Lou Malnati's Pizzeria
Last inspected: Sep 23, 2014
82
Score
Public records show seven inspections at Lou Malnati's Pizzeria stretching back to 2011. The latest inspection on file is from Sep 23, 2014. Low risk indicates the latest report didn't flag anything that would worry the average customer. The most recent inspection at Lou Malnati's Pizzeria is from Sep 23, 2014, and nothing newer appears in the public record.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
Across the inspection history, “food and non-food contact surfaces properly designed” is the issue that surfaces most often, recorded four times.
Compared to the broader Chicago restaurant scene, this is about average. The file should reassure diners considering a visit.
7
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Sep 23, 2014
Routine
4 minor violations.
View 4 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE REFRIGERATION UNIT TO BE IMPROPER:-PASTA 50.3F,ROAST BEEF 47.4F,SALSA 45.0F, CHICKEN 49.1F, SPAGHETTI 49.6F, MILK 44.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 27 LBS OF PRODUCTS WORTH $60.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NOTED RUSTY SHELVES ON RACK BY THE DISH WASHER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN OR REPAINT WITH A NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: NOTED A SLIGHT DISCOLORATION INSIDE INNER LINING OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED NO HAND WASH SINK AT THE BAR ON THE FIRST FLOOR. INSTRUCTED TO INSTALL A HAND WASH SINK.
38
82
Jan 21, 2014
Reinspection
1 minor violation.
View 1 violation
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED NO VENTILATION INSIDE BATHROOMS. INSTRUCTED TO MONITOR AND MAINTAIN.
38
95
Jan 13, 2014
Complaint
4 minor violations.
View 4 violations
Personnel with infections restricted: no open sores, wounds, etc
Inspector notes: NOTED EMPLOYEE AT THE PREP AREA WITH A CUT ON FINGER, WRAPPED ONLY WITH A PAPER TOWEL,BLEEDING THROUGH,NO BANDAGE ON AND WEARING DISPOSABLE GLOVES PREPARING FOOD (PIZZA, CHICKEN ETC). NOTED AT THE SAME TIME EMPLOYEE NOT CHANGING GLOVE THE ENTIRE TIME OF INSPECTION. MANGER IMMEDIATELY REMOVED EMPLOYEE FROM PREP AREA AND PROVIDED HIM WITH A BAND AID. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010
5
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ON TOP,LID,LIPS AND ON THE GROUND AROUND CONTAINER CREATING FOOD SOURCE FOR PESTS. INSTRUCTED TO CLEAN AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
19
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED NO VENTILATION INSIDE BATHROOMS. INSTRUCTED TO MONITOR AND MAINTAIN.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: NOTED WASH CLOTHS ON PREP TABLES AND ON SHELVING BY THE DISH WASHING AREA. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
43
82
Sep 30, 2013
Routine
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: BAD RUBBER GASKETS AT PREP COOLER DOORS, INSTREUCTED TO REPLACE.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ICE BIN AT BAR MISSING COVERS, INSTRUCTED TO INSTALL.
32
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MISSING THERMOMETER AT PREP COOLERS, INSTRUCTED TO PROVIDE.
40
86
Sep 11, 2012
Suspected Food Poisoning
4 minor violations.
View 4 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: (7-38-005A) FOUND 22-POUNDS OF FOOD (A MIXTURE OF SAUTEED ONIONS IN OLIVE OIL MIXED WITH SPINACH & CHEESE) & USED FOR 'THE LOU' PIZZA TOPPINGS, IN THE WALK-IN COOLER & AT THE PREP COOLER STATION-WITH INTERNAL TEMPERATURES RANGING BETWEEN 46.4F TO 51.7F (PREPARED THE DAY BEFORE). INSTRUCTED TO MAINTAIN COLD FOODS AT 40F OR BELOW. MANAGER PROPERLY DISPOSED OF SAID PRODUCT. (TOTAL AMOUNT OF FOOD=$42.00)
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR, UPPER PANEL OF ICE MACHINE MUST BE KEPT CLEAN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: SOME DEBRIS & WATER NOTED ON FLOOR GROUTING BY THE BAR AREA & UNDER THE DISHMACHINE, MUST KEEP CLEAN & DRY, TO PREVENT PEST HARBORAGE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: ANY EVIDENCE OF MILDEW ON WALLS BEHIND THE DISHMACHINE MUST BE REMOVED.
35
82
Dec 22, 2011
Reinspection
No violations found.
100
Dec 15, 2011
Routine
5 minor violations.
View 5 violations
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. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. OBSERVED MARINARA SAUCE AT 46F, MEAT SAUCE AT 49F, AND ALFREDO SAUCE AT 44-49F INSIDE OF THE WALK-IN COOLER. MANAGEMENT VOLUNTARILY DISCARDED 16 GALLONS AND $172 WORTH OF FOOD. CRITICAL VIOLATION 7-38-005A.
3
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. OBSERVED IMPROPER FINAL RINSE TEMPERATURE AT THE HIGH TEMPERATURE DISHMACHINE. FINAL RINSE THERMOMETER SHOWED 170F. ECOLAB CALLED AND ARRIVED ONSITE DURING THE INSPECTION. HEATING ELEMENT INSIDE OF THE MACHINE WAS REPLACED AND MACHINE IS NOW RUNNING A FINAL RINSE AT 190F. CRITICAL VIOLATION 7-38-030.
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 machines. OBSERVED SMALL FLIES BEHIND THE BAR AND IN THE DINING AREA. APPROXIMATELY 25 LIVE FLIES WERE OBSERVED ON THE WALLS IN THE BAR AND DINING ROOM AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
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. REPLACE THE CUTTING BOARD ON TOP OF THE PREP TABLE.
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. DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE.
33
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Frequently Asked Questions
When was Lou Malnati's Pizzeria last inspected?
The most recent health inspection at Lou Malnati's Pizzeria on file is from Sep 23, 2014. The public record contains seven inspections in total.
What is the most common violation at Lou Malnati's Pizzeria?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at Lou Malnati's Pizzeria.
Has Lou Malnati's Pizzeria's inspection record improved over time?
Results have been roughly steady. Inspections at Lou Malnati's Pizzeria have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Lou Malnati's Pizzeria 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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