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CHI-TOWN PIZZA

11 W DIVISION ST, CHICAGO, IL 60610 · Restaurant

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.