Canvass
Aug 4, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 4, 2025 · Original Source
Restaurant · Chicago, IL
Verzenay Patisserie
2507-2509 N Lincoln Ave
Last inspected Aug 4, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsCanvass Re-Inspection
Jul 17, 2024
Pass
1 recorded violation
notedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
2-402.11/ NOTED EMPLOYEES HANDLING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND USE HAIR RESTRAINTS WHILE HANDLING FOOD.
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 issuesOfficial record from Chicago Department of Public Health, Jul 17, 2024 · Original Source
Canvass
May 3, 2024
Pass w/ Conditions
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED 2 DOOR "CAKE COOLER" REFRIGERATOR IN FRONT PREP AREA AT IMPROPER TEMPERATURE. TCS FOODS CHEESE 46.8, CHICKEN SAUAGE 44.9, COOKED EGG 46.4, APPROX. 4.5 LBS VALUED AT $49. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
NOTED AMBIENT AIR IN 2 DOOR "CAKE COOLER" EFRIGERATOR AT 46 F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
NOTED EMPLOYEES HANDLING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND USE HAIR RESTRAINTS WHILE HANDLING FOOD.
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 issuesnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
NOTED PLATES UNDERNEATH FRONT PREP AREA TURBO CHEF OVENS STORED RIGHT SIDE UP. INSTRUCTED TO INVERT WHILE STORING TO PREVENT CONTAMINATION.
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 issuesOfficial record from Chicago Department of Public Health, May 3, 2024 · Original Source