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LA BAGUETTE

4734 N KEDZIE AVE, CHICAGO, IL 60625 · Bakery

Inspection summary

LA BAGUETTE has been inspected 4 times by Chicago Department of Public Health since January 18, 2011. The most recent inspection, on March 31, 2015, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 7 times across 3 separate inspections, most recently on August 28, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 3 times across 3 separate inspections, most recently on August 28, 2013. 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 September 13, 2012. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEBRIS/FOOD DEBRIS INSIDE THE CABINETS AT FRONT SERVING AREA; INSTRUCTED TO CLEAN/SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOOR AT REAR PREP AREA; INSTRUCTED TO DETAIL CLEAN FLOOR UNDER 3 COMPARTMENT SINK AND ALONG WALLS. OBSERVED BROKEN AND MISSING FLOOR TILES AT FRONT SERVING AREA NEAR FRONT DOOR AND BEHIND COUNTER; INSTRUCTED TO REPLACE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUST BUILD-UP ON VENT COVER IN WASHROOM; INSTRUCTED TO CLEAN AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • CLEANING TOWELS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED IN AN APPROVED SANITIZER.
  3. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS MILK FLAN, CHEESE CAKE,MOCHA CAKE ETC. ONE CERTIFICATE OF SANITATION POSTED ON THE WALL, BUT THE SAID PERSON IS NOT SITE. INSTRUCTED MANAGER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS. CITATION ISSUED SERIOUS,7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING 2 DRAIN STOPPER FOR THE 3 COMPARTMENT SINK. MUST PROVIDE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CRACKED FLOOR TILES IN THE FRONT SERVING AREA BY THE DISPLAY COOLER WITH CAKES. INSTRUCTED TO REPAIR, MAKE IT SMOOTH EASILY CLEANABLE.
  4. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; FRONT SERVING AREA STORAGE SHELVES AND CABINETS, MOP SINK AND CARTS AT REAR DISH WASHING AREA.
    • 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 REPLACE BROKEN FLOOR TILES THRU-OUT REAR DISHWASHING AREA, AND CLEAN FLOOR SAME AREA.
    • 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 REPLACE DAMAGED CEILING PANELS THRU-OUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES THRU-OUT REAR DISHWASHING AREA, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.

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