Chi-Town Pizza
Last inspected: Apr 2, 2012
90
Score
Chi-Town Pizza has been inspected six times since 2010. On Apr 2, 2012, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately. The file hasn't been updated since Apr 2, 2012, so take the current picture with that in mind.
Violation counts have held steady across recent visits, averaging around three violations each.
The pattern that stands out is “walls, ceilings, attached equipment constructed per code”, which has been cited five times.
Restaurants in Chicago average 81, so Chi-Town Pizza is doing better than most peers. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 2, 2012
Complaint
2 minor violations.
View 2 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: ANY STOCK OR SUPPLIES STORED IN BATHROOM MUST BE ELEVATED OFF THE FLOOR-ADD MORE SHELVINGS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CHIPPED TILES BY PREP TABLE MUST BE REPLACED. MISSING CORNER COVING TO THE RIGHT OF THE 3-COMP SINK WALL IN COOKING AREA MUST BE REPLACED ALSO. The walls and ceilings shall be in good repair and easily cleaned.
35
90
May 16, 2011
Complaint
2 minor violations.
View 2 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. DETAIL CLEAN THE BOTTOM OF THE BASEMENT FREEZER.
33
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. MUST SEAL ALL GAPS AND OPENINGS IN THE BASEMENT WALLS.
35
90
Dec 22, 2010
Complaint
5 minor violations.
View 5 violations
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.FOUND RUST ON SHELVINGS IN WALK-IN-COOLER REPLACE/REPAIR USING A NON-TOXIC FINISH.
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 DETAIL CLEAN INTERIOR OF ICE MACHINE,DRY STORAGE SHELVINGS IN BASEMENT FOOD PREP.
33
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.MUST SEAL ALL NOTICEABLE OPENINGS ON WALLS THROUGHOUT WERE NOTED.
35
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.FOUND NO GREASE TRAP BOX CONNECTED AT 3 COMP SINK LOCATED IN BASEMENT FOOD PREP AREA.
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.MUST PROVIDE METAL STEM THERMOMETERS AND MAINTAIN CALIBRATED AT ALL TIMES FOR MONITORING FOOD TEMPERATURES.
40
78
Dec 8, 2010
Complaint
No violations found.
100
Jun 22, 2010
Tag Removal
4 minor violations.
View 4 violations
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEE REPORT FROM 5-6-2010 FOR DESCRIPTION OF VIOLATION.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: SEE REPORT FROM 5-6-2010 FOR DESCRIPTION OF VIOLATION.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: SEE REPORT FROM 5-6-2010 FOR DESCRIPTION OF VIOLATION.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: SEE REPORT FROM 5-6-2010 FOR DECRIPTION OF VIOLATION.
43
82
Jun 9, 2010
Complaint
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND HOT AND COLD HOLDING EQUIPMENT AT IMPROPER TEMPERATURES. FOUND PREP COOLER AT 50 DEGREES F AND WALK IN COOLER AT 45 DEGREES F. ALSO HOT HOLDING UNIT NOT ON AND NOT AT THE PROPER TEMPERATURE. (OBSERVED EMPLOYEE HOLDING FOOD IN HOT HOLDING UNIT EVEN THOUGH IT WAS NOT ON.) CRITICAL CITATION ISUUED 7-38-005A. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW AND HOT FOODS AT 140 DEGREES F AND ABOVE.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 20 LBS OF PIZZA,PIZZA ROLLS AND CALZONES IN HOT HOLDING UNIT AT 80-83 DEGREES F. ALSO FOUND APPROXIMATELY 20 LBS OF PIZZA IN COOLER AT 49-63 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A.
3
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEE REPORT FROM 5-6-2010.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: SEE REPORT FROM 5-6-2010.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: SEE REPORT FROM 5-6-2010
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: SEE REPORT FROM 5-6-2010.
43
74
Frequently Asked Questions
When was Chi-Town Pizza last inspected?
The most recent health inspection at Chi-Town Pizza on file is from Apr 2, 2012. The public record contains six inspections in total.
What is the most common violation at Chi-Town Pizza?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited five times, more than any other issue at Chi-Town Pizza.
Has Chi-Town Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at Chi-Town Pizza have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chi-Town 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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