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BARRACO'S PIZZA

3124 W 111TH ST, CHICAGO, IL 60655 · BANQUET

Inspection summary

BARRACO'S PIZZA has been inspected 4 times by Chicago Department of Public Health since April 9, 2019. The most recent inspection, on July 25, 2019, 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: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 7 times across 3 separate inspections, most recently on June 17, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 6 times across 3 separate inspections, most recently on June 17, 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 once on April 9, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 10 times across 3 separate inspections, most recently on June 17, 2019. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 once on April 9, 2019. For example: IN-USE UTENSILS: PROPERLY STORED

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. License Re-Inspection

    0 infractions

  2. License Re-Inspection

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED HIGH TEMPERATURE DISH MACHINES NOT OPERABLE DURING INSPECTION. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN FINAL RINSE AT 180F. PRIORITY VIOLATION 7-38-025
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO TEST KIT FOR HIGH TEMPERATURE DISH MACHINES. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER HOT WATER SANITIZING. PRIORITY FOUNDATION 7-38-005
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OPENINGS IN FLOOR UNDER COFFEE MACHINE. INSTRUCTED TO REPAIR FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXPOSED BRICK WALLS IN BAR AND BEVERAGE AREAS. INSTRUCTED TO PROPERLY SEAL WALLS TO MAKE SMOOTH AND EASILY CLEANABLE. OBSERVED UNFINISHED CEILING IN BASEMENT DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAKE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED ARTICLES AND EQUIPMENT IN REAR STORAGE AND BASEMENT AREAS. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES TO PREVENT PEST HARBORAGE.
  3. License Re-Inspection

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED HIGH TEMPERATURE DISH MACHINES NOT OPERABLE DURING INSPECTION. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN FINAL RINSE AT 180F. PRIORITY VIOLATION 7-38-025
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO TEST KIT FOR HIGH TEMPERATURE DISH MACHINES. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER HOT WATER SANITIZING. PRIORITY FOUNDATION 7-38-005
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXPOSED BRICK WALLS IN BAR AND BEVERAGE AREAS. INSTRUCTED TO PROPERLY SEAL WALLS TO MAKE SMOOTH AND EASILY CLEANABLE. OBSERVED UNFINISHED CEILING IN BASEMENT DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAKE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED ARTICLES AND EQUIPMENT IN REAR STORAGE AND BASEMENT AREAS. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES TO PREVENT PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OPENINGS IN FLOOR UNDER COFFEE MACHINE. INSTRUCTED TO REPAIR FLOOR.
  4. License

    13 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN BAR AND BASEMENT DISH WASHING AREA. INSTRUCTED TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AT HAND WASHING SINK IN BAR AREA. INSTRUCTED TO PROVIDE SOAP FOR PROPER HAND WASHING. PRIORITY FOUNDATION 7-38-030(C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING DEVICES AT HAND WASHING SINKS IN BAR AND DISH WASHING AREAS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-030(C)
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED MOLD AND MILDEW ON INTERIOR PANEL OF ICE MACHINE IN BASEMENT. INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE. PRIORITY FOUNDATION 7-38-005
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED HIGH TEMPERATURE DISH MACHINES NOT OPERABLE DURING INSPECTION. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN FINAL RINSE AT 180F. PRIORITY VIOLATION 7-38-025
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASH GUARDS BETWEEN DUMP SINK AND SODA DISPENSER IN BAR. INSTRUCTED TO INSTALL SPLASH GUARDS AND MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED NO HOLDER OR CONTAINER FOR ICE SCOOP IN BAR AREA. INSTRUCTED MANAGER TO PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOR PROPER SANITIZER CONCENTRATION IN 3-COMPARTMENT SINK. PRIORITY FOUNDATION 7-38-005
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED HOT WATER LEAK AT HAND WASHING SINK IN BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN .
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OPENINGS IN CEILING IN BASEMENT DISH WASHING AREA. INSTRUCTED TO REPAIR CEILING AND SEAL ALL OPENINGS. OBSERVED OPENINGS IN FLOOR UNDER COFFEE MACHINE. INSTRUCTED TO REPAIR FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXPOSED BRICK WALLS IN BAR AND BEVERAGE AREAS. INSTRUCTED TO PROPERLY SEAL WALLS TO MAKE SMOOTH AND EASILY CLEANABLE. OBSERVED UNFINISHED CEILING IN BASEMENT DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAKE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED ARTICLES AND EQUIPMENT IN REAR STORAGE AND BASEMENT AREAS. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES TO PREVENT PEST HARBORAGE.

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