Corner Bakery Cafe
Last inspected: Oct 21, 2016
95
Score
Corner Bakery Cafe has been inspected 12 times since 2010. The most recent visit was on Oct 21, 2016. A low risk rating suggests inspectors haven't found much to be concerned about lately. Public records show no inspections at Corner Bakery Cafe since Oct 21, 2016, so this file may not reflect current conditions.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“Food and non-food contact equipment utensils clean” accounts for the largest share of issues, appearing eight times across the record.
Among Chicago restaurants, the typical score is 81; Corner Bakery Cafe is comfortably above that bar. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 21, 2016
Reinspection
1 minor violation.
View 1 violation
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED,( SOUPS,SANDWICHES,ETC) SERIOUS VIOLATION ISSUED 7-38-012.
21
95
Aug 31, 2016
Routine
4 minor violations.
View 4 violations
Facilities to maintain proper temperature
Inspector notes: PREP COOLER IN,(EXPO PREP AREA), MAINTAINING IMPROPER AIR TEMPERATURE OF 56.0F.COOLER MUST MAINTAIN 40.F OR BELOW.MUST NOT USE COOLER FOR FOOD STORAGE.MUST USE ADDITIONAL COOLER ON PREMISES THATS 40.OF OR BELOW.COOLER WILL BE TAGED HELD FOR INSPECTION.MUST CONTACT CDPH FOR TAG REMOVAL. CRITICAL VIOLATION ISSUED 7-38-005A.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOODS MAITAINED AT IMPROPER TEMPERATURES INSIDE COOLER. APPROX 5LBS OF FRESH ASSOTED CUT MELON FRUIT-AT 55.8F,2 LBS OF VANILLA YOGART AT 59.0F, 2-LBS SALSA AT 114.7F,HUMMUS AT 63.9F.MUST MAINTAIN FOODS AT 40.0F OR BELOW.ALL FOOD REMOVED AND DISCARDED BY MANAGER- APPROX 8LBS COST $50.00.CDI.
3
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED TO PATRONS OR ANY PROOF OF ENROLLMENT IN CLASS AT THIS TIME FROM MANAGER. SERIOUS VIOLATION ISSUED 7-38-012.
21
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR OF PREP COOLER BEHIND FRONT COUNTER NOT CLEAN.MUST CLEAN.
33
82
Feb 4, 2016
Routine
2 minor violations.
View 2 violations
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED EXTERIOR OF WASTE CANS NOT CLEAN OF DEBRIS,ETC.MUST CLEAN AND MAINTAIN.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED SEVERAL FOOD HANDLERS NOT WEARING HAIR RESTRAINTS.MUST PROVIDE.
42
90
Oct 8, 2015
Routine
5 minor violations.
View 5 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:-CHICKEN (COOKED) 54.3F, TURKEY 45F, ROAST BEEF 53.9F, TUNA SANDWICH 56.3F, HAM SANDWICH 54.7F, SLICED TOMATOES 53.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 16 LBS OF PRODUCTS WORTH $56.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO CLEAN THE FOLLOWING: COOKING STOVE AT THE REAR, SHELVING DAIRY COOLER BELOW THE COFFEE STATION WITH DIRT, SPILLS AND OLD FOOD DEBRIS.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: NOTED DUSTY AND DIRTY CEILING AND FANS INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED LEAKAGE AT THE EXPOSED HAND WASH SINK AT THE HOT HOLDING PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
38
Food handler requirements met
Inspector notes: NOTED SOME EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED TO HAVE ALL FOOD HANDLERS CERTIFICATES ON SITE.
45
78
May 22, 2014
Routine
6 minor violations.
View 6 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOOD (COOKED CHICKEN BREASTS) ON PREP TABLE AT IMPROPER TEMPERATURE RANGING FROM 65.4F-68.1 F DEGREES. INSTRUCTED TO MAINTAIN PROPER TEMPERATURES OF FOOD AT ALL TIMES. MANAGER VOLUNTARILY DENATURED AND DISCARDED FOOD PRODUCT. APPROX WT. 8LBS AND VALUE $25.00. CRITICAL VIOLATION 7-38-005(A).
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SPLASH GUARD NEEDED AT FRONT EXPOSED HAND WASH SINK WITHIN PREP COUNTER AT COFFEE STATION, AND AT FRONT EXPOSED HAND WASH SINK AT FRONT LINE AND REAR PREP KITCHEN. MUST PROVIDE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR BOTTOM OF CABINETS AT FRONT BEVERAGE AREA OF FOOD SPILLS AND DEBRIS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS BEHIND FRONT SERVICE COUNTER AND THROUGHTOUT REAR KITCHEN PREP AREAS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST CLEAN HOOD ABOVE COOKING AREA AT FRONT OF GREASE DRIPPING FROM HOOD.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE CLUTTER IN UTILITY CLOSET AT FRONT AND PROPERLY STORE ITEMS OFF FLOOR TO PREVENT HARBORAGE ORGANIZE AND MAINTAIN AT ALL TIMES.
41
74
Nov 4, 2013
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN THE INTERIOR OF PREP COOLERS TO REMOVE SPILLS AND DEBRIS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NEED CLEANING THROUGH OUT ESPECIALLY NEAR THE STORAGE AREA TO REMOVE SPILL,LITER AND DEBRIS.
34
90
Oct 31, 2013
Complaint
5 minor violations.
View 5 violations
Facilities to maintain proper temperature
Inspector notes: FOUND SERVICE/PREP COOLER WITH AMBIENT TEMPERATURE OF 51.2F WHICH HOLDS POTENITALLY HAZARDOUS FOODS. ALL FOODS WERE REMOVED AND THE COOLER WAS TAGGED. COOLER MUST MAINTAIN 40F OR BELOW. CITATION ISSUED 7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE MENTIONED PREP/SERVICE COOLER AT IMPROPER INTERNAL TEMPERATURES, SUCH AS 2lbs OF CHICKEN AT 55.6F AND 12lbs of TURKEY AT 52.4F. MANAGER VOLUNTARILY DISCARDED AND DENATURED ITEMS. TOTAL WEIGHT 14lbs and cost $51.00. CITATION ISSUED 7-38-005(A)
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN THE INTERIOR OF PREP COOLERS TO REMOVE SPILLS AND DEBRIS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NEED CLEANING THROUGH OUT ESPECIALLY NEAR THE STORAGE AREA TO REMOVE SPILL,LITER AND DEBRIS.
34
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE COOLERS.
40
78
Jan 31, 2013
Routine
5 minor violations.
View 5 violations
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: UPON INSPECTION FOUND ONE OF TWO FRONT EXPOSED HANDSINKS WHICH ARE LESS THAN 20 FEET AWAY WITH A HOT WATER TEMPERATURE OF 86.6F ALL EXPOSED HANDSINKS MUST MAINTAIN A HOT WATER TEMPERATURE OF 110F AT ALL TIMES. THERE IS ANOTHER EXPOSED HANDSINK AT THE FRONT PREP AREA MAINTAINING AT 110F HOT WATER TEMP. BUILDING ENGINEERING WAS CALLED AND CORRECTED PROBLEM. FRONT EXPOSED HAND SINK NOW MAINTAINING A HOT WATER TEMP OF 110F.CDI 7-38-030
11
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN FLOORS THROUGHOUT PREMISES TO REMOVE FOOD DEBRIS.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR SMALL LEAK AT EXPOSED HANDSINK IN THE FRONT SOUP PREP AREA.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE THERMOMETER AT THE COLD HOLDING UNIT IN THE CUSTOMER DINING AREA AT ALL TIMES.
40
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS AT ALL TIMES.
42
78
Jan 10, 2012
Reinspection
No violations found.
100
Jan 3, 2012
Routine
4 minor violations.
View 4 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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 OVER 15 LIVE SMALL FLIES ON WALLS/CEILING AT FRONT AND REAR PREP AREAS. INSTRUCTED MANAGER TO REMOVE ALL PEST ACTIVITY BY DATE OF REINSPECTION (01/10/12).
18
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD BUILD UP ON EXTERIOR OF COOLERS/COOKING EQUIPMENT AND SINKS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD DEBRIS ON FLOOR IN PREP AREAS AND DISHWASH AREA ALSO OBSERVED LOW FLOOR GROUT AROUND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN FLOOR UNDER AND AROUND ALL EQUIPMENT AND REPAIR/REGROUT ALL DAMAGED FLOOR TILES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS/CEILING THROUGHOUT AND MAINTAIN.
35
82
May 13, 2011
Routine
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. COFFEE STATION REACH IN COOLER DOOR RUBBER GASEKET RIPPED. MUST REPAIR AND MAINTAIN GASKET.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD BUILD UP ON EXTERIOR AND REAR OR BACK PREP AREA COOLERS ALSO OBSERVED SLIGHT LIME BUILD UP INISIDE ICE MACHINE PLASTIC TUBES. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS ON WALLS AT BACK PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.
35
86
Mar 18, 2010
Routine
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Following need cleaning: fan guards of small coolers & areas around them, exterior of grease trap, interior panel of garbage cabinet doors, due to food stains/debris.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors around grease trap, behind or around heavy equipment in prep areas must be free of food debris/dirt.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. The 4-burner stove (for omelettes,etc) must be moved under the hood, for adequate venting of grease fumes or odor.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair. All foodhandlers working around open food, must have hair restraints.
42
82
Frequently Asked Questions
When was Corner Bakery Cafe last inspected?
The most recent health inspection at Corner Bakery Cafe on file is from Oct 21, 2016. The public record contains 12 inspections in total.
What is the most common violation at Corner Bakery Cafe?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited eight times, more than any other issue at Corner Bakery Cafe.
Has Corner Bakery Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Corner Bakery Cafe have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Corner Bakery Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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