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CHI-TOWN PIZZA EXPRESS

151 E Randolph ST, CHICAGO, IL 60601 · Restaurant

Inspection summary

CHI-TOWN PIZZA EXPRESS has been inspected 2 times by Chicago Department of Public Health since April 6, 2010. The most recent inspection, on June 17, 2011, found no infractions.

1 of 2 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.

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 2 times on April 6, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on April 6, 2010. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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.

2 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. PIZZA HOT HOLDING UNIT AT 110F, INSTRUCTED MGR TO PROVIDE HOT HOLDING UNIT THAT MAINTAINS PIZZA AT 140F OR HIGHER, BY THE END OF INSPECTION UNIT WAS TURNED UP AND TEMP REACHED 154F
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. FOUND 6 LARGE CHEESE AND SAUSAGE PIZZAS AT TEMPS RANGING BETWEEN 78.8F TO 110.4F, INSTRUCTED TO KEEP AT 140F OR HIGHER, OR 40F OR LOWER. PIZZA DISCARDED VALUED AT $130
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST KEEP PERSONAL ITEMS AWAY FROM FOOD PREP AREA.

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