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Bacci Pizza Dearborn

409-411 S Dearborn ST, CHICAGO, IL 60605 · Restaurant

Inspection summary

Bacci Pizza Dearborn has been inspected 8 times by Chicago Department of Public Health since September 1, 2010. The most recent inspection, on July 30, 2013, found no infractions.

3 of 8 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, Food source, labelling and allergens and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 2 separate inspections, most recently on November 26, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on November 26, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on November 16, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 7 times across 4 separate inspections, most recently on November 26, 2012. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 3 times across 3 separate inspections, most recently on November 26, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    5 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • FOUND PREVIOUS NON-COMPLIANCE SUMMARY REPORT NOT DISPLAYED/VISIBLE TO VIEWING CUSTOMERS. INSTRUCTED TO ALWAYS HAVE POSTED IN PLAIN VIEWING OF CUSTOMERS. SERIOUS VIOLATION 7-42-010(B)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY DATE/LABEL FOOD ITEMS IN WALK IN COOLER THAT HAVE BEEN COOKED/PREPARED OR REMOVE FROM ITS ORIGINAL PACKAGING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF DEEP FRYERS AND REACH IN FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ELEVEATE POP IN FRONT PREP AREA 6" OFF THE FLOOR AND DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE BIO STEM THERMOMETERS FOR INTERNAL TEMPERATURE TAKING OF PRODUCTS.
  3. Canvass

    10 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 6 SLICES OF PIZZA IN THE DISPLAY HOLDING CASE AT IMPROPER TEMPERATURES. TEMPS. RANGED FROM 119F-130F. INSTRUCTED TO KEEP HOT FOODS HELD AT 140F OR HIGHER AT ALL TIMES. ITEMS WERE DISCARDED VALUED AT $30.OO CRITICAL VIOLATION 7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND 3-COMP. SINK NOT PROPERLY SET UP AND UTENSILS NOT BEING SANITIZED. EMPLOYEE WAS WASHING UTENSILS FROM A PAN WITH HIS HAND (NO WASH CLOTH), RINSING AND PLACING THEM ON RACK TO DRY WITH OUT SANITIZING. INSTRUCTED TO PROPERLY SET UP SINK AND PROPERLY WASH, RINSE AND SANITIZE. SINK UNABLE TO BE PROPERLY SET UP DUE TO NO STOPPERS. MANAGER SENT EMPLOYEE TO GET STOPPERS. SINK NOW PROPERLY SET UP. CRITICAL VIOLATION 7-38-030
    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION FROM REPORT #614585 DATED 11/13/11 NOT CORRECTED: 21/1 FOUND N0 CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE SERVING/PREPARING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED TO HAVE ORIGINAL CERTIFICATE OR PROOF OF ENROLLMENT IN COURSE AND MANAGER ON SITE AT ALL TIMES. A CERTIFIED MANAGER FROM ANOTHER LOCATION WAS CALLED TO THE SITE AND SHOWED UP AT 3:45PM WHILE REPORT WAS BEING WRITTEN. CRITICAL VIOLATION 7-42-090
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND FRONT DOORS (2) NOT RODENT PROOFED (OUTER DOOR 1/2" GAP, INNER DOOR 1"GAP). INSTRUCTED TO RODENT PROOF ONE OR BOTH DOORS. SERIOUS VIOLATION 7-28-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY DATE/LABEL FOOD ITEMS IN WALK IN COOLER THAT HAVE BEEN COOKED/PREPARED OR REMOVE FROM ITS ORIGINAL PACKAGING.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A SPLASH GUARD TO SEPARATE EXPOSED HAND WASHING SINK FROM 3 COMP. SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARDS WITH DEEP DARK GROOVES IN PIZZA PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF DEEP FRYERS AND REACH IN FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ELEVEATE POP IN FRONT PREP AREA 6" OFF THE FLOOR AND DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE BIO STEM THERMOMETERS FOR INTERNAL TEMPERATURE TAKING OF PRODUCTS.
  4. Short Form Complaint

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS(SAUSAGE, PEPPERONI, BEEF, ETC.) ARE HANDLED. INSTRUCTED TO HAVE A CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDED.
  5. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOOD HANDLER CERTIFICATE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS- SAUSAGE, CHICKEN, PEPPERONI- ARE HANDLED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD HANDLER AND CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN UNCLEAN WALLS BY SODA MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. PREP AREA HANDWASH BOWL(BY WALK IN COOLER) DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.
  6. License Re-Inspection

    0 infractions

  7. License

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Found rear exit door not rodent proofed at bottom.(1 inch gap at bottom)serious violation. no citation issued.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Found no city of chicago sanitation manager on premises. serious violation. no citation issued.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Found floors not clean throughout preparation areas.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Found holes in walls at main kitchen areas and at walk in cooler wall.
  8. License

    0 infractions

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