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CHICAGO PIZZA & CONES, INC.

6149 N MILWAUKEE AVE, CHICAGO, IL 60646 · Restaurant

Inspection summary

CHICAGO PIZZA & CONES, INC. has been inspected 5 times by Chicago Department of Public Health since September 15, 2010. The most recent inspection, on January 24, 2013, found no infractions.

1 of 5 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 source, labelling and allergens, Handwashing and staff hygiene and Protecting food from contamination.

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 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 4 times across 4 separate inspections, most recently on August 18, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 3 times across 2 separate inspections, most recently on September 22, 2010. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 September 15, 2010. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 15, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on September 15, 2010. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found food items not properly dated/labeled in coolers/freezers, must date and label food items in coolers, freezers.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving, ice machine, and storage shelving not clean need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking, storage shelving, prep tables, and storage room not clean need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tiles that were damaged/stained, shall be replaced
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in kitchen prep areas, shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in coolers, kitchen prep areas, and bathrooms not clean need detailed cleaning.
  3. Complaint

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No Certified Food Manager on premises when potentially hazardous foods are prepared and served-Cream of Brocoli Soup at 183.7 F. Instructed that a certified food manager must be on premises during all hours of operation. Serious citation issued 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Two prep coolers not in use not working or maintained. Instructed to repair coolers and have running at 40 F or below and cleaned and maintained or remove from premises.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling and walls in prep area not cleaned. Instruucted to detail clean and/or repaint walls and ceiling. Light shields in prep area not cleaned. Instucted to detail clean or replace light shields
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Faucets and drainline not maintained at three compartment sink. Instructed to repair to prevent leaks at neck of faucet and drainline at sink.
  4. Complaint Re-Inspection

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Two prep coolers not in use not working or maintained. Instructed to repair coolers and have running at 40 F or below and cleaned and maintained or remove from premises.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling and walls in prep area not cleaned. Instruucted to detail clean and/or repaint walls and ceiling. Light shields in prep area not cleaned. Instucted to detail clean or replace light shields
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Faucets and drainline not maintained at three compartment sink. Instructed to repair to prevent leaks at neck of faucet and drainline at sink.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handlers not wearing hair restrainta in prep area. Instructed that all employess must have on proper hair restraints while in prep area.
  5. Complaint

    13 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Exposed handsink in prep area not provided with disposable hand towels or soap. Instructed that all handsinks must be provided with liquid hand soap and disposable paper towel for proper hand washing for food handlers, employees and customers. Critical citation issued 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Foods not protected during storage, display, preparation and service. Found foods in upright freezer not protected. Foods inside freezer not covered or protected from cross contamination, freezer burns and exposed to elements. Instructed that foods must be protected and covered during storage at all times. Serious citation issued 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Evidence of live activity on premises, outer openings not protected and pest control log book not provided. Found evidence of live insect activity on premises. Found approximately 15 live house flies through out dining room and kitchen area scattered. Rear exit door and rear windows not rodent proofed. Found both sets if rear window with glass broken-out and no protection from outside elements or pest. Rear door has 1/2 inch gap at bottom. Front door wide open creating a insect nuisance with live insects flying inside. Establishment has no licensed pest control company that services premises or no pest control log book maintained. Instructed to repair and rodent proof windows and doors to prevent rodent and insect entry, must provide a screen door for front. Must remove all live activity on premises and have a licensed pest control company service and provide log book with all written documents. Serious citation issued 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No Certified Food Manager on premises when potentialy hazardous foods are being prepapred and served. Found potentially hazardous foods-cream of chicken rice soup at 153.6 F. Instructed that a certified food manager must be on premises during all times of operation and have a current city of Chicago certificate or registration for class. Serious citation issued 7-38-021. Manager on duty at time of inspection has a expired city of Chicago license 6/23/2010 and has showed only a application for class registration, no employees has registered and no proof of payment.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Dish washing facilities not maintained or operated. While draining the water in the middle of three compartment sink, water coming up left and right sides of sinks. Instructed manager that grease trap must be detailed cleaned or repair sink to prevent inadequate disposal of waste water. Serious citation issued 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Two prep coolers not in use not working or maintained. Instructed to repair coolers and have running at 40 F or below and cleaned and maintained or remove from premises.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Interior ice machine panel, cooking equipment, coolers, storage shelves, prep tables, sinks, can opener and meat slicer not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor inside oven panel, behind equipment and in storage rooms not cleaned. Instructed to detail clean.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling and walls in prep area not cleaned. Instruucted to detail clean and/or repaint walls and ceiling. Light shields in prep area not cleaned. Instucted to detail clean or replace light shields
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Faucets and drainline not maintained at three compartment sink. Instructed to repair to prevent leaks at neck of faucet and drainline at sink. Sink stoppers attached at two and three compartment sink not working. Instructed to repair or replace stoppers.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometers not visible inside coolers. Instructed to have all thermometers conspicuous inside coolers.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handlers not wearing hair restrainta in prep area. Instructed that all employess must have on proper hair restraints while in prep area.

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