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HARLEM BAKERY LLC

7210 W FOSTER AVE, CHICAGO, IL 60656 · Bakery

Inspection summary

HARLEM BAKERY LLC has been inspected 7 times by Chicago Department of Public Health since August 13, 2015. The most recent inspection, on November 24, 2017, found no infractions.

3 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: Protecting food from contamination, Food source, labelling and allergens and Pests.

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.

  • 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 April 14, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 April 14, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 November 1, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 November 1, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 8 times across 4 separate inspections, most recently on April 14, 2017. 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

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Found cookies on display at front counter not shield from possible customer contamination. Instructed facility to adequately protect all foods at all times. Facility wrapped said items at time of inspection. Serious violation 7-38-005(a).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Observed food items transferred out of original containers. Instructed to label and maintain.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Found the gasket on the walk in cooler door to be torn. Instructed facility to replace and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed items stored on floors throughout. Instructed facility to elevate all items at least 6 inches off floors and maintain.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND BOTTOM OF REAR EXIT DOOR NOT RODENT PROOFED WITH 1/4 INCH GAP/OPENING. INSTRUCTED TO RODENT PROOFED BOTTOM OF THE SAID DOOR. SERIOUS VIOLATION 7-38-020
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • FOUND NO SUMMARY REPORT POSTED ON PREMISES AT THIS TIME. INSTRUCTED MANAGER, AN INSPECTION SUMMARY REPORT MUST BE POSTED VISIBLE AND DISPLAYED TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010 (B)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES WITH EXCESSIVE FOOD ACCUMULATION INSIDE COOLERS AND FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDERNEATH PREP TABLE WITH DRIED FOOD DEBRIS IN REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE METAL STEM THERMOMETER FOR COLD HOLDING OF FOOD PRODUCTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED IN REAR PREP/STORAGE AREA. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND NO EMPLOYEE WITH FOOD HANDLER TRAINING CERTIFICATE ON PREMISE. INSTRUCTED TO PROVIDE. (INFORMATION GIVEN).
  5. Canvass Re-Inspection

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ESTABLISHMENT HAS UNUSED WALK-IN FREEZER NOT WORKING. INSTRUCTED TO REPAIR UNIT, REPLACE OR REMOVE.
  6. License

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HANDSINK NOT CONVENIENT, ACCESSIBLE OR MAINTAINED. EXPOSED HANDSINK FOR FRONT PREP AREA LOCATED IN REAR PREP AREA AND NOT ACCESSIBLE FOR FOOD HANDLERS. INSTRUCTED TO REMOVE DOOR OR INSTALL EXPOSED HANDSINK IN FRONT PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FRONT FOOD DISPLAY COUNTER NOT PROPERLY ENCLOSED. INSTRUCTED TO ENCLOSE AREA TO PREVENT POSSIBLE CUSTOMER CONTAMINATION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HANDSINK HAS PLUMBERS PUTTY INSIDE AROUND DRAIN. INSTRUCTED TO REMOVE PUTTY.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ESTABLISHMENT HAS UNUSED WALK-IN FREEZER NOT WORKING. INSTRUCTED TO REPAIR UNIT, REPLACE OR REMOVE.
  7. License

    0 infractions

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