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LA BOULANGERIE FOOD TRUCK

324 N LEAVITT ST, CHICAGO, IL 60612 · Mobile Food Preparer

Inspection summary

LA BOULANGERIE FOOD TRUCK has been inspected 9 times by Chicago Department of Public Health since April 1, 2014. The most recent inspection, on February 27, 2018, recorded 2 infractions.

3 of 9 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: Food temperature control, Pests and Food source, labelling and allergens.

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.

  • 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 3 times across 3 separate inspections, most recently on February 27, 2018. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 separate inspections, most recently on April 11, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 3 times across 3 separate inspections, most recently on November 22, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 2 times across 2 separate inspections, most recently on February 13, 2018. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 February 13, 2018. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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.

9 inspections

  1. License Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INCORRECT LICENSE NUMBER DISPLAYED ON THE SIDES OF THE VEHICLE. LICENSE NUMBER 2293261 MUST BE DISPLAYED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM PROBE THERMOMETER PROVIDED TO TAKE FOOD TEMPERATURES. MUST PROVIDE.
  2. License

    6 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • MUST PROVIDE THE SIZE OF THE WASTE WATER DISPOSAL (GREY WATER) TANK UNDERNEATH THE VEHICLE. THE DISPOSAL TANK MUST BE AT LEAST 50% LARGER IN SIZE THAN THE FRESH WATER STORAGE TANK. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST PROVIDE EVIDENCE THAT THE VEHICLE IS PROTECTED OVERHEAD DURING SERVICING AND THAT IT FITS IN THE GARAGE SPACE PROVIDED BY KITCHEN CHICAGO. MUST PROVIDE PHOTOGRAPHS OF THE TRUCK PARKED INSIDE OF THE GARAGE AREA. SERIOUS VIOLATION 7-38-005A.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • MUST PROVIDE CHEMICAL TEST STRIPS TO MEASURE THE SANITIZER CONCENTRATION AT THE 3 COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THE 3 COMPARTMENT SINK IS IMPROPERLY CONSTRUCTED AND MAINTAINED. THE 3 COMPARTMENT SINK IS CONSTRUCTED FROM A PLASTIC MATERIAL THAT IS CRACKED AND NOT SMOOTH AND EASILY CLEANABLE. MUST INSTALL A STAINLESS STEEL 3 COMPARTMENT SINK AND DRAIN BOARD AND PROVIDE SINK STOPPERS. SERIOUS VIOLATION 7-38-030.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INCORRECT LICENSE NUMBER DISPLAYED ON THE SIDES OF THE VEHICLE. LICENSE NUMBER 2293261 MUST BE DISPLAYED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM PROBE THERMOMETER PROVIDED TO TAKE FOOD TEMPERATURES. MUST PROVIDE.
  3. License

    0 infractions

  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    5 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES OBSERVED EMPLOYEE REMOVE GLOVES TO TAKE ORDERS AND MONEY OR CREDIT CARD AND RETURN TO THE SAME PAIR OF GLOVES WITHOUT WASHING HER HANDS IN BETWEEN ORDERS OR HANDLING MONEY AND FOOD. INSTRUCTED ON PROPER HYGIENIC PRACTICES (HANDWASHING) WHILE HANDLING FOOD AND MONEY. CRITICAL VIOLATION 7-38-010(A)
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • FOUND NO HOT RUNNING WATER ON MOBILE TRUCK AS REQUIRED. WATER SUPPLY DEPLETED DURING INSPECTION. INSTRUCTED THAT AN ADEQUATE AMOUNT OF WATER IS REQUIRED FOR DAILY USEAGE WHILE TRUCK IS OPERATING AND THAT TRUCK MUST HAVE HOT AND COLD RUNNING WATER AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND NO PEST CONTROL LOG BOOK ON TRUCK FOR REVIEW TO VERIFY SERVICE; MUST PROVIDE AT ALL TIMES. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AS REQUIRED. NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AS REQUIRED WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED THAT A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES. SERIOUS VIOLATION 7-38-012.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER MUST WEAR PROPER HAIR RESTRAINTS WHILE HANDLING FOODS.
  6. License Re-Inspection

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO PROVIDE THE CORRECT LICENSE NUMBER(S) ON THE SIDES OF THE TRUCK PER CITY CODE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE RUST FROM THE LOWER SURFACE UNDER THE 3-COMP. SINK.MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FLUSH AND CLEAN WASTE WATER TANK.
  7. License

    8 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • TRUCK NOT PROTECTED DURING STORAGE. FACILITY SELECTED FOR STORING AND MAINTENANCE OF THE TRUCK DOES NOT MEET THE REQUIREMENTS PER CITY CODE (I.E. FACILITY IS TOO SMALL). INSTRUCTED TO SELECT A FACILITY THAT CAN ACCOMMODATE THE MAINTENANCE AND STORAGE OF THE TRUCK. SERIOUS VIOLATION 7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INSTRUCTED TO RODENT/INSECT PROOF THE REAR SCREEN DOOR AND TO PROVIDE A SCREEN TO THE SIDE SERVING WINDOW. SERIOUS VIOLATION 7-38-020
    • 20. INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF
      • INSTRUCTED TO PROVIDE A GARBAGE CAN PER CITY CODE. MAINTAIN SAME.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMPARTMENT SINK NOT MAINTAINED/IN POOR REPAIR. ALL THREE DRAINS ARE EXTREMELY CORRODED, THERE ARE NO STOPPERS, THERE ARE HARD WATER STAINS AT THE BOTTOM SURFACE AND THE WATER DOES NOT COMPLETELY DRAIN, IT SITS IN THE BOTTOM OF THE SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL. SERIOUS VIOLATION 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO PROVIDE THE CORRECT LICENSE NUMBER(S) ON THE SIDES OF THE TRUCK PER CITY CODE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE THE DAMAGED SPLASH GUARD ATTACHED TO THE EXPOSED HAND WASHING SINK. MAINTAIN SAME. INSTRUCTED TO REMOVE THE RUST FROM THE LOWER SURFACE UNDER THE 3-COMP. SINK.MAINTAIN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN THE TOP SURFACE OF THE CLEAN WATER SUPPLY (REMOVE RUST LIKE STAINS). MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX THE LEAK AT THE PIPE UNDER THE EXPOSED HAND WASHING SINK. INSTRUCTED TO MAKE THE FRESH WATER TANK SELF DRAINING. MUST FLUSH AND CLEAN WASTE WATER TANK.
  8. License Re-Inspection

    0 infractions

  9. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • HOT HOLDING UNIT ON VEHICLE MUST BE ABLE TO MAINTAIN PROPER HOT HOLDING TEMPERATURE OF 140F OR ABOVE AT ALL TIMES.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • INADEQUATE SUPPLY OF HOT/COLD RUNNING WATER AT 3-COMPARTMENT SINK. INSTD TO HAVE ADEQUATE SUPPLY OF HOT WATER FOR EACH BASIN OF SINK.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PROVIDE LICENSE NUMBER ON LATERAL SIDES OF VEHICLE (2 INCHES IN HEIGHT). INSTD TO PROPERLY LABEL PRE-WRAPPED ITEMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF COOLER NEEDS DETAILED CLEANING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR DOOR INBETWEEN DRIVER AND PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLASHGUARD MISSING INBETWEEN EXPOSED HANDSINK AND 3-COMPARTMENT SINK. PROVIDE SAME.

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