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NIRACA SWEETS AND BAKERY

2301 W DEVON AVE, CHICAGO, IL 60659 · Bakery

Inspection summary

NIRACA SWEETS AND BAKERY has been inspected 6 times by Chicago Department of Public Health since May 22, 2013. The most recent inspection, on July 19, 2016, found no infractions.

2 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: Food source, labelling and allergens, Handwashing and staff hygiene and Pests.

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 August 29, 2014. 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 August 29, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 May 22, 2013. 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 May 22, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 16 times across 4 separate inspections, most recently on August 17, 2015. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooler shelving/racks not clean, need cleaning(detailed), non food contact surfaces of prep table. prep table lower shelving not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Missing ceiling tile in women's bathroom shall be provided.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Must provide food handlers list for next routine inspection.
  3. Canvass

    0 infractions

  4. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL PREPARED FOODS WITH NAME OF PRODUCT AND DATE AT ALL TIMES INSIDE ALL REFRIGERATORS AND COOLERS. FOUND VARIOUS PREPARED FOODS IN STAINLESS STEEL PANS NOT DATED AND LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE ALL MULTI-USE UTENSILS SMALL AND LARGE PLATES AND BOWLS LOCATED IN THE LIGHT STAINED WOOD STORAGE RACK UPSIDE DOWN SO AS TO BE PROTECTED FROM CONTAMINATION UNTIL USED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REMOVE ICE/FORST ACCUMULATION AT THE ICE BOX FREEZER AND THE REGULAR FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND SANITIZE FLOOR IN THE MEN'S RESTROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE CHEMICAL TESTING STRIPS FOR THE 3-COMP SINK AT ALL TIMES. FOUND NONE ON PREMISES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD PREP STAFF MEMBER NOT WEARING A HAIR RESTRAINT WHILE PRERAING FOOD. MUST ALWAYS PROVIDE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ALL WASH CLOTHS IN SANITIZING SOLUTION UNTIL USED.
  5. License Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ONE BURNER UNIT NOT UNDER THE HOOD/VENTILATION,INSTRUCTED TO PROVIDE VENTILATION OR REMOVE UNIT FROM PREMISES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMOVE GREASE FROM THE BOTTOM OF DOUGH MIXER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED SOME FLOOR TILE ON HALLWAY AND UNDER THE THREE COMPARTMENT SINK WITHOUTH GROUD INSTRUCTED TO PROVIDE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL WALLS THROUGHOUT THE PREMISES IN KITCHEN, INCLUDED AROUND PIPE,SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DEAD LIGHT IN KITCHEN INSTRUCTED TO REPLACE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO FAUCET WITH COLD/ HOT RUNNING WATER IS PROVIDED AT MOP SINK, INSTRUCTED TO PROVIDE IT UNDER A CITY PLUMBING CODE, MUST INSTALL A BACK FLOW PREVENTION DEVICE AT SAID SINK . ADDITIONAL COLD WATER IS NEEDED AT EXPOSED SINK
  6. License

    10 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED FRONT DOOR HAVING GAPS OF 1/2" TO 1" BETWEEN DOORS AND BOTTOM,INSTRUCTED TO RODENT/INSECT PROOF DOOR. SERIOUS VIOLATION NO CITATION ISSUED.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NO DRAIN BOARD ATTACHED AT 3 COMPARTMENT SINKS, INSTRUCTED TO PROVIDE. NO CITATION ISSUED, NOT OPERATING.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ONE BURNER UNIT NOT UNDER THE HOOD/VENTILATION,INSTRUCTED TO PROVIDE VENTILATION OR REMOVE UNIT FROM PREMISES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMOVE GREASE FROM THE BOTTOM OF DOUGH MIXER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED SOME FLOOR TILE ON HALLWAY AND UNDER THE THREE COMPARTMENT SINK WITHOUTH GROUD INSTRUCTED TO PROVIDE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL WALLS THROUGHOUT THE PREMISES IN KITCHEN, INCLUDED AROUND PIPE,SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DEAD LIGHT IN KITCHEN INSTRUCTED TO REPLACE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • BOTH WASHROOM DOOR MUST BE SELF CLOSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO FAUCET WITH COLD/ HOT RUNNING WATER IS PROVIDED AT MOP SINK, INSTRUCTED TO PROVIDE IT UNDER A CITY PLUMBING CODE, MUST INSTALL A BACK FLOW PREVENTION DEVICE AT SAID SINK
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL COLD WATER IS NEEDED AT EXPOSED SINK

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