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HUMBERTO'S PIZZERIA

1858 W PERSHING RD, CHICAGO, IL 60609 · Restaurant

Inspection summary

HUMBERTO'S PIZZERIA has been inspected 15 times by Chicago Department of Public Health since December 27, 2013. The most recent inspection, on October 20, 2021, found no infractions.

4 of 15 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: Handwashing and staff hygiene, Food source, labelling and allergens and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 5 times across 3 separate inspections, most recently on December 5, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 2 separate inspections, most recently on October 4, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times across 2 separate inspections, most recently on October 4, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 December 5, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 8, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

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.

15 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED MANAGER TO LABEL BULK STORAGE CONTAINER WITH THE NAME OF THE PRODUCT.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED MANAGER TO PROPERLY LABEL ALL PREPARED AND/OR PRECOOKED FOODS WITH THE NAME AN DATE OF PRODUCT(FIFO).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE INTERIOR OF ALL COOLERS TO REMOVE SPILLS AND/OR DEBRIS. ALSO CLEAN THE EXTERIOR OF THE COOKING EQUIPMENT TO REMOVE GREASE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS THROUGH OUT IN POOR REPAIR (CHIPPED AND BROKEN). INSTRUCTED MANAGER THAT FLOORS NEED TO BE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING AROUND COOKING EQUIPMENT ALONG THE WALL BASE AND CORNERS TO REMOVE DEBRIS AND/OR DEBRIS.
  4. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 N OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-012(A)(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-203.11 OBSERVED NO HAND SINK IN REAR PREP AREA OR WARE WASH AREA. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD NOT DATE MARKED INSIDE REACH IN COOLER IN ALL PREP AREAS, COOKED CHICKEN PORK, BEEF,ETC. INFORMED PERSON IN CHARGED TCS FOOD INSIDE WALK IN COOLER FOR 24HOURS MUST HAVE DATE MARKED. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112 OBSERVED FACILITY MISSING THERMOMETERS FOR REACH IN COOLERS FOR FACILITY OR IN DISREPAIR. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN THERMOMETERS FOR UNITS.
    • 40. PERSONAL CLEANLINESS
      • 2-402.11 OBSERVED FOOD HANDLER EMPLOYEES ACTIVELY HANDLE FOOD WITH OUT UTILIZING HAIR RESTRAINTS SUCH AS HATS, HAIR COVERINGS OR HAIR NETS. ALL FOOD HANDLER EMPLOYEES MUST WEAR HAIR RESTRAINTS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHTS IN DISREPAIR THROUGHTOUT FACILITY. MUST REPAIR AND AMINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FACILITY WITHOUT REQUIRED FOOD ALLERGEN TRAINING FOR CERTIFIED FOOD SERVICE MANAGERS. MUST OBTAIN AND MAINTAIN.
  5. Canvass Re-Inspection

    5 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR AND SEAL ALL OPENINGS IN WALL NEAR CHEST FREEZER IN REAR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELD OR SHATTERPROOF BULB INSIDE REAR REACH-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL BACK FLOW DEVICE ON UTILITY SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRGIGHT TO PREVENT INSECT BREEDING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.
  6. Canvass

    6 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR AND SEAL ALL OPENINGS IN WALL NEAR CHEST FREEZER IN REAR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELD OR SHATTERPROOF BULB INSIDE REAR REACH-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK. INSTALL BACK FLOW DEVICE ON UTILITY SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRGIGHT TO PREVENT INSECT BREEDING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.
  7. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE STANDING WATER UNDER TWO DOOR REFRIGERATOR AT REAR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • TWO LIGHTS BURNT OUT OVER FOOD PREP AREA WHICH NEED TO BE REPLACED.
  8. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR OF DOUGH MACHINE AND FOOD CONTACT SURFACE OF COLD PREP UNIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN CUSTOMER DINING AREA AND IN PREP AREA OF FOOD SPILLS AND DEBRIS.
  9. Short Form Complaint

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOOR IN THE PREP AREA IN POOR REPAIR (CRACKED). MUST REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE.
  10. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOOR IN THE PREP AREA IN POOR REPAIR (CRACKED). MUST REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENTS.
  11. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FRONT PIZZA PREP TABLE NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FRONT FLOOR IN FRONT HOT HOLDING UNIT NOT CLEAN, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE FRONT CEILING LIIGHT SHIELD NOT CLEAN, INSTRUCTED TO CLEAN.
  12. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SINGLE SERVICE UTENSILS NOT PROPERLY STORED IE; FORKS, INSTRUCTED TO INVERT(HANDLE UP).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR OF THE FOLLOWING NOT CLEAN. 2 DOOR COOLER ACROSS FROM PIZZA OVEN,FRYER DOOR, AND MICROWAVE. INSTRUCTED TO CLEAN. ALSO FLAT GRILL DRIP TRAY.
  13. License Re-Inspection

    0 infractions

  14. License

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 70-80 MICE DROPPINGS NOTED ON PREMISES IN THE FOLLOWING AREAS: UNDERNEATH PIZZA DOUGH MACHINE, ON SHELVES AND SHEET PANS IN REAR, ON FLOOR INSIDE PIZZA OVEN, SCATTERED ALONG THE BASES OF THE WALLS IN FOOD PREP AND DISHWASHING AREAS, IN BASEMENT, IN REAR SECTIONS AND STORAGE AREAS. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ALL OPENINGS IN WALLS, FLOORS AND CEILINGS, REPAIR BOTTOMS OF EXIT DOORS, MAKING THEM TIGHT-FITTING TO PREVENT RODENT ENTRY. NO CITATON ISSUED
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • INSTALL A SPLASH GAURD BETWEEN MOP SINK AND 3 COMPARTMENT SINK TO PREVENT DIRTY MOP WATER FROM CONTAMINATING THE 3 COMPARTMENT SINK IN DISHWASHING AREA. OR REMOVE PREP TABLE FROM IN FRONT OF MOP SINK AND RELOCATE MOP SINK ON NORTH WALL SO THAT IT IS ACCESSIBLE FOR USE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND SANITIZE ALL COOLERS,FREEZERS, PREP TABLES AND SHELVES, PIZZA DOUGH MACHINE, INTERIOR SECTIONS OF PIZZA OVEN, ALL EQUIPMEMNT STORED ON SHELVES AND STORAGE RACKS IN DISHWASHING AREA, CABINET INTERIOR OF DEEP FRYER AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING BASEMENT).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS, CEILINGS AND DOORS THROUGHOUT WHERE NEEDED. SEAL ALL CRACKS AND OPENINGS IN WALLS AND BASEBOARDS THROUGHOUT. PAINT RAW WOOD SURFACE ON REAR DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY PIPE UNDERNATH AND LEAKY FAUCET AT 3 COMPARTMENT SINK AND REPAIR LEAKY.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE PREP TABLE FROM IN FRONT OF MOP SINK AND RELOCATE MOP SINK ON NORTH WALL SO THAT IT IS ACCESSIBLE FOR USE.
  15. License

    0 infractions

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