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LA PLAZITA BAKERY, INC.

4734 N KEDZIE AVE, CHICAGO, IL 60625 · Bakery

Inspection summary

LA PLAZITA BAKERY, INC. has been inspected 6 times by Chicago Department of Public Health since May 10, 2016. The most recent inspection, on November 21, 2024, found no infractions.

3 of 6 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 6 times across 2 separate inspections, most recently on March 31, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 2 separate inspections, most recently on March 31, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 on July 24, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 31, 2020. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED

  • 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 once on March 31, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

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.

6 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    13 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT no CLEAN-UP KIT ON PREMISES DURING INSPECTION . INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • OBSERVED THAT EMPLOYEES ARE DRINKING FROM OPEN CUPS IN FOOD PREP AREA. MUST PROVIDE PROPER AREA OR PROPER CUPS AWAY FROM FOOD PREP AREA
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS NOT PROVIDED ON EXPOSED HAND WASHING SINKS.SIGNS SHALL BE PROVIDED AT ALL HANDSHAKING SINKS USED BY FOOD EMPLOYEES
    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • OBSERVED SPRAY BOTTLE WITH UNKNOWN CHEMICAL STORED IN DISHWASHING AREA WITHOUT PROPER COMMON NAME MARKING.MUST PROVIDE PROPER MARKING ON ALL CHEMICAL CONTAINERS. PRIORITY FOUNDATION VIOLATION, 7-38-015 NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO PROBE THERMOMETER FOR TAKING FOOD TEMPERATURES.MUST PROVIDE.(PRIORITY FOUNDATION-NO CITATION ISSUED) -7-38-005
    • 40. PERSONAL CLEANLINESS
      • NOTED EMPLOYEE IN FOOD PREP WITH LONG HAIR AND IMPROPER HAIR RESTRAIN WORKING WITH EXPOSED FOOD. INSTRUCTED TO WEAR PROPER HAIR RESTRAIN AT ALL TIMES WHEN PREPARING FOOD AND WORKING WITH EXPOSED FOOD
    • 40. PERSONAL CLEANLINESS
      • OBSERVED THAT EMPLOYEE WORE BRACELETS ON HANDS WHILE WORKING WITH FOOD.MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED LARGE BAKING MIXER BOWL AND BAKING TRAYS TO BE BIGGER THAN 3 COMPARTMENT SINK AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/OR MUST SUBMIT THE PROCEDURES TO CDPH AT [email protected] FOR APPROVAL OR PRESENT PROCEDURE TO DEPARTMENT REPRESENTATIVE PRIOR INSPECTION FOR ON SITE REVIEW AND APPROVAL
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED BROKEN SINK STOPPERS FOR THE WARE WASHING 3 COMPARTMENT SINKS.INSTRUCTED TO REPAIR AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THAT MOPS HAVE BEEN STORED ON FLOORS IN REAR DISH WASHING AREA AND FRONT PREP AREA.MUST PLACE MOPS IN POSITION THAT CAN ALLOWS THEM AIR DRY WITH OUT SOILING WALLS AND FLOORS
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE OR REPAIR NON WORKING LIGHTS IN FOOD PREP AREA
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
  4. Canvass

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING,SERVING TCS(POTENTIALLY HAZARDOUS FOOD)SUCH AS TURKEY SANDWICH, CHEESE CAKE,CUSTARD,HAM SANDWICH. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED. MANAGER WITH CITY OF CHICAGO CERTIFICATE ARRIVED ON SITE AT 2:10PM.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO HEALTH POLICY ON SITE. MUST DEVELOIP HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN PROCEDURE FOR CLEANING WHEN AN EMPLOYEE OR PATRON EXPERIENCES VOMITING/ AND OR DIARRHEA. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • NO PROPER MARKING LABEL AND DATE ON ALL READY TO EAT FOOD INSIDE THE WALK IN COOLER AND REACH IN COOLER. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD CONTAINERS NEEDS LABEL OUTSIDE THE CONTAINER.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL PACKAGED FOODS FOR SALE (SUCH AS INDIVIDUAL CAKE, COOKIES AND BREAD CRUMB) MUST HAVE A LABEL INFORMATION. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTH MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.
  5. Canvass

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED TOILET FACILITY FOR STAFF NOT MAINTAINED,CLOGGED WITH EXCESS TOILET PAPER/FECES AND UNABLE TO FLUSH AFTER SEVERAL TIMES FLUSHING.TOILET FACILITIES MUST BE FUNCTIONING PROPERLY AT ALL TIMES. AT THIS TIME,EMPLOYEE WAS ABLE TO UNCLOGG THE TOILET FACILITY. CRITICAL VIOLATION 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR CITY OF CHICAGO SANITATION CERTIFICATE POSTED WHILE POTENTIALLY HAZARDOUS FOODS (DELI MEAT/TURKEY SANDWICHES) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED OR SERVED AND MUST POST CITY OF CHICAGO SANITATION CERTIFICATE AS REQUIRED. SERIOUS VIOLATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO INSTALL A SPLASHGUARD AT THE LEFT SIDE OF THE PREP AREA EXPOSED HANDSINK AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN MANUAL CAN OPENER WITH HOUSING ATTACHED,INTERIORS/EXTERIORS OF COOLERS,PREP AREA SHELVINGS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE STOCK ITEMS (BAGGED BULK FOODS) AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLER(S) MUST PROVIDE FOOD HANDLER CERTICATES WHEN EMPLOYED FOR MORE THAN 30 DAYS AND MAINTAIN.
  6. License

    0 infractions

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