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SKINNY PIGGY

1214 W TAYLOR ST, CHICAGO, IL 60607 · Bakery

Inspection summary

SKINNY PIGGY has been inspected 10 times by Chicago Department of Public Health since January 9, 2014. The most recent inspection, on September 16, 2020, found no infractions.

3 of 10 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, Pests and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on July 26, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 2 separate inspections, most recently on October 27, 2017. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 26, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times across 2 separate inspections, most recently on October 27, 2017. 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 once on January 21, 2014. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED EXPOSED HAND SINK IN REAR PREP WITHOUT PAPER TOWELS FOR PROPERLY DRYING HANDS. INSTRUCTED TO ALWAYS KEEP PAPER TOWELS AT SAID HAND SINK AND MAINTAIN.MANAGER PROVIDED DURING TIME OF INSPECTION.PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DRIED FOOD DEBRIS ON THE EXTERIOR OF STOVE AND BATTER MIXER. MUST CLEAN SANITIZE, AND FREE OF ACCUMULATED SPLATTER.
  3. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2.102.14 (N) NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE HEALTH POLICY (FORM 1B) OR SIMILAR DOCUMENT USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2.501.11 NO CLEAN-UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE KIT & PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEA EVENTS THAT INVOLVE THE DISCHARGE OF FECAL OR VOMITUS MATTER ON TO SURFACES IN THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4.601.11(C) MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM STORAGE RACKS AND LOWER SHELVES ON PREP TABLES THROUGHOUT THE PREP AREA. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6.501.12 MUST DETAIL CLEAN DIRT & DEBRIS FROM FLOORS UNDER HEAVY EQUIPMENT IN REAR PREP, FURNACE ROOM, AND BEHIND FRONT SERVICE COUNTER. INSTRUCTED TO MAINTAIN. 6.501.114 MUST REMOVE OR ORGANIZE EXCESSIVE CLUTTER ALONG WEST WALL, AND UNDER FRONT SERVICE COUNTER. INSTRUCTED TO MAINTAIN. 6.201.17 MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENT IN TOILET ROOM. INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4.202.18 MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM HOOD FILTER IN PREP AREA. INSTRUCTED TO MAINTAIN.
  4. Canvass Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN FOOD DEBRIS FROM ROLLING CART,STORAGE SHELVES,REACH IN COOLER AND FREEZER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN FOOD DEBRIS FROM FLOOR IN PREP AND DISH WASHING AREA ALONG WALL BASES AND BEHIND EQUIPMENT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST CLEAN FOOD DEBRIS FROM WALLS IN PREP/DISH WASHING AREA AND DUST FROM WALL VENT
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST REPAIR HOT RUNNING WATER AT FAUCET ABOVE HOPPER OF ICE CREAM MACHINE
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Comments: MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN FURNANCE ROOM
  5. Canvass

    8 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE DUMPSTER DOUBLE LID WITH AN APPX."1-2" GAP IN CENTER AND APPEARS TO HAVE BEEN GNAWED ON.MUST REPAIR OR REPLACE LIDS ON DUMPSTER TO BE TIGHT FITTING.(SERIOUS 7-38-020)
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED 3- COMPARTMENT SINK ATTACHED DRAIN AT GREASE TRAP OVER FLOWING ON TO FLOOR AND SLOW DRAINING WHEN WATER IS RELEASED FROM SINK.MUST REPAIR AND MAINTAIN.(SERIOUS 7-38-030)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD DEBRIS FROM ROLLING CART,STORAGE SHELVES,REACH IN COOLER AND FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRIS FROM FLOOR IN PREP AND DISH WASHING AREA ALONG WALL BASES AND BEHIND EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN FOOD DEBRIS FROM WALLS IN PREP/DISH WASHING AREA AND DUST FROM WALL VENT .
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR HOT RUNNING WATER AT FAUCET ABOVE HOPPER OF ICE CREAM MACHINE
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN FURNANCE ROOM.
  6. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (MILK, YOGURT, ETC), NOR CERTIFICATE POSTED. INSTD TO HAVE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • EXTERIOR TOP OF GREASE TRAP WITH RUST ACCUMULATION. INSTD TO REMOVE RUST. REMOVE PLASTIC LINING FROM SURFACE UNDERNEATH MIXER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MIXER NOT CLEAN, DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BEVERAGE DRAIN LINE IMPROPERLY DRAINING INTO FRONT EXPOSED HANDSINK. INSTD TO PROPERLY ROUTE DRAIN.
  7. License Re-Inspection

    0 infractions

  8. License Re-Inspection

    1 infraction

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER ON SITE. MUST PROVIDE HOT RUNNING WATER AT ALL SINKS ON SITE.
  9. License

    9 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • MUST PROPERLY INSTALL HOT AND COLD RUNNING WATER ABOVE THE SOFT SERVE MACHINE TO ALLOW FOR PROPER SANITIZING.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • GARBAGE OVERFLOWING FROM OUTSIDE GARBAGE RECEPTACLE. MUST REMOVE EXCESSIVE GARBAGE, PROPERLY CLOSE LID AND MAINTAIN AREA.
    • 20. INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF
      • PROVIDE AN INTERIOR WASTE BASKET FOR THE WASH ROOM AND THE FRONT PREP AREA.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PROPERLY LABEL ALL BULK FOOD ITEMS CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE SWITCH COVER FOR SWITCH AT THE VENTILATION HOOD.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST PROPERLY SEAL ALL HOLES IN WALLS AND CEILING IN THE FURNACE ROOM. MUST CREATE ACCESS PANELS IF NEEDED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE MORE ADEQUATE LIGHTING IN THE WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACK FLOW DEVICE AT THE MOP SINK. MUST ALSO INSTALL A BACK FLOW DEVICE AT THE COFFEE MACHINE AND ALL OTHER EQUIPMENT DIRECTLY CONNECTED TO THE CITY WATER SUPPLY. MUST INSTALL A SPLASH GUARD AT BETWEEN THE MOP SINK AND THE REAR HAND SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER IN FURNACE ROOM. STORE ALL ITEMS 6 INCHES OFF THE FLOOR. PROVIDE ADDITIONAL SHELVING RACKS TO PROPERLY STORE PAPER PRODUCTS AND OTHER ITEMS.
  10. License

    0 infractions

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