JUN 29
2011
PASS · 0 violations
PANADERIA Y PASTELERIA EL PAN.
Chicago Health Dept
4111 W NORTH AVE · BELMONT CRAGIN, CHICAGO
Last inspected 2011.
2 inspections on record since 2011 · Last inspected Jun 2011.
Last inspected Jun 2011. Records may not reflect current conditions.
THE NUMBERS
INSPECTIONS
2
VIOLATIONS
8
total on record
LAST INSPECTED
JUN 2011
INSPECTION HISTORY
JUN 22
2011
FAIL 8 violations 1 CRITICAL
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO PROVIDE PROPER LABELING IN EVERY STORAGE BIN.
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. INSTRUCTED TO REPLACE BROKEN RUBBER GASKET AROUND (2) REACH-IN COOLER AND MUST REPLACE CRACKED (TOP) CAKE DISPLAY COOLER INFRONT SERVICE AREA.--------NOTED MILK CRATES USED AS STORAGE SHELVES. INSTRUCTED TO PROVIDE PROPER RAISED SHELVINGS FOR EASY ACCESS ON CLEANING.
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. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, 3 COMPARTMENT SINK, FAUCET HANDLE, EXTERIOR SURFACES OF STORAGE BINS, PREP SHELVES, MOPSINK, MIXERS, OVENS, AND STORAGE SHELVES IN PREP AREA
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. INSTRUCTED TO DETAIL CLEAN THE FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREMISES (FRONT AND IN REAR), ESPECIALLY UNDER AND AROUND COOLERS AND MIXERS.---------MUST REPAIR BROKEN/MISSING FLOOR TILES IN PREP AREA OR LEVEL.
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. INSTRUCTED TO PAINT WALLS IN REAR STORAGE/MOPSINK AREA.
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 roofline. NOTED UNVENTED COOKING RANGE IN REAR PREP AREA. INSTRUCTED TO PROVIDE PROPER VENTILATION DUCT THROUGH THE ROOFLINE OR REMOVE THE SAID RANGE.----------MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES AND CLUTTER STORED ON PREMISES AND IN REAR OUTSIDE AREA TO PREVENT RODENT AND INSECT HARBORAGE.
Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →
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