Rice'n Bread

• resultPass w/ Conditions
• critical violations1
• last inspectedJune 5, 2015
• address3435 N Sheffield Ave, Chicago 60657

Is Rice'n Bread clean?

Rice'n Bread is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on June 5, 2015. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Rice'n Bread?

These are the violations recorded at the most recent inspection on June 5, 2015, in plain English, with the city's own wording underneath.

• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • FOUND FOOD AT IMPROPER TEMPERATURES IN THE FRONT PREP REFRIGERATOR(EASTERN MOST). FOUND 20 POUNDS OF POTATOES AT 49.5F, 11 POUNDS OF PORK AT 48.2F, AND 1.5 POUNDS OF EGGS AT 50.9F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID PRODUCT. INSTRUCTED TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE AND TO MAINTAIN. CRITICAL CITATION ISSUED 7-38-005(A).
• 🧽surfaces not properly sanitized
  Food Protected During Storage, Preparation, Display, Service And Transportation • OBSERVED RAW POTENTIALLY HAZARDOUS FOODS (CHICKEN AND BEEF) STORED ABOVE READY TO EAT FOODS (NOODLES AND ONIONS). OPERATOR CORRECTED UPON NOTIFICATION. INSTRUCTED OPERATOR TO STORE ALL FOODS IN ORDER OF FINAL COOKING TEMPERATURE WITH THE LOWEST FINAL COOKING TEMPERATURE ITEMS ON THE HIGHEST SHELF RANGING TO THE HIGHEST FINAL COOKING TEMPERATURE ITEMS ON THE LOWEST SHELF. MAINTAIN. SERIOUS CITATION ISSUED 7-38-005(A).
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • OBSERVED PLASTIC SHOPPING BAGS BEING USED FOR FOOD STORAGE. INSTRUCTED FACILITY TO USE FOOD GRADE MATERIALS ONLY AND TO MAINTAIN. OBSERVED CARDBOARD BEING USED AS SHELVING LINERS IN VARIOUS FRIDGES. INSTRUCTED FACILITY TO REMOVE AND MAINTAIN.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • OBSERVED PLASTIC SHOPPING BAGS BEING USED FOR FOOD STORAGE. INSTRUCTED FACILITY TO USE FOOD GRADE MATERIALS ONLY AND TO MAINTAIN. OBSERVED CARDBOARD BEING USED AS SHELVING LINERS IN VARIOUS FRIDGES. INSTRUCTED FACILITY TO REMOVE AND MAINTAIN.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • OBSERVED SLIGHT DIRT ACCUMULATION ON UPPER, INTERIOR PORTION OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN. OBSERVED ALL REFRIGERATION UNITS WITH DIRT ACCUMULATION ON THE INTERIOR AND EXTERIOR SURFACES. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED FACILITY TO INSTALL COVING ALONG ALL WALLS IN THE REAR PREP AREA (WHERE COVING IS NOT INSTALLED CURRENTLY) AND TO MAINTAIN. OBSERVED DAMAGED AND MISSING FLOOR GROUT BY THE BACK DOOR. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN. OBSERVED HEAVY DIRT AND FOOD DEBRIS BUILDUP ON FLOORS BEHIND COOKING LINES, SURROUNDING AND UNDER EQUIPMENT, AND ALONG WALLS. INSTRUCTED FACILITY TO DETAIL CLEAN AND MAINTAIN ALL AREAS OF FLOORS.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED FACILITY TO INSTALL COVING ALONG ALL WALLS IN THE REAR PREP AREA (WHERE COVING IS NOT INSTALLED CURRENTLY) AND TO MAINTAIN. OBSERVED DAMAGED AND MISSING FLOOR GROUT BY THE BACK DOOR. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN. OBSERVED HEAVY DIRT AND FOOD DEBRIS BUILDUP ON FLOORS BEHIND COOKING LINES, SURROUNDING AND UNDER EQUIPMENT, AND ALONG WALLS. INSTRUCTED FACILITY TO DETAIL CLEAN AND MAINTAIN ALL AREAS OF FLOORS.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • OBSERVED GREASE BUILDUP ON EXHAUST HOOD AND FILTERS. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • OBSERVED GREASE BUILDUP ON EXHAUST HOOD AND FILTERS. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
• 🌡️thermometers missing
  Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded • INSTRUCTED FACILITY TO SHIELD LIGHTS IN REAR PREP AREA AND TO MAINTAIN.
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous • INSTRUCTED FACILITY TO INSTALL AND MAINTAIN REFRIGERATION THERMOMETERS IN ALL REFRIGERATION UNITS.
  Refrigeration And Metal Stem Thermometers Provided And Conspicuous • INSTRUCTED FACILITY TO INSTALL AND MAINTAIN REFRIGERATION THERMOMETERS IN ALL REFRIGERATION UNITS.
• ⚠️Food Handler Requirements Met • OUT OF COMPLIANCE. INFORMATION GIVEN, INSTRUCTED TO COMPLY AND MAINTAIN.
  Food Handler Requirements Met • OUT OF COMPLIANCE. INFORMATION GIVEN, INSTRUCTED TO COMPLY AND MAINTAIN.

When was Rice'n Bread last inspected?

Rice'n Bread has 6 inspections on record going back to April 8, 2013.

Rice'n Bread vs Lake View

Lake View runs 68% clean across 2,211 tracked restaurants — 1,492 clean, 440 mid, 272 cooked.

Against the 2,211 spots Cooked tracks in Lake View, this one comes out cleaner than 19% of them.

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See every restaurant inspection in Lake View →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated June 5, 2015. Inspection results describe one moment in a kitchen's life, not a permanent verdict.