AUG 8
2017
PASSED
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
DELIGHTFUL PASTRIES.
YOUR CALL. 74/100
131 N CLINTON ST · WEST LOOP, CHICAGO
Last inspected August 8, 2017 · passed
8 of 10 inspections passed, 1 failed, 1 passed with conditions. 1 critical violation across the record.
THE NUMBERS
INSPECTIONS
10
8 passed · 1 w/ conditions · 1 failed
VIOLATIONS
16
includes 1 critical
RECORDS COVER
5 YEARS
since Oct 2011
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Observed peeling paint and rust on drying rack above 3 compartment sink. Must remove peeling paint and rust. Must paint or seal to make surface smooth and easily cleanable. Must maintain same.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
No metal stem thermometer on site. Must provide metal stem thermometer to test internal food temperatures of potentially hazardous foods. Must maintain same.
JUL 262017FAILED4 violationsDETAILS
JUL 26
2017
FAILED
4 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
Observed no city of Chicago certified food manager on site while potentially hazardous foods (soups, sandwiches, etc.) being prepped. Instructed must have a city of Chicago certified food manager on site while all potentially hazardous foods are being prepped, cooked, and/or served. Serious violation 7-38-012.
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
Observed previous minor violations from report # 1976489, dated 12/05/16, not corrected. Must correct the following previously issued minor violations: #33 OBSERVED ACCUMULATION OF BLACKISH RESIDUE ON THE PLATES OF THE PANINI PRESS. INSTRUCTED TO DETAIL CLEAN THE PANIN PRESS AND MAINTAIN. #41 OBSERVED EMPLOYEE JACKETS BEING STORED ON FOOD SERVICE SHELVING. INSTRUCTED TO STORE EMPLOYEE BELONGINGS AWAY AND SEPARATE FROM FOOD SERVICE ITEMS. Serious violation 7-42-090.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Observed peeling paint and rust on drying rack above 3 compartment sink. Must remove peeling paint and rust. Must paint or seal to make surface smooth and easily cleanable. Must maintain same.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
No metal stem thermometer on site. Must provide metal stem thermometer to test internal food temperatures of potentially hazardous foods. Must maintain same.
DEC 52016PASSED2 violationsDETAILS
DEC 5
2016
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED ACCUMULATION OF BLACKISH RESIDUE ON THE PLATES OF THE PANINI PRESS. INSTRUCTED TO DETAIL CLEAN THE PANIN PRESS AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
OBSERVED EMPLOYEE JACKETS BEING STORED ON FOOD SERVICE SHELVING. INSTRUCTED TO STORE EMPLOYEE BELONGINGS AWAY AND SEPARATE FROM FOOD SERVICE ITEMS.
MAR 282016PASSED1 violationDETAILS
MAR 28
2016
PASSED
1 violationDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED A CRACKED AND BROKEN HANDLE ON THE TWO DOOR REACH IN COOLER. INSTRUCTED TO REPAIR.
APR 242015PASSED1 violationDETAILS
APR 24
2015
PASSED
1 violationDETAILS
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
VIOLATION CORRECTED.
show all 10 inspections →
FEB 262015PASSED1 violationDETAILS
FEB 26
2015
PASSED
1 violationDETAILS
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST PROVIDE A STOPPER FOR THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK.
MAY 12014PASSED1 violationDETAILS
MAY 1
2014
PASSED
1 violationDETAILS
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST PROVIDE 3 WORKING STOPPERS AT THE THREE COMPARTMENT SINK.
OCT 282011PASS W/ CONDITIONS4 violations1 CRITICALDETAILS
OCT 28
2011
PASS W/ CONDITIONS
4 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180 F. THE LOW TEMPERATURE DISH MACHINE HAS NO SANITIZING RINSE. THE MANAGER OF THE ADJACENT KIOSK WILL LET THE ABOVE BUSINESS TO USE THERE PROPERLY OPERATING MACHINE. Dish machine tagged held for inspection until repaired and inspected by the Chicago Department of Public Health. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CERTIFIED MANAGER WAS PRESENT. THE ABOVE HAS HOT SOUP AND SANDWICHES WHICH ARE REHEATED ON SITE. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
THE SINK AREA IS DIFFICULT TO ACCESS, REMOVE OR REORGANIZE THE BAKERY RACKS SO THE FOOD HANDLER HAS EASY ACCESS TO THE HAND WASHING AND PREP SINKS. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair. THE FOOD HANDLER IS REQUIRED TO WAER ADEQUATE HAIR RESTRAINTS WHILE HANDLING FOOD.
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 →