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Pete's Pizza & Bakehouse

January 22, 2025 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings0

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Failed findings

surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: UPPER ICE SHOOT INSIDE THE ICE MACHINE NOTED DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.
code 16
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: NOTED THE FOLLOWING TCS FOODS NOT PROPERLY HELD AT ADEQUATE HOT HOLDING TEMPERATURES IN THE COOKS LINE STEAM TABLE. MEATBALLS AT 124.8F, VEGETABLE SOUP AT 114.6F, CHEESE SAUCE AT 110.8F. ALL FOODS DISCARDED. MANAGER INCREASED THE STEAM TABLE TEMPERATURE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: NOTED TCS ALFREDO CHEESE SAUCE HELD AT IMPROPER COLD HOLDING TEMPERATURE OF 49.5F IN THE UPPER PORTION OF THE COOKS LINE COOLER. NOTED OTHER TCS FOODS IN THE SAME COOLER AT PROPER COLD HOLDING TEMPERATURE AND ALFREDO SAUCE FROM THE LARGER CONTAINER IN THE REFRIGERATOR AT PROPER TEMPERATURE. COOK STATED HE RECENTLY FILLED THE COOKS LINE CONTAINER FROM A METAL PAN DIRECTLY FROM THE HOT DISH WASHING MACHINE. REVIEWED WITH MANAGEMENT PROPER FOOD PROTECTION/TEMPERATURE REQUIREMENTS. SAUCE DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #21 FOR CITATION.
code 22
Time As A Public Health Control; Procedures & Records

Inspector note: NOTED THE BUSINESS MAINTAINS TEMPERATURE LOGS WITH AN APPROVED VARIANCE FROM C.D.P.H AS A MEANS OF CONTROL FOR ASSORTED PIZZAS AND CALZONES ON DISPLAY THEN REHEATED TO 165 F AS ORDERED. RECORDS WERE FOUND NOT PROPERLY MAINTAINED. SOME ITEMS SUCH AS THE MEAT STUFFED CALZONE AT A TEMPERATURE OF 66.9F AND NOT LISTED ON THE TEMPERATURE LOG. ALSO, THEIR VARIANCE LOG SHEETS LIST THE FOODS MUST BE DISCARDED AFTER THREE HOURS. THE INITIAL TEMPERATURES WERE TAKEN AT 10:35 AM. TEMPERATURES NOTED DURING THE INSPECTION AT 2:30 PM. ALL FOODS DISCARDED. INSTRUCTED TO PROPERLY MAINTAIN THEIR VARIANCE OF TIME AND TEMPERATURE FOR A MEANS OF CONTROL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
code 24
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION IN THE DRY FOOD STORAGE ROOM.
code 47
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: BROKEN COLD WATER HANDLE ON THE FRONT PREP HAND WASHING SINK. MUST REPLACE.----LEAK UNDER THE DISHWASHING ROOM HAND WASHING SINK ONTO THE FLOOR. INSTRUCTED TO REPAIR.
code 51
Garbage & Refuse Properly Disposed; Facilities Maintained

Inspector note: MUST PROVIDE A WASTE RECEPTACLE AT THE KITCHEN ENTRANCE HAND WASHING SINK.
code 54
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: MUST NOT STORE STREET SCOOTER INSIDE THE DRY FOOD STORAGE ROOM OR ANY OTHER KITCHEN/FOOD AREAS.
code 55
All Food Employees Have Food Handler Training

Inspector note: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVDE.
code 57

What changed since the previous inspection?

Compared with Pass on February 2, 2024: 9 findings appeared for the first time.

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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.