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BARCELLO'S PIZZA

3576 N MILWAUKEE AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

BARCELLO'S PIZZA has been inspected 13 times by Chicago Department of Public Health since October 14, 2014. The most recent inspection, on November 17, 2020, found no infractions.

2 of 13 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 Handwashing and staff hygiene.

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 7 times across 5 separate inspections, most recently on September 3, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 6 times across 6 separate inspections, most recently on September 3, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on September 13, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on September 13, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on September 3, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

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.

13 inspections

  1. Canvass

    0 infractions

  2. Complaint

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICE INSTALLED FOR COFFEE MACHINE WATERLINE. MUST PROVIDE WHERE IT CAN BE SERVICED AND LOCATED.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT DATED 9-13-19 INSPECTION # 2312274. VIOLATION 58: ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATES ON SITE. PRIORITY FOUNDATION. CITATION ISSUED. 7-42-090. MUST PROVIDE.
  3. Canvass Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010,NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS AND NO CLEAN-UP ITEMS.MUST PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER THAT KILLS NOROVIRUS).PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATES ON SITE.
  4. Canvass Re-Inspection

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010,NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS AND NO CLEAN-UP ITEMS.MUST PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER THAT KILLS NOROVIRUS).PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND READY-TO-EAT, TCS FOODS HELD FOR MORE THAN 24 HOURS (PASTAS,CHICKEN,MEAT SAUCE,LASAGNAS ETC) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005,NO CITATION ISSUED. -
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES.MUST PROVIDE AND MAINTAIN AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND FOOD DEBRIS ON CAN OPENER IN THE FOOD PREP AREA. MUST CLEAN AFTER EACH USE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SHELFS INSIDE THE 2 DOOR STAND-UP COOLER NEXT TO LARGE PIZZA OVEN TO REMOVE ACCUMULATION OF MOLD LIKE BUILD UP DEBRIS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATES FOR ALL FOOD EMPLOYEES.MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATES ON SITE.
  5. Canvass

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010,NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS AND NO CLEAN-UP ITEMS.MUST PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER THAT KILLS NOROVIRUS).PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND (TCS FOODS) STORED AT IMPROPER TEMPERATURES INSIDE OF THE KITCHEN 3 DOOR PREP COOLER. FOUND PASTAS AT 58.0 F, CHICKEN AT 57.2 F,ROAST BEEF AT 55.4 F,FISH AT 60.0 F AND RANCH DRESSING AT 50.0 F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10#'S OF FOOD WORTH $50.00 AS STATED BY OWNER. INSTRUCTED MANAGER, THAT (TCS FOODS) MUST BE MAINTAINED IN COLD HOLDING TEMPERATURE OF 41.0 F OR COLDER AND HOT HOLDING TEMPERATURE OF 135.0 F OR HOTTER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.COS.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND READY-TO-EAT, TCS FOODS HELD FOR MORE THAN 24 HOURS (PASTAS,CHICKEN,MEAT SAUCE,LASAGNAS ETC) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005,NO CITATION ISSUED. -
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE.FOUND KITCHEN 3 DOOR PREP COOLER AT IMPROPER TEMPERATURE 54.7 F.THE COOLER IS TAGGED HELD FOR INSPECTION MUST NOT USE.COOLERS MUST BE AT PROPER COLD HOLDING TEMPERATURE OF 41 F OR COLDER AT ALL TIMES.ONCE COOLER IS REPAIRED YOU CAN FAX A LETTER TO 312-746-4240 OR E-MAIL: [email protected] TO REQUEST A TAG REMOVAL. PRIORITY VIOLATION 7-38-005,CITATION ISSUED. - COS.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES.MUST PROVIDE AND MAINTAIN AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND FOOD DEBRIS ON CAN OPENER IN THE FOOD PREP AREA. MUST CLEAN AFTER EACH USE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINAIN INTERIOR SHELFS INSIDE THE 2 DOOR STAND-UP COOLER NEXT TO LARGE PIZZA OVEN TO REMOVE ACCUMULATION OF MOLD LIKE BUILD UP DEBRIS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND WASH ROOM DOOR NOT SELF CLOSING.MUST INSTALL AND MAINTAIN SELF CLOSING DEVICE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND OPEN BOX OF FLOOR TILES STORED UNDERNEATH THE DISH WASHING 3 COMPARTMENT SINK.MUST REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATES FOR ALL FOOD EMPLOYEES.MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATES ON SITE.
  6. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF REACH-IN COOLER AND FREEZER WITH DRIED FOOD DEBRIS ESPECIALLY AROUND RUBBER GASKETS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    5 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE GREASE AND DUMPSTER CONTAINERS SURROUNDING AREAS NOT MAINTAINED. DEBRIS SUCH AS BEER BOTTLES, GATORADE BOTTLES, WEEDS ETC. INSTRUCTED TO DETAIL CLEAN THE SURROUNDING AREAS AND MAINTAIN. SERIOUS VIOLATION 7-38-020
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL DRY FOOD CONTAINERS AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND FROZEN FOODS STORED ON A GROCERY BAG. INSTRUCTED TO REPLACE BAGS WITH FOOD GRADE STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR SIDES OF THE GRILL, DEEP FRYER, STOVE WITH GREASE AND DUST ACCUMULATED. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR UNDERNEATH THE DRY STORAGE SHELVE IN THE BASEMENT AND BEHIND THE WATER EATER AND MAINTAIN.
  9. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL FOOD CONTAINERS INSIDE THE REACH IN COOLER WITH READY TO EAT POTENTIALLY HAZARDOUS FOOD. ALSO ALL INDIVIDUAL CONDIMENTS HAS TO HAVE A LABEL.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN UTENSILS,POTS AND PANS MUST BE STORED UPSIDE DOWN/INVERTED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT(DEEP FRYER, GRILL,AND STOVE) WITH GREASE AND DUST BUILD-UP AND MAINTAIN. MUST ELEVATE ALL ITEMS/ARTICLES UNDER THE STAIR IN THE BASEMENT AND ORGANIZE THE AREA AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE GREASE BUILD ON THE FILTER ABOVE THE GRILL AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WASH CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.
  10. Canvass

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found prepackaged tiramisu and cheesecake without proper label. Instructed facility must label any prepackaged (portioned) foods with a label that includes business name, address, list of ingredients, and date. Must maintain.
  11. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TIN FOIL AS LINER FOR SHELVING MANAGEMENT REMOVED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL COVING IN POOR REPAIR AND PEELING FROM THE WALL AT THE DISH/FLOOR MIXER AREA.
  12. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FLOUR CONTAINER MUST BE LABELED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AN INTERNAL THERMOMETER FOR THE TALL THREE DOOR REACH-IN COOLER.
  13. License

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE HOT HOLDING DISPLAY UNIT.

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