Carlitos Way Pizza
Last inspected: Feb 13, 2013
82
Score
Carlitos Way Pizza has been inspected four times since 2011. The latest inspection on file is from Feb 13, 2013. Diners can read the low risk label as a sign that recent inspections have gone well. Carlitos Way Pizza's record stops at Feb 13, 2013, more than two years back, so current conditions may differ.
Violation counts have held steady across recent visits, averaging around four violations each.
The most common issue across all inspections has been “food and non-food contact surfaces properly designed”, showing up three times.
The city-wide average is 81, putting Carlitos Way Pizza squarely in typical territory. The file should reassure diners considering a visit.
4
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 13, 2013
Reinspection
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL AND DATE ALL COOKED FOODS IN REFRIGERATION UNITS.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CLEAN MEAT SLICER AT PREP TABLE AND MAINTAIN. CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYER, AREA UNDERNEATH GRILL, VENTS ABOVE COOKING EQUIPMENT.
33
Linen: clean and soiled properly stored
Inspector notes: INSTRUCTED TO STORE ALL WIPING CLOTHS IN A SANITIZING SOLUTION DURING OPERATION. MUST USE CLEAN CLOTHS DAILY.
39
82
Feb 4, 2013
Routine
9 minor violations.
View 9 violations
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: EXPOSED HANDSINK IN PREP AREA NOT MAINTAINED. SINK HAD ITEMS STORED INSIDE OF IT (BUCKETS); INSTRUCTED TO REMOVE. SINK CLOGGED AFTER I USED IT TO WASH MY HANDS, SINK HAS NO RUNNING COLD WATER AND SINK IS NOT ATTACHED TO WALL PROPERLY (SLIGHTLY LEANING TO ONE SIDE). MAKE NECESSARY CORRECTIONS TO HANDSINK AND USE SINK IN WASHROOM TWENTY FEET FROM PREP AREA FOR FREQUENT HANDWASHING.
26
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL AND DATE ALL COOKED FOODS IN REFRIGERATION UNITS.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CLEAN MEAT SLICER AT PREP TABLE AND MAINTAIN. CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYER, AREA UNDERNEATH GRILL, VENTS ABOVE COOKING EQUIPMENT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS UNDER COOKING EQUIPMENT AND MAINTAIN. ALSO CLEAN AROUND AND BEHIND OTHER KITCHEN EQUIPMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN INTERIORS OF LIGHT SHIELDS TO REMOVE DUST WHERE NEEDED.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE THREE WORKING DRAIN STOPPERS FOR THREE COMP SINK FOR PROPER SET UP FOR WASH, RINSE AND SANITIZING.
38
Linen: clean and soiled properly stored
Inspector notes: INSTRUCTED TO STORE ALL WIPING CLOTHS IN A SANITIZING SOLUTION DURING OPERATION. MUST USE CLEAN CLOTHS DAILY.
39
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE UNNECESSARY CLUTTER FROM PREP AREA, STORE MOPS PROPERLY AT UTILITY SINK.
41
64
Feb 22, 2011
Reinspection
No violations found.
100
Feb 10, 2011
License
8 minor violations.
View 8 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. MUST HAVE ALL COOLING EQUIPMENT SET AT PROPER TEMPERATURES.
2
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. MUST PROVIDE TESTING STRIPS FOR SANITIZER.
8
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 machine MUST COVER GAP UNDER DOOR BY DOOR SWEEP.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST RELOCATE OR PROPERLY INSTALL THE ELECTRIC OUTLET IN THE MIDDLE OF THE KITCHEN. MUST PROVIDE A SEPARATION BETWEEN THE MOP SINK AND DINNING AREA AND REMOVE THE PLASTIC FILM FROM THE 3 COMPARTMENT SINK SURFACES. MUST SEAL RAW WOOD SURFACES AND GAPS. MUST SEAL GAPS ALONG BACK WALL AND VENTILATION HOOD.
32
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. MUST CLEAN PREMISES THROUGHOUT INCLUDING FLOORS WALLS AND KITCHEN EQUIPMENT.
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. MUST REPAIR BROKEN FLOOR TILES.
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. MUST PROVIDE VENTILATION FOR THE PIZZA OVEN OR MOVE IT UNDER THE HOOD. PROVIDE A GREASE TRAP FOR THE 3 COMPARTMENT 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. MUST REMOVE ALL UNNECESSARY ARTICLES AND PROVIDE ACCESS TO THE BASEMENT. MUST CLEAN THE GARBAGE AREA OUTSIDE.
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67
Frequently Asked Questions
When was Carlitos Way Pizza last inspected?
The most recent health inspection at Carlitos Way Pizza on file is from Feb 13, 2013. The public record contains four inspections in total.
What is the most common violation at Carlitos Way Pizza?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited three times, more than any other issue at Carlitos Way Pizza.
Has Carlitos Way Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at Carlitos Way Pizza have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Carlitos Way Pizza means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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