Sarpino's Pizzeria

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeComplaint
• failed findings4
• critical findings0

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Failed findings

• 🌡️hot/cold holding temps off
  Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
  Inspector note: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD INCLUDING SAUSAGE AND CHICKEN ARE COOKED AND SERVED. SERIOUS VIOLATION 7-38-012
  code 21
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous
  Inspector note: PROBE THERMOMETERS NEED TO BE FULLY ACCESSIBLE FOR STAFF TO TEMP PIZZA FOR HOT HOLDING AT 140 AND PIZZA COMING OUT OF OVEN NEEDS TO BE COOKED TO 165F.
  code 40
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored
  Inspector note: OBSERVED WIPING CLOTHS ON COUNTER. ALL WIPING CLOTHS NEED TO BE STORED WITHIN SANITIZER WHEN NOT IN USE.
  code 43
• ⚠️Food Handler Requirements Met
  Inspector note: NO IDPH FOOD HANDLER CERTIFICATES IN PLACE. ADDITIONAL INFORMATION PROVIDED
  code 45

What changed since the previous inspection?

Compared with Pass w/ Conditions on September 8, 2014: 4 findings appeared for the first time. 2 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.