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BOJONO'S PIZZERIA/HEALTHY KIDS KITCHEN

4185 N CLARENDON AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

BOJONO'S PIZZERIA/HEALTHY KIDS KITCHEN has been inspected 7 times by Chicago Department of Public Health since February 9, 2010. The most recent inspection, on February 13, 2015, found no infractions.

1 of 7 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: Handwashing and staff hygiene, Food source, labelling and allergens and Food temperature control.

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.

  • 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 once on December 16, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on March 6, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on February 9, 2010. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 February 9, 2010. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 15 times across 5 separate inspections, most recently on October 3, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING AREAS ARE SOILED WITH FOOD DEBRIS AND REQUIRE A THOROUGH DETAIL CLEANING: FOOD STORAGE RACKS IN WALK-IN COOLER, LOWER COMPARTMENT OF THE DEEP FRYER, FLOORS OF THE WALK-IN COOLER/WALK-IN FREEZER, AND THE FAN VENT COVER IN THE WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND DEBRIS UNDER THE DRY FOOD STORAGE RACK AND THROUGHOUT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HEAVY DUST BUILDUP IN THE CEILING VENT ABOVE FOOD PREP AREA. DETAIL CLEAN AND MAINTAIN.
  3. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • THE KNIFE HOLDER HAS SOME DIRTY BUILDUP; WASH, RINSE AND SANITIZE THE KNIFE HOLDER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE FAN SHIELD IN THE WALK IN COOLER IS DIRTY, CLEAN THE SHIELD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE INTERIOR OF THE ROTATING OVEN HAS FOOD AND CRUMBS IN THE WEST PANEL AND BUILDUP ON THE NORTH END OF THE SANDWICH PREP COOLER AND MEAT SLICER; CLEAN, RINSE AND SANITIZE THE EQUIPMENT IN DETAIL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS HAVE BUILDUP UNDER THE SHELVES IN THE BACK ROOM AND HOT LINE, CLEAN IN DETAIL.
  4. Complaint

    5 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO PAPER TOWEL AND HAND SOAP ON THE EXPOSED HAND SINK IN THE DISH WASHING AREA AND ON THE WASHBOWL SINK OF THE WASHROOM WITH NO PAPER TOWEL. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST BE PROVIDED WITH HAND SOAP AND PAPER TOWEL. CITATION ISSUED CRITICAL 7-38-030. MANAGER ASKED ONE OF THE EMPLOYEE TO PROVIDE PAPER TOWEL AND HAND SOAP ON ALL HAND WASHING FACILITIES NOTED DURING INSPECTION.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN MULTI USE UTENSILS,POTS AND PANS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT DUST ACCUMULATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE FOLLOWING: ALL PREP TABLES; BOTTOM SHELVE OF THE PREP TABLE;INTERIOR OF THE MICROWAVE;DEEP FRYER INTERIOR DOOR; ALL INTERIOR ,EXTERIOR OF THE OVEN,GRILL AND DEEP FRYER(WITH HEAVY GREASE ACCUMULATED),ALL CABINET/SHELVINGS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN FLOOR TILES IN FRONT OF THE PIZZA PREP TABLE. INSTRUCTED TO REPAIR/REPLACE FLOOR TILES. MUST CLEAN IN DETAIL THE FLOOR THRU-OUT PREP AREA,BEHIND AND UNDER THE COOKING STOVES.DEEP FRYER.(WITH HEAVY GREASE ACCUMULATED).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON THE VENT DUCT ABOVE THE PREP AREA. INSTRUCTED TO SCRAPE PEELING PAINT AND REPAINT. GREASE AND DUST ACCUMULATED ON THE HOOD . INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN. MUST CLEAN AND MAINTAIN ALL THE VENTS THRU-OUT THE PREMISES.
  5. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL COOKED ITEMS INSIDE WALK-IN COOLER AND PREP COOLERS. MUST LABEL BULK FOOD STORAGE CONTAINERS IN PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN FLOOR TILES INSIDE WALK-IN COOLER AND REAR PREP AREA NEAR TO REFRIGERATION UNITS. MUST REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALL BEHIND 3-COMPARTMENT SINK MUST REMOVE DIRT AND FOOD DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY FAUCET AT EXPOSED HAND WASH SINK IN PREP AREA. MUST REPAIR AND MAINTAINED. SLOW LEAKY DRAIN PIPE AT EXPOSED HAND WASH SINK LOCATED NEXT TO 3-COMPARTRMENT SINK. MUST REPAIR AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES WHEN NOT IN USE IN A SANITIZING SOLUTION.
  6. Canvass Re-Inspection

    1 infraction

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers.PREVIOUS INSPECTION SUMMARY REPORT NOT DISPLAYED TO ALL COSTUMERS, OR NOR ON PREMISES.TODAY (2-17-10) A NEW INSPECTION SUMMARY REPORT GIVING SERIOUS VIOLATION :7-42-010(B). HOOOO60132-14
  7. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less.FOUND COOKED DICED CHICKEN STORED IN DISPLAY PREP COOLER AT TEMP OF 44.7F TO 45.7F;BLUE CHEESE AT TEMP OF 47.8F ; COOKED PASTA:PENNE AT TEMP OF 46.2F, SPAGHETTI AT TEMP OF 46.5F, LINGUINI AT TEMP OF 45.3F, CAPELLINI AT TEMP OF 46.5F TO 46.9F, OTHER PASTA AT TEMP OF 49.2F.PASTA WAS COOKED ON 2-8-10, PER MANAGER STATEMENT, NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED. FOOD DISCARDED AND DENATURED. POUNDS 18, VALUE $25. CRITICAL VIOLATION:7-38-005(A) HOOOO60448-15
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOOD NOT PROTECTED DURING STORAGE.OBSERVED WALK-IN FREEZER METAL CEILING OPENED AT SEAMS WITH EXPOSED INSULATIONS. FOOD STORED IN WALK-IN COOLER WAS UNCOVERED AND DIRECTLY UNDER EXPOSED INSULATION.INSTRUCTED MANAGER TO REPAIR METAL CEILING AND KEEP FOOD COVERED AT ALL TIME. SERIOUS VIOLATION:7-38-005(A) HOOOO60448-15
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ALUMINUM FOIL USED FOR LINER MUST BE REMOVED, SURFACE MUST BE SMOOTH AND CLEANABLE.REMOVE CLEAN CLOTH FROM INSIDE DIRTY OVEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.KEEP INTERIOR OF EXPOSED HAND SINK CLEAN AND FREE.CLEAN GREASE BUILD UP IN COOKING EQUIPMENT, ALSO VENT COVER IN KITCKEN .
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.END CAPS IS NEEDED AT LIGHT SHIELD IN SECOND PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.EXPOSED HAND SINK NEXT TO 3 COMPARTMENT SINK IS SLOWLY DRAINING, NEED TO REPAIR.

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