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HANNAH'S BRETZEL LLC

180 W WASHINGTON ST, CHICAGO, IL 60602 · Restaurant

Inspection summary

HANNAH'S BRETZEL LLC has been inspected 15 times by Chicago Department of Public Health since September 16, 2010. The most recent inspection, on December 16, 2021, found no infractions.

3 of 15 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 temperature control and Food source, labelling and allergens.

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 3 times across 3 separate inspections, most recently on March 16, 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 March 16, 2020. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 November 1, 2018. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on May 15, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 17 times across 9 separate inspections, most recently on May 15, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND HO HANDWASHING SIGNAGE IN EMPLOYEE MEN AND WOMENS WASHROOM. INSTRUCTED MANAGER TO PROVIDE HANDWASHING SIGNAGE FOR SAID WASHROOMS.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED QUINOA, SLICED TOMATOES AND TOFU) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN REACH IN COOLER ON FOOD LINE. 48F - 50 F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS, COST OF ALL FOODS $30 AT 3 LBS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND WOMEN'S RESTROOM GARBAGE RECEPTACLE UNCOVERED. MUST PROVIDE COVERED GARBAGE RECEPTACLE FOR WOMEN'S RESTROOM INSTRUCTED TO PROVIDE.
  3. Canvass

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED FACILITY WITH USE OF THE INSTRUCTION GUIDE PROVIDE WITH SPILL KIT AS THE CLEAN UP POLICY. INSTRUCTED TO PROVIDE IN WRITING THE INTENT TO USE THE INSTRUCTION GUIDE AND POST ON SITE WITH SUPPLIES. FACILITY ALSO INSTRUCTED TO INCLUDE THE FOLLOWING SUPPLIES: DISPOSABLE MOP, DISPOSABLE LATEX GLOVES, DISPOSABLE MASK, AND ADEQUATE SANITIZER *MUST ELIMINATE NOROVIRUS*) ON SITE TO PROPERLY CLEAN UP ANY VOMIT OR DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTH ON THE COUNTER SURFACE IN THE COFFEE PREP AREA. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED A BURNED OUT LIGHT-BULB IN THE CEILING LIGHT FIXTURE IN THE REAR DISH AREA. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNIT.
  4. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT/ DIARRHEA CLEANUP PROCEDURE ON SITE, INSTRUCTED TO OBTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • WATER SPRAY BOTTLES AT DOUGH STATION NOT LABELED, INSTRUCTED TO LABEL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INTERIOR OF ICE MAKER, ICE SCOPE HOLDER NOT CELAN. INSTRUCTED TO CLEAN AND MAINTAN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFCATE FOR CERTIFIED MANAGERS, INSTRUCTED TO OBTAIN.
  5. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BOTTOM OF ICE SCOOP HOLDER NOT CLEAN, STANDING WATER AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REFRIGERATION THERMOMETER STORED AT REAR OF COOLERS BEHIND FOOD CONTAINERS, INSTRUCTED TO KEEP IN WARMEST PART IN EASY TO VIEW AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • GARBAGE CAN STORED TOO CLOSE TO CLEAN UTENSILS RACK, INSTRUCTED TO KEEP A WAY.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WASH CLOTHS STORED ON COUNTER TOP, INSTRUCTED TO KEEP IN PROPER PLACE ( SANI BUCKET )
  6. Canvass

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED UNLABELED FOOD INSIDE OF THE 4 DOOR COOLER IN THE REAR PREP AREA AND SELF PACKAGED ITEMS ON THE FRONT COUNTER. INSTRUCTED TO LABEL ALL FOOD ITEMS.
  7. Canvass

    0 infractions

  8. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk arond 3 comparment sink, exposed hand sink in kitchen prep area in state of disrepair, shall be repaired/replaced. Cooler shelving/racks that peeling paint/rust, shall be repaired/replaced. Cutting boards that had deep cuts, shall be replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooler shelving/racks not clean, need detailed cleaning(crevices). Prep tables lower shelving not clean, need detailed cleaning(crevices). Front counter shelving not clean, need cleaning(detailed).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, prep tables , under storage shelving/racks not clean, need detailed cleaning(corners). Floors under 3 compartment sink area, and under exposed hand sink need re-grouting.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had peeling paint, exposed plaster in rear kitchen area, rear storage areas by prep table shall be repaired/sealed.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in rear prep area, shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exposed hand sink in 2nd prep area had drain pipe leaking, shall be repaired/replaced.
  9. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED REAR STORAGE AREA AT REAR ENTRANCE NOT MAINTAINED,IE STORAGE STORED ON FLOORS.MUST ELEVATE ALL STORAGE ON ADEQUATE SHELVING AT LEAST 6-INCHES OFF FLOORS.ALSO FLOORS NOT CLEAN OF DEBRIS UNDER SHELVING IN REAR PREP AND REAR STORAGE AREA.MUST CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING ATTACHED VENTS NOT CLEAN OF BUILD-UP DUST OVER MOP SINK AND IN CUSTOMER AREA.MUST CLEAN/MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED REAR STORAGE AREA NOT MAINTAINED,IE TOO MUCH CLUTTER.MUST REMOVE AND ORGANIZE REAR AREA BY DOOR TO PREVENT A PEST HARBORAGE AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • 3- EMPLOYEE WORKING AT THIS TIME WITHOUT THE NEW FOOD HANDLERS TRAINING CERTIFICATE.MUST ENROLL ALL EMPLOYEES.
  10. Canvass Re-Inspection

    0 infractions

  11. Canvass

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO RUNNING HOT OR COLD WATER AT PORTABLE HAND SINK AT THE NEWLY ADDED PREP AREA. INSTRUCTED MGR TO INSTALL A HAND SINK WITH CITY WATER CONNECTION AND DRAINAGE TO SEWER LINES, PORTABLE HAND SINK NOT ALLOWED IN RETAIL FOOD. THE CLOSEST HAND SINK ABOUT 40 FEET AWAY. 48HOURS GIVEN TO COMPLY WITH CDPH CODE. OFFICE NOTIFIED. CRITICAL CITATION ISSUED. 7-38-030.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CHIPPED WALL BEHIND PREP AREA, INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE THATS EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HEAVY DUST ON CEILING VENT ABOVE DOUGH MIXER. INSTRUCTED TO CLEAN AND MAINTAIN.
  12. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF THE 2-SLIDING DOOR REFRIGERATOR AT THE MAIN SERVICE TO REMOVE FOOD CRUMBS AND DEBRI.
  13. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REPAINT RUSTY GREASE TRAP BOX UNDER 3COMP SINK SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST CLEAN INTERIOR OF ICE MACHINE LID.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS AT CORNERS OF OVEN TO REMOVE FOOD DEBRIS.
  14. Canvass

    1 infraction

    • 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. BASE BOARD COVERINGS NOT STICKING TO WALL UNDER 3COMP SINK
  15. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST USE PROPER SCOOPS, SINGLE SERVICE PAPER CUPS NOT ALLOWED TO USE AS A BULK FOOD SCOOP.
    • 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. FAN COVERS INSIDE PREP COOLER WITH HEAVY DUST BUIL-UP, INSTRUCTED MGR TO CLEAN AND MAINTAIN.

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