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LA FIESTA BAKERY

6424 S PULASKI RD, CHICAGO, IL 60629 · Restaurant

Inspection summary

LA FIESTA BAKERY has been inspected 22 times by Chicago Department of Public Health since February 8, 2010. The most recent inspection, on April 24, 2026, recorded 1 infraction.

None of the 22 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 11 times across 8 separate inspections, most recently on August 11, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 10 times across 8 separate inspections, most recently on April 17, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 7 times across 4 separate inspections, most recently on April 29, 2024. For example: PERSONAL CLEANLINESS

  • 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 4 times across 2 separate inspections, most recently on July 2, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 July 2, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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.

22 inspections

  1. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED TILE IN REAR AREA. OBSERVED DAMAGED WALL IN RESTROOM NEAR SOAP DISPENSER. INSTRUCTED PERSON IN TO REPAIR AND MAINTAIN AREAS SMOOTH AND EASILY CLEANABLE.
  2. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • WIRE STORAGE RACKS IN FRONT PREP AREA WITH DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • DEBRIS ACCUMULATION ON WALL BEHIND 3-COMPARTMENT SINK IN FRONT PREP AREA. INSTD TO CLEAN AND MAINTAIN
  3. Canvass

    4 infractions

    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLER WITH BEARD WITHOUT BEARD RESTRAINT. INSTD TO WEAR BEARD RESTRAINT AND MAINTAIN
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • EQUIPMENT STORED ON FLOOR IN REAR PREP AREA. INSTD TO ELEVATE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • WORN SURFACES, PEELING PAINT ON DOOR FROM REAR BAKERY TO WAREWASHING AREA. INSTD TO REMOVE PEELING PAINT AND HAVE SURFACE SMOOTH AND EASILY CLEANABLE
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXCESSIVE ICE ACCUMULATION IN DEEP FREEZERS. INSTD TO REMOVE ICE AND MAINTAIN
  4. Canvass

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS NOT LABELED IN REAR PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINTERS WITH COMMON NAME OF FOOD.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED FLY STRIPS HANGING NEAR EXPOSED AND 3-COMPARTMENT SINKS IN PREP AREAS. INSTRUCTED MANAGER TO REMOVE ALL FLY STRIPS FROM PREP AREA.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED PLASTIC CUP USED AS DISPENSING UTENSILS INSIDE CARAMEL CONTAINER. INSTRUCTED MANAGER TO PROVIDE LONG HANDLE DISPENSING UTENSILS TO PREVENT CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DEBRIS ON BULK CONTAINERS, SHELVING UNITS, PREP TABLES, MIXERS, COOLERS AND FREEZERS IN PREP AREA, INSIDE CABINETS UNDER DISPLAY CASES IN SALES AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET ON LARGE 3-COMPARTMENT SINK IN REAR PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING FAN GUARD COVER INSIDE WALK-IN COOLER. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DAMAGED LIGHT SHIELD IN FRONT PREP AREA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
  5. Complaint

    8 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • OBSERVED EMPLOYEE EATING CHURRO IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE SEPARATE AREA FOR EMPLOYEE MEALS.
    • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
      • OBSERVED FOOD HANDLER TOUCHING READY TO EAT CHURROS WITH BARE HANDS WHILE PACKAGING CHURROS INTO BOXES FOR SERVICE. FOOD EMPLOYEES MAY NOT CONTACT EXPOSED, READY TO EAT FOOD WITH THEIR BARE HANDS AND SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE USE GLOVES OR DISPENSING EQUIPMENT. PRIORITY 7-38-010 CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS NOT LABELED IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED HANDLES OF DISPENSING UTENSILS LAYING ON TOP OF FOOD INSIDE BULK CONTAINERS. INSTRUCTED MANAGER TO STORE ALL HANDLES ABOVE FOOD TO PREVENT CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SOILED CARDBOARD ON FLOOR AND BOTTOM SHELVES OF PREP TABLES IN PREP AREAS. INSTRUCTED MANAGER TO REMOVE ALL SOILED CARDBOARD IN ALL AREAS FOR EASY CLEANING AND PEST CONTROL.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILDUP AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF BULK CONTAINERS, MIXERS, PREP TABLES, FRYERS, COOLERS, SHELVING UNITS AND ROLLING CARTS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAK UNDER HAND WASHING SINK IN REAR PREP AREA, LEAKING HOT WATER HANDLE ON HAND WASHING SINK IN FRONT PREP AREA, DAMAGED HOT WATER HANDLE AND MISSING TOP OF BACK FLOW DEVICE ON UTILITY SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SMOKE BUILDUP, FOOD DEBRIS AND SPILLS ON CEILINGS, WALLS AND FLOORS IN PREP AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  6. Canvass

    4 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL FRYERS IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL WHEELS OF EQUIPMENT IN NEED OF CLEANING, ALL BAKING RACKS IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS THROUGH OUT PREP AREA IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
  7. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • WORN LABELS ON DRY STORAGE CONTAINERS. INSTD TO LABEL AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • DISPLAY CASE DOORS IN POOR REPAIR, CRACKED SURFACES. INSTD TO REPAIR AND MAINATAIN
  8. Canvass Re-Inspection

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABELS ON PACKAGED CANDY POPS DISPLAYED FOR CUSTOMER SERVICE AT FRONT REGISTER. INSTRUCTED MANAGER TO LABEL WITH INGREDIENTS, NET WEIGHT, BUSINESS NAME AND ADDRESS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK FOOD CONTAINERS NOT LABELED IN BAKERY PREP AREA. INSTRUCTED TO LABEL ALL BULK CONTAINERS WITH COMMON NAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED GASKET DAMAGED ON RIGHT DOOR OF TWO DOOR COOLER IN COOKING AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILDUP AND FOOD DEBRIS ON SHELVES, PREP TABLES, COOKING EQUIPMENT, COOLERS AND FREEZERS, RESIDUE ON INTERIOR SURFACES OF ICE DISPENSER. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED FLOOR TILES IN BAKERY AREA. INSTRUCTED MANAGER TO REPLACE FLOOR TILES AND MAINTAIN.
  9. Canvass

    15 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION CITATION ISSUED 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED COOKED CHICKEN 50.5F, COOKED BEEF 48.2F, RAW BEEF 47.8F STORED IN PREP AND REACH-IN COOLERS AT IMPROPER TEMPERATURE. INSTRUCTED MANAGER TO DISCARD 50LBS AND $100 OF FOOD. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY CITATION ISSUED 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED A VARIETY OF FOODS NOT PROPERLY LABELED, DATED (COOKED RICE, BEANS, CHICKEN, BEEF, SALSA, DICED TOMATOES, ETC) FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION CITATION ISSUED 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY, DISCLOSURE OR REMINDER ON MENU. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY AND DISCLOSURE ON MENU. PRIORITY FOUNDATION CITATION ISSUED 7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED REACH-IN 50.5F AND PREP COOLER 49.1F NOT MAINTAINING PROPER TEMPERATURE. INSTRUCTED MANAGER TO REPAIR COOLERS. ALL COOLERS MUST MAINTAIN 41F OR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY CITATION ISSUED 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO TEMPERATURE MEASURING DEVICE WITH SUITABLE SMALL DIAMETER PROBE TO MEASURE THIN MASSES OF FOOD. INSTRUCTED MANAGER TO PROVIDE PROPER THERMOMETER FOR INTERNAL TEMPERATURES OF COLD AND HOT FOODS. PRIORITY FOUNDATION CITATION ISSUED 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABELS ON PACKAGED CANDY POPS DISPLAYED FOR CUSTOMER SERVICE AT FRONT REGISTER. INSTRUCTED MANAGER TO LABEL WITH INGREDIENTS, NET WEIGHT, BUSINESS NAME AND ADDRESS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK FOOD CONTAINERS NOT LABELED IN BAKERY PREP AREA. INSTRUCTED TO LABEL ALL BULK CONTAINERS WITH COMMON NAME.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED MULTI-USE KNIVES STORED BEHIND 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROPERLY STORE IN SANITARY MANNER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED GASKET DAMAGED ON RIGHT DOOR OF TWO DOOR COOLER IN COOKING AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILDUP AND FOOD DEBRIS ON SHELVES, PREP TABLES, COOKING EQUIPMENT, COOLERS AND FREEZERS, RESIDUE ON INTERIOR SURFACES OF ICE DISPENSER. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED 3-COMPARTMENT FAUCET LEAKING IN COOKING AREA. INSTRUCTED MANAGER TO REPAIR FAUCET AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED FLOOR TILES IN BAKERY AREA. INSTRUCTED MANAGER TO REPLACE FLOOR TILES AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GREASE BUILDUP INSIDE VENTILATION HOOD. INSTRUCTED MANAGER TO CLEAN VENTILATION HOOD AND MAINTAIN.
  10. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) - NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN PRIORITY FOUNDATION VIOLATION 7-38-012(A).
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11(A) NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-203.11 - NO HANDWASHING SINK IN WEST BAKERY PREP AREA. INSTD TO PROVIDE HANDSINK IN SAME AREA WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE IN SAME AREA. PRIORITY FOUNDATION 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14- NO HANDWASHING SIGNS AT HANDSINK. INSTD TO PROVIDE AND MAINTAIN.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3.501.17(A) VARIETY OF FOODS NOT PROPERLY LABELED, DATED (COOKED RICE, RICE, BEANS, ETC.) FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHAL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11(A) NO DISCLOSURE OR REMINDER FOR CONSUMER ADVISORY. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12(A)- NO FOOD TEMPERATURE MEASURING DEVICE ON SITE FOR VERIFYING FOOD TEMPERATURES. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION CITATION ISSUED 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-301.12- MULTI USE EQUIPMENT (LARGE DOUGH MIXERS AND TRAYS) UNABLE TO SUBMERGE IN 3-COMPARTMENT SINK. INSTD TO PROVIDE EQUIPMENT ABLE TO FULLY SUBMERGE IN BASINS OF SINK OR HAVE CDPH APPROVED ALTERNATIVE MANUAL WAREWASHING EQUIPMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 : NO ALLERGEN TRAINING AS REQUIRED. INSTD TO OBTAIN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED MANAGERS.
  11. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED THE KINFES IMPROPERLY STORED IN THE TAQUERIA AREA BETWEEN COOLER AND TOP CUTTING BOARD. INSTRUCTED TO PROVIDE KNIFE RACK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD REAR TAQUERIA LEADING INTO BAKERY, INSTRUCTED TO SEAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED KNIFES NOT CLEAN IN REAR TAQUERIA, INSTRUCTED TO CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR NOT CLEAN IN REAR BAKING AREA, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED A BLACK SUBSTANCE ON THE WALL BEHIND THE BAKERY 3 COMPARTMENT SINK, INSTRUCTED TO REMOVE/RECAULK.
  12. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL COOKING EQUIPMENT IN TAQUERIA IN NEED OF CLEANING, ICE MACHINE IN NEED OF CLEANING, PREP TABLES IN NEED OF CLEANING, AND INTERIOR OF REACH IN COOLERS IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND WATER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AT THE 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN.
  13. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED FRONT DISPLAY CASE CRACKED, INSTRUCTED TO REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR DRAINS NOT CLEAN IN BAKERY AREA, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGED CEILING TILES THRU OUT, INSTRUCTED TO REPLACE. ALSO CLEAN CEILING LIGHT SHIELDS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT BAKERY, AND TAQUERIA, INSTRUCTED TO PROVIDE. GIVEN COPY OF IDPH'S FOOD HANDLER INFO. AT THIS TIME.
  14. Short Form Complaint

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL THE BULK FOOD CONTAINERS IN THE BAKERY PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE HOOD,FILTERS,AND THE COOKING EQUIPMENT IN THE PREP AREA HAS SOME GREASE BUILDUP ON THE THEM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE CUSTOMERS MENS TOILET ROOM THE CEILING TILES HAVE SOME WATER STAINED TILES. INSTRUCTED TO PAINT OR REPLACE THEM.
  15. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL THE BULK FOOD CONTAINERS IN THE BAKERY PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE HOOD,FILTERS,AND THE COOKING EQUIPMENT IN THE PREP AREA HAS SOME GREASE BUILDUP ON THE THEM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • IN THE CUSTOMERS MENS TOILET ROOM THE CEILING TILES HAVE SOME WATER STAINED TILES. INSTRUCTED TO PAINT OR REPLACE THEM.
  16. Short Form Complaint

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTSHIELD MISSING IN REAR BAKERY PREP AREA. REPLACE SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SINKS IN RESTAURANT PREP AREA NOT CLEAN. INSTD TO CLEAN AND MAINTAIN SAME.
  17. Canvass

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTSHIELD MISSING IN REAR BAKERY PREP AREA. REPLACE SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SINKS IN RESTAURANT PREP AREA NOT CLEAN. INSTD TO CLEAN AND MAINTAIN SAME.
  18. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL BAKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD MUP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  19. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKETS ON REACH IN COOLERS IN NEED OF REPLACING. MUST CORRECT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN NEED OF CLEANING TO REMOVE FOOD SPILLS. MUST CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN NEED OF CLEANING TO REMOVE DUST BUILD UP. MUST CORRECT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKS AT FAUCET AT 3 COMPARTMENT SINK IN NEED OF REPAIR. MUST CORRECT.
  20. Complaint

    3 infractions

    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. FRYERS IN NEED OF CLEANING TO REMOVE GREASE BUILD UP, CLEANING UNDER FLAT TOP GRILL NEEDED. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. Use dustless cleaning methods. WALL AT GREASE AREA IN NEED OF CLEANING TO REMOVE ALL GREASE SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. HOOD VENTS AND ANSEL IN NEED OF CLEANING TO REMOVE GREASE. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  21. Canvass

    5 infractions

    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: COOKING EQUIPMENT, PREP TABLES IN BAKERY, LARGE MIXING MACHINES, INTERIOR OF REACH IN COOLERS AND ICE MACHINE. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. FLOORS THROUGHOUT BAKERY AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. Use dustless cleaning methods. WALLS AND CEILING IN THE BAKING PORTION IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN NEED OF PROPER SHEILDS IN BAKERY AND MORE LIGHT NEED. MUST INSTALL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. VENTILATION HOOD ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.
  22. Canvass

    2 infractions

    • 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 HOOD AND FILTERS ABOVE THE COOKING AND HOOD ABOVE THE LARGE OVENS IN THE BAKERY AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE THE LIGHT BULB WITH A WORKING ONE UNDER THE HOOD ABOVE THE COOKING EQUIPMENT.

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