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BARNEY'S PIZZERIA

11101 S HALSTED ST, CHICAGO, IL 60628 · Restaurant

Inspection summary

BARNEY'S PIZZERIA has been inspected 13 times by Chicago Department of Public Health since January 21, 2011. The most recent inspection, on October 11, 2017, found no infractions.

3 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.

The number of infractions per inspection has stayed roughly the same over time.

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 9 times across 7 separate inspections, most recently on August 28, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 3 times across 3 separate inspections, most recently on March 29, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 August 28, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 9, 2015. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 once on January 21, 2011. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AND CERTIFICATE POSTED CONSPICUOUSLY IN THAT PART OF THE RETAIL FOOD ESTABLISHMENT TO WHICH TO PUBLIC HAS ACCESS. SERIOUS VIOLATION 7-38-012A
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, FRYERS, BULK CONTAINERS, AND BEVERAGE MACHINES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER FRYERS AND FRY HOLDING UNIT(GREASE SPILLS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS BEHIND 3-COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
  3. Short Form Complaint

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REMAINS TAGGED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION HOOD FILTERS, THE LIGHT SHIELDS AND LOWER/UPPER WALLS IN THE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX THE LEAK AT THE HOT WATER KNOB ON THE 3-COMPARTMENT SINK. MUST MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (AT THE REQUIRED PPM) WHEN NOT IN USE.
  4. Canvass Re-Inspection

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REMAINS TAGGED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION HOOD FILTERS, THE LIGHT SHIELDS AND LOWER/UPPER WALLS IN THE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX THE LEAK AT THE HOT WATER KNOB ON THE 3-COMPARTMENT SINK. MUST MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (AT THE REQUIRED PPM) WHEN NOT IN USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND THE PREP REACH IN COOLER NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER (51.0F). INSTRUCTED TO HAVE THE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE STORED IN THE ABOVE MENTIONED COOLER. RIBTIPS (50.2F-52.5F), RAW CHICKEN (55.7F), ITALIAN BEEF (59.3F), COOKED SWEET PEPPERS (60.4F), ITALIAN SAUSAGE (70.1F), CHEESE (51.3F), COLESLAW (55.5F), AND COOKED ONIONS (59.7F). INSTRUCTED TO KEEP ALL COLD FOODS AT 40F OR LOWER DURING STORAGE, DISPLAY, ETC. CRITICAL VIOLATION 7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, CHICKEN, DAIRY, ETC.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • INSTRUCTED TO PROVIDE A CHEMICAL TEST KIT FOR 3-COMPARTMENT SINK AND FOR WASH CLOTHS USED TO WIPE SURFACES. SERIOUS VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION HOOD FILTERS, THE LIGHT SHIELDS AND LOWER/UPPER WALLS IN THE PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX THE LEAK AT THE HOT WATER KNOB ON THE 3-COMPARTMENT SINK. MUST MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (AT THE REQUIRED PPM) WHEN NOT IN USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.
  7. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOD CONTAINERS IN FRONT PREP AREA
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE MEAT SLICER OF OLD FOOD DEBRIS AND CLEAN BOTTOM COMPARTMENT OF DEEP FRYER AND FILTERS ABOVE STOVE,OF GREASE BUILD-UP
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN THE FRONT PREP AREA AND REAR PREP AREA,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE VENT IN THE PREP AREA OF DUST BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT AND CLEAN WALL BEHIND THE 3 COMPARTMENT SINK
  8. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE THE CUTTING BOARD AT FRONT PREP COOLER IN THE FRONT PREP AREA,HAS OPEN SEAMS
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE BOTTOM COMPARTMENT OF THE DEEP FRYERS,HAS GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN THE REAR PREP AREA,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE WALL NEAR THE STOVE IN THE FRONT PREP AREA NEXT TO STOVE,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE THE WALK -IN COOLER IN REAR PREP AREA AND AT THE PREP COOLER IN THE FRONT PREP AREA
  9. Canvass Re-Inspection

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INCREASE HOT WATER PRESSURE IN EMPLOYEE WASHROOM.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  10. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUR-DRAWER COOLER IN COOK LINE AREA NOT MAINTAINING PROPER TEMPERATURE 55.4-57.6F. INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • IMPROPER TEMPERATURE OF COOKED RIB TIPS 47.9F, RAW CHICKEN 51.6F AND MEATBALLS 53.6F STORED IN FOUR DRAWER COOLER. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF FRYER CABINETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INCREASE HOT WATER PRESSURE IN EMPLOYEE WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  11. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • IMPROPER TEMPERATURE OF 10 POUNDS RAW SAUSAGE STORED IN INOPERABLE COOLER AT 77.1F. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, COOKING EQUIPMENT, SHELVES, ETC.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING AND STAINED CEILING TILES. CLEAN ALL CEILING VENTS (DUST BUILDUP).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  12. License Re-Inspection

    0 infractions

  13. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • INTERNAL AIR TEMPERATURE OF WALK IN COOLER AT 42.5-43.0 DEGREES F. MUST MAINTAIN 40 DEGREES AND BELOW.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • FOUND APPOXY AROUND DRAINS IN 2ND AND 3RD COMPARTMENTS OF 3 COMPARTMENT SINK. MUST REMOVE FROM INTERIOR OF SINK AND PROPERLY REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHEILDS OVER FRONT SERVICE AREA AND AT HEAT LAMPS OR PROOF OF SHATTER PROOF BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE HOT AND COLD RUNNING WATER OVER ICE CREAM SHAKE MACHINE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PROVIDE ADDITIONAL SHELVING RACKS TO STORE DRY GOODS AND PAPER PRODUCTS.

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