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BARRYS SPOT PIZZA

5757-5759 N BROADWAY, CHICAGO, IL 60660 · Restaurant

Inspection summary

BARRYS SPOT PIZZA has been inspected 6 times by Chicago Department of Public Health since July 17, 2012. The most recent inspection, on November 25, 2013, found no infractions.

1 of 6 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 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.

  • 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 3 separate inspections, most recently on July 18, 2013. 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 2 times across 2 separate inspections, most recently on July 30, 2013. 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 July 18, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 July 20, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 July 18, 2013. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD SERVICE MANAGER ON DUTY OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE OR PROOF OF ENROLLMENT ON SITE AT THIS TIME OF RE-INSPECTION. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHEN FOOD IS PREPARED AND SERVED AND CERTIFICATE DISPLAYED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS ON PREMISES NOT LABELED WITH DATE AND NAME OF PRODUCT. INSTRUCTED TO ALWAYS LABEL FOOD ITEMS INSIDE COOLERS AND FREEZERS INCLUDING BULK ITEMS DURING STORAGE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED LOOSE TILES ON FLOOR BY DEEP FRYER, UNPAVED SURFACE AT THE BASEMENT FOOD STORAGE AND STANDING WATER AT SAME. INSTRUCTED TO REPAIR AND MAINTAIN FLOORS
  3. Canvass

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF UPRIGHT 3 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP AREA TO BE IMPROPER AT 45.3F. ALSO NOTED TEMPERATURE OF ANOTHER REACH IN COOLER TO BE MAINTAINING IMPROPER TEMPERATURE OF 82.3F.INSTRUCTED TO MONITOR AND MAINTAIN TEMPERATURE AT 40F OR BELOW.AT THE END OF INSPECTION TEMPERATURE OF EQUIPMENT DROPPED TO 35.5F AND 39.9F CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE UPRIGHT REFRIGERATOR TO BE IMPROPER BETWEEN 50F TO 58F FOR COLD AND 124F TO 127F FOR HOT). PIZZA SAUCE 50.2F,VEGIE SOUP 52.4F, COOKIE DOUGH 54.6F, CHEESE 58.2F, SAUSAGE 58.3F, GRILLED ONIONS 66.2F, PIZZAS(SAUSAGE/CHEESE 127.0F, PEPPERONI/SAUSAGE 124.3F)). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 42LB WORTH $176.53 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NOTED EMPLOYEES WASHING AND RINSING EQUIPMENT AND UTENSILS (POTS,PLATES,SPOONS,STORAGE CONTAINERS ETC)WITHOUT SANITIZING. INSTRUCTED TO ALWAYS PROPERLY WASH, RINSE AND SANITIZE EQUIPMENT AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NOTED A GRAYISH,YELLOWISH SLIMY SUBSTANCE AT THE UPPER COMPARTMENT AND INNER LINING OF ICE MACHINE DRIPPING ONTO ICE.MANAGER IMMEDIATE HAD EMPLOYEES START CLEANING MACHINE. INSTRUCTED TO ALWAYS CLEAN, SANITIZE AND MAINTAIN ICE MACHINE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED OVER 15 RAT DROPPINGS ON FLOOR ALONG WALL BEHIND UNUSED WALK IN COOLER (USED AS STORAGE) AT THE SUB BASEMENT AND BEHIND COOKING STOVE. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. INSTRUCTED MANAGEMENT TO CONSULT WITH PEST CONTROL. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON SITE OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, SOUP, SANDWICHES ETC). INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER AND A CITY CERTIFICATE DISPLAYED ON SITE AT ALL TIMES WHILE FOOD IS PREPARED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS ON PREMISES NOT LABELED WITH DATE AND NAME OF PRODUCT. INSTRUCTED TO ALWAYS LABEL FOOD ITEMS INSIDE COOLERS AND FREEZERS INCLUDING BULK ITEMS DURING STORAGE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN ALL SHELVES INSIDE COOLERS AND FREEZERS,CLEAN DOOR AND GASKET OF 3 DOOR REFRIGERATOR WITH OLD FOOD PARTICLES AND DEBRIS AND ALL COOKING EQUIPMENT AT THE KITCHEN. ALSO NOTED HEAVY ICE BUILT UP INSIDE CHEST FREEZER BY FRONT SELLING COUNTER. MUST DEFROST,CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED LOOSE TILES ON FLOOR BY DEEP FRYER, UNPAVED SURFACE AT THE BASEMENT FOOD STORAGE AND STANDING WATER AT SAME. INSTRUCTED TO REPAIR AND MAINTAIN FLOORS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED HEAVY GREASE BUILT UP AT THE EXHAUST FANS AND HOOD AT THE COOKING AREA. MUST DETAIL CLEAN AND MAINTAIN ESPECIALLY THE KITCHEN VENT DRIPPING GREASE ON THE FLOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN, REMOVE AND ORGANIZE CLUTTER INSIDE EXTERIOR WALK IN COOLER USED FOR STORAGE.
  4. License Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE REPORT DATED ON 07/17/12
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SEE REPORT DATED ON 07/17/12
  5. License Re-Inspection

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND WALK IN COOLER, FRONT PREP DISPLAY COOLER AND PIZZA COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE BETWEEN 43.8 AND 50 F. INSTRUCTED MANAGER TO REPAIR COOLERS, MUST BE 40 FOR BELOW.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • SEE REPORT DATED ON 07/17/12
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE REPORT DATED ON 07/17/12
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SEE REPORT DATED ON 07/17/12
  6. License

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND WALK IN COOLER AND STAND UP REACH IN COOLER IN PREP AREA NOT MAINTAINED, AMBIENT AIR TEMPERATURE OF BOTH COOLERS OVER 50F. ALSO FRONT COUNTER REACH IN DISPLAY COOLER AT 45.1 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLERS, AMBIENT AIR TEMPERATURE MUST BE 40 OR BELOW FOR ALL COOLERS INCLUDING COOLERS AT 5759 N BROADWAY SIDE OF ESTALBISHMENT.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 51.8 F AND 55.4 F- RIBS, ITALIAN BEEF, CHEESE, COLESLAW. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST UPDATE PEST CONTROL LOGBOOK FOR NEW OWNERSHIP OF ESTABLISHMENT. LOGBOOK MUST HAVE BOTH 5757-5759 N BROADWAY ADDRESS ON ALL INVOICES. ALSO MUST RODENT PROOF DOORS BY 3-COMPARTMENT SINK AND 5757 N BROADWAY REAR DOOR AND REMOVE RAT DROPPINGS AT 5759 N BROADWAY SIDE (CLOSET).
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISHMACHINE NOT SET UP AT THIS TIME. MANAGER STATES,"WILL NOT BE USED." ALL UTENSILS WILL BE WASHED, RINSED AND SANITIZED AT 3-COMPARTMENT. DISHMACHINE TAGGED BY CDPH AT THIS TIME. FAX LETTER TO 312-746-4240 REQUESTING TAG REMOVAL PRIOR TO USING DISHMACHINE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE CAULK FROM TOP OF PIZZA PREP COOLER AROUND CUTTING BOARD. REPLACE DAMAGED SPLASH GUARD BY PREP AREA HANDWASH BOWL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS AND DUST BUILD UP ON ALL SHELVES IN PREP AREA AND FOOD BUILD UP INSIDE ALL COOLERS/COOLERS DOOR HINDGES AND GASKETS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD AND DIRT BUILD UP ON FLOOR UNDER AND AROUND COOKING EQUIPMENT IN PREP AREA AND AT 3-COMPARTMENT SINK ROOM. MUST CLEAN FLOOR THROUGHOUT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALLS THROUGHOUT PREP AREA AND MAINTAIN. REMOVE PEELING AND FLAKING FINISH FROM WALLS IN BASEMENT, CLEAN CRUMBLING DEBRIS. MISSING WALL TILE IN UTENSIL WASHING ROOM, MUST REPLACE SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CEILING LIGHTS NOT COVERED ABOVE PREP AREA HANDWASH BOWL. MUST PROVIDE COVER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE AND INSTALL MOP SINK WITH RUNNING HOT AND COLD WATER. ALSO HAVE HOT AND COLD RUNNING WATER (UNDER CITY PRESSURE) AT 1-COMPARTMENT SINK AND HAND WASH BOWL AT 5759 SIDE OF ESTABLISHMENT. REMOVE UNUSED SPRAYER HOSE FROM WALL IN PREP AREA, CAP PLUMBING. FLOOR DRAIN AT BASEMENT BOILER AREA IS CLOGGED. MUST CLEAR DRAIN AND KEEP FLOOR DRY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE CONSPICUOUSLY PLACED THERMOMETERS IN ALL COOLERS/FREEZERS. PLACE THERMOMETERS IN WARMEST PART OF UNIT, NEAR DOORS. PROVIDE METAL STEM THERMOMETER (0F-220F).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • AREAS OF BASEMENT ARE CLUTTERED AND UNORGANIZED. MUST REMOVE ALL UNNECESSARY ITEMS AND EQUIPMENT (SODA DISPENSORS, FRYERS, SIGNAGE ETC). CLEAN AND STORE ALL ELSE IN AN ORGANIZED MANNER (ELEVATED AND AWAY FROM WALLS) TO PREVENT PEST HARBORAGE AND FACILITATE CLEANING. MUST REMOVE EQUIPMENT FROM OUTSIDE REAR OF PREMISES. CLEAN AND ORGANIZE INSIDE THE WALK-IN COOLER (OUTSIDE REAR) THAT IS CURRENTLY USED FOR STORAGE.

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