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JOSEFINA'S BAKERY

1156 W 18TH ST, CHICAGO, IL 60608 · Bakery

Inspection summary

JOSEFINA'S BAKERY has been inspected 8 times by Chicago Department of Public Health since May 6, 2011. The most recent inspection, on July 7, 2016, found no infractions.

4 of 8 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: Pests and Food temperature control.

The last 3 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on August 11, 2014. 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 August 11, 2014. 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 10 times across 4 separate inspections, most recently on August 11, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on August 11, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 once on May 6, 2011. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Complaint Re-Inspection

    0 infractions

  4. Complaint

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE FRUIT FLIES INSIDE THE CUSTOMER BREAD DISPLAY CASES AND ON WALLS NEAR THE WALK-IN-COOLER. APPROXIMATELY 20 LIVE FRUIT FLIES WERE OBSERVED IN SAID AREAS.ALSO,FOUND APPROXIMATELY 40 MICE DROPPINGS ON CORNERS OF REAR STORAGE ROOM AND BENEATH THE LARGE OVEN. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY.MUST CLEAN AND SANITIZE ALL AFFECTED AREAS,SCREEN WINDOW AND REAR SCREEN DOOR MUST BE INSECT PROOFED.FOUND THE FRONT DOORS TO THE ESTABLISHMENT WIDE OPEN DURING THIS INSPECTION. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL RAW WOODEN SURFACES INSIDE THE CUSTOMER BREAD DISPLAY CASES USING A NON-TOXIC FINISH AND WALLS AND CEILINGS INSIDE THE BREAD PROOFER MUST BE SMOOTH,EASILY CLEANABLE SURFACES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIORS/EXTERIORS OF ALL REACH-IN-COOLERS AND CUSTOMER DISPLAY BREAD DISPLAY CASES,HOOD ABOVE DEEP FRYER,TOPS/BOTTOMS OF FOOD PREP TABLES,ROLLING UTILITY CARTS,BAKING EQUIPMENTS ETC.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING AND ELEVATE STORED ARTICLES 6" OFF FLOOR/WALL FOR EASIER CLEANING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AND MAINTAIN A VISIBLE THERMOMETER INSIDE THE WALK-IN-COOLER.
  5. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEED TO CONTINUE TO CLEAN THE PROOFER REMOVE RUST.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VIOLATION CORRECTED.
  6. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 35 MICE DROPPINGS REAR STORAGE WEST WALL NEED TO HAVE PEST CONTROL RETURN FOR SERVICE, NEED TO CLEAN AND SANITIZE ALL EFFECTIVE AREAS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PROOFER NOT MAINTAINED,NEED TO CLEAN INTERIOR OF PROOFER AND REMOVE RUST, NEW RAW WOOD STORAGE UNITS FRONT NEED TO SEAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN ALL BULK CONTAINERS, STABLE STORAGE AREAS, TRAY CARTS. NEED TO CLEAN AND SANITAZE IN PLACE MIXERS, AND PREP TABLES.ALSO NEED TO DEFROST BOX FREEZER/CLEAN IN REAR STORAGE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NEEDS TO BE CLEANED THRU-OUT AND UNDER EQUIPMENT OVEN/ IN CORNERS, ALSO IN WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO CLEAN CEILING LIGHT SHIELDS, AND WALL NEXT TO OVEN.
  7. License Re-Inspection

    0 infractions

  8. License

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND 50-60 MICE DROPPINGS IN THE BASEMENT NORTH EAST CORNER AND 30-35 MICE DROPPINGS IN THE OLD UNUSED BAKING EQUIPMENT IN THE BASEMENT. INSTRUCTED TO CLEAN UP THE AREA AND REMOVE OR CLEAN AND SANITIZE EQUIPMENT. CALL YOUR LICENED PEST CONTROL TECH TO COME HERE AND SERVICE THE ESTABLISHMENT.SERIOUS VIOLATION GIVEN 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO CERTIFICATE . INSTRUCTED TO PROVIDE SAME.SERIOUS VIOLATION 7-38-012.
    • 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. CLEAN THE WALKIN COOLER.
    • 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. CLEAN AND SANITIZE THE FLOORS IN THE BASEMENT HAS MICE DROPPINGS, DUST AND DIRT ON THEM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. THE LIGHT IN THE BACK AREA IS MISSING THE LIGHT SHIELD. INSTRUCTED TO PROVIDE SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST PROVIDE A UTILITY/MOP SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. FOUND CLUTTER IN THE BASEMENT. INSTRUCTED TO REMOVE OR CLEAN AND SANITIZE THE OLD BAKING EQUIPMENT THICK WITH BACKED ON FOOD DEBRIS. A SOURCE OF FOOD FOR THE RODENTS.

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