Skip to content
Loading map…

HELLAS PASTRY SHOP

2627 W LAWRENCE AVE, CHICAGO, IL 60625 · Bakery

Inspection summary

HELLAS PASTRY SHOP has been inspected 11 times by Chicago Department of Public Health since June 22, 2011. The most recent inspection, on November 13, 2024, recorded 3 infractions.

None of the 11 inspections on record were free of infractions. 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 Protecting food from contamination.

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 7 times across 5 separate inspections, most recently on November 13, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 July 29, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 August 10, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 August 26, 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 25 times across 10 separate inspections, most recently on November 13, 2024. 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.

11 inspections

  1. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT HAND SINKS IN WASHROOM AND IN PREP/DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ALUMINUM FOIL BEING USED AS LINERS ON STORAGE SHELFS IN THE REAR PREP AREA.INSTRUCTED TO REMOVE ALUMINUM FOIL LINERS AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE WASHROOM.MUST PROVIDE AND MAINTAIN.
  2. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SINK IN FRONT FOOD SERVICE AREA OF FACILITY. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED THAT BAKING MIXING DISHES ARE STORED ON FLOOR IN WALK REAR PREP AREA
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SIGNIFICANT AMOUNT OD DUST ON CHANDELIER OVER REAR FOOD PREP ENTRY DOOR. MAST CLEAN AND MAINTAIN CLEAN
  3. Short Form Complaint

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Observed flour bulk food storage bin not labeled. Manager corrected on site.
    • 40. PERSONAL CLEANLINESS
      • NOTED EMPLOYEE NOT WEARING HAIR RESTRAINS WHILE WORKING WITH EXPOSED FOOD. INSTRUCTED TO WEAR HAIR RESTRAINS ALL TIMES WHEN PREPARING OR SERVING FOOD FOOD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR GASKET ON DOOR TO WALK IN COOLER
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NON USE CARD BOARD FOR COVERING OF SHELVING IN WALK IN FREEZER
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN AND MAINTAIN CLEAN LIGHT FIXTURE CHAINS THAT ARE COVERED WITH DUST
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER OF EQUIPMENT AND OTHER UNUSED ITEMS ON FLOORS IN FOOD PREP ROOM.MUST ELEVATE ALL ITEMS TO ALLOW CLEANING AND REMOVE ALL UNNECESSARY ITEMS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BROKEN PROTECTIVE SHIELD ON LIGHTS OVER DISHWASHING AREA
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE PROTECTIVE LIGHT SHIELD ON LIGHT BULBS OVER COFFEE PREP AREA AND FOOD PACKING AREA
  4. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 40. PERSONAL CLEANLINESS
      • NOTED EMPLOYEE NOT WEARING HAIR RESTRAINS WHILE WORKING WITH EXPOSED FOOD. INSTRUCTED TO WEAR HAIR RESTRAINS ALL TIMES WHEN PREPARING OR SERVING FOOD FOOD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR GASKET ON DOOR TO WALK IN COOLER
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NON USE CARD BOARD FOR COVERING OF SHELVING IN WALK IN FREEZER
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN AND MAINTAIN CLEAN LIGHT FIXTURE CHAINS THAT ARE COVERED WITH DUST
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER OF EQUIPMENT AND OTHER UNUSED ITEMS ON FLOORS IN FOOD PREP ROOM.MUST ELEVATE ALL ITEMS TO ALLOW CLEANING AND REMOVE ALL UNNECESSARY ITEMS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BROKEN PROTECTIVE SHIELD ON LIGHTS OVER DISHWASHING AREA
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE PROTECTIVE LIGHT SHIELD ON LIGHT BULBS OVER COFFEE PREP AREA AND FOOD PACKING AREA
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DETAIL CLEAN/PAINT RUSTY EXTERIOR GREASE TRAP BOX BENEATH THE DISHWASHING 3 COMPARTMENT SINK USING A NON-TOXIC FINISH AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN AND SANITIZE SHELVINGS INSIDE THE WALK-IN-FREEZER,BOTTOMS OF PREP TABLES,INTERIOR CABINETS THROUGHOUT BEHIND FRONT COUNTER SERVICE AREA AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR DIRTY BENEATH THE DISHWASHING 3 COMPARTMENT SINK AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN FLOORS DRY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING LIGHT SHIELDS ON LIGHT FIXTURES IN FOOD PREP AREA.INSTRUCTED TO INSTALL MISSING LIGHT SHIELDS WITH END CAPS OR SHATTER-PROOF LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO ELEVATE DRY STOCK ITEMS AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND CLEANING EQUIPMENTS MUST BE STORED PROPERLY IN A DESIGNATED AREA AND MAINTAIN.
  6. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE SERVING AND POTENTIALLY HAZARDOUS FOODS SUCH AS SPINACH PIE, AND CUSTARD. SERIOUS VIOLATION 7-38-012. TOULA SAPANOS ARRIVED ON SITE DURING INSPECTION AT 3:20PM. SERIOUS VIOLATION 7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN UTENSILS, POTS, PANS, TRAYS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL THE EXTERIOR OF ALL BULK DRY FOOD CONTAINERS AND MAINTAIN. CLEAN AND ORGANIZE THE PREP TABLE AND REMOVE NON FOOD ITEMS /MEDICINE BOTTLES ON TOP OF THE PREP TABLE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR ALONG THE WALL BASE ALL CORNER UNDER THE WIRE RACK SHELVINGS INSIDE THE WALK IN FREEZER (WITH FOOD CRUMBS/FOOD DEBRIS) AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE STEM THERMOMETER FOR THE COOK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
  7. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED COOKING STOVE LINED WITH FOIL PAPER AND ON SIDES AND SHELVES LINED WITH CARD BOARD, INSTRUCTED TO AVOID LINING EQUIPMENT WITH PAPER OR FOIL TO PREVENT HIDING PLACES FOR PESTS, MUST REMOVE CHIPPING PAINT FROM EXTERIOR SURFACE OF BULK STORAGE CONTAINERS,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS UNDERNEATH 3 COMPARTMENT SINK AND UNDERNEATH DISPLAY CASES AT HE FRONT SELLING AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  8. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED A LARGE METAL CONTAINER IN THE FREEZER WITHOUT A LABEL CONTAINING FLOUR. INSTRUCTED THAT ALL BULK FOODS MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED COOKING STOVE LINED WITH FOIL PAPER AND ON SIDES. INSTRUCTED TO AVOID LINING EQUIPMENT WITH PAPER OR FOIL TO PREVENT HIDING PLACES FOR PESTS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED OLD FOOD DEBRIS INSIDE GRINDER AT THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS UNDERNEATH 3 COMPARTMENT SINK AND UNDERNEATH DISPLAY CASES AT HE FRONT SELLING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION SYSTEM IN WASHROOM THAT CONTAINS A WINDOW. INSTRUCTED TO INSTALL VENTILATION SYSTEM OR ENSURE THAT WINDOW IS OPEN.
  9. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED COOKING STOVE LINED WITH FOIL PAPER AND ON SIDES. INSTRUCTED TO AVOID LINING EQUIPMENT WITH PAPER OR FOIL TO PREVENT HIDING PLACES FOR PESTS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED OLD FOOD DEBRIS INSIDE GRINDER AT THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS UNDERNEATH 3 COMPARTMENT SINK AND UNDERNEATH DISPLAY CASES AT HE FRONT SELLING AREA.
  10. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD OF THE DOOR OF THE CABINET IN FRONT AREA, UNDER THE MICROWAVE. MUST SEAL THE WOOD OR PAINT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND ORGANIZE ALL THE CABINETS IN THE FRONT AREA AND PREP TABLE BOTTOM SHELVE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE WALK IN COOLER FLOOR UNDER THE SHELVINGS AND ALONG THE WALL BASE AND ALL CORNER AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SCRAPE PEELING PAINT ON THE CEILING AND WALLS IN THE REAR AREA ABOVE 3 COMPARTMENT SINK.
  11. Canvass

    8 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. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
    • 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. NOTED BROKEN DOORS FOR 2DOOR PREP REACH IN COOLER, MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. FOLLOWING NOT CLEAN; COOLERS, STORAGE SHELVES, CABITNETS, WALK IN COOLER SHELVES, STOVE, ETC..MUST CLEAN-SANITIZE AND MAINTAIN ALL EQUIPMENT THRU-OUT.
    • 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. MUST CLEAN FLOORS AT CORNERS AND ALONG WALLS AND REPLACE BROKEN FLOOR TILES WHERE NEEDED.
    • 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. MUST REPAIR WASHROOM WALLS AND SEAL OPENINGS ON WALLS AND CEILING TO PREVENT PEST ENTRY/HARBORAGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE ADEQUATE VENTILATION FOR BURNER AND REPAIR PIPES UNDER EXPOSED SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER THRU-OUT PREMISES, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.

Nearby inspected facilities

Own this business? Add a badge to your website