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PAK SWEETS

2326 W Devon AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

PAK SWEETS has been inspected 11 times by Chicago Department of Public Health since July 27, 2011. The most recent inspection, on August 29, 2017, found no infractions.

4 of 11 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 temperature control, 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 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 7 times across 4 separate inspections, most recently on April 11, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 4 times across 4 separate inspections, most recently on April 11, 2017. 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 3 times across 3 separate inspections, most recently on April 11, 2017. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 5, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 July 27, 2011. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF WALK IN COOLER TO BE IMPROPER AT 55.3F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER TO BE IMPROPER:- YOGURT 53.1F, SAMUSAS 54.1F,CHEESE 53.6F, CHICKEN 53.1F,MILK 51.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 45 LBS OF PRODUCTS WORTH $500.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NOTED HAND WASH SINK AT THE KITCHEN PREP AREA INACCESSIBLE WITH DIRTY DISHES INSIDE THE HAND WASH SINK AND SLOW DRAINING. ALSO NOTED NO SOAP AT THE SECOND HAND WASH SINK. INSTRUCTED TO CLEAN AND MAINTAIN HAND WASH SINKS AT ALL TIMES AND MUST HAVE SOAP AND PAPER TOWELS AT ALL SINK. CRITICAL VIOLATION #7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS AT THE FRONT DISPLAY AREA NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND/OR USED BY DATE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED DEEP AND DIRTY CUTS ON CUTTING BOARDS AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND SMOOTHEN THE CUTTING BOARD SURFACES.....NOTED RUSTY SHELVES INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED STAINED CEILING PANELS AT THE FRONT DINING AREA. INSTRUCTED TO CLEAN AND MAINTAIN OR REPLACE
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED EMPLOYEE BELONGINGS THROUGH OUT THE KITCHEN PREP AREA. ALSO NOTED HEAVY CLUTTER ON SHELVES THROUGH OUT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED DIRTY WASH CLOTHS SCATTERED ON PREP TABLE THROUGH OUT THE KITCHEN. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    7 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • OBSERVED NO CHEMICAL TEST KIT ON SITE. MUST PROVIDE CHEMICAL TEST KIT AT TIME OF REINSPECTION. SERIOUS VIOALTION 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATIONS #45 FROM REPORT 9/1/15 # 1506667 MUST PROVIDE FOOD HANDLER LIST FOR NEXT ROUTINE INSPECTION. ADDTIONAL IDPH FOOD HANDLER INFORMATION PROVIDED. SERIOUS VIOALTION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PROPER COVERS NEEDED FOR HOT HOLDING UNIT. OBSERVED PLASTIC SERVING TRAYS BEING USED. MUST PROVIDE METAL COVERS INTENDED FOR HOT HOLDING UNIT. PROVIDE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING NEEDS TO BE CLEANED: INTERIOR OF ALL MICROWAVES, INTERIOR AND EXTERIOR OF REACH IN REFRIGERATORS AND REACH IN FREEZERS, INTEIROR OF DISPLAY CASE, CLEAN AND SANITIZE ALL CUTTING BOARDS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS UNCLEAN IN FRONT FOOD PREPARATION AREA TO THE LEFT OF EXPOSED HAND SINK CLEAN AND MAINTAIN WALLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED DIPPER WELL NEEDED FOR SCOOPABLE ICE CREAM. MUST PROVIDE WORKING DIPPER WELL FOR SCOOPABLE ICE CREAM. OBSERVED CONDENSER LEAKING IN WALK IN COOLER. REPAIR LEAKING CONDENSER AND MAINTAIN. ADDITIONAL EXPOSED HAND SINK IS NEEDED IN FRONT SERVICE AREA WHERE ICE CREAM IS SCOOPED, PASTRY IS SERVED AND CASH IS COLLECTED. MUST INSTLAL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • HANG MOPS TO DRY TO AVOID SMALL FLY ACTIVITY.
  5. Complaint

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in walk in cooler, and reach in cooler, must properly date food items in walk in cooler, and reach in freezer.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks not clean need detailed cleaning(crevices), non food contact surfaces of cooking equipment not clean, need detailed cleaning. Cooler shelving/racks not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under cooking equipment, heavy equipment in prep area, not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls/ceiling that had peeling paint by front counter, shall be repaired/sealed.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Must provide food handlers list for next routine inspection.
  6. Canvass

    0 infractions

  7. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • No0n food contact surfaces of walk in cooler shelving, cooler shelving not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in kitchen prep area under prep table, not clean, need detailed cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in kitchen prep area, dining area, and bathrooms not clean, need detailed cleaning.
  8. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FOUND COOKED SAMOSA STORED ON TOP THE SHELF AT 51.6F.NO TIME AND TEMPERATURE LOG PROVIDED NOR COOLING PROCESS LOG. OBSERVED EMPLOYEE REPACKING FOOD FOR SELLING PURPOSE. FOOD DISCARDED AND DENATURED POUND(40 EACH)AND VALUE $30. CRITICAL VIOLATION: 7-38-005(A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACT SURFACES SUCH AS DIRTY UTENSILS,DIRTY LINENS, EQUIPMENT AND CONSTANTLY RE-ADJUSTING THE VEIL ON THE HER HEAD. THEN GOING BACK TO TOUCHING / REPACKING READY TO EAT FOOD: SAMOSA, WITHOUT WASHING HANDS BETWEEN PRIOR TO TOUCH FOOD. INFORMATION ON HAND WASHING GIVEN. CRITICAL VIOLATION:7-38-010(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FOOD REPACKED AND STORED ON TOP THE COUNTER ON SELLING AREA WITHOUT INGREDIENT LABELS. INSTRUCTED TO PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE THE HOT HOLDING UNIT,ON TOP THE FRONT SELLING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED PERSONAL ITEMS STORED IN PREP AREA, INSTRUCTED TO REMOVE AND PROVIDE DIFFERENT LOCATION,OUT OF PREP AREA.
  9. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ANY PRODUCTS THAT IS REMOVED AND STORED TO ANOTHER CONTAINER OTHER THAN ORIGINAL CONTAINER MUST BE LABELED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALUMINUM FOIL ON TOP THE STOVE AND THROUGHOUT
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INSIDE THE STOVE FOOD DEBRIS,ALSO ABSORBED DIRTY PANS WITH GREASE INSIDE THE OVEN,INSTRUCTED TO REMOVE WASH,RINSE AND SANITIZE ITEMS,DO NOT STORED DIRTY POTS INSIDE THE OVEN. CLEAN INSIDE THE CHEST FREEZER,REMOVE ICE BUILD-UP AND DEBRIS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER THE COOKING EQUIPMENT,GREASE BUILD-UP SOUTH-EAST CORNER
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REMOVE DEAD INSECT FROM INSIDE THE LIGHT SHIELD IN PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETOR IS NEEDED INSIDE THE CHEST FREEZER
  10. License Re-Inspection

    0 infractions

  11. License

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • ONE DISPLAY COOLER TOO WARM, THERMOMETER READS 80F. MUST HAVE UNIT ABLE TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40F OR LESS.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST INSTALL AN EXPOSED HAND SINK IN THE FRONT PREP/SERVING AREA. WITH PAPER TOWEL AND SOAP AND HOT RUNNING WATER UNDER CITY PRESSURE.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE DUMPSTER AREA NOT MAINTAINED. WITH DEBRIS AND GARBAGE ALL OVER THE GROUND. INSTRUCTED TO CLEAN AND PUT ALL THE GARBAGE AND DEBRIS INSIDE THE DUMPSTER AND MAINTAIN. ALSO REMOVE WEEDS, CRATES, DEBRIS FROM OUTSIDE REAR KITCHEN DOOR (EAST SIDE).
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • MUST PROVIDE WASTE RECEPTACLE INSIDE ALL 3 WASHROOMS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOODS ALONG THE DOOR IN THE KITCHEN AND THE DRAWER IN THE FRONT COUNTER MUST BE SEAL OR PAINTED TO MAKE SMOOTH EASILY CLEANABLE. PROVIDE WORKING DRAIN PLUGS FOR 3 COMPARTMENT SINK. PROVIDE PROPER RAISED SHELVING FOR WALK-IN COOLER, KEEP FOOD 6" OFF FLOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST INSTALL COVING 4" THROUGHOUT THE PREP AREA/KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL AROUND THE PIPE INSIDE THE CABINET OF THE WASHBOWL SINK IN EMPLOYEES WASHROOM AND UNDER THE MOP SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE STAINED CEILING TILES IN THE DINING AREA AND MAINTAIN. MUST CLEAN IN DETAIL THE CEILING VENT COVER INSIDE THE EMPLOYEES WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST INSTALL SOLID CEILING LIGHT SHIELDS THROUGHOUT THE PREP AREA AND SERVING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL BACK FLOW PREVENTION DEVICE ON THE FAUCET OF THE MOP SINK AND HOSE BIBB/FAUCET IN THE KITCHEN NEAR EXIT DOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE CONSPICUOUSLY PLACED THERMOMETERS IN ALL COOLERS AND HOT HOLDING UNIT. PROVIDE METAL STEM THERMOMETER (0F-220F).
    • 70. NO SMOKING REGULATIONS
      • MUST POST REQUIRED "NO SMOKING" SIGNS INSIDE WHERE SMOKING IS PROHIBITED.

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