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SWEET MANDY B'S

259 E ERIE ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

SWEET MANDY B'S has been inspected 5 times by Chicago Department of Public Health since February 19, 2020. The most recent inspection, on April 8, 2024, found no infractions.

1 of 5 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 Pests.

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 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 23, 2022. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 September 23, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 23, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 once on September 23, 2022. For example: PERSONAL CLEANLINESS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on December 28, 2023. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

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.

5 inspections

  1. Complaint

    0 infractions

  2. Canvass

    3 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WHILE PREPARING AND SERVING DAIRY AND MILK, HEAVY WHIPPING CREAM) WITH VALID ORIGINAL CERTIFICATE AVAILABLE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES IN FILE FOR SOME EMPLOYEES. INSTRUCTED TO UPDATE AND MAINTAIN VALID CERTIFICATES.
  3. Canvass

    5 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • TCS food held at improper temperature. Found a tub of butter cream frosting held at 70.3f at room temperature. frosting contains heavy cream. No time stamp on container. instructed manager to hold all cold TCS foods at 41f or lower. Priority violation 7-38-005. 5 lbs of cream frosting discarded valued at $60.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Bulk food containers (sugar ) not labeled. instructed to label and maintain.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • Fly traps mounted above food mixers and clean utensils, instructed to keep away from open foods and prep areas.
    • 40. PERSONAL CLEANLINESS
      • food handler not wearing hair restraint, instructed to wear.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • clean whisks stored next to employees clothing, instructed to keep away.
  4. Complaint

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MILK CRATES BEING USED AS SHELVING. MUST REMOVE FROM PREMISES AND PROVIDE SHELVING THAT IS FREE OF UNNECESSARY CREVICES AND DESIGNED/CONSTRUCTED TO BE EASILY CLEANABLE.
  5. License

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INADEQUATE LIGHTING IN WALK-IN COOLER, INSTRUCTED TO PROVIDE.

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