Chicago's Pizza

• official resultFail
• resultFail
• inspection typeCanvass
• failed findings7
• critical findings3

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY PREP COOLER(SOUTH WALL OF PREP AREA, 1ST FLOOR) AT IMPROPER TEMPERATURE 45F(AIR TEMP).POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(FISH, COOKED RIBS, SLICED TOMATOES, ETC).TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT.FAX A LETTER WHEN UNIT MAINTAINES TEMP OF 40F AND BELOW.(FAX #312-746-4240).CRITICAL VIOLATION:7-38-005(A)HOOOO71121-14
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:GROUND BEEF AT TEMP OF 49.8F,SLICED HAM AT TEMP OF 46.7F(BOTH PRODUCTS WERE STORED IN DISPLAY COOLER);COOKED SASAUGE AT TEMP OF 113.3F,AND MEATBALL AT TEMP OF 99.0F TO 103F(BOTH PRODUCTS STORED INSIDE THE MICROWAVE); COOKED RAOST BEEF AT TEMP OF 45F TO 45.6F(STORED IN WALK-IN COOLER) ALL COOLER UNIT MAINTAINED TEMP OF 40F AND BELOW.FOUND PIZZA AT TEMP OF 122.2F TO 123.3F IN WARM UNIT(UNIT MAINTAINED TEMP OF 158.9F)NO TIME AND TEMPERATURE LOG PROVIDED WITH FOOD PRODUCTS MENTIONED.FOUND FOOD AT IMPROPER TEMPERATURE IN DISPLAY COOLER(SOUTH WALL OF PREP AREA)COOKED RIBS AT TEMP 49.9F TIE-SHI 49F, SLICED TOMATOES AT TEMP OF 49.IF,SOUR CREAM CREAM AT TEMP OF 50F.SLICED ONION AT TEMP OF 52.8F.FOOD DISCARDED AND DENATURED.POUND 20VALUE$ 150.CRITICAL VIOLATION:7-38-005(A) HOOOO71120-13
  code 3Priority
• 🧼hand hygiene slippingcritical
  Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
  Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURFACE,SUCH AS KITCHEN EQUIPMENT,WASHING UTENSILS IN EXPOSED HAND SINK,AND CLEAN WITH A DIRTY LINEN PREP TABLES,THEN GOING BACK TOUCHING READY TO EAT PRODUCTS(PIZZA) WITHOUT WASHING HANDS.INSTRUCTED TO WASH HAND EVERY POSSIBLE CONTAMINATION.CRITICAL VIOLATION:7-38-010(A) HOOOO71120-13
  code 6Priority
• 🧪toxic chemicals mishandled
  Official wording: Previous Minor Violation(S) Corrected 7-42-090
  Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 7-1-2010, REPORT#52270 #30.MUST PROVIDE LABELS FOR ALL SLICED CHEESE CAKE, MUST HAVE:INGREDIENTS,NAME OF PRODUCTS,DATE OF EXPIRATION AND ECT. #32-KNIFE RACK IS NEEDED IN PREP AREA,1ST FLOOR(SOUTH WALL). #35-NEED TO REPAIR CEILING WALL ABOVE ICE MACHINE(BROKEN),ALSO IF PIPE ABOVE ICE MACHINE ARE WASTE WATER PIPE, UNIT MUST BE RELOCATED.REMOVE BLACK SUBSTANCE FROM WALL TILES IN DISH WASHING AREA.SERIOUS VIOLATION :7-42-090 HOOOO71121-14
  code 29
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN PIPE UNDER THE HOOD,DUST BUILD UP.
  code 33
• 🪳pests in the house
  Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
  Inspector note: 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. STOPPERS IS NEEDED FOR THE THREE COMPARTMENT SINK, IN BASEMENT AREA.
  code 38
• 🧻grimy wiping cloths
  Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
  Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ADDITINAL CLEANING IS NEEDED OUTSIDE GARBAGE AREA,ALSO LIDS AND GREASE WASTE OIL CONTAINER
  code 41

What changed since the previous inspection?

Compared with Pass on July 1, 2010: 6 findings appeared for the first time. 1 finding recurred. 5 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.