CHICAGO, IL - Health inspectors documented violations at BEVERLY BAKERY INC during a routine inspection conducted on 04/14/2023.
Situated at 10528 S WESTERN AVE, the establishment is part of Beverly's active food service sector. The Beverly area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.
The inspection identified 5 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.
The first violation related to hand hygiene and handwashing facilities. Inspectors documented: Insects, Rodents, & Animals Not Present - Comments: Observed Over 100 Mice Droppings Scattered on Floor Along Walls Inside Electrical Closet, on Floor Near Stand Mixer, Between Electrical Closet and Unused Dishmchine, on Floor Along Walk-in Freezer, Oven, Under Cooking Equipment, Shelving Units, Rolling Carts, on Cardboard Boxes and Multi-use Utensils in Prep, Storage and Dish Washing Areas. Instructed Manager to Call an Exterminator for Service, Clean and Sanitize All Areas. Priority Foundation 7-38-020(a) Citation Issued.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.
The second violation concerned pest prevention. Inspectors documented: Contamination Prevented During Food Preparation, Storage & Display - Comments: Observed Food Items Stored on Floor in Prep and Walk-in Freezer. Instructed Manager to Elevate All Food Items Six Inches Off Floor.. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine.
The third violation involved sanitization. Inspectors documented: Food & Non-food Contact Surfaces Cleanable, Properly Designed, Constructed & Used - Comments: Observed Accumulated Ice Buildup Inside Walk-in Freezer. Instructed Manager to Rmeove Ice Buildup and Maintain.. FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Allergen cross-contact can occur when surfaces are not properly cleaned between uses.
The fourth violation concerned hand hygiene and handwashing facilities. Inspectors documented: Warewashing Facilities: Installed, Maintained & Used. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.
The fifth violation related to food safety requirements. Inspectors documented: Test Strips - Co. Non-compliance with safety standards may create conditions that compromise food safety.
The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/14/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED DEAD INSECTS ON SOME OF THE GLUE TRAPS IN THE REAR DISH WASHING AREA UNDER THE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE ALL.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE GASKET SEAL ON THE WALK IN FREEZER UNIT DAMAGED, HANGING AND IN NEED OF REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE SIDES OF THE COOKING EQUIPMENT AND UNDER THE FLAT TOP COOKING EQUIPMENT WITH A BUILD UP OF FOOD SPLATTER, GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS THROUGHOUT THE REAR FOOD PREP AREA/DISH WASHING AREA WITH A BUILD UP OF DIRT, GREASE AND DEBRIS UNDER AND AROUND THE SHELVING, COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND INSECT ACTIVITY.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE HOOD VENTILATION SYSTEM AND FILTERS WITH A BUILD UP OF DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTMAINATION OF FOOD CONTACT SURFACES BELOW.; PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-102.14 NO ONE ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE; CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 NO ONE IS ON SITE WITH THE CITY OF CHICAGO SANITATION CERTIFICATE WHILE HANDLING TCS FOOD PRODUCTS. DELI MEAT, CHICKEN, WHIPPED CREAM, ETC... INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN CERTIFICATE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 ALL BULK FOOD STORAGE CONTAINERS IN NEED LABELING WITH COMMODITY NAME INSTRUCTED TO CORRECT AND MAINTAIN.; PERSONAL CLEANLINESS - Comments: 2-402.11 HAIR RESTRAINTS NEEDED WHEN IN FOOD PREP AREAS. INSTRUCTED TO HAVE HAIR RESTRAINTS AT ALL TIMES; WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14 WIPING CLOTHS MUST BE STORED IN CLEAN SANITIZING SOLUTION AT ALL TIMES INSTRUCTED TO PROVIDE CLEAN SANITIZING BUCKETS AT ALL TIMES; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114 ALL CLUTTER IN PREP AREA IN NEED OF REMOVING AND OR ORGANIZING CORRECT AND MAINTAIN; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 4-202.18 HOOD VENTS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP INSTRUCTED TO CLEAN AND MAINTAIN.; PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO ONE ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE; CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO ONE IS ON SITE WITH THE CITY OF CHICAGO SANITATION CERTIFICATE WHILE HANDLING TCS FOOD PRODUCTS. DELI MEAT, CHICKEN, WHIPPED CREAM, ETC... INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN CERTIFICATE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD STORAGE CONTAINERS IN NEED LABELING WITH COMMODITY NAME INSTRUCTED TO CORRECT AND MAINTAIN.; PERSONAL CLEANLINESS - Comments: HAIR RESTRAINTS NEEDED WHEN IN FOOD PREP AREAS. INSTRUCTED TO HAVE HAIR RESTRAINTS AT ALL TIMES; WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS MUST BE STORED IN CLEAN SANITIZING SOLUTION AT ALL TIMES INSTRUCTED TO PROVIDE CLEAN SANITIZING BUCKETS AT ALL TIMES; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ALL CLUTTER IN PREP AREA IN NEED OF REMOVING AND OR ORGANIZING CORRECT AND MAINTAIN; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: HOOD VENTS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP INSTRUCTED TO CLEAN AND MAINTAIN.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS. CORRECT AND MAINTAIN.; PERSONAL CLEANLINESS - Comments: ALL FOOD HANDLERS IN NEED OF HAIR RESTRAINTS AT ALL TIMES. INSTRUCTED TO USE HAIR NETS OR ANY TYPE OF HAIR RESTRAINT.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR OF REACH IN COOLERS AND REACH IN PASTRY CASES IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS THROUGHOUT PREP, DISH, FRONT PASTRY AND STORAGE AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN FREE FROM SPILLS.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ALL MOPS SHOULD BE INVERTED TO AIR DRY. INSTRUCTED TO CORRECT AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ALL UNNECESSARY ARTICLES IN NEED OF REMOVING. DECLUTTERING AND ORGANIZING ALL ITEMS. INSTRUCTED TO CORRECT AND MAINTAIN.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AND WALK-IN FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ACCUMULATED ICE BUILDUP INSIDE WALK-IN FREEZER. INSTRUCTED MANAGER TO RMEOVE ICE BUILDUP AND MAINTAIN.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ACCUMULATED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP COOLERS, FREEZERS, PREP TABLES, SHELVING UNITS,HOLDING UNITS, ROLLING CARTS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MISSING OUTLET AND LIGHT SWITCH COVERS ON WALLS IN PREP AND STORAGE AREAS. OBSERVED OPENINGS IN WALL UNDER DISH MACHINE. INSTRUCTED MANAGER TO REPLACE COVERS AND SEAL ALL OPENINGS IN WALLS.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED UNUSED ARTICLES AND EQUIPMENT IN UNUSED WALK-IN COOLER, REAR STORAGE AND OUTSIDE AREAS. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ARTICLES TO PREVENT PEST HARBORAGE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FOOD DEBRIS AND SPILLS ON FLOOR UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OVER 100 MICE DROPPINGS SCATTERED ON FLOOR ALONG WALLS INSIDE ELECTRICAL CLOSET, ON FLOOR NEAR STAND MIXER, BETWEEN ELECTRICAL CLOSET AND UNUSED DISHMCHINE, ON FLOOR ALONG WALK-IN FREEZER, OVEN, UNDER COOKING EQUIPMENT, SHELVING UNITS, ROLLING CARTS, ON CARDBOARD BOXES AND MULTI-USE UTENSILS IN PREP, STORAGE AND DISH WASHING AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AND WALK-IN FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ACCUMULATED ICE BUILDUP INSIDE WALK-IN FREEZER. INSTRUCTED MANAGER TO RMEOVE ICE BUILDUP AND MAINTAIN.; WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO TEMPERATURE MEASURING DEVICE FOR UTENSIL SURFACE TEMPERATURE IN HIGH TEMPERTAURE DISH MACHINE. INSTRUCTED TO PROVIDE HIGH TEMPERATURE STRIPS OR IRREVERSIBLE THERMOMETER FOR HIGH TEMPERATURE DISH MACHINE. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ACCUMULATED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP COOLERS, FREEZERS, PREP TABLES, SHELVING UNITS, ROLLING CARTS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED DRAINPIPE IN POOR REPAIR AT REAR HAND WASHING SINK IN DISH WASHING AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MISSING OUTLET AND LIGHT SWITCH COVERS ON WALLS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED UNUSED ARTICLES AND EQUIPMENT IN UNUSED WALK-IN COOLER, REAR STORAGE AND OUTSIDE AREAS. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ARTICLES TO PREVENT PEST HARBORAGE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FOOD DEBRIS AND SPILLS ON FLOOR UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN..
Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine. Allergen cross-contact can occur when surfaces are not properly cleaned between uses. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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