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GUYS PIZZA INC.

4107 W NORTH AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

GUYS PIZZA INC. has been inspected 4 times by Chicago Department of Public Health since September 20, 2011. The most recent inspection, on February 19, 2013, found no infractions.

3 of 4 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, Handwashing and staff hygiene and Pests.

The last 3 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 once on September 20, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 September 20, 2011. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 20, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 5 times on September 20, 2011. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 on September 20, 2011. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. License Re-Inspection

    0 infractions

  4. License

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED PIZZA PREP COOLER AT IMPROPER (AIR) TEMPERATURE OF 50.1F. INSTRUCTED TO FIX. ALL COOLERS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • INSTRUCTED TO PROVIDE SOAP AND PAPER TOWEL AT EVERY EXPOSED HAND SINK.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INSTRUCTED TO PROVIDE PEST CONTROL WRITTEN LOGBOOK ( SERVICE AGREEMENT, CHEMICAL USED, SERVICE REPORT ETC)FROM A LICENSED PEST CONTROL COMPANY SERVICING PREMISE.----------MUST RODENT PROOFED BOTTOM OF REAR SIDE AND FRONT ENTRANCE DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT ( PIZZA OVEN, STOVE/OVEN, DOUGH MIXER, PIZZA MAKER, EXPOSED HAND SINK, PREP SHELVES, STORAGE SHELVES, STORAGE RACKS, INTERIOR OF ALL COOLERS, FREEZERS,ICE MACHINE, COUNTERSHELVES BEHIND FRONT COUNTER), INTERIOR AND EXTERIOR SURFACES OF GARBAGE CONTAINERS, SPICE CONTAINERS, FAUCET HANDLE WITH GREASE BUILD-UP AT ALL SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS WITH GREASE BUILD-UP ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT FOOD PREP AREA, UNDER STORAGE RACKS, UNDER AND AROUND COOKING EQUIPMENT, UNDER 3 COMPARTMENT SINK, BOILER ROOM AND IN HOT WATER TANK ROOM.---------MUST REPLACE BROKEN FLOOR TILES IN REAR STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND MAINTAIN WALLS THROUGHOUT KITCHEN AND IN REAR STORAGE AREA WITH FOOD SPILLS AND STAIN OR REPAINT.----------MUST CLEAN CEILING VENT COVER WITH HEAVY DUST BUILD-UP IN MEN AND WOMEN'S WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE DEAD LIGHT BULBS AT THE MAIN KITCHEN TO PROVIDE ADDITIONAL LIGHTING.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST REPAIR OR REPLACE SELF CLOSING DEVICE AT WOMEN'S WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL MOP SINK WITH HOT AND COLD RUNNING WATER, EQUIPPED WITH BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLUTTER AND UNUSED EQUIPMENT ON PREMISES TO PREVENT RODENT AND INSECT HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOPS MUST BE STORED IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION (NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE).

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