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SWEDISH BAKERY INC

5348 N CLARK ST, CHICAGO, IL 60640 · Bakery

Inspection summary

SWEDISH BAKERY INC has been inspected 8 times by Chicago Department of Public Health since June 26, 2012. The most recent inspection, on April 14, 2017, found no infractions.

1 of 8 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, 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.

  • 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 2, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on November 14, 2013. 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 June 26, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 17 times across 7 separate inspections, most recently on August 15, 2016. 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 6 separate inspections, most recently on August 15, 2016. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Complaint

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 4 DOOR REACH IN COOLER IS DRIPPING CONDENSATION ON THE EMPTY TRAY . INSTRUCTED TO REPAIR TO STOP THE DRIPPING AND MAINTAIN. RUBBER GASKET ON THE DOOR OF THE 3 DOOR REACH IN COOLER RIPPED OFF . MUST REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL AND SANITIZE THE RUBBER GASKET OF THE DOOR OF THE 3 DOOR REACH IN COOLER(WITH BLACK MOLDY LIKE SUBSTANCE) AND MAINTAIN. CLEAN AND SANITIZE ALL DRY BULK FOOD CONTAINERS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL BOXED CORN OIL STORED ON THE FLOOR IN THE 2ND FLOOR STORAGE ROOM. MUST ELEVATE 6" OFF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING PART OF THE WALL BASE INSIDE THE EMPLOYEES WASH ROOM CLOSE TO THE WASHBOWL SINK. MUST REPAIR AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD ON THE LIGHT BULB IN THE SMALL FOOD STORAGE AREA UNDER THE STAIR AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WASH CLOTH FOR WIPING THE PREP TABLES MUST BE STORED ON BUCKET WITH SANITIZING SOLUTION.
  3. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE TWO DOOR COOLER IS DRIPPING CONDENSATION. THE FRUIT AND TOPPING WALK IN COOLER IS DRIPPING CONDENSATION. THE HOT PADS ARE TORN AND DAMAGED. INSRTUCTED TO REPAIR/REPLACE THESE ITEMS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO INSTALL A SPLASH GUARD ON THE HAND SINK NEAR THE PREP TABLE WHERE AN EMPLOYEE WAS OBSERVED DECORATING COOKIES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE TOILET IN THE MENS RESTROOM NEAR THE OFFICE WAS NOT FLUSHING AT TIME OF INSPECTION. REPAIR THE TOILET.
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE EXTERIOR SIDE OF THE WALK-IN COOLER IN THE BASEMENT HAS METAL TRIM THAT HAS TORN AWAY FROM THE COOLER AND IS RUSTED AND JAGGED. INSTRUCTED TO REMOVE THE JAGGED METAL TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE AND TO AVOID WORKPLACE INJURY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMOVE FOOD DEBRIS BUILDUP ON THE BOTTOM SHELF OF THE 2-DOOR REACH-IN REFRIGERATOR, DETAIL CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CUSTARD AND GREASE BUILDUP ON THE FLOOR UNDER THE FRYER UNIT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CONDENSATION LEAKING FROM THE CONDENSER IN THE WALK-IN COOLER ON THE 1ST FLOOR. INSTRUCTED TO MOVE COVERED FOOD ITEMS FURTHER AWAY FROM THE CONDENSER UNTIL THE UNIT IS REPAIRED. MUST REPAIR UNIT AND MAINTAIN.
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN WITH BLACK SLIME SUBSTANCE WRAPS AROUND PIPE INSIDE THE WALK-IN COOLER. BROKEN RUBBER GASKET WITH BLACK SUBSTANCE INSIDE THE TWO DOOR REACH-IN FREEZER NEED TO BE REPLACED. CARDBOARDS ARE USED FOR SHELF LINERS AT DRY STORAGE AREA AT SECOND FLOOR,SURFACE ARE POROUS AND WITH FOOD DUST ON THEM.MUST REMOVE SAID CARDBOARDS PROVIDE SURFACE WITH SMOOTH CLEANABLE AND NON ABSORBENT MATERIAL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESS ICE BUILD-UP INSIDE THE WALK-IN FREEZER, IN BASEMENT AREA.INSTRUCTED TO SERVICE THE UNIT ,REMOVE ICE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING FLOOR GROUT IN FRONT OF THREE COMPARTMENT SINK AND TWO COMPARTMENT SINK BY THE TWO ELECTRICAL BURNERS.WATER BETWEEN THE TILES,MUST REPLACE GROUT AT SAID FLOOR TILE. BROKEN CEMENT FLOOR BY THE FLOOR DRAIN IN STAFF DINING AREA,INSTRUCTED TO REPLACE WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILES AND WATER STAINS ON CEILING TILES AT SELLING AREA,INSTRUCTED TO PROVIDE MISSING AND REPLACE SAID TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BROKEN AND DEBRIS ON LIGHT SHIELD IN REAR COOKING AREA, INSTRUCTED TO REPLACE.
  6. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK CONTAINERS NOT LABELED AT REAR PREP. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PREMISES USING METAL CRATES TO ELEVATE ITEMS OFF FLOOR AT STORAGE ROOMS. MUST REMOVE METAL CRATES AND PROVIDE ADDITIONAL SHELVES, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR TILES IN POOR REPAIR (LOW GROUT) AT REAR PREP AREA AROUND 2-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR/REGROUT DAMAGED FLOOR TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER STAINED CEILING TILES ABOVE FRONT SERVICE AREA. MUST REPLACE ALL WATER DAMAGED CEILING TILES.
  7. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SEE REPORT DATED ON 06/26/12
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEE REPORT DATED ON 06/26/12
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • SEE REPORT DATED ON 06/26/12
  8. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE BETWEEN 45.5 F AND 46.4 F INSIDE WALK IN COOLER #3 - EGGS, SOUR CREAM, CREAMER, MILK AND BUTTER MILK. HOWEVER FOUND WALK IN COOLER #3 AMBIENT AIR TEMPERATURE AT 40.1 AT THIS TIME. INSTRUCTED MANAGER ALL POTENTAILLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. EGGS, CREAMER, BUTTER MILK AND SOUR CREAM VOLUNTARILY DISCARDED AT THIS TIME. MILK TAGGED BY CDPH AT THIS TIME, 20 GALLONS OF KEMPS WHOLE MILK EXPIRATION DATE 07/04/12. INSTRUCTED MANAGER TO HOLD ONTO GALLONS OF MILK UNTIL AFTER MILK HAS EXPIRED. THEN MUST NOTIFY CDPH THAT OUT OF TEMPERATURE MILK HAS BEEN REMOVED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DAMAGED FLOOR BASE TILES UNDER 2-COMPARTMENT SINK AND ALONG SOUTH WALL AT PRODUCTION PREP AREA. MUST REPAIR AND MAINTAIN ALL DAMAGED FLOOR BASE TILES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS BEHIND FRONT SERVICE COUNTERS. INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.

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