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HOUSE OF CAKES

6189 N CANFIELD AVE, CHICAGO, IL 60631 · Bakery

Inspection summary

HOUSE OF CAKES has been inspected 14 times by Chicago Department of Public Health since May 20, 2010. The most recent inspection, on July 19, 2023, found no infractions.

2 of 14 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, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 8 times across 6 separate inspections, most recently on January 15, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 May 25, 2021. 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 October 14, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 16, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 May 31, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED LARGE WOOD BOX IN BASEMENT CONTAINING CANNOLI SHELLS. WOOD BOX IS PROHIBITED AND TOO LARGE TO FIT IN 3 COMPARTMENT SINK. MUST USE SMALLER CONTAINERS MADE OF FOOD GRADE MATERIALS TO STORE CANNOLI SHELLS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • STORE VACUUM, MOPS AND BROOMS AWAY FROM FOOD STORAGE IN BASEMENT.
  3. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH WHITE MOLDLIKE BUILD UP INSIDE WALK-IN COOLER.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED INCOMPLETE CLEAN UP KIT ON SITE.INSTRUCTED MANAGEMENT TO HAVE A COMPLETE CLEAN UP KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASH SINKS AT EXPOSED HAND SINKS.MANAGEMENT PROMPTLY PUT UP SIGNS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS DIRTY UNDER WORK BENCHES.INSTRUCTED MANAGEMENT TO CLEAN FLOORS UNDER WORK BENCHES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • VIOLATION # 47 NOT CORRECTED(PREVIOUS CORE VIOLATION OBSERVED 4/16/2019-SEE REPORT#2285224. PRIORITY FOUNDATION VIOLATION 7-42-090
  6. Canvass

    8 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
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK IN FRONT SERVICE AREA. CLOSEST HAND SINK LOCATED IN BACK BY 3 COMPARTMENT SINK THAT IS NOT IN CONVENIENCE DISTANCE FOR EMPLOYEE WORKING IN FRONT. MUST PROVIDE PROPER HAND WASHING SINK WITH HOT AND COLD WATER ,HAND SOAP AND DRYING PROVISION AND SINK SHOULD BE LOCATED ON CONVENIENT DISTANCE FOR EMPLOYEE WORKING WITH EXPOSED FOOD IN FRONT OF FACILITY.PRIORITY FOUNDATION 7-38-030(c) NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO PROPER DATE MARKING ON TCS FOODS (CRACKED EGGS) STORED INSIDE OF COOLERS FOR MORE THAN 24 HOURS.MUST PROVIDE AND MAINTAIN.( PRIORITY FOUNDATION-NO CITATION ISSUED)7-38-005
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACED DOOR GASKETS ON 6 DOOR FREEZER
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN TOP OF EQUIPMENT FROM DUST AND FOOD DEBRIS
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  7. Canvass

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Observed cookies and pastries on the front service counter not shielded or protected from customer contamination. Instructed to shield and maintain. Corrected during inspection. Serious violation 7-38-005(a).
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Observed foodhandlers at front counter not wearing hair restraints. Instructed to correct and maintain.
  8. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED APPROXIMATELY 10 LBS ASSORTED PIZZAS HELD ON DISPLAY SHELVING AT IMPROPER TEMPERATURES. CHEESE AND ARTICHOKE PIZZA AT 65.5F, CHEESE PIZZA AT 68.7F, CHEESE AND TOMATO PIZZA AT 66.9F, CHEESE, TOMATO AND ONION AT 65.1F, CHEESE, GREEN PEPPER, MUSHROOM PIZZA AT 66.9F. ALL DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $150.00. CRITICAL VIOLATION 7-38-005(A). REVIEWED HOTS FOODS MUST BE HELD AT 140F OR ABOVE AND COLD FOODS AT 40F OR BELOW. ALSO PROPER METHODS AND TIMES FOR COOLING FOODS. NO TEMPERATURES LOGS ON SITE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TAPE AS MEANS OF REPAIR ON THE DOOR GASKETS OF THE COOLERS AND AROUND THE OPEN AIR GAP UNDER THE THREE COMPARTMENT SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD END CAPS IN THE FRONT FOOD WRAPPING/BREAD SLICER AREA. INSTRUCTED TO REPLACE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES FOR REQUIRED EMPLOYEES. MUST PROVIDE AND MAINTAIN CERTIFICATES ON SITE.
  9. Short Form Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GASKETS NOT MAINTAINED ON REACH-IN AND WALK-IN COOLER. INSTRUCTED TO REPLACE ALL WORN GASKETS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING TILE WORN IN FRONT DISPLAY AREA. INSTRUCTED TO REPLACE ALL WORN CEILING TILE. LIGHT AND VENTILATION COVERS THROUGH-OUT NOT CLEAN. INSTRUCTED TO DETAIL ALL COVERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS IN PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
  10. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GASKETS NOT MAINTAINED ON REACH-IN AND WALK-IN COOLER. INSTRUCTED TO REPLACE ALL WORN GASKETS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING TILE WORN IN FRONT DISPLAY AREA. INSTRUCTED TO REPLACE ALL WORN CEILING TILE. LIGHT AND VENTILATION COVERS THROUGH-OUT NOT CLEAN. INSTRUCTED TO DETAIL ALL COVERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS IN PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
  11. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WALK IN COOLER DOOR GASKET IN POOR REPAIR/TORN. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKET.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON BASEMENT FLOOR (HOT WATER BOILER ROOM). MUST KEEP FLOOR DRY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THEROMETER INSIDE REACH IN COOLER #3. MUST PROVIDE THEROMETER FOR COOLER.
  12. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN SHELVES OF BAKING RACKS AND MAINTAIN FREE OF DIRT AND DEBRIS AT THE FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY AT THE REAR FOOD STORAGE AREA. ALSO CLEAN FLOORS INSIDE THE WALK IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REMOVE OR ORGANIZE CLUTTER AT THE FAR END OF BASEMENT FOOD STORAGE AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
  13. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Walk in cooler shelving that had peelig paint, rust shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooler shelving, walk in cooler shelving racks need cleaning, bsmt storage shelving not clean need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in bsmt. storage areas, under shelving need cleaning, floors in kitchen prep area need cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Wall that had exposed plaster by exposed hand sink in prep area shall be repaired/sealed.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields were missing end caps in kitchen front counter area, and bsmt storage areas, shall provide end caps to all light shields.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) in walk in cooler not clean needs detailed cleaning(crevices).
  14. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULKING WORN OUT ON THE SPLASHGUARD OF THE 3 COMPT SINK. INSTRUCTED TO RECAULK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN IN DETAIL ALL THE LIDS AND EXTERIOR OF ALL BULK CONTAINERS, AND CLEAN THE SHELVINGS IN DRY STORAGE IN THE BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS BEHIND THE 3 COMPT SINK NOT IN GOOD REPAIR. INSTRUCTED TO REPAIR, MAKE THE WALLS SMOOTH AND EASILY CLEANABLE
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED FOOD HANDLERS TO WEAR HAIR RESTRAINT AND CLEAN APRON

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