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LA MADRILENA

7024 W GRAND AVE, CHICAGO, IL 60707 · Bakery

Inspection summary

LA MADRILENA has been inspected 3 times by Chicago Department of Public Health since October 24, 2011. The most recent inspection, on November 13, 2012, found no infractions.

1 of 3 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 and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on December 23, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on October 24, 2011. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 2 separate inspections, most recently on December 23, 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 4 times across 2 separate inspections, most recently on December 23, 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.

3 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE BROKEN/CRACKED LIDS FOR FLOUR AND SUGAR BINS IN FOOD PREP AREA.-------MUST PROVIDE LID ON EVERY DRY FOOD CONTAINERS.---------NOTED MILK CRATES BEING USED AS STORAGE SHELVES. MUST USE PROPER RAISED SHELVINGS FOR EASY ACCESS ON CLEANING.---------MUST REPLACE GARBAGE DUMPSTER LID WHICH IS IN POOR REPAIR AT REAR OUTSIDE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL BULK STORAGE BINS, CONDENSER FAN COVER WITH DUST BUILD-UP INSIDE WALK-IN COOLER, INTERIOR AND EXTERIOR SURFACES OF MOPSINK, PREP SHELVES IN PREP AREA, BAKERY TRAY CARTS WITH DRIED FOOD DEBRIS INSIDE WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREMISES (BEHIND COOLERS, UNDER AND AROUND HOT WATER TANK, UNDER STORAGE SHELVES ETC.)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE HEAVY WATER STAINED AND SOILED CEILING TILES ABOVE REAR AREA.---------MUST PROVIDE WALL VENT COVER ABOVE WALK-IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED DEAD LIGHT BULBS ABOVE FOOD PREP AREA. INSTRUCTED TO REPLACE FOR ADDITIONAL LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED UNVENTED DEEP FRYER IN REAR AREA. INSTRUCTED TO PROVIDE PROPER VENTILATION/HOOD DUCT THROUGH ROOF OR REMOVE THE SAID FRYER.---------MUST REPAIR BROKEN VENT INSIDE TOILET ROOM.----------MUST REPAIR LEAKY FAUCET NECK AND SLOW DRAINING MOPSINK IN REAR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE WALK-IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE AREA (BY HOT WATER TANK AND NEXT TO EXIT DOOR) TO PREVENT RODENT AND INSECT HARBORAGE.------------MUST CLEAN, MAINTAIN AND REMOVE TALL WEEDS BY GARBAGE DUMPSTER AT REAR OUTSIDE AREA.
  3. Canvass

    9 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND READY TO EAT FOOD (BAKERY PRODUCTS) NOT PROPERLY PROTECTED DURING STORAGE AND DISPLAY FOR SALE. NOTED READY TO EAT BREAD STORED IN A BAKERY CART WITHOUT COVER AND DISPLAY FOR SALE LOCATED IN THE MIDDLE OF DISPLAY AREA. INSTRUCTED TO PROVIDE COVER OR PROVIDE ADDITIONAL BAKERY CABINET TO PREVENT PUBLIC CONTAMINATION. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $50.00. TOTAL WEIGHT 10 LBS. SERIOUS CITATION ISSUED 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE BROKEN/CRACKED LIDS FOR FLOUR AND SUGAR BINS IN FOOD PREP AREA.-------MUST PROVIDE LID ON EVERY DRY FOOD CONTAINERS.---------NOTED MILK CRATES BEING USED AS STORAGE SHELVES. MUST USE PROPER RAISED SHELVINGS FOR EASY ACCESS ON CLEANING.---------MUST REPLACE GARBAGE DUMPSTER LID WHICH IS IN POOR REPAIR AT REAR OUTSIDE AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL BULK STORAGE BINS, CONDENSER FAN COVER WITH DUST BUILD-UP INSIDE WALK-IN COOLER, INTERIOR AND EXTERIOR SURFACES OF MOPSINK, PREP SHELVES IN PREP AREA, BAKERY TRAY CARTS WITH DRIED FOOD DEBRIS INSIDE WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREMISES (BEHIND COOLERS, UNDER AND AROUND HOT WATER TANK, UNDER STORAGE SHELVES ETC.)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE HEAVY WATER STAINED AND SOILED CEILING TILES ABOVE REAR AREA.---------MUST PROVIDE WALL VENT COVER ABOVE WALK-IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED DEAD LIGHT BULBS ABOVE FOOD PREP AREA. INSTRUCTED TO REPLACE FOR ADDITIONAL LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED UNVENTED DEEP FRYER IN REAR AREA. INSTRUCTED TO PROVIDE PROPER VENTILATION/HOOD DUCT THROUGH ROOF OR REMOVE THE SAID FRYER.---------MUST REPAIR BROKEN VENT INSIDE TOILET ROOM.----------MUST REPAIR LEAKY FAUCET NECK AND SLOW DRAINING MOPSINK IN REAR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE WALK-IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE AREA (BY HOT WATER TANK AND NEXT TO EXIT DOOR) TO PREVENT RODENT AND INSECT HARBORAGE.------------MUST CLEAN, MAINTAIN AND REMOVE TALL WEEDS BY GARBAGE DUMPSTER IN REAR OUTSIDE AREA.

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