PASS W/ CONDITIONS
Risk 2 (Medium)
WAKE-N-BAKERY, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant
April 16, 2025
Complaint
License #2704151
5
Total Violations
2
Critical
1
Major
2
Minor
Violations Cited by Chicago Health Inspector
5
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED RUST ON TOP INTERIOR SURFACE OF ICE MACHINE. INSTRUCTED TO REMOVE AND MAINTAIN SURFACE FREE OF RUST.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE PASTRY COOLER: CHERRY CHEESECAKE 48 F, OREO CHEESECAKE 46.6 F, MICRO MINI STRAWBERRY CHEESE CAKE 48.6F, CHOCOLATE MOUSSE TART 47.7 F. MANAGER DISCARDED AND DENATURED APPROXIMATELY 2 LBS VALUED AT $201 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED IMPROPER COLD-HOLD TEMPERATURE OF PASTRY COOLER. AMBIENT AIR 52.8 F INFORMED PERSON IN CHARGE ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. TAGGED UNIT MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED EXCESSIVE TRASH AND CLUTTER ON THE FLOOR INSIDE OF NEIGHBORING VACANT SPACE THAT IS BEHIND THE WHITE NORTHEAST DOOR IN OFFICE. DOOR HAS 1 1/2 INCH WIDE GAP.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED EXCESSIVE TRASH AND CLUTTER ON THE FLOOR INSIDE OF NEIGHBORING VACANT SPACE THAT IS BEHIND THE WHITE NORTHEAST DOOR IN OFFICE. DOOR HAS 1 1/2 INCH WIDE GAP.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
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