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MARZEYA BAKERY, INC.

8908 S COMMERCIAL AVE, CHICAGO, IL 60617 · Bakery

Inspection summary

MARZEYA BAKERY, INC. has been inspected 7 times by Chicago Department of Public Health since June 24, 2014. The most recent inspection, on March 18, 2020, found no infractions.

1 of 7 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 source, labelling and allergens, Handwashing and staff hygiene and Cleaning and sanitizing.

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 6 times across 4 separate inspections, most recently on March 5, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 times across 2 separate inspections, most recently on March 5, 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 2 times on December 19, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 March 5, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 December 19, 2019. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD NAME AND INGREDIENT LABELS NEEDED ON THE PREPACKAGED JELLO DESSERTS THAT ARE STORED IN THE REFRIGERATOR UNIT NEAR THE CUSTOMER SERVICE/COFFEE PREP AREA. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED GRAB & GO FOOD PREPACKAGED DESSERTS NOT PROPERLY LABELED. INSTRUCTED PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS WITH IDENTITY (FOOD NAME), NET WEIGHT, INGREDIENTS, LIST MAJOR ALLERGENS, BUSINESS NAME AND ADDRESS WHERE MADE AND PACKAGED. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED OUTSIDE REAR WALK-IN COOLER WITHOUT A LOCK ON ENTRY DOOR TO PREVENT CONTAMINATION FROM OUTSIDE SOURCES. FACILITY IS FULLY ENCLOSED, HOWEVER A LOCK IS NEEDED TO PROTECT INTEGRITY OF FOOD CONTAINED INSIDE COOLER UNIT. INSTRUCTED TO PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE COFFEE MACHINE. INSTRUCTED TO LOCATE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE (WASTE CAN) FOR PROPER DISPOSAL OF SANITARY NAPKINS IN UNISEX EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED MISSING LIGHTBULBS NEEDED IN CEILING FIXTURES IN REAR OUTSIDE WALK-IN COOLER. INSTRUCTED TO PROVIDE LIGHTBULBS AND MAINTAIN LIGHTING.
  3. Canvass

    13 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE NOR A VALID CERTIFICATE POSTED WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (EGGS, MILK) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AND A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-204.11 OBSERVED A HAND WASHING SINK IS NEEDED BY THE CUSTOMER SERVICE COFFEE STATION LOCATED IN THE CUSTOMER SERVICE AREA. INSTRUCTED TO INSTALL AN ADDITIONAL HAND WASHING SINK OR REMOVE COFFEE PREP STATION. PRIORITY FOUNDATION 7-38-030(C).
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E) OBSERVED ACCUMULATED GREASE DEBRIS IN THE INTERIOR OF THE DONUT FRYER. INSTRUCTED TO CLEAN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-601.11 OBSERVED PREPACKAGED DESSERTS FOR SALE IN THE CUSTOMER SERVICE AREA WITHOUT LABELS CONTAINING THE INGREDIENTS. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(B:5) OBSERVED NO ALLERGEN WARNING LABELS ON THE PREPACKAGED DESSERTS LOCATED FOR SALE IN THE CUSTOMER SERVICE AREA. INSTRUCTED TO PROVIDE ALLERGEN WARNING LABELS FOR ALL PREPACKAGED DESSERTS. PRIORITY FOUNDATION 7-38-005.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-502.13 OBSERVED CARDBOARD BEING RE-USED AS A FLOOR LINER. INSTRUCTED TO NOT RE-USE CARDBOARD.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED HANDLES ON OVEN DOORS WITH ACCUMULATED GREASE DEBRIS. INSTRUCTED TO CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE COFFEE MACHINE. INSTRUCTED TO LOCATE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO CLOSED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED MINOR DEBRIS ON THE FLOORS THRU OUT THE FOOD PREP AREA. INSTRUCTED TO CLEAN UNDER 3 COMPARTMENT SINK AND BEHIND ALL EQUIPMENT.
  4. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO SANITATION CERITIFCATE POSTED OR CERTIFIED MANAGER ON DUTY/SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED. INSTRUCTED MANAGER TO HAVE A CERTIFIED MANAGER ON DUTY AT ALL TIME. SERIOUS CITATION ISSUED #7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING UNDERNEATH THE FRONT STORAGE RACK BEHIND THE SERVICE COUNTER TO REMOVE SPILLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHT SHIELDS ABOVE THE PREP TABLES IN THE REAR NEEDS CLEANING TO REMOVE DEBRIS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH FOOD HANDLER REQUIREMENT ARE NOT MET. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLE CERTIFATION.
  5. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN THE BASEMENT AREA,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE LIGHT SHIELD COVERS IN THE PREP AREA OF DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTYAIN AREA
  6. License Re-Inspection

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD (WHEAT FLOUR) REMOVED FROM ORIGINAL PACKAGE STORED IN LARGE STORAGE CONTAINER MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST USE FOOD GRADE APPROVED PLASTIC FOOD STORAGE BAGS IN PLACE OF PLASTIC GARBAGE BAGS WHEN STORING BAKED GOODS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL A MOP SINK ON PREMISES.
  7. License

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OUTER OPENINGS NOT PROTECTED, FRONT DOOR FOUND WITH A 1/4 INCH GAP UNDERNEATH LEFT BOTTOM SECTION. MUST REPAIR DOOR MAKING IT TIGHT-FITTING TO PREVENT RODENT ENTRY. EVIDENCE OF MICE DROPPING NOTED ON PREMISES IN THE FOLLOWING AREAS: 3O FOUND SCATTERED ALONG THE BASES OF THE WALLS IN FOOD PREP, STORAGE AND IN WASHROOM AREAS. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ALL HOLES AND OPENINGS FOUND IN FLOORS, WALLS, CEILINGS, AND DOORS. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD (WHEAT FLOUR) REMOVED FROM ORIGINAL PACKAGE STORED IN LARGE STORAGE CONTAINER MUST BE LABELED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS OF ALL PROOFING BOXES, WALK-IN COOLER IN REAR OUTSIDE AREA BEHIND BUSINESS, EXTERIORS OF LABELED BULK FOOD STORAGE CONTAINERS AND SHELVES UNDERNEATH PREP TABLES, SHELVES UNDERNEATH FRONT SERVICE COUNTER, AND DUST BUIDL-UP FROM COILS AND FAN GAURDS IN WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT ALONG THE BASES OF THE WALLS(DIRT, DEBRIS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL CRACKS IN WALL BY REAR EXIT DOOR UNDERNEATH LARGE FAN IN WINDOW.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL A MOP SINK ON PREMISES.

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