Bakery · Chicago, IL

La Baguette North, Inc.

Name: La Baguette North, Inc.
Address: 5712 N Clark St, Chicago, IL

5712 N Clark St

Last inspected Jun 18, 2025 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Canvass

Jun 18, 2025

Pass

5 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVE HANDSINK IN REAR WAREWASHING WITHOUT HANDWASHING SIGAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SUGAR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 39Contamination

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, 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.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 51Water, plumbing, and sewage

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

OBSERVED LEAKING DRAINPIPE COVERED WITH TAPE TO REPAIR AT MEN'S WASHROOM HANDSINK ON FIRST FLOOR ADJACENT TO UTILITY SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Chicago Department of Public Health, Jun 18, 2025 · Original Source

Canvass Re-Inspection

Dec 18, 2024

Pass

4 recorded violations

notedCode 45Equipment and utensils

Official wording

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

Inspector’s notes

4-903.11(A;C) ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

4-101.19 MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

6-201.11----PEELING PAINT ON THE CEILING ABOVE THE PROOF BOXES ON THE REAR FIRST FLOOR PREP. MUST REMOVE PEELING PAINT.---NOTED SOME MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE BASEMENT PREP AREA AND SOME WITH POOLING LIQUID. MUST REPAIR FLOORS TO BE SMOOTH AND CLEANABLE.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

6-305.11 EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS IN THE BASEMENT DRY FOOD STORAGE SHELVING. MUST PROVIDE A DESIGNATED AREA AWAY FROM FOODS AND FOOD CONTACT ITEMS FOR EMPLOYEES BELONGINGS.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Chicago Department of Public Health, Dec 18, 2024 · Original Source

Canvass Re-Inspection

Dec 13, 2024

Fail

7 recorded violations

notedCode 37Food source and labeling

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

3-302.12 ALL BULK FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 40Employee health and hygiene

Official wording

PERSONAL CLEANLINESS

Inspector’s notes

2-402.11 ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 45Equipment and utensils

Official wording

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

Inspector’s notes

4-903.11(A;C) ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

4-101.19 MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

6-201.11 MUST NOT USE CARDBOARD AS MATTING FOR FLOORS IN THE FOOD PREP AREAS.----PEELING PAINT ON THE CEILING ABOVE THE PROOF BOXES ON THE REAR FIRST FLOOR PREP. MUST REMOVE PEELING PAINT.----NOTED DIRTY/MUDDY FLOORS THROUGHOUT THE FIRST FLOOR PREP WHERE MIXING BOWLS ARE LOCATED. MUST CLEAN AND MAINTAIN.----MISSING FLOOR DRAIN COVER AT THE BASEMENT THREE COMPARTMENT SINK. MUST REPLACE.----NOTED SOME MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE BASEMENT PREP AREA AND SOME WITH POOLING LIQUID. MUST REPAIR FLOORS TO BE SMOOTH AND CLEANABLE.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

6-305.11 EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS IN THE BASEMENT DRY FOOD STORAGE SHELVING. MUST PROVIDE A DESIGNATED AREA AWAY FROM FOODS AND FOOD CONTACT ITEMS FOR EMPLOYEES BELONGINGS.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 60Other

Official wording

PREVIOUS CORE VIOLATION CORRECTED

Inspector’s notes

#55-: 6-201.11---NOTED WATER DAMAGED CEILING TILES IN SEVERAL AREAS THROUGHOUT THE FACILITY.(MENS WASHROOM) MUST REPLACE.----MISSING TILE GROUT AT THE BASEMENT THREE COMPARTMENT SINK.---MISSING DAMAGED WALL TILES AT THE BASEMENT DONUT PREP STATION. MUST REPLACE/REPAIR ALL. #57-: 2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-42-090 .

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Chicago Department of Public Health, Dec 13, 2024 · Original Source

Canvass

Dec 11, 2024

Fail

8 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

INADEQUATE HOT WATER AT THE FOLLOWING HAND WASHING SINKS IN THE FOLLOWING AREAS: FRONT PREP/CAKE HANDLING AREA HAND SINK AT 76.6F, MENS WASHROOM HAND SINK AT 73.2F, LADIES WASHROOM HAND SINK AT 73F. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL HAND WASHING SINKS. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

ALL BULK FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 40Employee health and hygiene

Official wording

PERSONAL CLEANLINESS

Inspector’s notes

ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 45Equipment and utensils

Official wording

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

Inspector’s notes

ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

MUST PROVIDE A LID FOR THE BULK FLOUR CONTAINER.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

MUST NOT USE CARDBOARD AS MATTING FOR FLOORS IN THE FOOD PREP AREAS.----PEELING PAINT ON THE CEILING ABOVE THE PROOF BOXES ON THE REAR FIRST FLOOR PREP. MUST REMOVE PEELING PAINT.----NOTED DIRTY/MUDDY FLOORS THROUGHOUT THE FIRST FLOOR PREP WHERE MIXING BOWLS ARE LOCATED. MUST CLEAN AND MAINTAIN.----MISSING FLOOR DRAIN COVER AT THE BASEMENT THREE COMPARTMENT SINK. MUST REPLACE.----NOTED SOME MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE BASEMENT PREP AREA AND SOME WITH POOLING LIQUID. MUST REPAIR FLOORS TO BE SMOOTH AND CLEANABLE.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS IN THE BASEMENT DRY FOOD STORAGE SHELVING. MUST PROVIDE A DESIGNATED AREA AWAY FROM FOODS AND FOOD CONTACT ITEMS FOR EMPLOYEES BELONGINGS.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 60Other