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THE BAKEHOUSE CHICAGO

2009 W ROSCOE ST, CHICAGO, IL 60618 · Restaurant

Inspection summary

THE BAKEHOUSE CHICAGO has been inspected 3 times by Chicago Department of Public Health since October 18, 2022. The most recent inspection, on December 2, 2024, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

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 December 2, 2024. For example: PERSONAL CLEANLINESS

  • 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 once on December 2, 2024. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 December 2, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 October 25, 2022. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 5 times across 3 separate inspections, most recently on December 2, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED INTERIOR GUARD OF ICE MACHINE WITH SOME DIRT, NOT CLEAN. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PACKAGED COOKIES AND DESSERTS NOT PROPERLY LABELED WITH INGREDIENTS, NET WEIGHT, ALLERGENS, BUSINESS NAME AND ADDRESS. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED COOKIES AND DESSERTS AND MAINTAIN.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED MULTIPLE FOOD EMPLOYEES NOT WEARING HAIR RESTRAINTS AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLING EMPLOYEES WEAR HAIR RESTRAINTS TO PREVENT CONTAMINATION OF FOODS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED COFFEE DEBRIS ON FLOOR THROUGHOUT FRONT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED ONE FOOD HANDLING EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED FOOD HANDLER CERTIFICATE TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS AND MAINTAIN.
  2. Canvass Re-Inspection

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD AT INSIDE THE FRONT DISPLAY CASE. OBSERVED HAM AND CHEESE PUFF PASTRY AT 94.1 F, HAM AND CHEESE PASTRY AT 85.5 F,(CHUCHITO) BACON AND HAM PASTRY AT 111.1F,RICOTTA SPINACH PUFF PASTRY AT 77.9, BACON SCALLIONS CREAM CHEESE AT 73.2 F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 8#'S OF FOOD WORTH $300. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
      • OBSERVED PREMISES USING TIME AS A PUBLIC HEALTH CONTROL FOR ASSORTED (TCS) PASTRY FOOD ITEMS HELD AT FRONT DISPLAY CASE. OBSERVED NO WRITTEN PROCEDURE AVAILABLE TO CLEARLY INDICATE AND IDENTIFY THE TYPES OF FOOD PRODUCTS THAT WILL BE HELD USING TIME ONLY, DESCRIBE THE PROCEDURE FOR HOW (TPHC) WILL BE IMPLEMENTED, AND IF APPLICABLE DELINEATES HOW FOOD ITEMS, PREVIOUSLY COOKED AND COOLED BEFORE TIME IS USED, PROPERLY COOLED; AND FOOD ITEMS ARE CLEARLY MARKED OR IDENTIFIED DO NOT EXCEED THE 4 HOUR LIMIT. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18--INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF DUST AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-303.11--INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB AT EXHAUST HOOD AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
  3. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND INADEQUATE HOT WATER TEMPERATURE AT HANDWASHING SINK IN UNISEX WASHROOM AT 123.9 F THROUGH A MIXING VALVE AT THIS TIME OF INSPECTION.INSTRUCTED MANAGER A HANDWASHING SINK WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.(A HANDWASHING SINK SHALL HAVE A MAXIMUM HOT WATER TEMPERATURE OF 120 F THROUGH A MIXING VALVE OR COMBINATION FAUCET). INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB AT EXHAUST HOOD AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

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