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CHI-TOWN PIZZA

11 W DIVISION ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

CHI-TOWN PIZZA has been inspected 7 times by Chicago Department of Public Health since June 9, 2010. The most recent inspection, on July 17, 2012, found no infractions.

2 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: 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.

  • 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 December 22, 2010. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 13 times across 5 separate inspections, most recently on April 2, 2012. 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 across 3 separate inspections, most recently on April 2, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS 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.

7 inspections

  1. Canvass

    0 infractions

  2. Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ANY STOCK OR SUPPLIES STORED IN BATHROOM MUST BE ELEVATED OFF THE FLOOR-ADD MORE SHELVINGS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CHIPPED TILES BY PREP TABLE MUST BE REPLACED. MISSING CORNER COVING TO THE RIGHT OF THE 3-COMP SINK WALL IN COOKING AREA MUST BE REPLACED ALSO. The walls and ceilings shall be in good repair and easily cleaned.
  3. Complaint

    2 infractions

    • 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. DETAIL CLEAN THE BOTTOM OF THE BASEMENT FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL ALL GAPS AND OPENINGS IN THE BASEMENT WALLS.
  4. Complaint-Fire

    5 infractions

    • 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.FOUND RUST ON SHELVINGS IN WALK-IN-COOLER REPLACE/REPAIR USING A NON-TOXIC FINISH.
    • 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.MUST DETAIL CLEAN INTERIOR OF ICE MACHINE,DRY STORAGE SHELVINGS IN BASEMENT FOOD PREP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL NOTICEABLE OPENINGS ON WALLS THROUGHOUT WERE NOTED.
    • 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.FOUND NO GREASE TRAP BOX CONNECTED AT 3 COMP SINK LOCATED IN BASEMENT FOOD PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE METAL STEM THERMOMETERS AND MAINTAIN CALIBRATED AT ALL TIMES FOR MONITORING FOOD TEMPERATURES.
  5. Complaint-Fire

    0 infractions

  6. Tag Removal

    4 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE REPORT FROM 5-6-2010 FOR DESCRIPTION OF VIOLATION.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SEE REPORT FROM 5-6-2010 FOR DESCRIPTION OF VIOLATION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SEE REPORT FROM 5-6-2010 FOR DESCRIPTION OF VIOLATION.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • SEE REPORT FROM 5-6-2010 FOR DECRIPTION OF VIOLATION.
  7. Short Form Complaint

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND HOT AND COLD HOLDING EQUIPMENT AT IMPROPER TEMPERATURES. FOUND PREP COOLER AT 50 DEGREES F AND WALK IN COOLER AT 45 DEGREES F. ALSO HOT HOLDING UNIT NOT ON AND NOT AT THE PROPER TEMPERATURE. (OBSERVED EMPLOYEE HOLDING FOOD IN HOT HOLDING UNIT EVEN THOUGH IT WAS NOT ON.) CRITICAL CITATION ISUUED 7-38-005A. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW AND HOT FOODS AT 140 DEGREES F AND ABOVE.
    • 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. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 20 LBS OF PIZZA,PIZZA ROLLS AND CALZONES IN HOT HOLDING UNIT AT 80-83 DEGREES F. ALSO FOUND APPROXIMATELY 20 LBS OF PIZZA IN COOLER AT 49-63 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE REPORT FROM 5-6-2010.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SEE REPORT FROM 5-6-2010.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SEE REPORT FROM 5-6-2010
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • SEE REPORT FROM 5-6-2010.

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