Barney's Pizzeria
Last inspected: Mar 29, 2016
74
Score
Going back to 2011, Barney's Pizzeria has 11 inspections in the public record. The most recent visit was on Mar 29, 2016. When a facility lands in medium risk territory, it usually means a mixed inspection result. The most recent inspection at Barney's Pizzeria is from Mar 29, 2016, and nothing newer appears in the public record.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Food and non-food contact equipment utensils clean” accounts for the largest share of issues, appearing eight times across the record.
The city-wide average sits at 81, which Barney's Pizzeria's 74 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
11
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Mar 29, 2016
Routine
6 minor violations.
View 6 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, FRYERS, BULK CONTAINERS, AND BEVERAGE MACHINES.
33
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AND CERTIFICATE POSTED CONSPICUOUSLY IN THAT PART OF THE RETAIL FOOD ESTABLISHMENT TO WHICH TO PUBLIC HAS ACCESS. SERIOUS VIOLATION 7-38-012A
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL ALL BULK CONTAINERS.
30
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS UNDER FRYERS AND FRY HOLDING UNIT(GREASE SPILLS).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN WALLS BEHIND 3-COMPARTMENT SINK.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
41
74
Aug 28, 2015
Complaint
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: REMAINS TAGGED.
2
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION HOOD FILTERS, THE LIGHT SHIELDS AND LOWER/UPPER WALLS IN THE PREP AREA.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO FIX THE LEAK AT THE HOT WATER KNOB ON THE 3-COMPARTMENT SINK. MUST MAINTAIN.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: INSTRUCTED ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (AT THE REQUIRED PPM) WHEN NOT IN USE.
43
74
Jul 17, 2015
Reinspection
7 minor violations.
View 7 violations
Facilities to maintain proper temperature
Inspector notes: REMAINS TAGGED.
2
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION HOOD FILTERS, THE LIGHT SHIELDS AND LOWER/UPPER WALLS IN THE PREP AREA.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO FIX THE LEAK AT THE HOT WATER KNOB ON THE 3-COMPARTMENT SINK. MUST MAINTAIN.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: INSTRUCTED ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (AT THE REQUIRED PPM) WHEN NOT IN USE.
43
Food handler requirements met
Inspector notes: INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.
45
70
Jul 9, 2015
Routine
10 minor violations.
View 10 violations
Facilities to maintain proper temperature
Inspector notes: FOUND THE PREP REACH IN COOLER NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER (51.0F). INSTRUCTED TO HAVE THE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. CRITICAL VIOLATION 7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE STORED IN THE ABOVE MENTIONED COOLER. RIBTIPS (50.2F-52.5F), RAW CHICKEN (55.7F), ITALIAN BEEF (59.3F), COOKED SWEET PEPPERS (60.4F), ITALIAN SAUSAGE (70.1F), CHEESE (51.3F), COLESLAW (55.5F), AND COOKED ONIONS (59.7F). INSTRUCTED TO KEEP ALL COLD FOODS AT 40F OR LOWER DURING STORAGE, DISPLAY, ETC. CRITICAL VIOLATION 7-38-005(A)
3
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, CHICKEN, DAIRY, ETC.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
21
Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock
Inspector notes: INSTRUCTED TO PROVIDE A CHEMICAL TEST KIT FOR 3-COMPARTMENT SINK AND FOR WASH CLOTHS USED TO WIPE SURFACES. SERIOUS VIOLATION 7-38-030
22
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION HOOD FILTERS, THE LIGHT SHIELDS AND LOWER/UPPER WALLS IN THE PREP AREA.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO FIX THE LEAK AT THE HOT WATER KNOB ON THE 3-COMPARTMENT SINK. MUST MAINTAIN.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: INSTRUCTED ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (AT THE REQUIRED PPM) WHEN NOT IN USE.
43
Food handler requirements met
Inspector notes: INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.
45
61
Nov 12, 2014
Routine
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL BULK FOD CONTAINERS IN FRONT PREP AREA
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE MEAT SLICER OF OLD FOOD DEBRIS AND CLEAN BOTTOM COMPARTMENT OF DEEP FRYER AND FILTERS ABOVE STOVE,OF GREASE BUILD-UP
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN THE FLOORS IN THE FRONT PREP AREA AND REAR PREP AREA,ALONG WALL BASE AND CORNERS
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN THE VENT IN THE PREP AREA OF DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT AND CLEAN WALL BEHIND THE 3 COMPARTMENT SINK
35
82
Feb 26, 2014
Routine
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPLACE THE CUTTING BOARD AT FRONT PREP COOLER IN THE FRONT PREP AREA,HAS OPEN SEAMS
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE BOTTOM COMPARTMENT OF THE DEEP FRYERS,HAS GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN THE FLOORS IN THE REAR PREP AREA,ALONG WALL BASE AND CORNERS
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN THE WALL NEAR THE STOVE IN THE FRONT PREP AREA NEXT TO STOVE,INSTRUCTED TO CLEAN AND MAINTAIN AREA
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE THERMOMETERS INSIDE THE WALK -IN COOLER IN REAR PREP AREA AND AT THE PREP COOLER IN THE FRONT PREP AREA
40
78
Jan 25, 2013
Reinspection
2 minor violations.
View 2 violations
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INCREASE HOT WATER PRESSURE IN EMPLOYEE WASHROOM.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: STORE WASH CLOTHS IN SANITIZING SOLUTION.
43
90
Jan 24, 2013
Routine
7 minor violations.
View 7 violations
Facilities to maintain proper temperature
Inspector notes: FOUR-DRAWER COOLER IN COOK LINE AREA NOT MAINTAINING PROPER TEMPERATURE 55.4-57.6F. INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: IMPROPER TEMPERATURE OF COOKED RIB TIPS 47.9F, RAW CHICKEN 51.6F AND MEATBALLS 53.6F STORED IN FOUR DRAWER COOLER. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR OF FRYER CABINETS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: ELEVATE ALL STOCK OFF FLOOR IN WALK-IN FREEZER.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INCREASE HOT WATER PRESSURE IN EMPLOYEE WASHROOM.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: STORE WASH CLOTHS IN SANITIZING SOLUTION.
43
70
Jun 7, 2012
Routine
6 minor violations.
View 6 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: IMPROPER TEMPERATURE OF 10 POUNDS RAW SAUSAGE STORED IN INOPERABLE COOLER AT 77.1F. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
3
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL ALL BULK CONTAINERS.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, COOKING EQUIPMENT, SHELVES, ETC.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPLACE MISSING AND STAINED CEILING TILES. CLEAN ALL CEILING VENTS (DUST BUILDUP).
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: STORE WASH CLOTHS IN SANITIZING SOLUTION.
43
74
Feb 1, 2011
Reinspection
No violations found.
100
Jan 21, 2011
License
5 minor violations.
View 5 violations
Facilities to maintain proper temperature
Inspector notes: INTERNAL AIR TEMPERATURE OF WALK IN COOLER AT 42.5-43.0 DEGREES F. MUST MAINTAIN 40 DEGREES AND BELOW.
2
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: FOUND APPOXY AROUND DRAINS IN 2ND AND 3RD COMPARTMENTS OF 3 COMPARTMENT SINK. MUST REMOVE FROM INTERIOR OF SINK AND PROPERLY REPAIR.
24
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE LIGHT SHEILDS OVER FRONT SERVICE AREA AND AT HEAT LAMPS OR PROOF OF SHATTER PROOF BULBS.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE HOT AND COLD RUNNING WATER OVER ICE CREAM SHAKE MACHINE.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: PROVIDE ADDITIONAL SHELVING RACKS TO STORE DRY GOODS AND PAPER PRODUCTS.
41
78
Frequently Asked Questions
When was Barney's Pizzeria last inspected?
The most recent health inspection at Barney's Pizzeria on file is from Mar 29, 2016. The public record contains 11 inspections in total.
What is the most common violation at Barney's Pizzeria?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited eight times, more than any other issue at Barney's Pizzeria.
Has Barney's Pizzeria's inspection record improved over time?
Results have been roughly steady. Inspections at Barney's Pizzeria have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Barney's Pizzeria means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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