Spots Pizza — Barry's Spots Pizza
Last inspected: Jun 27, 2012
74
Score
Going back to 2010, Spots Pizza — Barry's Spots Pizza has 11 inspections in the public record. The newest entry in the record is dated Jun 27, 2012. A medium risk score generally means inspectors found things to fix, though most weren't urgent. The most recent inspection at Spots Pizza — Barry's Spots Pizza is from Jun 27, 2012, and nothing newer appears in the public record.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
The pattern that stands out is “food and non-food contact equipment utensils clean”, which has been cited eight times.
Restaurants in Chicago average 81, so Spots Pizza — Barry's Spots Pizza trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Jun 27, 2012
Reinspection
6 minor violations.
View 6 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: AGAIN NO VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES, NOR A CERTIFIED FOOD HANDLER ON PREMISES. NO PROOF OF ENROLLMENT TO SANITATION CLASS. PRESENTLY POTENTIALLY HAZARDOUS FOOD IN BEING PREPARED HOLD AND SERVED TO CUSTOMERS( VARIUOS KIND OF PIZZA, FRIED CHICKEN ETC). SERIOUS VIOLATION:7-38-012
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: GRAY TAPE WAS REMOVED HOWEVER CAULK WAS USED TO SEAL OPENING THROUGHOUT THE UNIT,INCLUDING BY THE CUTTING BOARD.INSTRUCTED TO REMOVE AND RESEAL OPENING WITH FOOD GRADE SEALER.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN INTERIOR OF DEEP FRYER,GREASE BUILD-UP.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOOR IN DISHROOM, REMOVE DEBRIS.REGROUT FLOOR IN DISH ROOM,WATER STANDING BETWEEN FLOOR TILES
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PROVIDE END CAPS AND LIGHT SHIELDS AT LIGHTS ABOVE THE KITCHEN PREP TABLES/COUNTERS.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE UNUSED HOT HOLDING UNIT OUTSIDE THE REAR DOOR.MUST CLEAN AND ORGANIZE INSIDE THE UNUSED WALK-IN COOLER, ELEVATE ITEMS NEEDED 6" OFF THE FLOOR IF NEEDED. REMOVE ALL UNUSED AND UNNECESSARY EQUIPMENT (FRYERS, COOLERS, SODA DISPENSORS) AND SIGNAGE FROM BASEMENT AREAS. KEEP NECESSARY ITEMS CLEAN AND ELEVATED 6" OFF FLOOR.
41
74
Jun 20, 2012
Complaint
10 minor violations.
View 10 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED EVIDENCE OF RODENT DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES:IN STORAGE AREA BETWEEN THE SERVING/DINING AREA AND KITCHEN;ON FLOOR BY THE PIZZA OVEN AND INSIDE THE REAR STORAGE IN DINING AREA. APPROX. 30 OR MORE DROPPINGS. OUTER OPENINGS NOT PROTECTED, NORTH SIDE DOOR, EAST DOOR AND SOUTH DOOR NOT RODENT PROOFED. MUST SEAL OPENINGS TO OUTSIDE. INSTRUCTED TO REMOVE DROPPINGS AND SANITIZE AREA MENTIONED. IDPH PEST CONTROL LICENSE # NOT INCLUDED ON 2012 SERVICE REPORTS. MUST PROVIDE SAME. SERIOUS VIOLATION: 7-38-020.
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES. MANAGER ON PREMISES HAS BEEN ENROLLED IN A CLASS SINCE 8-23-11 AND 9-1-11. REFER TO INSPECTION REPORT FROM 8-23-11, REPORT #660212, AND 9-1-11, REPORT #634447. PREVIOUS SANITARIAN STATED IN REPORT: "MR MIGUEL ORTEGA ENROLLED AGAIN IN SANITATION CLASS FOR SPANISH WITH CORPORATIVE TRAINING CENTER LTD. 105 E DELAWARE PLACE IN CHICAGO 60611 EXAM DATE IS 09-14-11." MUST HAVE A VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES AT ALL TIMES. ALSO CERTIFIED MANAGER MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOOD IS BEING HANDLED. SERIOUS VIOLATION: 7-38-012A.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REMOVE ALL GRAY TAPE THAT IS USED TO SEAL DISPLAY PIZZA PREP COOLER IN THE KITCHEN, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN INTERIOR OF DEEP FRYER,GREASE BUILD-UP. INTERIOR OF UNUSED DISH MACHINE,AND INTERIOR OF DISPLAY PREP PIZZA COOLER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOOR IN DISHROOM, REMOVE DEBRIS. ALSO CLEAN FLOOR IN BASEMENT AREAS, REMOVE ALL LITTER AND DEBRIS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN WALL UNDER THROUGHOUT THE DISH ROOM HEAVILY STAINED ,REPLACE MISSING TILE ON WEST SIDE WALL ABOVE THE SHELF. SEAL ALL GAPS AND OPENINGS IN WALL AROUND PIPES UNDER SINKS IN WASHROOMS AND IN PREP AREAS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PROVIDE END CAPS AND LIGHT SHIELDS AT LIGHTS ABOVE THE KITCHEN PREP TABLES/COUNTERS AND IN WALK-IN COOLER. REPLACE DEAD BULBS THROUGHOUT.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE NON-THREADED FAUCET FOR THE THREE COMPARTMENT SINK.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: NO CONSPICUOUSLY PLACED THERMOMETER IN WALK-IN COOLER. MUST PROVIDE AND MAINTAIN SAME.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE UNUSED HOT HOLDING UNIT OUTSIDE THE REAR DOOR.MUST CLEAN AND ORGANIZE INSIDE THE UNUSED WALK-IN COOLER, ELEVATE ITEMS NEEDED 6" OFF THE FLOOR IF NEEDED. REMOVE ALL UNUSED AND UNNECESSARY EQUIPMENT (FRYERS, COOLERS, SODA DISPENSORS) AND SIGNAGE FROM BASEMENT AREAS. KEEP NECESSARY ITEMS CLEAN AND ELEVATED 6" OFF FLOOR.
41
61
Sep 1, 2011
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO CLEAN STAINS ON TOILET BOWLS,HAND WASH SINKS IN RESTROOMS,TOP FREEZER COVER IN BASEMENT,FILTER AND HOOD WALLS ,SHELF STORAGE ON GRILL, PLASTIC PANEL IN ICE MACINE. AND ETERIORS OF PIZZA OVEN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INSTRUCTED TO REPAIR DAMAGED CEILING WALLS IN BASEMENT,AND ON 1STFL AT CORNER KITCHEN ENTRANCE STORAGE,AND IN FURNACE ROOM BY DINING.ALSO SEAL OPENING ON WALLS IN BASEMENT.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO REPAIR TOILET BOWLS LEAKINK WATER ON FLOORS IN TOILET,AND SLOW DRAIN ON EXPOSE HAND WASH SINK,AND HAND WASH SINKS IN RESTROOMS.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: FOUND FOOD HANDLERS HANDLING FOODS WITH NO HAIR RETRAINT ON,INSTRUCTED TO HAVE HAIR RESTRAINT ON WHILE HANDLING FOODS AT ALL TIMES.
42
82
Aug 23, 2011
Complaint
7 minor violations.
View 7 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. FOUND AND NOTED EVIDENCE OF INSECT AND RODENT ACTIVITY ON PREMISES AT THE TIME OF INSPECTION.NOTED 15 HOUSE & SMALL FLIES IN THE DINING AND IN KITCHEN IN REAR,AND 6 RAT DROPPINGS IN FRONT ON FLOORS AT SODA MACHINE AREA.CITATION ISSUED 7-38-020 SERIOUS.INSTRUCTED TO GET RID OF FLIES,CLEAN RODENT DROPPINGS AND SANITIZE AFFECTED FLOORS FOR REINSPECTION NEXT WEEK. HEARING COURT DATE IS 10-27-11 AT 400 W SUPERIOR AVE.ROOM 112 AT 10:00am.
18
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. FOUND PREVIOUS MINOR VIOLATIONS OF 01-20-11 REPORT #49123 #s31,32,33,34,35,38,& 40,NOT CORRECTED. 31(INSTRUCTED TO INVERT ALL CLEAN UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVING UNITS AND COUNTERS THROUGHOUT).32(INSTRUCTED TO PROVIDE SPLASH GUARD ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP TABLE SIDE). 33(INSTRUCTED TO CLEAN DEBRIS ON EXPOSE HAND WASH SINK AND 3COMP.SINK) 34(MUST ELEVATE BOXES OF PRODUCTS THROUGHOUT 1STFL.& BASEMENT 6" OFF THE FLOOR AT ALL TIMES.ALSO MUST REPAIR DAMAGED CONCRETTE FLOORS IN BASEMENT). 35(INSTRUCTED TO SEAL OPENING ON WALL AT CORNER OF EXPOSE HAND WASH SINK IN KITCHEN).38(INSTRUCTED TO PROVIDE EXPOSE HAND WASH SINK AT FRONT SERVING AREA).40(INSTUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS). CITATION ISSUED 7-42-090 SERIOUS. INSTRUCTED TO COMPLY WITH ABOVE PREVIOUS ORDERS BY RINSPECTION NEXT WEEK TO PREVENT FURTHER ACTIONS.
29
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. INSTRUCTED TO CLEAN STAINS ON TOILET BOWLS,HAND WASH SINKS IN RESTROOMS,TOP FREEZER COVER IN BASEMENT,FILTER AND HOOD WALLS ,SHELF STORAGE ON GRILL, PLASTIC PANEL IN ICE MACINE. AND ETERIORS OF PIZZA OVEN.
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. INSTRUCTED TO REPAIR DAMAGED CEILING WALLS IN BASEMENT,AND ON 1STFL AT CORNER KITCHEN ENTRANCE STORAGE,AND IN FURNACE ROOM BY DINING.ALSO SEAL OPENING ON WALLS IN BASEMENT.
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. INSTRUCTED TO REPAIR TOILET BOWLS LEAKINK WATER ON FLOORS IN TOILET,AND SLOW DRAIN ON EXPOSE HAND WASH SINK,AND HAND WASH SINKS IN RESTROOMS.
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 ORGANIZE AND REMOVE UNNECESSARY CLUTTER IN BASMENT AT SUMP-PUMP AREA.
41
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. FOUND FOOD HANDLERS HANDLING FOODS WITH NO HAIR RETRAINT ON,INSTRUCTED TO HAVE HAIR RESTRAINT ON WHILE HANDLING FOODS AT ALL TIMES.
42
70
Feb 16, 2011
Complaint
10 minor violations.
View 10 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Adequate and convenient hand washing facilities shall be provided for all employee. OBSERVED EXPOSED HAND SINK AND BOTH WASHROOMS WITHOUT PAPER TOWELS OR NOR HAND DRYING DEVICE.PAPER TOWELS PROVIDED TO WASHROOMS AND EXPOSED HAND SINK BY THE OWNER.HAND WASHING PROCEDURE GIVEN. CRITICAL VIOLATION:7-38-030 HOOOO71108-10
12
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT CLEAN UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVING UNITS AND COUNTERS THROUGHOUT
31
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. INSTRUCTED TO PROVIDE SPLASH GUARD PROTECTION ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP TABLE SIDE.
32
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 INSTALL AN EXPOSED HAND SINK IN FRONT SERVING AREA(SERVING OPENED FOOD,PIZZA,CHICKEN ETC.)
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. INSTRUCTED TO CLEAN DEBRIS ON EXPOSE HAND SINK AND 3COMP.SINK
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. INSTRUCTED TO MAINTAIN FLOORS IN BASEMENT WITH STANDING WATER DRY AT ALL TIMES.MUST ELEVATE BOXES OF PRODUCT THROUGHOUT 1STFL.& BASEMENT 6" OFF THE FLOOR AT ALL TIMES.ALSO MUST REPAIR BROKEN FLOOR TILES IN KITCHEN AND DAMAGED CONCRETE FLOORS IN BASEMENT
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. SEAL HOLE BEHIND THE DOUGH MACHINE,BEHIND WASHBOWL IN WOMEN'S WASHROOM.SEAL ALL CRACKS AND CREVICES THROUGHOUT THE 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. INSTRUCTED TO REPAIR PIPE LEAKING ON WALL IN BASEMENT,AND PROVIDE EXPOSE HAND WASH SINK AT FRONT SERVING 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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS.
40
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. INSTRUCTED TO REMOVE CLUTTER AT EXPOSE HAND SINK AREA.
41
61
Jan 20, 2011
Complaint
8 minor violations.
View 8 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT CLEAN UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVING UNITS AND COUNTERS THROUGHOUT.
31
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. INSTRUCTED TO PROVIDE SPLASH GUARD PROTECTION ON EXPOSE HAND WASH SINK IN KITCHEN ON PREP TABLE SIDE.
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. INSTRUCTED TO CLEAN DEBRIS ON EXPOSE HAND SINK AND 3COMP.SINK.
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. INSTRUCTED TO MAINTAIN FLOORS IN BASEMENT WITH STANDING WATER DRY AT ALL TIMES.MUST ELEVATE BOXES OF PRODUCT THRUOGHOUT 1STFL.& BASEMENT 6" OFF THE FLOOR AT ALL TIMES.ALSO MUST REPAIR BROKEN FLOOR TILES IN KITCHEN AND DAMAGED CONCRETE FLOORS IN BASEMENT
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. INSTRUCTED TO SEAL OPENING ON WALL AT CORNER OF EXPOSE HAND SINK IN KITCHEN.
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. INSTRUCTED TO REPAIR PIPE LEAKING ON WALL IN BASEMENT,AND PROVIDE EXPOSE HAND WASH SINK AT FRONT SERVING 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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS.
40
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. INSTRUCTED TO REMOVE CLUTTER AT EXPOSE HAND SINK AREA.
41
67
Oct 28, 2010
Complaint
No violations found.
100
Sep 27, 2010
Complaint
No violations found.
100
Sep 14, 2010
Reinspection
No violations found.
100
Sep 8, 2010
Complaint
11 minor violations.
View 11 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.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE : MOZZARELLA CHEESE AT TEMP OF 46.7F TO 49.6F, STORED INSIDE THE DISPLAY COOLER ,WHICH COOLER MAINTAINS TEMP OF 41.1F.FOOD DISCARDED AND DENATURED.POUND 50,VALUE 150.CRITICAL VIOLATION:7-38-005(a) HOOOO63966-14
3
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION:OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIIPPING INTO WATER WHERE ICE IS MADE.BROWN SLIME SUBSTANCE IN BOTTOMM ICE STORAGE BIN ON UPPER METAL PANEL.ALSO OBSERVED FILTER VENT WITH EXCESS GREASE AND DUST BUILD-UP DANGLING ABOVE OPENED FOOD STORED IN STEAM TABLE(VARIOUS OF KIND OF SAUCES).INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE,ALSO TO CLEAN VENT COVERED MENTIONED.CRITICAL VIOATION:7-38-005(a)HOOOO63966-14
4
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. SANITIZE SOLUTION NOT USED IN THE THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING AND RINSING POTS AND CONTAINERS WITHOUT USING SANITIZING SOLUTION.MANAGEMENT IS REQUIRED TO USE SANITIZE SOLUTION AT ALL TIMES.CRITICAL VIOLATION:7-38-030 HOOOO63967
8
Sewage and waste water disposal, no back siphonage, cross connection and/or back flow
Inspector notes: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. BROKEN GREASE TRAP(CORRODED ON BOTTOM)HEAVILY LEAKING SEWAGE WASTE WATER ON FLOOR,STRONG FOUL ODOR.INSTRUCTED TO REPLACE GREASE TRAP.AEREX PEST CONTROL ON 9-1-10 WROTE UNDER COMMENT"GREASE TRAP AND SEWAGE LINE ARE BROKEN." DISH MACHINE ON PREMISES NOT IN USE,DUE TO NOT IN WORKING CONDITION.(FILTHY AND SPIDER WEBS IN IT).CRITICAL VIOLATION:7-38-030 H000063967-15
10
No evidence of rodent or insect infestation, no birds, turtles or other animals
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.OBSERVED LIVE ROACHES THROUGHOUT THE PREMISES,IN PREP AREA,STORAGE ,UNDER COOLERS AND JUST STROLLING ON FLOOR IN PREP AND STORAGE AREA, ALSO LIVE BABY ROACHES ON TOP THE ICE BIN IN FRONT PREP AREA.APPROX 50 OR MORE LIVE ROACHES. HOUSE FLIES IN BOTH PREP ARES(20 OR MORE FLIES).RAT DROPPINGS BEHIND THE COOLER AND STORAGE NEXT TO MAIN PREP AREA(NORTH CORNER)ABOUT 20 RAT DROPPINGS).OBSERVED 4 GLUE STICKS FULL OF FLIES HANGING IN DINING AREA.OUTER OPENING NOT PROTECTED, ALL DOORS NOT RODENT PROOFED(GAPS OF 1/2" TO 1 ").NOT ABLE TO CHECK ALL AREAS THROUGHOUT THE PREMISES (STORAGES,BASEMENT AND THROUGHOUT) DUE TO TOO MUCH CLUTTER AND UNUSED EQUIPMENT FILTHY WITH EXCESS GREASE BUILD-UP.INSTRUCTED TO CONTACT PEST CONTROL,CLEAN AND SANITIZE ALL EQUIPMENT,AND ALL AREAS.MUST RODENT PROOF ALL THE DOORS.CRITICAL VIOLATION:7-38-020 HOOOO63968-16
13
Previous minor violation(s) corrected 7-42-090
Inspector notes: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 3-19-2010, REPORT #88306 #32 NON FOOD CONTACT SURFACES OF COOLER SHELVING THAT HAD RUST, PEELING PAINT SHALL BE REPAIR. #33 ALL UTENSILS SHALL BE THOROUGHY CLEANED AND SANITIZED AFTER EACH USAGE.NON FOOD CONTACT SURFACES OF COOLER SHELVING,STORAGE SHELVING, NEED DETAILED CLEANING. NON FOOD CONTACT SURFACES OF COOKING EQUIPMENT NOT CLEAN NEED DETAILED CLEANING. #34 FLOORS UNDER HEAVY EQUIPMENT, COOKING EQUIPMENT, NOT CLEAN NEED DETAILED CLEANING (CORNERS.) FLOORS IN BSMT. STORAGE AREAS NEED DETAILED CLEANING (CORNERS). #36 SHIELDING O PROTECT AGAINST BROKEN GLASS FALLING INTO FOOD SHALL BE PROVIDED FOR ALL ARTIFICIAL LIGHTING SOURCES IN PREPARATION. SERVICE, AND DISPLAY FACLITIES, MISSING BROKEN LIGHT SHIELDS IN REAR KITCHEN AREAS SHALL BE PROVIDED. LIGHT SHIELDS IN BSMT. THAT WERE MISSING SHALL BE PROVIDED. #38 EXHAUST CANOPY NOT CLEAN NEED DETAILED CLEANING MISSING EXHAUST VENT GUARDS IN FRONT REAR KITCHEN AREAS SHALL BE PROVIDED. #41 CLEANING EQUIPMENT SHALL BE PROPERLY STORED AWAY FROM FOOD,UTENSILS, EQUIPMENT, AND CLEAN LINES EXCESS CLUTTER IN REAR STORAGE AREAS SHALL BE REMOVED. SERIOUS VIOLATION 7-42-090 H000063968-16
29
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. ALL UNUSED EQUIPEMENT DEEP FRYER,WALK IN UNIT,POT AND PAN, ALL SHELVING IN STORAGE AND WALK IN COOLER AS BUILD UP GREASE AND OLD FOOD PARTICALS ON ALL EQUIPMENT,NEED TO BE DETAILED CLEAN.
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. FLOORS IN FOOD PREP AREA, IS DISH AREA UNDER AND AROUND 3 COMPARTMENT SINKS, BEHIND HEAVY EQUIPMENT, IN BASEMENT REMOVE DEAD MOUSE,FLOORS UNDER THE DOUGH MACHINE REPLACE BROKEN FLOOR TILE.MUST SEAL ALL BASEBOARDS AND ALONG THE WALLS.ALL SURFACE MUST BE SMOOTH, CLEANABLE AND SMOOTH SURFACE.SWEEP FLOOR THROUGHOUT THE BASEMENT. ELEVATE ITEMS 6" OFF THE FLOOR.REMOVE PLASTIC CONTAINERS, PROVIDE RAISED SHELVES.
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.SEAL HOLE BEHIND THE DOUGH MACHINE,BEHIND WASHBOWL IN WOMEN'S WASHROOM.SEAL ALL CRACKS AND CREVICES THROUGHOUT THE PREMISES.
35
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. THERMOMETERS IS NEEDED IN ALL COOLERS.
40
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.OUTSIDE UNUSED WALK-IN COOLER HAS A LOT OF DEBRIS, GARBAGE, PAPER ,BROKEN EQUIPMENT ETC.MUST REMOVE EVERYTHING AND KEEP CLEAN.KEEP GROUND CLEAN,REMOVE DEBRIS AND ENCRUSTED GREASE.
41
58
Mar 19, 2010
Routine
7 minor violations.
View 7 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.non food contact surfaces of cooler shelving tha had rust, peeling paint shall be repair.
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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, storage shelving, need detailed cleaning. non food contact surfaces of cooking equipment not clean need detailed cleaning.
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.floors under heavy equipment, cooking equipment, not clean need detailed cleaning(corners).floors in bsmt. storage areas need detailed cleaning(corners).
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.walls in prep areas need cleaning, walls the had exposed plaster, peeling paint shall be repair.
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.missing, broken light shields in rear kitchen areas shall be provided. light shields in bsmt. that were missing, shall be provided.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust canopy not clean need detailed cleaning.missing exhaust vent guards in front,rear kitchen areas shall be provided.
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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.excess clutter in rear storage areas shall be removed.
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Frequently Asked Questions
When was Spots Pizza — Barry's Spots Pizza last inspected?
The most recent health inspection at Spots Pizza — Barry's Spots Pizza on file is from Jun 27, 2012. The public record contains 11 inspections in total.
What is the most common violation at Spots Pizza — Barry's Spots Pizza?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited eight times, more than any other issue at Spots Pizza — Barry's Spots Pizza.
Has Spots Pizza — Barry's Spots Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at Spots Pizza — Barry's Spots Pizza have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Spots Pizza — Barry's Spots Pizza means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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