Bronzeville Gourmet Pizzeria
Last inspected: Apr 9, 2012
61
Score
The health department has logged nine inspections at Bronzeville Gourmet Pizzeria, the earliest from 2010. The newest entry in the record is dated Apr 9, 2012. A medium risk rating points to a few notable findings at the last inspection, though nothing severe. The file hasn't been updated since Apr 9, 2012, so take the current picture with that in mind.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to nine violations.
Looking across the full record, “walls, ceilings, attached equipment constructed per code” is the recurring theme, flagged seven times.
The city-wide average sits at 81, which Bronzeville Gourmet Pizzeria's 61 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
0
Major latest
10
Minor latest
Inspection History
Apr 9, 2012
Reinspection
10 minor violations.
View 10 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY WHEN COOKED ITALIAN BEEF(170.9F) PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL BULK CONTAINERS, SUGAR, FLOUR, SAUCE, ETC.
30
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. CLEAN INTERIOR AND EXTERIOR OF FRYERS, FRYER CABINETS, PREP TABLES, SINKS, COOLERS, FREEZERS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST INSTALL FLOOR TILES OR FLOOR PAINT ON FLOORS IN WASHROOM AND MAKE SMOOTH AND EASILY CLEANABLE. CLEAN FLOORS THROUGHOUT PREP AND STORAGE AREAS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPLACE MISSING CEILING TILES IN WASHROOM AND REAR PREP AREA. CLEAN WALLS IN PREP AREA. SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ALONG BASEBOARDS, ETC IN ALL AREAS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELD IN REAR PREP AREA.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: PROVIDE SELF-CLOSING DEVICE AT WASHROOM DOOR.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR LEAKY FAUCETS AT 3-COMP SINK AND EXPOSED SINK.
38
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. REMOVE UNUSED EQUIPMENT IN REAR STORAGE AREAS TO PREVENT PEST HARBORAGE. REMOVE SOILED WATER IN MOP PAIL AND 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
61
Mar 28, 2012
Complaint
13 minor violations.
View 13 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. HOT HOLDING UNIT NOT MAINTAINING PROPER TEMPERATURE 92.3F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN 140F OR ABOVE. HOT HOLDING UNIT IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED 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: All hot food shall be stored at a temperature of 140F or higher. IMPROPER TEMPERATURE OF COOKED CHICKEN 80.6F, SAUSAGE AND PEPPERONI PIZZA 81.4-81.8F STORED IN HOT HOLDING UNIT. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 10-15 MICE DROPPINGS INSIDE FRYER CABINETS IN PREP AREA, 10-15 MICE DROPPINGS ALONG WALLS IN REAR STORAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. REPAIR LEFT SIDE OF REAR DOOR. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY WHEN COOKED ITALIAN BEEF(169.8F) PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL BULK CONTAINERS, SUGAR, FLOUR, SAUCE, ETC.
30
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. CLEAN INTERIOR AND EXTERIOR OF FRYERS, FRYER CABINETS, PREP TABLES, SINKS, COOLERS, FREEZERS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST INSTALL FLOOR TILES OR FLOOR PAINT ON FLOORS IN WASHROOM AND MAKE SMOOTH AND EASILY CLEANABLE. CLEAN FLOORS THROUGHOUT PREP AND STORAGE AREAS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPLACE MISSING CEILING TILES IN WASHROOM AND REAR PREP AREA. CLEAN WALLS IN PREP AREA. SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ALONG BASEBOARDS, ETC IN ALL AREAS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELD IN REAR PREP AREA.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: PROVIDE SELF-CLOSING DEVICE AT WASHROOM DOOR.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR LEAKY FAUCETS AT 3-COMP SINK AND EXPOSED SINK..
38
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. REMOVE UNUSED EQUIPMENT IN REAR STORAGE AREAS TO PREVENT PEST HARBORAGE. REMOVE SOILED WATER IN MOP PAIL AND 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
52
Mar 13, 2012
Reinspection
4 minor violations.
View 4 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST INSTALL FLOOR TILES OR FLOOR PAINT ON FLOORS IN WASHROOM AND MAKE SMOOTH AND EASILY CLEANABLE. CLEAN FLOORS THROUGHOUT PREP AND STORAGE AREAS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPLACE MISSING CEILING TILES IN WASHROOM.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: PROVIDE SELF-CLOSING DEVICE AT WASHROOM DOOR.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR LEAKY FAUCETS AT 3-COMP SINK.
38
82
Mar 6, 2012
Routine
5 minor violations.
View 5 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: FOUND EVIDENCE OF RODENTS ON SITE. NOTED APPROXIMATELY 25-30 MICE DROPPINGS ON INTERIOR OF FRYER, BEHIND PIZZA OVEN AND IN HOT WATER HEATER CLOSET. ALSO NOTED 5 RAT DROPPINGS IN HOT WATER HEATER CLOSET. MUST REMOVE DROPPINGS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020.
18
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST INSTALL FLOOR TILES OR FLOOR PAINT ON FLOORS IN WASHROOM AND MAKE SMOOTH AND EASILY CLEANABLE. CLEAN FLOORS THROUGHOUT PREP AND STORAGE AREAS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPLACE MISSING CEILING TILES IN WASHROOM.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: PROVIDE SELF-CLOSING DEVICE AT WASHROOM DOOR.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR LEAKY FAUCETS AT 3-COMP SINK.
38
78
Mar 14, 2011
Reinspection
No violations found.
100
Mar 2, 2011
Reinspection
5 minor violations.
View 5 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: INSTRUCTED TO MAKE SIDE EXIT DOOR TIGHT FITTING, 1/4INCH GAP NOTED AT BOTTOM OF SAID DOOR. SERIOUS 7-38-020. NO CITATION ISSUED.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PAINT RAW WOOD STORAGE SHELVES.
32
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. SEAL OPENING AT FLOOR IN HOT WATER TANK ROOM, CLEAN FLOORS THROUGHOUT, AND REPLACE CRACKED FLOOR TILES NEXT TO VENTILATION HOOD.
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. SEAL ALL HOLES, CRACKS, CREVICES, OPENINGS AROUND DUCT WORK, ELECTRICAL OUTLETS, WALLS, CEILINGS, WALL BASE, ETC. REPLACE WATER STAINED CEILING TILES MAKING ALL WALLS SMOOTH AND TIGHT FITTING PREVENTING INSECT ENTRANCE AND HARBORAGE.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE VENTILATION IN MENS TOILET ROOM- UNABLE TO ACCESS WINDOW TO OPEN.
38
78
Aug 4, 2010
Reinspection
8 minor violations.
View 8 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: PROVIDE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS.
12
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: WOOD SURFACE SEAL WITH A NON-TOXIC PAINT-IN FOOD PREP AREA.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEAL ALL HOLES CRACKS CREVICES, OPENINGS AROUND DUCT WORK, ELECTRICAL OUTLETS, REPLACE WATER STAINED CEILING TILES/MISSINNG CEILING TILES MAKING ALL WALLS SMOOTH AND TIGHT FITTING PREVENTING INSECT ENTRANCE AND HORBAGE.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: DETAIL CLEAN ALL LIGHT SHIELDS THROUGHOUT
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: PROVIDE SELF CLOSING DEVICE AT ALL WASHROOM DOORS.
37
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: PROVIDE THERMOMETERS IN ALL COOLERS AND FREEZERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ORGANIZE CLUTTER IN STORAGE CLOSET. ELEVATING ARTICLES 6-12 INCHES FROM FLOOR ( WATER HEATER CLOSET). AND ORGANIZE CLUTTER THROUGHOUT.
41
67
Jun 15, 2010
License
10 minor violations.
View 10 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: PROVIDE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS.
12
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: OUTSIDE AREA NOT MAINTAINED NOTED 3 BLACK GARBAGE BAGS NOT IN DUMPSTER-ABOUT 10 BAGS WITH BEER BOTTLES THROUGHOUT THE REAR YARD. REMOVE ALL GARBARE FROM GROUND AND MAINTAIN REAR YARD AREA.
19
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RAW WOOD SURFACE SEAL WITH A NON-TOXIC PAINT-IN FOOD PREP AREA.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: REPAIR/REPLACE ALL WORN AND MISSING FLOOR TILES THROUGHOUT PREMISES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEAL ALL HOLES CRACKS CREVICES, OPENINGS AROUND DUCT WORK, ELECTRICAL OUTLETS, REPLACE WATER STAINED CEILING TILES/MISSINNG CEILING TILES MAKING WALLS TIGHT FITTING PREVENTING INSECT ENTRANCE AND HORBAGE.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: DETAIL CLEAN ALL LIGHT SHIELDS THROUGHOUT.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: DETAIL CLEAN ALL LIGHT SHIELDS THROUGHOUT.
37
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: PROVIDE THERMOMETERS IN ALL COOLERS AND FREEZERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ORGANIZE CLUTTER IN STORAGE CLOSET. ELEVATING ARTICLES 6-12 INCHES FROM FLOOR ( WATER HEATER CLOSET).
41
61
Jun 10, 2010
No Entry
No violations found.
100
Frequently Asked Questions
When was Bronzeville Gourmet Pizzeria last inspected?
The most recent health inspection at Bronzeville Gourmet Pizzeria on file is from Apr 9, 2012. The public record contains nine inspections in total.
What is the most common violation at Bronzeville Gourmet Pizzeria?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited seven times, more than any other issue at Bronzeville Gourmet Pizzeria.
Has Bronzeville Gourmet Pizzeria's inspection record improved over time?
No. Recent inspections at Bronzeville Gourmet Pizzeria have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bronzeville Gourmet 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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