NOV 20
2015
PASS W/ CONDITIONS
2 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
IDEAL BAKERY.
YOUR CALL. 70/100
4763 N MILWAUKEE AVE · JEFFERSON PARK, CHICAGO
Last inspected November 20, 2015 · passed with conditions
8 of 11 inspections passed, 1 failed, 2 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
11
8 passed · 2 w/ conditions · 1 failed
VIOLATIONS
50
includes 4 critical
RECORDS COVER
5 YEARS
since Sep 2010
INSPECTION HISTORY
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:3 SLICES OF PIZZA BREAD WITH CHEESE AND MUSHROOM AT TEMP OF 46.5F-47.1F 48.2F; COOKED FISH AT TEMP OF 45.5F; BEEF STEW AT TEMP OF 46F; COOKED WHITE RICE WITH VEGETABLE AT TEMP OF 45.5F;TWO DIFFERENT KIND OF COOKED CHICKEN AT TEMP OF 46.7F AND 47.8F;BROWN RICE AT TEMP OF TEMP 47.8F; 4 KIND OF PIROGI AT TEMP OF 46.7F,45.5F; 48.8F.FOOD WAS COOKED YESTERDAY.DISPLAY COOLER MAINTAINS TEMP OF 41.2F. COLD FOOD MUST BE MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED.POUNDS 33,VALUE 131 . CRITICAL VIOLATION:7-38-005(A)
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
RE-ORGANIZE THE FRONT COUNTER,REMOVE WHAT NOT NEED.
AUG 62015PASSED6 violationsDETAILS
AUG 6
2015
PASSED
6 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED ONE BURNER UNIT IN USE AT BAKERY PREP AREA,NOT UNDER THE VENTILATION/HOOD.INSTRUCTED TO RELOCATE UNIT AND PROVIDE VENTILATION/HOOD NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND FRONT PREP COUNTER AT SELLING AREA,ALSO BETWEEN THE EXPOSED HAND SINK AND DRAIN BOARD BY THE THREE COMPARTMENT SINK IN THE KITCHEN ON SECOND FLOOR.INSTRUCTED TO INSTALL SPLASH GUARDS,ON BOTH AREA,SURFACE MUST BE SMOOTH.CLEANABLE AND NON-ABSORBENT MATERIAL.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
LAST SHELVES FROM PORTABLE METAL SHELVES WITH EXCESS FOOD DEBRIS.INSTRUCTED TO CLEAN AND MAINTAIN
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
GREASE UNDER THE PREP TABLE AT NORTH PREP BAKERY SIDE,INSTRUCTED TO CLEAN AND MAINTAIN
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CEILING WALL IN PREP BAKERY AREA WERE OVENS ARE IN USE WITH EXCESS STAINS AND BROWN IN COLOR DUE TO FOOD SMOKE.INSTRUCTED TO PAINT AREA.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
BURNED LIGHT BULB INSIDE THE YELLOW REACH-IN COOLER IN THE KITCHEN SECOND FLOOR,INSTRUCTED TO PROVIDE
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
LEAKING PIPES UNDER THE THREE COMPARTMENT SINK IN PREP BAKERY AND IN THE KITCHEN,INSTRUCTED TO REPAIR
AUG 52015PASS W/ CONDITIONS8 violations2 CRITICALDETAILS
AUG 5
2015
PASS W/ CONDITIONS
8 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
WE(MANAGER/OWNER AND I) OBSERVED 5-DOOR REACH-IN COOLER AT AIR TEMP OF 46.5F TO 49.7F.POTENTIALLY HAZARDOUS:MILK-CREAM CHEESE,LIQUID SMOOTHIES ETC., WERE STORED INSIDE THE UNIT IN SELLING AREA. COOLER MUST MAINTAIN AIR TEMP OF 40F AND BELOW.MANAGER CALLED SERVICE TECHNICIAN,AFTER ONE HOUR UNABLE TO REPAIR UNIT. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-005(A)
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE ABOVE MENTIONED UNIT(5-DOOR REACH-IN COOLER):38 EACH-8 0z OF CREAM CHEESE AT TEMP OF 51.8F; 8 EACH-COTTAGE CHEESES AT TEMP OF 51F;14 EACH 80z OF HALF AND HALF CREAM AT TEMP OF 49.2F; 6 EACH OF 160z OF CHOCOLATE MILK AT TEMP OF 50.1F; 6 EACH-QUART OF BUTTERMILK AT TEMP OF 47.8F; 13EACH HALF GALLONS OF 2 ND WHOLE MILK AT TEMP OF 50.6F; 6EACH GALLONS OF WHOLE MILK AT TEMP OF 50.8F; 8EACH COTTAGE CHEESE AT TEMP OF 49.7F; 71 EACH LIQUID 160Z OF YOGURT AT TEMP OF 50.7F; 19 EACH OF 80Z FETA CHEESE AT TEMP OF 51.3F; 47 EACH 16 0Z OF YOGURT AT TEMP OF 51.2F; 90 EACH 80Z YOGURT AT TEMP OF 50.5F;32 EACH 16 0Z FARM CHEESE AT TEMP OF49.7F;10 EACH 80Z OF FARM CHEESE AT TEMP OF 52.1F; AND 7 EACH.8OZ OF AMISH CHEESES AT TEMP OF 51.3F.SEALER WERE REMOVED FROM ALL FOOD MENTIONED.FOOD DISCARDED AND DENATURED.POUNDS VALUE1036.75 CRITICAL VIOLATION:7-38-005(A)
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED ONE BURNER UNIT IN USE AT BAKERY PREP AREA,NOT UNDER THE VENTILATION/HOOD.INSTRUCTED TO RELOCATE UNIT AND PROVIDE VENTILATION/HOOD NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND FRONT PREP COUNTER AT SELLING AREA,ALSO BETWEEN THE EXPOSED HAND SINK AND DRAIN BOARD BY THE THREE COMPARTMENT SINK IN THE KITCHEN ON SECOND FLOOR.INSTRUCTED TO INSTALL SPLASH GUARDS,ON BOTH AREA,SURFACE MUST BE SMOOTH.CLEANABLE AND NON-ABSORBENT MATERIAL.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
LAST SHELVES FROM PORTABLE METAL SHELVES WITH EXCESS FOOD DEBRIS.INSTRUCTED TO CLEAN AND MAINTAIN
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
GREASE UNDER THE PREP TABLE AT NORTH PREP BAKERY SIDE,INSTRUCTED TO CLEAN AND MAINTAIN
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CEILING WALL IN PREP BAKERY AREA WERE OVENS ARE IN USE WITH EXCESS STAINS AND BROWN IN COLOR DUE TO FOOD SMOKE.INSTRUCTED TO PAINT AREA.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
BURNED LIGHT BULB INSIDE THE YELLOW REACH-IN COOLER IN THE KITCHEN SECOND FLOOR,INSTRUCTED TO PROVIDE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
LEAKING PIPES UNDER THE THREE COMPARTMENT SINK IN PREP BAKERY AND IN THE KITCHEN,INSTRUCTED TO REPAIR
MAY 202014PASSED4 violationsDETAILS
MAY 20
2014
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED ICE BUILD UP ON CONDENSER INSIDE DELI COOLER. INSTRUCTED MANAGER TO REMOVE ICE BUILD UP ON CONDENSER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED FOOD BUILD UP ON VENTILATION HOOD, BY REAR EXIT DOOR. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN HOOD.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED PLASTIC WALL BASE PEELING FROM WALL UNDER 3-COMPARTMENT SINK AT 2ND FLOOR PREP. MUST REATTACH PLASTIC WALL BASE TO WALL.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED FOOD DEBRIS/FOOD STAINS ON WALL BEHIND DISHWASH 3-COMPARTMENT SINK AT 1ST FLOOR PREP. MUST CLEAN WALL AND MAINTAIN.
MAR 252014PASSED4 violationsDETAILS
MAR 25
2014
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED FOOD BUILD UP ON VENTILATION HOOD, BY REAR EXIT DOOR. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN HOOD.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED PLASTIC WALL BASE PEELING FROM WALL UNDER 3-COMPARTMENT SINK AT 2ND FLOOR PREP. MUST REATTACH PLASTIC WALL BASE TO WALL.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED FOOD DEBRIS/FOOD STAINS ON WALL BEHIND DISHWASH 3-COMPARTMENT SINK AT 1ST FLOOR PREP. MUST CLEAN WALL AND MAINTAIN.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
NO THEROMETER INSIDE REACH IN COOLER AT 2ND FLOOR PREP. INSTRUCTED MANAGER TO PROVIDE THEROMETER FOR COOLER.
show all 11 inspections →
JUL 32013PASSED3 violationsDETAILS
JUL 3
2013
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL DRY STORAGE BINS, PREP SHELVES, FOOD RACKS WITH DRIED FOOD DEBRIS AND GREASE BUILD-UP, INTERIOR SURFACES OF ALL COOLERS AND DISPLAY CASE WITH DRIED FOOD DEBRIS, INTERIOR SURFACES OF PROOF BOX, MIXERS, BREAD SLICER, COUNTER SHELVES BEHIND FRONT SERVICE COUNTER.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
INSTRUCTED TO DETAL CLEAN AND MAINTAIN FLOORS THROUGHOUT PREP AREA ALONG THE WALLS AND IN ALL CORNERS WITH DRIED FOOD DEBRIS ACCUMULATION.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
LIGHTS MUST BE SHIELDED ABOVE REAR PREP AREA (ABOVE BREAD SLICER AND ABOVE PREP TABLE) OR PROVIDE SHATTER PROOFED LIGHTBULB.
AUG 132012PASSED3 violationsDETAILS
AUG 13
2012
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Non food contact surfaces of reach in cooler shelving/racks in 2nd floor kitchen prep area need detailed cleaning(crevices), walk in cooler shelving/racks(1st floor) need cleaning(detailed).
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Floors under heavy equipment, rear storage areas need cleaning(corners), floors in bsmt storage areas under heavy equipment need cleaning(corners).
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Light shields in kitchen prep area, prep areas not clean, need cleaning(detailed).
APR 202012PASSED7 violationsDETAILS
APR 20
2012
PASSED
7 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
Found some foods not properly dated/labeled in cooler in 2nd floor prep area, must date and label food items in cooler in 2nd floor prep area.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Walk in cooler in 1st floor prep area, had exposed raw wood shelving, shall be repaired/sealed, or replaced.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Non food contact surfaces of walk in cooler shelving/racks not clean need detailed cleaning(crevices), display cooler shelving/racks not clean need detailed cleaning.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Floors in prep area(1st floor) under heavy equipment, storage shelving, rear storage areas need cleaning(corners), floors in bsmt.(east bsmt)under pallets, storage shelving not clean need detailed cleaning.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Walls, ceilings in rear kitchen prep areas(1st floor)not clean need cleaning, walls, ceilings in bsmt. storage areas that had exposed wallboard, plaster, shall be repaired/sealed.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Light shields that were damaged/broken in walk in cooler, shall be replaced, missing light shields in bsmt. storage areas shall be provided.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Leaking faucet of mop sink in bsmt., shall be repaired/replaced, exhaust vents(ventilation) in prep area 1st floor, not clean need detailed cleaning.
MAY 272011PASSED6 violationsDETAILS
MAY 27
2011
PASSED
6 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
Found food items not properly labeled dated in walk in cooler, coolers, must date and label food items in walk in coolers, coolers.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Non food contact sufaces of walk in cooler shelving/racks, cooking equipment, front counter shelving, storage shelving in 1st,2nd floors,and bsmt. need detailed cleaning.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Floors under heavy equipment, cooking equipment, walk in coolers, bsmt. storage areas under pallets,1st floor, 2nd floor storage, kitchen areas need detailed cleaning(corners).
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Walls, ceilings in walk in coolers, kitchen prep areas, and bsmt storage areas not clean need detailed cleaning, damaged/stained ceiling tiles shall be replaced, peeling paint in prep areas, front counter area, storage areas shall be repair/sealed.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Missing light shields in kitchen prep areas, storage areas shall be provided. Light shields in prep areas, kitchen areas need detailed cleaning.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Exhaust canopy not clean needs detailed cleaning, exhaust vents(ventilation)in kitchen prep areas, walk in coolers not clean need detailed cleaning.
SEP 102010PASSED1 violationDETAILS
SEP 10
2010
PASSED
1 violationDETAILS
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
#38 remains to be corrected.
SEP 22010FAILED6 violations1 CRITICALDETAILS
SEP 2
2010
FAILED
6 violations1 CRITICALDETAILS
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 EVIDENCE OF FRUIT FLIES AND FLIES IN THE BASEMENT BY OVER 20 TOTAL. INSTRUCTED TO ELIMINATE, AND CLEAN IN DETAIL THE FLOOR DRAIN. CITATION ISSUED SERIOUS.
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. MUST CLEAN IN DETAIL AND SANITIZE THE FOLLOWING: ALL THE OVEN CART, REGULAR BREAD CART,GRINDER, ALL THE LID OF THE FOOD CONTAINERS, INTERIOR DOOR OF THE DEEP FRYER,DOUGH PRESSER, THE COUNTER INSIDE THE STORAGE ROOM.
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. MUST CLEAN IN DETAIL THE FLOOR INSIDE THE WALK IN FREEZER AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. CEILING ON TOP OF THE PREP TABLE ON THE 2ND FLOOR KITCHEN AND FILTER BY THE HOOD NEEDS DETAIL CLEANING.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. NO LIGHT SHIELD ON THE BULB ON TOP OF THE MEAT CUTTER IN FRONT SERVING AREA. MUST PROVIDE OR CHANGE LIGHT BULB TO SHATTERED PROOFED LIGHT BULB.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roof line. 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. SMALL LEAK ON THE PIPE UNDER THE 2 COMPT SINK. MUST REPAIR TO STOP THE LEAK.
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 →