Sarpinos Pizzeria
Last inspected: Nov 10, 2015
78
Score
Public records show 10 inspections at Sarpinos Pizzeria stretching back to 2010. The latest inspection on file is from Nov 10, 2015. Low risk indicates the latest report didn't flag anything that would worry the average customer. Note that Sarpinos Pizzeria's inspection history hasn't been updated since Nov 10, 2015; current conditions may have shifted from what the file shows.
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 equipment utensils clean” is the issue that surfaces most often, recorded five times.
That's lower than the typical Chicago restaurant, which scores around 81. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Nov 10, 2015
Complaint
5 minor violations.
View 5 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CHEESE, HAM, ETC.) ARE PREPARED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED. SERIOUS VIOLATION 7-38-012.
21
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED DUST BUILD UP ON WALK IN COOLER FAN COVER. INSTRUCTED MANAGER TO CLEAN FAN COVER.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED DUST BUILD UP ON WALLS AT DISHWASH AREA. INSTRUCTED MANAGER TO CLEAN WALLS AND MAINTAIN.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: NO THERMOMETER INSIDE RANCH REACH IN COOLER. MUST PROVIDE THERMOMETER IN COOLER.
40
Food handler requirements met
Inspector notes: INSTRUCTED MANAGER ALL FOOD HANLDERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
45
78
Jun 13, 2014
Complaint
1 minor violation.
View 1 violation
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED INDIVIDUAL CUPS OF DIPPING SAUCES (I.E. GARLIC SAUCE, RANCH, CAESAR, ETC.) STORED AT ROOM TEMPERATURE. THE DIPPING SAUCES WERE AT 76.0F AT TIME OF INSPECTION. THE DIPPING SAUCE BULK CONTAINERS WERE STORED IN THE WALK-IN COOLER AND EACH CONTAINER SAID REFRIGERATRE AFTER OPENING. MANAGER VOLUNATARILY DISCARDED 150 INDIVIDUAL CUPS OF DIPPING SAUCES WORTH $30. CRITICAL VIOLATION 7-38-005A
3
95
Apr 22, 2014
Routine
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED MANAGER TO REPLACE ALL CUTTING BOARDS ON PREMISES DUE TO EXCESSIVE STAINS AND DEEP GROOVES ON ALL CUTTING BOARDS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED FOOD DEBRIS BUILDUP ALONG THE RUBBER GASKETS IN THE TWO DOOR REFRIGERATOR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
33
90
Aug 13, 2013
Reinspection
1 minor violation.
View 1 violation
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED( VARIOUS KIND OF PIZZA, CHICKEN WINGS,MEATBALL ETC).MANAGER ON PREMISES STATED THAT OWNER ENROLLED HER TO CLASS, HOWEVER NO PROOF OF ENROLLMENT ABLE TO BE PROVIDED ON PREMISES. INSTRUCTED ENROLLMENT PAPER MUST BE POSTED ON PREMISES. SERIOUS VIOLATION: 7-38-012(A).
21
95
Aug 6, 2013
Routine
5 minor violations.
View 5 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: TWO AND HALF BAGS OF PRE COOKED MEATBALL AT TEMP OF 48.2F TO 49.6F; SHREDDED MOZZARELLA CHEESE AT TEMP OF 45.6; 48.2F AND 49.6F AND 49.7F. FOOD MENTIONED WERE STORED INSIDE THE WALK-IN COOLER, WHICH UNIT MAINTAINS AIR TEMP OF 40.9F TO 41.2F. EMPLOYEE ON PREMISES STATED MEAT BALL WERE DELIVERED AND SOME OF THE CHEESES WERE SHREDDED TODAY. FOOD DISCARDED AND DENATURED: POUNDS 74 VALUE $155. CRITICAL VIOLATION: 7-38-005(A)
3
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 12-17-12, REPORT #1313331 #32- MUST REPLACE GASKET AT THE 2DR REFRIGERATOR AT THE FRONT PIZZA PREP STATION #33-MUST REPAINT RUSTY GREASE TRAP BOX LID IN THE REAR AREA. SERIOUS VIOLATION:7-42-090 STILL TODAY OBSERVED SAME VIOLATIONS.
29
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: VIOLATION UPGRADED TO A SERIOUS VIOLATION #29
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: VIOLATION UPGRADED TO A SERIOUS VIOLATION #29
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: EAST WALL BY THE MOP SINK HAS HOLES, INSTRUCTED TO RESEAL
35
78
Dec 17, 2012
Routine
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPLACE GASKET AT THE 2DR REFRIGERATOR AT THE FRONT PIZZA PREP STATION.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST REPAINT RUSTY GREASE TRAP BOX LID IN THE REAR AREA.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST REPLACE DIRTY CAULKING WITH GRIME BUILD-UP WHERE WALL MEETS WITH THE 3COMP SINK IN THE REAR AREA.
35
86
Feb 16, 2011
Reinspection
No violations found.
100
Feb 7, 2011
Routine
4 minor violations.
View 4 violations
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. OUTER OPENING NOT PROTECTED. OBSERVED REAR EXIT DOOR WITH A GAP OF 1 INCH AT BOTTOM OF THE DOOR,INSTRUCTED TO RODENT PROOF THE DOOR.ALSO MANAGER CHANGED THE PEST CONTROL COMPANY, HOWEVER NO INSPECTION WAS MADE FROM THE NEW COMPANY.INSTRUCTED TO PROVIDED. SERIOUS VIOLATION:7-38-020 HOOOO70348-15
18
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THE THREE COMPARTMENT SINK NOT MAINTAINED.FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK OVERFLOWING ON FLOOR WHEN WATER IS RELEASED FROM ABOVE COMPARTMENT SINK.INSTUCTED TO CONTACT A PLUMBER. SERIOUS VIOLATION:7-38-030 HOOOO70348-15
24
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. OBSERVED TWO BURNER STORED UNDER THE PIZZA OVEN WITH ALL PIPE CONNECTED,INSTRUCTED TO REMOVE IT OR PROVIDE UNDER THE VENTILATION.
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. REPLACE MISSING FLOOR TILES UNDER THE 3 COMPARTMENT SINK.
34
82
Jun 24, 2010
Complaint
No violations found.
100
May 11, 2010
Routine
3 minor violations.
View 3 violations
Toxic items properly stored, labeled and used
Inspector notes: Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. TOXIC ITEMS NOT PROPERLY STORED.OBSERVED A CAN OF STAINLESS STEEL CLEANER STORED ON SHELF NEXT TO FOOD CONTAINERS,ABOVE PREP COUNTER;A HAND MOISTURE AT SAME SHELF, BOTTLE OF WINDEX SPRAYER HANGING ON SHELF WHICH FOOD CONTAINERS ARE USED FOR FOOD,A CAN OF ALL PURPOSE CLEANER STORED ON SHELF NEXT TO OPENED VINEGAR(USED FOR FOOD).ALL TOXIC ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS.MANAGER REMOVED ITEMS.SERIOUS VIOLATIN:7-38-005(A) HOOOO58979-13
25
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.REMOVE FOOD DEBRIS ON TOP OF NON FOOD CONTAINERS,IN REAR AREA.
33
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.ELEVATE FOOD ITEMS 6" ABOVE THE FLOOR, INCLUDED POP.REMOVE PERSONAL ITEMS FROM PREP AREA,ON TOP THE SHELVES, AND FOOD CONTAINERS.
41
86
Frequently Asked Questions
When was Sarpinos Pizzeria last inspected?
The most recent health inspection at Sarpinos Pizzeria on file is from Nov 10, 2015. The public record contains 10 inspections in total.
What is the most common violation at Sarpinos Pizzeria?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited five times, more than any other issue at Sarpinos Pizzeria.
Has Sarpinos Pizzeria's inspection record improved over time?
Results have been roughly steady. Inspections at Sarpinos Pizzeria have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sarpinos 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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