Pizza Hut
Last inspected: Sep 12, 2014
90
Score
The health department has logged five inspections at Pizza Hut, the earliest from 2010. The newest entry in the record is dated Sep 12, 2014. A low risk tier reflects an inspection that turned up minimal issues. Note that Pizza Hut's inspection history hasn't been updated since Sep 12, 2014; current conditions may have shifted from what the file shows.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
Across the inspection history, “walls, ceilings, attached equipment constructed per code” is the issue that surfaces most often, recorded four times.
Restaurants in Chicago average 81, so Pizza Hut is doing better than most peers. The full picture is one of consistent compliance.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 12, 2014
Routine
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST DEFROST ICE BUILD-UP INSIDE WALK-IN FREEZER, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE,
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN VENTS ABOVE PIZZA OVEN, AND FOOD WIRE CARTS INSIDE HOT HOLDING UNIT,
33
90
Dec 6, 2013
Reinspection
1 minor violation.
View 1 violation
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS BEHIND THE EXPOSED HAND SINK IN THE FRONT AREA, AND WALLS INSIDE THE MENS WASHROOM NEEDS DETAIL CLEANING. FAN GUARD OF THE ONE DOOR REACH IN COOLER WITH DUST ACCUMULATED. MUST CLEN AND MAINTAIN. ALL CEILING VENT AND VENT IN THE WASHROOMS NEEDS DEATIL CLEANING AND MAINTAIN.
35
95
Dec 4, 2013
Routine
4 minor violations.
View 4 violations
Facilities to maintain proper temperature
Inspector notes: PIZZA PREP COOLER AT 49.6F. NO TIME/TEMPERATURE LOG AVAILABLE. INSTRUCTED MANAGER THAT ALL COOLERS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW. TAGGED THE PREP COOLER "HELD FOR INSPECTION". INSTRUCTED NOT TO USE THE PREP COOLER UNTIL IT'S MAINTAINING A TEMPERATURE OF 40F OR BELOW. INSTRUCTED NOT TO REMOVE THE TAG. CITATION ISSUED CRITICAL 7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE PIZZA PREP COOLER. HAM AT 50.5F, CHICKEN AT 49.9F, BIG SAUSAGE AT 46.6F, PEPPERONI AT 46.7F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW DURING STORAGE. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $142.00, TOTAL 16 LBS.
3
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO CERTIFICATE OF SANITATION POSTED ON SITE MANAGER HAS A STATE OF ILLINOIS SANITATION CERTIFICATE ONLY. INSTRUCTED TO OBTAIN A CITY OF CHICAGO CERTIFICATE. CITATION ISSUED SERIOUS 7-38-012.
21
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS BEHIND THE EXPOSED HAND SINK IN THE FRONT AREA, AND WALLS INSIDE THE MENS WASHROOM NEEDS DETAIL CLEANING. FAN GUARD OF THE ONE DOOR REACH IN COOLER WITH DUST ACCUMULATED. MUST CLEN AND MAINTAIN. ALL CEILING VENT AND VENT IN THE WASHROOMS NEEDS DEATIL CLEANING AND MAINTAIN.
35
82
Apr 4, 2012
Routine
5 minor violations.
View 5 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; FRYERS, CAN OPENER AND DISH WASHING MACHINE.
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 CLEAN FLOORS AT CORNERS AND ALONG WALLS AT REAR DISHWASHING AREA AND STORAGE AREA.
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. MUST REPLACE BROKEN WALL TILES NEAR WALK IN COOLER AND WALK IN FREEZER, CLEAN HOOD AND FILTER ABOVE FRYERS AND CLEAN VENT COVERS THRU-OUT PREMISES.
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. MUST PROVIDE DRAIN STOPPERS FOR 3PART SINK AND REPAIR DISH WASHING AREA EXPOSED SINK PIPE.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED, FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
42
78
Sep 15, 2010
Routine
5 minor violations.
View 5 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.OBSERVED NO FOODSERVICE CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING SERVED AND PREPARED / NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED AT THIS TIME OF INSPECTION ,INSTRUCTED TO PROVIDE.
21
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.OBSERVED THE REAR STORAGE RACKS,ALSO IN WALK-IN COOLER NOT CLEAN INSTRUCTED TO CLEAN ALL STORAGE RACKS. NEED TO CLEAN INTERIOR OF WALK-IN COOLER FAN GUARD COVERS, AND IN FRONT REACH IN COOLER CLEANTHAT FANGUARD COVER ALSO.
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.OBSERVED THE FLOOR IN WALK-IN COOLER NOT CLEAN INSTRUCTED TO CLEAN.
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. Use dustless cleaning methods.OBSERVED THE FRONT PREP WALL AND THE REAR PREP WALL NOT CLEAN INSTRUCTED TO CLEAN, AND CLEAN REAR CEILING VENT DUSTY.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED THE REAR LIGHT SHIELD NOT CLEAN INSTRUCTED TO CLEAN.
36
78
Frequently Asked Questions
When was Pizza Hut last inspected?
The most recent health inspection at Pizza Hut on file is from Sep 12, 2014. The public record contains five inspections in total.
What is the most common violation at Pizza Hut?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited four times, more than any other issue at Pizza Hut.
Has Pizza Hut's inspection record improved over time?
Results have been roughly steady. Inspections at Pizza Hut have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pizza Hut 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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