Apart Pizza Company Chicago
Last inspected: Jun 13, 2016
95
Score
The health department has logged 10 inspections at Apart Pizza Company Chicago, the earliest from 2010. Inspectors last stopped by on Jun 13, 2016. A low risk tier reflects an inspection that turned up minimal issues. No fresh inspection data is available: the latest entry for Apart Pizza Company Chicago dates to Jun 13, 2016.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
The pattern that stands out is “food and non-food contact surfaces properly designed”, which has been cited three times.
Compared to the broader Chicago restaurant scene, where the average is 81, this is a stronger showing. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jun 13, 2016
Routine
1 minor violation.
View 1 violation
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE AND SODA MACHINE WATERLINES. MUST PROVIDE.
38
95
Nov 6, 2015
Routine
1 minor violation.
View 1 violation
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR TILES CRACKED/MISSING IN FRONT OF 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR/REPLACE ALL DAMAGED FLOOR TILES.
34
95
Mar 20, 2014
Reinspection
No violations found.
100
Mar 13, 2014
Routine
2 minor violations.
View 2 violations
Previous minor violation(s) corrected 7-42-090
Inspector notes: FOUND A PREVIOUS MINOR VIOLATION NOT CORRECTED AND/OR MAINTAINED FROM REPORT #1375218, DATED NOVEMBER 5, 2013. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING #32- NOTED GREASE TRAP LEAKING AND PRODUCING AN OFFENSIVE ODOR. INSRTUCTED TO CLEAN INTERIOR OF GREASE TRAP AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
29
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR SLOW LEAK AT THE FAUCET HEAD OF THE REAR PREP HANDWASHING SINK.
38
90
Nov 5, 2013
Routine
4 minor violations.
View 4 violations
Facilities to maintain proper temperature
Inspector notes: NOTED TEMPERATURE OF SERVICE COOLER AT THE PIZZA PREP TABLE TO BE IMPROPER AT 45.8F. INSTRUCTED NOT TO USE SERVICE COOLER UNTIL APPROPRIATE TEMPERATURE OF 40F OR BELOW IS ATTAINED. PREMISES HAS OTHER COOLERS MAINTAINING PROPER TEMPERATURE. EQUIPMENT TAGGED AND HELD FOR INSPECTION. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER INSIDE SERVICE COOLER AT THE PIZZA PREP TABLE BETWEEN 44F TO 55F:- GROUND BEEF 47.9F, COOKED HAM 46.3F, PEPPERONI 47.2F, TOMATO(SLICED)44.1F, MOZZARELLA CHEESE 44.4F, CHEESE 46.9F, CHICKEN 44.7F,PINEAPPLE (CUT) 55.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 33.4LBS WORTH $300.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).
3
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: NOTED NO COLD RUNNING WATER AT THE EXPOSED HAND WASH SINK OF THE PREP AREA. MANAGER STATES COLD WATER IS TURNED OFF FROM THE MAIN WATER SWITCH BECAUSE THERE IS A PROBLEM. HOWEVER WHEN THE SWITCH WAS TURNED ON, COLD WATER STARTED RUNNING THEN GRADUALLY LOST THE WATER PRESSURE TO ALMOST NO WATER. TEMPERATURE OF HOT RUNNING WATER AT THE HAND WASH SINK WAS 125F MAKING IT IMPOSSIBLE FOR EMPLOYEES TO WASH HANDS WITHOUT THE WATER BEING TEMPERED. MANAGER IMMEDIATELY CALLED TECHNICIAN FOR REPAIRS. INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT THE EXPOSED SINKS. CITATION ISSUED FOR CRITICAL VIOLATION #7-30-030.
11
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NOTED GREASE TRAP LEAKING AND PRODUCING AN OFFENSIVE ODOR.INSTRUCTED TO CLEAN INTERIOR OF GREASE TRAP AND MAINTAIN.
32
82
Jun 8, 2012
Reinspection
1 minor violation.
View 1 violation
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: REPLACE MISSING FLOOR TILE IN FRONT OF FRONT COUNTER, UNDER THE RUBBER MAT, ALSO IN WALK-IN COOLER.
34
95
May 22, 2012
Routine
4 minor violations.
View 4 violations
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: NO HOT WATER PROVIDED AT WASH BOWL INSIDE THE WASHROOM, USED FOR STAFF. PRESENT TEMPERATURE 69.7F TO 70.5F. ALSO COLD WATER VALVE WAS TURNED OFF DUE TO NOT ABLE TO OBTAIN HOT WATER AT THAT SINK. THREE COMPARTMENT SINK AND EXPOSED HAND SINK BOTH HAVE HOT WATER. PRESENT HOT WATER AT TEMP OF 112.5F. INSTRUCTED TO PROVIDE HOT WATER AT WASHBOWL. MUST WASH HANDS AT EXPOSED HAND SINK. SERIOUS VIOLATION: 7-38-030.
26
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE BROKEN RUBBER GASKET AT DISPLAY PREP COOLER PIZZA AREA.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE BROKEN LID AT CHEST FREEZER BY THE 4 COMPARTMENT SINK
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: REPLACE MISSING FLOOR TILE IN FRONT OF FRONT COUNTER UNDER THE RUBBER MATT,ALSO IN WALK-IN COOLER.
34
82
Jan 20, 2011
Routine
6 minor violations.
View 6 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT CLEAN UTENSILS ON SHELVING UNITS.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS ON 1COMP.SINK.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO ELEVATE FOOD PRODUCTS 6" OFF THE FLOORS AT ALL TIMES.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. INSTRUCTED TO REPAIR LEAKING ON FAUCET JOINTS AT 3COMP.AND 1COMP.SINKS.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. INSTRUCTED TO REMOVE CLUTTER FROM TOP OF ICE AND 1COMP.SINK.
41
74
May 28, 2010
Reinspection
3 minor violations.
View 3 violations
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.above violation has been corrected at this time of license reinspection on 5/28/2010.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.above violation has been corrected at this time of license reinspection on 5/28/2010.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.above violation has been corrected at this time of license reinspection on 5/28/2010.
38
86
Mar 31, 2010
License
5 minor violations.
View 5 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of coller shelving, storage shelving not clean need detailed cleaning(crevices).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, cooking equipment, storage shelving not clean need cleaning(corners).floors in bsmt need cleaning.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.ceiling in prep area had peeling paint/plaster, shall be repair. missing cove molding in prep areas, storage area shall be provided.exposed raw wood on walls, peeling paint shall be repair, holes repair.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.missing light shields in front kitchen, exhaust canopy shall be provided. light shields in kitchen, storage areas need cleaning.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust canopy not clean needs detailed cleaning, cooler vents need cleaning.leaking faucet needs repairing.
38
78
Frequently Asked Questions
When was Apart Pizza Company Chicago last inspected?
The most recent health inspection at Apart Pizza Company Chicago on file is from Jun 13, 2016. The public record contains 10 inspections in total.
What is the most common violation at Apart Pizza Company Chicago?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited three times, more than any other issue at Apart Pizza Company Chicago.
Has Apart Pizza Company Chicago's inspection record improved over time?
Results have been roughly steady. Inspections at Apart Pizza Company Chicago have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Apart Pizza Company Chicago means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants