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BUREAU PIZZA CO

719 S STATE ST, CHICAGO, IL 60605 · Restaurant

Inspection summary

BUREAU PIZZA CO has been inspected 4 times by Chicago Department of Public Health since July 8, 2021. The most recent inspection, on May 31, 2023, 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, Food source, labelling and allergens and Handwashing and staff hygiene.

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 once on July 12, 2022. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 November 23, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 July 8, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 5 times across 2 separate inspections, most recently on July 12, 2022. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

  • 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 across 2 separate inspections, most recently on July 12, 2022. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

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

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO CITY OF CHICAGO CERTIFICATE ON SITE UPON ARRIVAL. PRIORITY FOUNDATION VIOLATION.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO FOOD MANAGER CERTIFICATE ON SITE. INSTRUCTED MANAGER TO PROVIDE FOOD MANAGER CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED SHREDDED CHEESE HELD AT INADEQUATE TEMPERATURE RANGING FROM 48-55 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOOD IS HELD AT ADEQUATE TEMPERATURE OF 41 F AND BELOW. MANAGER DISCARDED 10 POUNDS $30 OF SHREDDED CHEESE. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHT SHIELD MISSING FROM CEILING IN KITCHEN IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE LIGHT SHEILD.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENTS.
  3. Complaint

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABELS FOR BULK SUGAR STORAGE CONTAINER. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING/NOT WORKING AT ALL COMPARTMENTS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CETIFICATES FOR EMPLOYEES ON SITE. INSTRUCTED EMPLOYEES TO OBTAIN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
  4. License

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGN AT THE FRONT FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED HOLE IN THE WALL IN THE TOILET ROOM. INSTRUCTED TO REPAIR AND MAKE SURFACE SMOOTH AND EASILY CLEANABLE.

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