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CONNIE'S PIZZA

2301 S LAKE SHORE DR, CHICAGO, IL 60616 · Restaurant

Inspection summary

CONNIE'S PIZZA has been inspected 12 times by Chicago Department of Public Health since July 23, 2010. The most recent inspection, on April 3, 2018, found no infractions.

2 of 12 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, Pests and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 4 times across 4 separate inspections, most recently on March 29, 2018. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on June 29, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 March 29, 2018. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 June 29, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 November 14, 2013. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND THE INTERIOR OF ICE MACHINE WITH PINK, AND BROWN DISCOLORING AT THE ICE CHUTE. INTERIOR OF MACHINE MUST BE CLEAN TO PROTECT FOOD FROM CONTAMINATION. INSTRUCTED TO CLEAN AND SANITIZE. SERIOUS VIOLATION 7-38-005(A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT TO REMOVE ALL FOOD SPILLS AND SPLATTER. POP BOX SODA STATION. CORRECT AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL REACH IN COOLERS IN NEED SOF THERMOMETERS. MUST INSTALL AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE KEPT IN A CLEAN SANITIZED CONTAINER. CORRECT AND MAINTAIN.
  4. Suspected Food Poisoning

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN/SANITIZE INTERIOR OF REFRIGERATION UNITS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR OF WALK-IN COOLER/FREEZER OF PAPER AND DERIS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER IN THE FORM OF CARDBOARD ON FLOOR BEHIND FRONT SERVICE COUNTER.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE GASKET AROUND THE INSIDE OF THE ICE MACHINE DOOR IN THE DISHWASHING AREA IS IN POOR REPAIR; REPAIR OR REPACE GASKET.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHT DUST OBSERVED ON THE VENTS ABOVE THE COOKING EQUIPMENT; CLEAN TO REMOVE DUST OBSERVED. THE WALL COVING BEHIND THE PEPSI COOLER ALONG THE FRONT SERVING LINE IS LOOSE; REATTACH COVING TO WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO DIPPER WELL WITH RUNNING WATER IN THE FRONT PREP AREA WHERE THE GELATO IS SERVED; MUST INSTALL A DIPPER WELL.
  6. Canvass Re-Inspection

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING INSIDE WALK-IN COOLER, INSTRUCTED TO INSTALL ADDITIONAL LIGHTS.
  7. Canvass

    6 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • INADEQUATE UTENSILS SANITATION, OBSERVED EMPLOYEE WASHING AND RINSING UTENSILS WITHOUT SANITIZING, SINK NOT SET UP PROPERLY, NO SANITIZER IN FACILITY. INSTRUCTED MGR TO WASH AND SANITZE UTENSILS ACCORDING TO HEALTH CODE i,e. CRITICAL CITAION ISSUED 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INADEQUATE INSECTS CONTROL, FOUND ABOUT 60 LIVE FRUIT FLIES SCATTERED IN KITCHEN AREAS, INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED, SERIOUS CITATION ISSUED 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITY NOT MAINTAINED, FOUND ONE OF THE COMPARTMENT AT THE THREE PART SINK CLOGGED, NOT DRAINING. INSTRUCTED MGR TO REPAIR SINK AND MAINTIAN PLUMBING. SERIOUS CITATION ISSUED 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • A SPLASH GUARD NEEDED AT FRONT PREP KITCHEN HAND SINK, TOO CLOSE TO DEEP FRYER AND PREP TABLE. INSTRUCTED TO INSTALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE MAKER NOT CLEAN INSIDE, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING INSIDE WALK-IN COOLER, INSTRUCTED TO INSTALL ADDITIONAL LIGHTS.
  8. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ONE RUBBER GASKET AT THE THREE DOOR COOLER AT THE SOUTH END OF THE FRONT SERVING COUNTER BENDING; REPAIR TO AVOID ESCAPING AIR FROM THE UNIT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME DUST OBSERVED ON THE CEILING ABOVE THE PIZZA OVEN IN REAR KITCHEN; CLEAN AND REMOVE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING PIPE UNDERNEATH THE THREE COMP SINK. (WORK ORDER IN WITH BUILDING MAINTENANCE)
  9. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAINS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  10. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN UNDER SINK AT MAIN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND LEAKY SINKS AT FRONT PREPARATION AREAS BY PASTA STATION.
  11. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE POP CRATES BEING USED TO STORE ITEMS IN WALK-IN FREEZER AND WALK-IN COOLER-PROVIDE RACKS/SHELVES. PROVIDE PANEL FOR UNUSED ONE COMPARTMENT DISPOSAL SINK-REMOVE PLASTIC WRAP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR FLOOR SECTIONS IN POOR REPAIR AT PIZZA PREP AREA.INSTRUCTED TO REMOVE STANDING WATER SECTIONS BY SODA REFRIGERATION UNITS AND DRY STRORAGE ROOM NEXT TO WALK-IN 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. SEAL ALL OPENINGS AROUND PIPING AND CONDUITS THROUGHOUT PREP AREA, STORAGE ROOMS, AND FOOD SERVING LINE. CLEAN DUSTY VENT COVER AT LARGE PIZZA OVEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAK AT PIPING UNDER THREE COMPARTMENT SINK AT WASH COMPARTMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REPAIR MALFUNCTIONING EXTERNAL THERMOMETERS AT REFRIGERATION UNITS
  12. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND 10 FRUIT FLIES AT REAR PREP AREA AROUND HAND WASH SINK AND GARBAGE BIN, 30 FRUIT FLIES AT WALLS, CABINETS INSIDE SODA FOUNTAIN UNITS AT DINING AREA. ALSO, NOTED 25 MOUSE DROPPINGS SCATTERED UNDER COLD HOLD UNITS AT SERVING LINE, UNUSED COLD HOLDING UNITS AT SECOND HALF OF SAME SERVING LINE, AND AROUND HOT HOLDING UNIT AT PIZZA PREP AREA. INSTRUCTED TO CLEAN, SANITIZE ALL AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020 ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE POP CRATES BEING USED TO STORE ITEMS IN WALK-IN FREEZER AND WALK-IN COOLER-PROVIDE RACKS/SHELVES. PROVIDE PANEL FOR UNUSED ONE COMPARTMENT DISPOSAL SINK-REMOVE PLASTIC WRAP. PAINT RUSTY STORAGE RACKS NEXT TO HOT HOLDING UNIT IN PIZZA PREP AREA. REPLACE GARBAGE CONTAINERS IN POOR REPAIR AT PREP AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE SODA FOUNTAIN UNITS, PIZZA PAN RACKS, FAN GUARDS IN WALK-IN COOLER, WALL SECTIONS AT HAND WASH SINKS, THREE COMPARTMENT SINK, AND PANEL NEXT TO TWO COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR FLOOR SECTIONS IN POOR REPAIR AT PIZZA PREP AREA, DETAIL CLEAN FLOORS UNDER, AROUND COLD HOLDING UNITS AT SERVING LINES, DISH WASHING AREA, AND WALK-IN FREEZER. INSTRUCTED TO REMOVE STANDING WATER SECTIONS BY SODA REFRIGERATION UNITS AND DRY STRORAGE ROOM NEXT TO WALK-IN 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. SEAL ALL OPENINGS AROUND PIPING AND CONDUITS THROUGHOUT PREP AREA, STORAGE ROOMS, AND FOOD SERVING LINE. CLEAN DUSTY VENT COVER AT LARGE PIZZA OVEN. EXPOSED INSULATION AT PIPING BY THREE COMPARTMENT SINK-INSTRUCTED TO REPAIR SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAK AT PIPING UNDER THREE COMPARTMENT SINK AT WASH COMPARTMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REPAIR MALFUNCTIONING EXTERNAL THERMOMETERS AT REFRIGERATION UNITS.

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