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LA CENTRAL BAKERY

2422 W 47TH ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

LA CENTRAL BAKERY has been inspected 2 times by Chicago Department of Public Health since July 28, 2011. The most recent inspection, on December 15, 2015, found no infractions.

1 of 2 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.

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 4 times on July 28, 2011. 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 once on July 28, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS 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.

2 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY AND WORN SURFACES ON STORAGE RACKS IN WALK-IN COOLER AND IN PREP AREA. REMOVE RUST. PAINT/SEAL ALL RAW WOOD SURFACES. PROVIDE PROPER STOPPERS FOR 3-COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DOOR TRACKS OF DISPLAY CASES NEED DETAILED CLEANING, FREE OF DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL RAW CONCRETE FLOOR IN WALK-IN COOLER SO AS SURFACE TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING IN PREP AREA WORN AND DISCOLORED. INSTD TO CLEAN AND PAINT SAME. INSTD TO DETAIL CLEAN ALL ATTACHED PIPING THRU-OUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REAR EXTERIOR NOT CLEAN. INSTD TO CLEAN AND MAINTAIN.

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