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ROWIE'S BAKERY

5664 N LINCOLN AVE, CHICAGO, IL 60659 · Bakery

Inspection summary

ROWIE'S BAKERY has been inspected 12 times by Chicago Department of Public Health since July 29, 2011. The most recent inspection, on January 15, 2019, found no infractions.

2 of 12 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 Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on January 30, 2018. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 across 2 separate inspections, most recently on July 15, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 27 times across 10 separate inspections, most recently on February 6, 2018. 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 9 times across 8 separate inspections, most recently on May 4, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 30, 2018. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • TABLE TOP PREP SURFACE AT THE MIXERS IN POOR REPAIR, PEELING AND BROKEN METAL TRIM. MUST REPLACE OR REPAIR TO BE SMOOTH AND CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING CHIPPING PAINT AT THE THREE COMPARTMENT SINK WALL. MUST REMOVE
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL STORED BOXED ITEMS UNDER THE MIXER PREP TABLE MUST BE STORED ELEVATED FROM THE FLOORS 6" OR ABOVE.
  3. Canvass

    6 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM 5-4-17 #2049766 NOT CORRECTED. #34- INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BEHIND THE COOKING EQUIPMENT, 3 COMPARTMENT SINK. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FLOUR CONTAINER MUST BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • TABLE TOP PREP SURFACE AT THE MIXERS IN POOR REPAIR, PEELING AND BROKEN METAL TRIM. MUST REPLACE OR REPAIR TO BE SMOOTH AND CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING EQUIPMENT FOUND DIRTY: EXTERIOR OF THE GAS STOVE, EXHAUST HOOD WITH DRIPPING GREASE. MUST CLEAN AND MAINTAIN ALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING CHIPPING PAINT AT THE THREE COMPARTMENT SINK WALL. MUST REMOVE. EXCESSIVE FOOD SPLATTER ON THE WALLS AND METAL VENTILATION SURROUNDING THE FLOOR STAND MIXER. MUST CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL CLEANING PRODUCTS UNDER THE THREE COMPARTMENT SINK, ALL STORED BOXED ITEMS UNDER THE MIXER PREP TABLE AND THROUGHOUT THE PREMISES MUST BE STORED ELEVATED FROM THE FLOORS 6" OR ABOVE. BBQ GRILL ON OUTDOOR REAR PATIO MUST BE REMOVED FROM THE PREMISES.
  4. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BEHIND THE COOKING EQUIPMENT, 3 COMPARTMENT SINK AND BEHIND FRONT COUNTER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DUSTY VENTS AT THE MAIN KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED SLOW WATER DRAIN AT THE REAR HAND WASH SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  5. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SINGLE SERVICE UTENSILS IMPROPERLY STORED. INVERT ALL SINGLE SERVICE UTENSILS SO THAT HANDLE IS FACING OUTWARD TO PREVENT CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTALL SPLASH GUARD ON EXPOSED HAND SINK IN FRONT SERVICE AREA. IN BETWEEN HAND SINK AND ADJACENT DRYING RACK. RECAULK AROUND FRONT AND REAR HAND SINKS AND MOP SINK. MAKE SURE CAULK IS SMOOTH AND EASILY CLEANABLE. ELIMINATE ALL MILDEW.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS UNCLEAN IN CORNERS AND ALONG WALLS. CLEAN AND MAINTAIN ALL FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED LIGHTS ABOVE STOVE UNCLEAN WITH GREASE ACCUMULATION. CLEAN AND MAINTAIN ALL LIGHT SHEILDS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED REFRIGERATION UNITS WITHOUT THERMOMETERS. INSTALL AND MAINTAIN EASY TO READ THEROMETERS IN ALL REFRIGERATION UNITS.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around exposed hand sink in kitchen prep area in state of disrepair, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Prep table lower shelving not clean, need detailed cleaning(crevices), cooler shelving not clean, need cleaning(detailed).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, front exposed hand sink not clean, need detailed cleaning(corners).
  7. Canvass

    4 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
      • Non food contact surfaces of cooler shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Damaged/broken floor tiles in kitchen prep area, shall be repaired/replaced. Floors under 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
      • Walls that had peeling paint in kitchen areas, shall be repaired/sealed.
  8. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY DATE AND LABEL ALL PREPARED FOODS AND ITEMS NOT IN ORIGINAL CONTAINERS IN THE REAR UPRIGHT REFRIGERATOR AT ALL TIMES. FOUND COOKED CHICKEN MIX NOT PROPERLY DATED AND LABELED INSIDE THE ABOVE STATED FRIDGE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL OR PAINT LARGE RAW WOODEN STORAGE RACK IN THE KITCHEN PREP AREA ACROSS FROM THE OVEN SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE ALONG ALL EDGES AND BASE OF THE MOP SINK AND THE REAR HAND SINK TO GRIME HEAVY BLACK GRIME BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE FLOOR UNDER THE 3-COMP SINK AND EXPOSED HAND SINK TO REMOVE GRIME BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND SANITIZE WALLS AND CEILINGS AROUND AND ABOVE THE TWO REAR FLOOR MOUNTED MIXERS TO REMOVE FROSTING AND CAKE MIX DEBRI.
  9. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE MULTI-USE UTENSILS(SPATULAS, FORKS, SAMPLING SPOONS AND MIXES WITH THE HANDLE UP AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN BOTH DOUGH MIXERS LOCATED IN THE REAR KITCHEN AREA TO REMOVE FOOD SPLASHES AND STAINS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE FLOOR CORNERS IN THE REAR KITCHEN AREA TO REMOVE FOOD DEBRI.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SMALL LEAK UNDER PIPE AT THE REAR EXPOSED HAND SINK LOCATED NEXT TO THE 3-COMP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE WORKING THERMOMETER FOR THE REFRIGERATOR LOCATED IN THE MIDDLE ROOM LEADING TO THE REAR KITCHEN.
  10. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Rear prep table in kitchen prep area that had exposed raw wood, shall be repaired/sealed.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooking equipment,rear storage shelving, reach in cooler 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, stove not clean, need detailed cleaning, floors under prep tables need cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shield in front kitchen area was missing end cap, shall provide missing end cap.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust canopy not clean, needs detailed cleaning.
  11. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE LABEL ON ALL BULK CONTAINERS WITH FLOUR ,SUGAR, SALT ETC UNDER THE PREP TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR UNDER THE EXPOSED HAND SINK IN THE FRONT COUNTER AND FLOOR UNDER THE FRONT COUNTER CABINETS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE REAR AREA BY THE EXIT DOOR. MUST REMOVE CLUTTER AND CLEAN THE AREA TO PREVENT RODENT INSECTS HARBORAGE.
  12. License

    0 infractions

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