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APART PIZZA COMPANY CHICAGO

2205 W MONTROSE AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

APART PIZZA COMPANY CHICAGO has been inspected 9 times by Chicago Department of Public Health since April 1, 2010. The most recent inspection, on July 26, 2016, found no infractions.

3 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on October 9, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 17 times across 6 separate inspections, most recently on January 8, 2016. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 3 separate inspections, most recently on August 1, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on August 29, 2013. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 29, 2013. For example: PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED LARGE HOLE IN WALL BY REAR EXIT DOOR. INSTRUCTED MANAGER TO REPAIR/SEAL HOLE IN WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SLOW DRAINING FRONT PREP HAND SINK.
  4. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • 3-DOOR PREP COOLER UPPER PORTION NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 63.0 F, FOUND SAUSAGE, PEPPERONI, ETC. HELD INSIDE SAID COOLER. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- SAUSAGE AT 63.1 F, PEPPERONI AT 60.9, HAM AT 61.3 F, CHEESE AT 60 F. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. CRITICAL VIOLATION 7-38-005(A).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED LARGE HOLE IN WALL BY REAR EXIT DOOR. INSTRUCTED MANAGER TO REPAIR/SEAL HOLE IN WALL.
  5. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. ALSO TO REPLACE MISSING AND BROKEN FLOORS TILES AT PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SELF-CLOSING AT BATHROOM DOOR,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A EXHAUST SYSTEM IN BATHROOM, OR KEEP WINDOW OPENED,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES THRU-OUT THE BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.
  6. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKETS ALONG THE DOOR OF THE 2 DOOR REACH IN COOLER LOOSE. INSTRUCTED TO REPAIR AND MAINTAIN. PEELING FINISH ON THE RACKS OF THE 2 DOOR REACH IN COOLER. INSTRUCTED TO FINISH OR REPLACE RACKS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND FINISH THE CEILING INSIDE THE DRY FOOD SUPPLY ROOM IN THE BASEMENT TO BE EASILY CLEANABLE AND LIGHT IN COLOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BROKEN AND LEAKING BACKFLOW PREVENTION DEVICE ON MOP SINK FAUCET. MUST REPAIR AND MAINTAIN SAME. INSTALL MESH SCREEN AT WINDOW IN WASHROOM USED FOR VENTILATION OR INSTALL MECHANICAL VENTILATION.
  7. Canvass

    10 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT # 1098556 DATED 8/28/12. #21- NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES WITH A CITY CERTIFICATE. CITATION ISSUED,UPGRADED TO CRITICAL 7- 42-090. NO CITY OF CHICAGO CERTIFICATES POSTED AT THIS TIME, NOR MANAGER PRESENT WITH CITY CERTIFICATE.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • UPGRADED TO CRITICAL 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUBBER GASKET ALONG THE DOOR OF THE 2 DOOR REACH IN COOLER ,LOOSE. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE HAND SOAP DISPENSER FROM ABOVE THE 3 COMPARTMENT SINK. PEELING FINISH ON THE RACKS OF THE 2 DOOR REACH IN COOLER. INSTRUCTED TO FINISH OR REPLACE RACKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN IN DETAIL THE FLOOR THROUGH-OUT THE BASEMENT, REMOVE ALL LITTER AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FAN GUARD OF THE (X2) 2 DOOR REACH IN COOLERS WITH DUST ACCUMULATED AND RUSTED. INSTRUCTED TO CLEAN AND MAINTAIN. EXPOSED BRICK WALL BY THE PIZZA PREP AREA. INSTRUCTED TO FINISH WALL TO BE EASILY CLEANABLE. MUST CLEAN AND FINISH THE CEILING AND WALLS INSIDE THE DRY FOOD SUPPLY ROOM IN THE BASEMENT TO BE EASILY CLEANABLE AND LIGHT IN COLOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT INSIDE BASEMENT REACH-IN PRODUCE COOLER AND LIGHTS ABOVE FOOD/EQUIPMENT SUPPLY AREAS ARE NOT SHIELDED OR SHATTER RESISTANT. MUST SHIELD OR REPALCE BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PLASTIC WRAPPED AROUND THE FAUCET OF THE MOP SINK DUE TO HEAVY LEAK ON THE FAUCET CONNECTOR OF THE MOP SINK FAUCET. INSTRUCTED TO REMOVE THE PLASTIC WRAPPED AND REPAIR TO STOP HEAVY LEAK. NO VISIBLE GREASETRAP. MUST INSTALL OR PROVIDE LOCATION OF GREASETRAP. NO VENTILATION INSIDE THE WASHROOM. INSTRUCTED TO INSTALL VENTILATION OR OPEN THE WINDOW WITH SCREEN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING VISIBLE THERMOMETER IN THE PIZZA PREP COOLER AND IN THE REACH IN COOLER FOR THE VEGETABLES/PRODUCE. INSTRUCTED TO PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OUTSIDE REAR OF PREMISES NOT MAINTAINED: SIGHTED OPEN DIRTY LINEN BAG, ACCUMULATED RACKS, CIGARETTE BUTTS/LITTER AND MOP BUCKET WITH DIRTY WATER OUTSIDE REAR DOOR. GROUND OUTSIDE BASEMENT DOOR WITH ACCUMULATED LITTER AND DEBRIS. MUST CLEAN AND MAINTAIN AREAS.
  8. Canvass

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES WITH A CITY CERTIFICATE. SERIOUS CITATION ISSUED, 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE SPLASH GUARDS BETWEEN EXPOSED SINK AND PREP TABLE. ALSO TO REPLACE BROKEN GASKET ON TWO DOORS PREP REACH IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS AND CAN OPENER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. ALSO TO REPLACE MISSING AND BROKEN FLOORS TILES AT PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPAIR SOUTH WALL NEAR EXIT DOOR, SEAL OPENINGS TO PREVENT PEST ENTRY.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST REPLACE BROKEN SELF-CLOSING DEVICE FOR WASHROOM DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES THRU-OUT THE BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.
  9. License

    0 infractions

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