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SALAZAR BAKERY CAFE LLC

1889-1891 N WINNEBAGO AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

SALAZAR BAKERY CAFE LLC has been inspected 3 times by Chicago Department of Public Health since September 22, 2020. The most recent inspection, on June 7, 2021, found no infractions.

1 of 3 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 4 times across 2 separate inspections, most recently on September 29, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 separate inspections, most recently on September 29, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on September 22, 2020. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 September 22, 2020. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 7 times across 2 separate inspections, most recently on September 29, 2020. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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.

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.17 OBSERVED RAW WOOD SURFACES ON WOODEN SHELVES IN THE REAR STORAGE AREA. MUST SEAL OR PAINT THESE AREAS TO MAKE SMOOTH, EASILY CLEANABLE AND NON-POROUS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(B) OBSERVED EXCESSIVE GREASE BUILD UP ON COOKING EQUIPMENT STORED IN REAR STORAGE AREA AND ON FLOORS AROUND GREASE TRAP UNDER SINKS. MUST REMOVE ENCRUSTED GREASE, DETAIL CLEAN AND SANITIZE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED DUST AND FOOD DEBRIS INSIDE AND ON OUTSIDE OF PIZZA OVEN. MUST DETAIL CLEAN AND SANITIZE EQUIPMENT. MUST MAINTAIN SAME.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 6-501.19 OBSERVED NO SELF-CLOSING DOOR DEVICE INSTALLED ON THE EMPLOYEE WASHROON. MANAGEMENT INSTRUCTED TO INSTALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 MUST SEAL THE FRP BOARDS IN THE FOOD PREP AREA ABOVE THE PASS THOUGH WINDOW.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED LARGE PIECES OF EQUIPMENT IN REAR STORAGE AREA. MUST REMOVE ANY UNNCESSARY EQUIPMENT, OR EQUIPMENT NOT IN USE TO PREVENT PEST HARBORAGE. MUST ORGANIZE REAR STORAGE; MUST HAVE ALL ITEMS STORED 6 INCHES ABOVE THE FLOOR AND 6 INCHES FROM WALLS TO ALLOW FOR PROPER CLEANING. MUST MAINTAIN SAME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED UNEVEN FLOORING IN AREA UNDER SINKS IN PREP AREA (CORNER OF KTICHEN). MUST REPAIR TO MAKE FLOOR SMOOTH AND EASILY CLEANABLE. MUST MAINTAIN SAME.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED NO PROOF OF ALLERGEN TRAINING ON SITE. MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  3. License

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS OR HAND DRYER IN CUSTOMER RESTROOM. MUST PROVIDE SANITARY MEANS TO DRY HANDS INSIDE CUSTOMER RESTROOM, AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED REFRIGERATION UNABLE TO MAINTAIN PROPER TEMPERATURE. OBSERVED THE FOLLOWING AMBIENT AIR TEMPERATURES: PREP COOLER @ 65.3F; DESANI COOLER @ 73.4F; COKE COOLER @ 75.3F ALL IN PREP AREA. ALL REFRIGERATION MUST HAVE AMBEINT AIR TEMPERATURE OF 41F OR LESS AT ALL TIMES. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 25 MICE DROPPINGS ON FLOOR UNDER SINKS IN CORNER OF KITCHE, AND ON FLOOR NEAR PIZZA OVEN. MUST REMOVE ALL DROPPINGS, CLEAN AND SANITIZE AREAS. MUST ELIMINATE PEST ISSUE. PRIORITY FOUNDATION VIOLATION 7-38-020(A). NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSREVED RAW WOOD SURFACES ON WALLS IN DOORWAY FROM KITCHEN TO FRONT, AND ON WOODEN SHELVES IN REAR STORAGE AREA. MUST SEAL OR PAINT THESE AREAS TO MAKE SMOOTH, EASILY CLEANABLE AND NON-POROUS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE GREASE BUILD UP ON COOKING EQUIPMENT STORED IN REAR STORAGE AREA AND ON FLOORS AROUND GREASE TRAP UNDER SINKS. MUST REMOVE ENCRUSTED GREASE, DETAIL CLEAN AND SANITIZE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DUST AND FOOD DEBRIS INSIDE AND ON OUTSIDE OF PIZZA OVEN. MUST DETAIL CLEAN AND SANITIZE EQUIPMENT. MUST MAINTAIN SAME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LARGE PIECES OF EQUIPMENT IN REAR STORAGE AREA. MUST REMOVE ANY UNNCESSARY EQUIPMENT, OR EQUIPMENT NOT IN USE TO PREVENT PEST HARBORAGE. MUST ORGANIZE REAR STORAGE; MUST HAVE ALL ITEMS STORED 6 INCHES ABOVE THE FLOOR AND 6 INCHES FROM WALLS TO ALLOW FOR PROPER CLEANING. MUST MAINTAIN SAME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNEVEN FLOORING IN AREA UNDER SINKS IN PREP AREA (CORNER OF KTICHEN). MUST REPAIR TO MAKE FLOOR SMOOTH AND EASILY CLEANABLE. MUST MAINTAIN SAME.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED EXCESSIVE DUST AND GREASE BUILD UP ON INSIDE OF VENTILATION HOOD (ON RIGHT SIDE) ABOVE COOKING LINE. MUST CLEAN AND SANITIZE. MUST MAINTAIN SAME.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING ON SITE. MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO CERTIFIED FOOD MANAGERS.

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