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MUGHAL BAKERY

6348 N MAPLEWOOD AVE, CHICAGO, IL 60659 · Restaurant (Wholesale)

Inspection summary

MUGHAL BAKERY has been inspected 2 times by Chicago Department of Public Health since September 27, 2012. The most recent inspection, on October 5, 2012, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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 on September 27, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 27, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on September 27, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on September 27, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 8 times across 2 separate inspections, most recently on October 5, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

2 inspections

  1. Complaint Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEED TO REMOVE OVERSIZED EQUIPMENT AND POTS(UNABLE TO WASH,RINSE AND SANITIZE)OR PROVIDE A LARGER THREE COMPARTMENT SINK, ABLE TO IMMERSE THE LARGE EQUIPMENT.
  2. Complaint

    14 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 9 EACH COOKED PASTRIES FILLED WITH CHICKEN STORED OP TOP THE TABLE AT SELLING AREA,AT TEMP OF 75.9F; ALSO 15 EACH COOKED PASTRIES FILLED WITH VEGGIE AT TEMP OF 73F TO 74.1F. FOOD WAS DISCARDED AND DENATURED.POUNDS 5 AND VALUE 30.INFORMATION ON FOOD TEMPERATURE GIVEN. CRITICAL VIOLATION: 7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE WASHING AND RINSING MULTI USE UTENSILS(COOKIES SHEETS,PARTS OF MIXER BOWL, SPOONS, SPATULAS ETC.SOME OF THOSE CONTAINER WITH FOOD ON IT WAS STORED INSIDE THE DIRTY MOP SINK). NO SANITIZE SOLUTION USED AT THREE COMPARTMENT SINK NOR SANITIZER ON PREMISES. CRITICAL VIOLATION:7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 7 LIVE FLIES ON REAR AND FRONT PREP AREA. MICE DROPPINGS IN DIFFERENT LOCATIONS OF THE PREMISES( UNDER AND ON TOP SHELVES,CORNERS AND ALONG THE WALLS. ALSO ABSORBED RAT DROPPINGS IN TWO DIFFERENT LOCATIONS OF PREMISES: ON SHELVES WHERE FOOD IS REPACKED AND INSIDE THE FOOD CONTAINERS,UNDER THE STAIR CASE FOOD PRODUCTS IS STORED AT THAT LOCATIONS. OUTER OPENINGS NOT PROTECTED, FOUND SCREEN DOOR NOT RODENT /INSECT PROOF, GAP OF 1/2" TO 1"AT BOTTOM OF THE DOOR,MAIN DOOR IS OPENED. WINDOW AT STAFF WASHROOM IS OPENED NO SCREEN PROVIDED,INSTRUCTED TO PROVIDED IT,OR CLOSE WINDOW AND PROVIDE VENTILATION. NEED TO REMOVE ALL PLASTIC CRATES AND PROVIDE RAISED SHELVED DUE TO MICE DROPPINGS ARE UNDER THE CRATES.MICE DROPPINGS WERE OBSERVED AT SOUTH STORAGE ON SHELVES AND ITEMS. INSTRUCTED TO REMOVE FLIES, MICE AND RAT DROPPINGS, MUST CLEAN AND SANITIZE ALL AREA. APPROX 60 OR MORE MICE DROPPINGS, AND 30 OR MORE RAT DROPPINGS. NEED TO SEAL OPENING OUTSIDE OF THE PREMISES.SERIOUS VIOLATION:7-38-020
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND THREE COMPARTMENT SINK NOT MAINTAINED,FAUCET NOT REACHING TWO END COMPARTMENTS,ONLY REACHES MIDDLE SINK. INSTRUCTED TO PROVIDE A FAUCET THAT REACH ALL THREE COMPARTMENTS. SERIOUS VIOLATION:7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NEED TO PROVIDED LABELS WITH NAME OF FOOD,SOURCE AND THE LIST OF ALL FOOD INGREDIENTS, AT REPACKED FOOD THAT IS SOLD TO CUSTOMERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PROPERLY STORE PLASTIC UTENSILS(INVERT)USED FOR CUSTOMERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NEED TO REMOVE OVERS SIZED EQUIPMENT AND POTS(UNABLE TO WASH,RINSE AND SANITIZE)OR PROVIDED A LARGE THREE COMPARTMENT SINK, ABLE TO IMMERSES THE LARGE EQUIPMENT. PROVIDE STOPPERS FOR THE THREE COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN ALL PREP TABLES,AND INTERIOR AND EXTERIOR OF DRY FOOD CONTAINERS INCLUDED HANDLES,ENCRUSTED FOOD.REMOVE SPIDER WEBS FROM UNDER THE PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR THROUGHOUT THE PREMISES(UNDER THE SHELVES,COUNTERS,CORNERS,UNDER THE THREE COMPARTMENT SINK AND ALONG THE BASE BOARD WALL)FOOD DEBRIS. REPLACE MISSING FLOOR TILES THROUGHOUT THE PREP AREA AND INSIDE THE STAFF WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL IN PREP AREA, REMOVE FOOD DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELD WITH END CAPS AT LIGHTS IN PREP AREA,AND KEEP IT CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE VENTILATION FOR THE STAFF WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED MOP SINK SLANTED, NOT SELF DRAINING. INSTRUCTED TO RE-LINE THE MOP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • RE ORGANIZE STORAGE AREA / OFFICE SOUTH SIDE OF PREMISES,REMOVE UNNECESSARY ITEMS AND ELEVATE 6" OFF THE FLOOR ITEMS NEEDED.

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