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OVEN FRESH BAKERY

7210 W FOSTER AVE, CHICAGO, IL 60656 · Bakery

Inspection summary

OVEN FRESH BAKERY has been inspected 5 times by Chicago Department of Public Health since January 28, 2011. The most recent inspection, on August 27, 2014, found no infractions.

1 of 5 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: Handwashing and staff hygiene, Pests and Protecting food from contamination.

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.

  • 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 July 9, 2012. 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 2 times on June 22, 2012. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 June 22, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 13 times across 4 separate inspections, most recently on July 9, 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 8 times across 4 separate inspections, most recently on July 9, 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND KNIFE STORED BETWEEN THE PREP TABLES, INSTRUCTED TO PROVIDE A KNIFE RACK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INSIDE ALL COOLERS SHELVES HAS EXCESS FOOD DEBRIS ON THEM, INCLUDED WALK-IN COOLERS. CLEAN ALL FOOD CONTAINERS IN PREP AREA,EXTERIOR HAS A BUILD-UP OF ENCRUSTED FOOD.CLEAN THE BOTTOM PART OF DEEP FRYER,GREASE BUILD-UP. CLEAN OR REMOVE ALL UNUSED BAKE CONTAINERS IN REAR AREA BY THE HOT WATER TANK AND ON TOP OF THE NORTH UNIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE EXCESS FOOD DEBRIS ON FLOOR INSIDE THE WALK-IN COOLER BY THE REAR DOOR. REPAIR FLOOR UNDER THE COOLER UNITS WEST SIDE OF PREP AREA. DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES SPECIALLY UNDER SHELVES, EQUIPMENT,AND COOLER UNITS. REMOVE ALL DIRTY CARDBOARDS THROUGHOUT THE PREMISES.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO CLEAN OR PAINT WALLS THROUGHOUT THE REAR PREMISES,WALLS AND CEILING ARE BROWN IN COOLER DUE TO EXCESS SMOKE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN INSIDE THE LIGHT SHIELD THROUGHOUT THE PREP AREA,REPLACE MISSING LIGHT SHIELD INSIDE OPENED FRONT SERVING CASE, AND PROVIDE END CAPS AT LIGHT SHIELD IN PREP AREA,ABOVE THE PREP TABLES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE UNTHREAD FAUCETS AT THREE COMPARTMENT SINK. NO GREASE TRAP INSTALLED UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE IT. NEED TO CLEAN DUST BUILD-UP AT ALL VENT COVERS THROUGHOUT THE PREMISES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • PROPER ATTIRE IS REQUIRE IN PREP AREA. OBSERVED EMPLOYEE WEARING SLEEVELESS TOP.NO SLEEVELESS GARMENT IN PREP AREA.
  3. Canvass

    10 infractions

    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • OBSERVED A LIVE BLACK CAT INSIDE THE PREMISES, REAR PREP AREA.ALSO OBSERVED EMPLOYEE REMOVING CAT LITTER BOX AND STORE IT INSIDE THE TRUNK OF HER CAR. INSIDE THE CAT LITTER BOX WAS CAT FECES AND A LITTER SCOOP. CAT WAS REMOVED FROM PREMISES. INSTRUCTED TO WASH,RINSE AND SANITIZE REAR PREP AREA, INCLUDING PREP TABLE AND MULTI USE UTENSILS.. CRITICAL VIOLATION:7-38-020
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING STORAGE. OBSERVED SEVERAL SHELVES IN PREP AREA WITH COOKED COOKIES STORED ON THEM UNCOVERED ,ALSO FOOD CONDIMENTS STORED ON TOP EACH OTHER,OPENED BAGS OF DRY BREAD STORED THROUGHOUT THE PREMISES UNCOVERED.INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR CONTAINERS WITH LIDS. SERIOUS VIOLATION:7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • WE (EMPLOYEE, MANAGER AND MYSELF)OBSERVED EVIDENCE OF RODENT DROPPINGS UNDER THE FRONT COUNTER IN SELLING AREA(APPROX 30 OR MORE DROPPINGS),ALSO WE OBSERVED LIVE ANTS IN TWO DIFFERENT LOCATION OF PREP AREA:UNDER AND ALONG THE WALL OF EXPOSED HAND SINK,AND UNDER THE COOLERS IN PREP AREA.INSTRUCTED TO REMOVE DROPPINGS AND ANTS,ALSO NEED TO CLEAN FOOD DEBRIS ON FLOOR IN BOTH LOCATIONS. SERIOUS VIOLATION:7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND KNIFE STORED BETWEEN THE PREP TABLES, INSTRUCTED TO PRVIDE A KNIFE RACK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INSIDE ALL COOLERS SHELVES HAS EXCESS FOOD DEBRIS ON THEM, INCLUDED WALK-IN COOLERS. CLEAN ALL FOOD CONTAINERS IN PREP AREA,EXTERIOR HAS A BUILD-UP OF ENCRUSTED FOOD.CLEAN THE BOTTOM PART OF DEEP FRYER,GREASE BUILD-UP. CLEAN OR REMOVE ALL UNUSED BAKE CONTAINERS IN REAR AREA BY THE HOT WATER TANK AND ON TOP OF THE NORTH UNIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE EXCESS FOOD DEBRIS ON FLOOR INSIDE THE WALK-IN COOLER BY THE REAR DOOR. REPAIR FLOOR UNDER THE COOLER UNITS WEST SIDE OF PREP AREA. DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES SPECIALLY UNDER SHELVES, EQUIPMENT,AND COOLER UNITS. REMOVE ALL DIRTY CARDBOARDS THROUGHOUT THE PREMISES.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO CLEAN OR PAINT WALLS THROUGHOUT THE REAR PREMISES,WALLS AND CEILING ARE BROWN IN COOLER DUE TO EXCESS SMOKE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN INSIDE THE LIGHT SHIELD THROUGHOUT THE PREP AREA,REPLACE MISSING LIGHT SHIELD INSIDE OPENED FRONT SERVING CASE, AND PROVIDE END CAPS AT LIGHT SHIELD IN PREP AREA,ABOVE THE PREP TABLES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE UNTHREAD FAUCETS AT THREE COMPARTMENT SINK. NO GREASE TRAP INSTALLED UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE IT. NEED TO CLEAN DUST BUILD-UP AT ALL VENT COVERS THROUGHOUT THE PREMISES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • PROPER ATTIRE IS REQUIRE IN PREP AREA. OBSERVED EMPLOYEE WEARING SLEEVELESS TOP.NO SLEEVELESS GARMENT IN PREP AREA.
  4. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler/racks that had grease build up need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in cooler not clean need detailed cleaning(corners), floors under pallets in rear storage areas need detailed cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walk in cooler walls not clean need detailed cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in front counter diplay shall be provided.
  5. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving, prep table lower shelving not clean need detailed cleaning.storage shelving need cleaning in rear storage areas.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, prep tables, rear storage shelving not clean need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls in rear prep areas and by front counter not clean need detailed cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields that were missing end caps in prep areas, walk in cooler shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in walk in cooler, prep area, and bathrooms need cleaning.

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