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BARRACO'S PIZZA

2105 W 95TH ST, CHICAGO, IL 60643 · Restaurant

Inspection summary

BARRACO'S PIZZA has been inspected 4 times by Chicago Department of Public Health since January 17, 2017. The most recent inspection, on December 5, 2018, found no infractions.

1 of 4 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 and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on November 27, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 once on November 27, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 4 times across 2 separate inspections, most recently on November 27, 2018. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

  • 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 4 times across 2 separate inspections, most recently on April 10, 2017. 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 3 times on November 27, 2018. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE DIDNT DEMONSTRATE KNOWLEDGE BY HAVING PRIORITY VIOLATION,( IMPROPER TEMPERATURES). PRIORITY FOUNDATION
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED TO PROVIDE.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD TEMPERATURES OF FOODS ON CUSTOMER SELF SERVE BUFFET TABLE. APPROX 2-LBS OF COLE SLAW AT 48.8F,2-LBS CUT MELON( CANTALOPE) 46.8F, 2-LBS RANCH DRESSING. MANAGER REMOVED AND DISCARDED FOODS AT COST APPROX $10.00, COS. INSTRUCTED TO MAINTAIN COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO DISCLOSURE OR REMINDER STATEMENT ON MENU FOR UNDERCOOKED FOODS,(STEAK,ETC). INSTRUCTED THAT ALL MENUS MUST HAVE A DISCLOSURE OR REMINDER FOR ANY RAW OR UNDERCOOKED FOODS SERVED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACK FLOW DEVICE LOCATED ON COFFEE MACHINES, ICE MACHINES. INSTRUCTED THAT BACKFLOW DEVICE MUST BE LOCATED TO BE MAINTAINED AND SERVICED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN WOMEN'S WASHROOM . INSTRUCTED ANY WASHROOM THAT IS USED BY FEMALES MUST HAVE A COVERED RECEPTACLE FOR SANITARY NAPKINS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSEREVED NO FOOD HANDLERS TRAINING FOR MANAGERS. INSTRUCTED ALL MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST HAVE ALLERGENS TRAINING.
  3. Short Form Complaint

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREMISES WALK IN COOLER MAINTAINING IMPROPER AIR TEMPERATURE OF 51.2F COOLER MUST MAINTAIN TEMPERATURE OF 40.0F OR BELOW. COOLER WILL BE TAGGED HELD FOR INSPECTION.MUST NOT USE COOLER UNTIL REINSPECTED BY THE HEALTH DEPT.. MUST USE ADDITIONAL WALK IN COOLER AND ANY ADDITIONAL COOLERS ON PREMISES THATS 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND FOODS MAINTAINED AT IMPROPER TEMPERATURES INSIDE PREP COOLERS 1ST FLOOR AND INSIDE BASEMENT WALK IN COOLER.APPROX 80-LBS OF PORK SAUSAGE IN COOLER AT 47.8F,47.5, 20-LBS OF COOKED BEEF IN PREP COOLER AT 46.7F, ALSO APPROX (4) CONTAINERS-160LBS OFMINESTONE SOUP,160-LBS OF CHICKEN SOUP AT 51.2F,40-LBS OF ALFREDO SAUCE AT 50.8F, 20-LBS OF COOKED GROUND BEEF AT 50.4F, 20-LBS OF COOKED PORK SAUSAGE-50.2,30-LB BOX OF CREAM CHEESE AT 49.2, (3) BOXES- APPROX 15-LBS OF SOUR CREAM AT 52.0F,56.2.F,(7) LARGE PANS ,APPROX 70-LBS OF MEAT LASAGNA,4-LBS OF COLE SLAW-49.5F,54-LBS OF RICOTTA CHEESE MADE WITH WHOLE MILK) AT 50.2F,AND APPROX 160-LBS OF BEEF GRAVY AT 66.2,60.1F. ALL FOODS REMOVED AND DISCARDED BY OWNER APPROX 828-LBS AT COST APPROX $ 1,600. CRITICAL VIOLATION 7-38-005A
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE,( DUTY) WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND HANDLED IE ( MEATBALLS-142.8F, POTATOES-140.4F,ETC) SERIOUS VIOLATION 7-38-012.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AND CEILING NOT SEALED IN BASEMENT AREA BY PREP TABLE.MUST REPAIR/SEAL ALL AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO HAND SINK IN BASEMENT PREP AREA.MUST INSTALL IN AREA NEAR 2- COMPARTMENT SINK.
  4. License

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • COLD WATER HANDLE OF SPRAYER AT DISH MACHINE HARD TO OPEN.MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED BASEMENT STORAGE CLUTTERED,NOT PROPERLY ORGANIZED . STORAGE SUPPLIES STORED ON UNUSED STAIR WAY AND ON FLOORS IN OFFICE AREA OF BASEMENT.MUST PROPERLY ORGANIZE OFF FLOORS,STAIRWAY TO PREVENT A PEST HARBORAGE AREA.

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