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NAZARRETH SWEETS

4638 N KEDZIE AVE, CHICAGO, IL 60625 · Bakery

Inspection summary

NAZARRETH SWEETS has been inspected 4 times by Chicago Department of Public Health since November 15, 2010. The most recent inspection, on November 24, 2014, found no infractions.

1 of 4 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 and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on November 15, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on November 15, 2010. 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 11 times across 3 separate inspections, most recently on December 19, 2012. 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 3 separate inspections, most recently on December 19, 2012. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULKING AROUND THE SPLASHGUARD OF THE 3 COMPARTMENT SINK AND EXPOSED HAND SINK WORN OUT WITH BLACK MOLDY SUBSTANCE. MUST REPLACE CAULKING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INSIDE THE CABINET UNDER THE WASHBOWL SINK IN THE WASHROOM AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CRACKED FLOOR TILES THU-OUT THE KITCHEN/PREP AREA. MUST REPLACE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS BEHIND THE DOOR GOING IN THE KITCHEN/PREP AREA AND BEHIND THE COOKING EQUIPMENTS NEEDS DETAIL CLEANING AND MAINTAIN. VENT COVER INSIDE THE WASHROOM WITH DUST BUILD UP. MUST CLEAN IN DETAIL AND MAINTAIN. STAINED CEILING TILES TRU-OUT THE PREMISES. MUST REPLACE .
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE MISSING LIGHT SHIELD ON THE LIGHT BULBS THRU-OUT THE PREP AREA/KITCHEN. MUST PROVIDE LIGHT SHIELD AND END CAPS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REMOVE THE THREAD ON THE FAUCET OF THE MOP SINK OR INSTALL A BACK FLOW PREVENTIVR DEVICE.
  3. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PAINT WOOD BOTTOM PANELS OF PREP TABLES IN KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZER, BOTTOM PANELS OF PREP TABLES AND REMOVE CARDBOARDS COVERING SAME TABLES. ALSO CLEAN-SANITIZE; EXTERIOR OF ALL DRIED FOOD CONTAINERS AND ALL LARGE BAKERY COOKING EQUIPMENT.
    • 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 FLOORS THRU-OUT KITCHEN AND WASHROOM.
    • 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. MUST REPAIR AND REPAINT WALLS IN WASHROOM, AND CLEAN WALLS BEHIND COOKING EQUIPMENT IN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST SEAL RUSTY GREASE TRAP UNDER 3PART SINK.
  4. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE & ON DISPLAY IN FRONT & REAR AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST INSTALL SPLASH GUARD ON BETWEEN EXPOSED HAND BOWL & PREP TABLE/STORAGE TABLE IN FRONT AREA./MUST REMOVE CARD BOARD LINEING ON BOTTOM DRY STORAGE SHELVES IN REAR PREP AREA/REPAINT RUSTY TOP ON GREASE TRAP UNDER 3COMP. SINK/NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/NEED PROPER LIDS ON ALL UNPROTECTED FOOD ITEMS IN STORAGE.
    • 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.//SOME SHELVES IN COOLERS, DRY STORAGE INTERIOR ,EXTERIOR OF EQUIPMENT,UNDER HOOD OVER COOKING RANGE NEED DETAIL CLEANING. THE CANOPY HOOD HAS DUST AND GREASY NEEDS DETAIL CLEANING
    • 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. THE FLOORS IN THE REAR PREP AREA BEHIND THE COOKING EQUIPMENT AND UNDER AND AROUND THE PREP TABLE AND 3 COMP, BEHIND THE REFRIGATION UNIT NEED DETAIL CLEANING
    • 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. WALLS IN THE PREP AREA BEHIND COOKING EQUIPMENT VERY GREASY AND NEED DETAIL CLEANING.CEILING IN THE PREP AREA,AND TITLES NEED CLEANING OR HAVE TO REPLACE. WALLS IN BATHROOM NEEDS DETAIL CLEANING OR REPAINTED.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEES AND MANGER NEEDS TO WEAR HAIR RESTRAINTS AT ALL TIMES IN PREP AREA, OR SERVING FOOD.

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