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LE FLOUR BAKE SHOP & MARKET INC.

6701 N OLMSTED AVE, CHICAGO, IL 60631 · Bakery

Inspection summary

LE FLOUR BAKE SHOP & MARKET INC. has been inspected 14 times by Chicago Department of Public Health since September 7, 2010. The most recent inspection, on August 13, 2018, found no infractions.

4 of 14 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 Handwashing and staff hygiene.

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.

  • 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 April 7, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on April 7, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 12 times across 9 separate inspections, most recently on June 15, 2017. 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 5 times across 5 separate inspections, most recently on June 15, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on May 18, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed torn refrigeration gaskets on the tall 2 door cooler. Instructed facility to replace and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and debris on the floors in the basement and on the floor under the coffee machine counter, behind the cooler and ice machine. Instructed facility to clean and maintain.
  3. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • Previous minor violation not corrected from report # 1950259, dated 8-12-16: Violation 33- "INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE." Instructed to clean, sanitize, and maintain ice machine that produces ice for human consumption. Serious violation 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed torn refrigeration gaskets on the tall 2 door cooler. Instructed facility to replace and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and debris on the floors in the basement and on the floor under the coffee machine counter, behind the cooler and ice machine. Instructed facility to clean and maintain.
  4. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LOW (HOT AND COLD) WATER PRESSURE AT EXPOSED HAND SINK IN PREP AREA.
  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CHAULK ALONG RIGHT SIDE OF THREE COMPARTMENT SINK WORN. INSTRUCTED TO REPLACE CHAULK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALLBASE AND IN CORNERS IN BASEMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1424210 DATED ON 04/07/14 NOT CORRECTED-#40 METAL STEM THERMOMETER NOT CALIBRATED. INSTRUCTED MANAGER TO CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS, #42 FOOD HANDLERS NOT WEARING HAIR RESTRIANTS. INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS. THE ABOVE PREVIOUS MINOR VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-42-090.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PREP AREA EXPOSED HANDWASH BOWL HOT WATER HANDLE IN POOR REPAIR/SLIGHTLY STRIPPED. INSTRUCTED MANAGER TO REPAIR SINK.
  8. Canvass

    2 infractions

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • METAL STEM THEROMETER NOT CALIBRATED. INSTRUCTED MANAGER TO CALIBRATE METAL STEM THEROMETER FOR FOOD HANDLERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
  9. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEAN, REMOVE OR ORGANIZE CLUTTER ON SHELVING AT THE BASEMENT FOOD STORAGE AREA.
  10. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around exposed hand sink in state of disrepair, shall be repaired/replaced.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) in cooler not clean, need cleaning(detailed).
  11. Canvass

    0 infractions

  12. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cutting board attached to prep cooler not maintained. Instructed to detail clean or replace.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase , basement and behind equipment not cleaned. Instructed to detail clean.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handlers not wearing hair restriants in prep area. Instructed that all employees must have proper hair restraints.
  13. Canvass Re-Inspection

    0 infractions

  14. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE. VEGETABLE TART AT 47.3F HAM AND CHEESE SAND AT 48.5F, INSIDE THE DISPLAY COOLER. COOLER TEMP AT 40.0F.CITATION ISSUED CRITICAL. MANAGER DISCARDED THE SAID PRODUCTS TOTAL 1LB AND TOTAL $23.00
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #157764 DATED APRIL 9,2009. #41=CLUTTER IN THE BASEMENT, CONSTRUCTION EQUIPMENT, EMPTY BOXES, PIECES OF WOODS, ETC. INSTRUCTED TO CLEAN IN DETAIL, DISCARD UNNECESSARY ITEMS, ARTICLES NOT BEING USED TO PREVENT RODENT/INSECTS HARBORAGE. CITATION ISSUED SERIOUS.
    • 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. MUST CLEAN IN DETAIL THE EXTERIOR OF THE PAPER TOWEL HOLDER, INTERIOR OF THE REACH IN FREEZER IN THE BASEMENT, AND DEFROST WITH HEAVY ICE ACCUMULATED. ALSO CLEAN IN DETAIL THE DOOR OF THE REACH IN COOLER AND REMOVE THE STANDING WATER ON THE BOTTOM SHELVE OF THE COOLER.
    • 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. MUST CLEAN IN DETAIL THE FLOOR THROUGHOUT THE BASEMENT AND MAINTAIN, ESPECIALLY UNDER THE SHELVES, AND ALONG THE WALL BASE AND ALL CORNER.
    • 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. PEELING PAINT ON THE WALLS ALONG THE STAIR GOING TO THE BASEMENT. MUST REMOVE PEELING PAINT AND REPAINT.

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