030 (C). CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT STORED IN PREP COOLER (AIR TEMPERATURE OF 41.0F). FOUND INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS.TURKEY AT 49.0F, AND HAM AT 52F. INSTRUCTED ALL TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOODS DURING INSPECTION COSTING ABOUT $15. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLES INSIDE OF WOMENS TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED 2 EMPLOYEES WORKING WITHOUT FOOD HANDLER CERTIFICATES. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES
  5. Canvass

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED MANAGER ONSITE DURING THE INSPECTION WHILE TCS FOODS; DELI MEATS, SOUPS, ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ONSITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND DIRT AND LOOSE FOOD DEBRIS ON FLOORS BEHIND HEAVY EQUIPMENT IN PREP AREA, INSTRUCTED TO CLEAN AND MAINTAIN,
    • 58. ALLERGEN TRAINING AS REQUIRED
      • SEE VIOLATION #60
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • FOUND PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT DATED 9/26/19, VIOLATION INCLUDES: #58 - NO CERTIFIED FOOD MANAGER ONSITE WITH PROOF OF ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION. VIOLATION STILL EXISTS. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED.
  6. Canvass

    4 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (DELI MEAT, GRAIN SALADS ETC.) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED GRAB & GO FOOD ITEMS BAKED GOODS (COOKIES AND BROWNIES) ON DISPLAY NOT PROPERLY LABELED. INSTRUCTED PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS WITH IDENTITY, NET WEIGHT, INGREDIENTS, LIST MAJOR ALLERGENS, BUSINESS NAME AND ADDRESS WHERE MADE AND PACKAGED. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE FOR SANITARY NAPKINS IN THE WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED NOT ALL CERTIFIED FOOD MANAGERS WITH PROOF OF ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  7. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOOD SPRAY BOTTLES NOT LABELED, INSTRUCTED TO LABEL.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN POTS AND PANS NOT AIR DRIED PROPERLY, INSTRUCTED TO INVERT TO MINIMIZE WATER POOLING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS WITH BEARD NOT WEARING BEARD RESTRAINTS, INSTRUCTED TO WEAR.
  8. Canvass

    0 infractions

  9. License

    0 infractions

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