SANITARY INSPECTION RECORD — CITY OF CHICAGO
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CORNER BAKERY CAFE.

YOUR CALL. 49/100

233 S WACKER DR · LOOP, CHICAGO

Last inspected October 21, 2016 · passed with conditions

5 of 12 inspections passed, 1 failed, 6 passed with conditions. 8 critical violations across the record.

THE NUMBERS

INSPECTIONS
12
5 passed · 6 w/ conditions · 1 failed
VIOLATIONS
41
includes 8 critical
RECORDS COVER
6 YEARS
since Mar 2010

INSPECTION HISTORY

OCT 21
2016
PASS W/ CONDITIONS
1 violation
DETAILS
SERIOUSOther
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED,( SOUPS,SANDWICHES,ETC) SERIOUS VIOLATION ISSUED 7-38-012.

AUG 31
2016
PASS W/ CONDITIONS
4 violations2 CRITICAL
DETAILS
CRITICALFood Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE

PREP COOLER IN,(EXPO PREP AREA), MAINTAINING IMPROPER AIR TEMPERATURE OF 56.0F.COOLER MUST MAINTAIN 40.F OR BELOW.MUST NOT USE COOLER FOR FOOD STORAGE.MUST USE ADDITIONAL COOLER ON PREMISES THATS 40.OF OR BELOW.COOLER WILL BE TAGED HELD FOR INSPECTION.MUST CONTACT CDPH FOR TAG REMOVAL. CRITICAL VIOLATION ISSUED 7-38-005A.

CRITICALFood Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS MAITAINED AT IMPROPER TEMPERATURES INSIDE COOLER. APPROX 5LBS OF FRESH ASSOTED CUT MELON FRUIT-AT 55.8F,2 LBS OF VANILLA YOGART AT 59.0F, 2-LBS SALSA AT 114.7F,HUMMUS AT 63.9F.MUST MAINTAIN FOODS AT 40.0F OR BELOW.ALL FOOD REMOVED AND DISCARDED BY MANAGER- APPROX 8LBS COST $50.00.CDI.

SERIOUSDocumentation & Training
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED TO PATRONS OR ANY PROOF OF ENROLLMENT IN CLASS AT THIS TIME FROM MANAGER. SERIOUS VIOLATION ISSUED 7-38-012.

MINORSanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR OF PREP COOLER BEHIND FRONT COUNTER NOT CLEAN.MUST CLEAN.

FEB 4
2016
PASSED
2 violations
DETAILS
MINORSanitation
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED EXTERIOR OF WASTE CANS NOT CLEAN OF DEBRIS,ETC.MUST CLEAN AND MAINTAIN.

MINOREmployee Hygiene
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED SEVERAL FOOD HANDLERS NOT WEARING HAIR RESTRAINTS.MUST PROVIDE.

OCT 8
2015
PASS W/ CONDITIONS
5 violations1 CRITICAL
DETAILS
CRITICALFood Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:-CHICKEN (COOKED) 54.3F, TURKEY 45F, ROAST BEEF 53.9F, TUNA SANDWICH 56.3F, HAM SANDWICH 54.7F, SLICED TOMATOES 53.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 16 LBS OF PRODUCTS WORTH $56.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

MINORSanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO CLEAN THE FOLLOWING: COOKING STOVE AT THE REAR, SHELVING DAIRY COOLER BELOW THE COFFEE STATION WITH DIRT, SPILLS AND OLD FOOD DEBRIS.

MINORSanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NOTED DUSTY AND DIRTY CEILING AND FANS INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

MINORFood Temperature
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED LEAKAGE AT THE EXPOSED HAND WASH SINK AT THE HOT HOLDING PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

MINORDocumentation & Training
FOOD HANDLER REQUIREMENTS MET

NOTED SOME EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED TO HAVE ALL FOOD HANDLERS CERTIFICATES ON SITE.

MAY 22
2014
PASS W/ CONDITIONS
6 violations1 CRITICAL
DETAILS
CRITICALFood Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOOD (COOKED CHICKEN BREASTS) ON PREP TABLE AT IMPROPER TEMPERATURE RANGING FROM 65.4F-68.1 F DEGREES. INSTRUCTED TO MAINTAIN PROPER TEMPERATURES OF FOOD AT ALL TIMES. MANAGER VOLUNTARILY DENATURED AND DISCARDED FOOD PRODUCT. APPROX WT. 8LBS AND VALUE $25.00. CRITICAL VIOLATION 7-38-005(A).

MINOREmployee Hygiene
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

SPLASH GUARD NEEDED AT FRONT EXPOSED HAND WASH SINK WITHIN PREP COUNTER AT COFFEE STATION, AND AT FRONT EXPOSED HAND WASH SINK AT FRONT LINE AND REAR PREP KITCHEN. MUST PROVIDE.

MINORSanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR BOTTOM OF CABINETS AT FRONT BEVERAGE AREA OF FOOD SPILLS AND DEBRIS.

MINORSanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS BEHIND FRONT SERVICE COUNTER AND THROUGHTOUT REAR KITCHEN PREP AREAS.

MINORSanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN HOOD ABOVE COOKING AREA AT FRONT OF GREASE DRIPPING FROM HOOD.

MINORSanitation
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE CLUTTER IN UTILITY CLOSET AT FRONT AND PROPERLY STORE ITEMS OFF FLOOR TO PREVENT HARBORAGE ORGANIZE AND MAINTAIN AT ALL TIMES.

show all 12 inspections →
NOV 4
2013
PASSED
2 violations
DETAILS
MINORSanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN THE INTERIOR OF PREP COOLERS TO REMOVE SPILLS AND DEBRIS.

MINORSanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NEED CLEANING THROUGH OUT ESPECIALLY NEAR THE STORAGE AREA TO REMOVE SPILL,LITER AND DEBRIS.

OCT 31
2013
PASS W/ CONDITIONS
5 violations2 CRITICAL
DETAILS
CRITICALFood Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND SERVICE/PREP COOLER WITH AMBIENT TEMPERATURE OF 51.2F WHICH HOLDS POTENITALLY HAZARDOUS FOODS. ALL FOODS WERE REMOVED AND THE COOLER WAS TAGGED. COOLER MUST MAINTAIN 40F OR BELOW. CITATION ISSUED 7-38-005(A)

CRITICALFood Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE MENTIONED PREP/SERVICE COOLER AT IMPROPER INTERNAL TEMPERATURES, SUCH AS 2lbs OF CHICKEN AT 55.6F AND 12lbs of TURKEY AT 52.4F. MANAGER VOLUNTARILY DISCARDED AND DENATURED ITEMS. TOTAL WEIGHT 14lbs and cost $51.00. CITATION ISSUED 7-38-005(A)

MINORSanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN THE INTERIOR OF PREP COOLERS TO REMOVE SPILLS AND DEBRIS.

MINORSanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NEED CLEANING THROUGH OUT ESPECIALLY NEAR THE STORAGE AREA TO REMOVE SPILL,LITER AND DEBRIS.

MINOROther
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE COOLERS.

JAN 31
2013
PASS W/ CONDITIONS
5 violations1 CRITICAL
DETAILS
CRITICALFood Temperature
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

UPON INSPECTION FOUND ONE OF TWO FRONT EXPOSED HANDSINKS WHICH ARE LESS THAN 20 FEET AWAY WITH A HOT WATER TEMPERATURE OF 86.6F ALL EXPOSED HANDSINKS MUST MAINTAIN A HOT WATER TEMPERATURE OF 110F AT ALL TIMES. THERE IS ANOTHER EXPOSED HANDSINK AT THE FRONT PREP AREA MAINTAINING AT 110F HOT WATER TEMP. BUILDING ENGINEERING WAS CALLED AND CORRECTED PROBLEM. FRONT EXPOSED HAND SINK NOW MAINTAINING A HOT WATER TEMP OF 110F.CDI 7-38-030

MINORSanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN FLOORS THROUGHOUT PREMISES TO REMOVE FOOD DEBRIS.

MINORPlumbing & Waste
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR SMALL LEAK AT EXPOSED HANDSINK IN THE FRONT SOUP PREP AREA.

MINORFood Temperature
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETER AT THE COLD HOLDING UNIT IN THE CUSTOMER DINING AREA AT ALL TIMES.

MINOREmployee Hygiene
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS AT ALL TIMES.

JAN 10
2012
PASSED
0 violations
JAN 3
2012
FAILED
4 violations1 CRITICAL
DETAILS
CRITICALPest Activity
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED OVER 15 LIVE SMALL FLIES ON WALLS/CEILING AT FRONT AND REAR PREP AREAS. INSTRUCTED MANAGER TO REMOVE ALL PEST ACTIVITY BY DATE OF REINSPECTION (01/10/12).

MINORSanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD BUILD UP ON EXTERIOR OF COOLERS/COOKING EQUIPMENT AND SINKS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

MINORSanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD DEBRIS ON FLOOR IN PREP AREAS AND DISHWASH AREA ALSO OBSERVED LOW FLOOR GROUT AROUND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN FLOOR UNDER AND AROUND ALL EQUIPMENT AND REPAIR/REGROUT ALL DAMAGED FLOOR TILES.

MINORSanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS/CEILING THROUGHOUT AND MAINTAIN.

MAY 13
2011
PASSED
3 violations
DETAILS
MINORSanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. COFFEE STATION REACH IN COOLER DOOR RUBBER GASEKET RIPPED. MUST REPAIR AND MAINTAIN GASKET.

MINORSanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD BUILD UP ON EXTERIOR AND REAR OR BACK PREP AREA COOLERS ALSO OBSERVED SLIGHT LIME BUILD UP INISIDE ICE MACHINE PLASTIC TUBES. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

MINORSanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS ON WALLS AT BACK PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

MAR 18
2010
PASSED
4 violations
DETAILS
MINORSanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Following need cleaning: fan guards of small coolers & areas around them, exterior of grease trap, interior panel of garbage cabinet doors, due to food stains/debris.

MINORSanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors around grease trap, behind or around heavy equipment in prep areas must be free of food debris/dirt.

MINORPlumbing & Waste
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. The 4-burner stove (for omelettes,etc) must be moved under the hood, for adequate venting of grease fumes or odor.

MINOREmployee Hygiene
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. All foodhandlers working around open food, must have hair restraints.

Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →

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