PASS W/ CONDITIONS
Risk 1 (High)
JR DESSERT BAKERY Gets Conditional Pass on Health Inspection - Chicago Bakery
January 15, 2021
Canvass
License #28452
2
Total Violations
1
Critical
1
Minor
Inspection Summary
This bakery was inspected by the Chicago Department of Public Health on January 15, 2021. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HANDSINK AT FRONT COUNTER DISPENSING AREA WHERE MONEY IS EXCHANGED AND PASTRIES SERVED.PRIORITY FOUNDATION.NO CITATION ISSUED. 7-38-030C. MUST PROVIDE HAND SINK AT FRONT COUNTER DISPENSING/SERVING AREA.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HANDSINK AT FRONT COUNTER DISPENSING AREA WHERE MONEY IS EXCHANGED AND PASTRIES SERVED.PRIORITY FOUNDATION.NO CITATION ISSUED. 7-38-030C. MUST PROVIDE HAND SINK AT FRONT COUNTER DISPENSING/SERVING AREA.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection