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ITALIAN PIZZA HOUSE

3443 N MILWAUKEE AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

ITALIAN PIZZA HOUSE has been inspected 10 times by Chicago Department of Public Health since February 27, 2014. The most recent inspection, on July 31, 2018, found no infractions.

5 of 10 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 and Food temperature control.

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 3 times across 3 separate inspections, most recently on February 17, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 August 19, 2015. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 15 times across 5 separate inspections, most recently on February 17, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 5 times across 4 separate inspections, most recently on February 17, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 17, 2017. For example: FOOD HANDLER REQUIREMENTS MET

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE REACH IN COOLER AND PREP COOLER. ALSO ALL TIRAMISU INDIVIUAL CAKE AND CONDIMENTS PACKED ON A PLASTIC CONTAINER FOR SALE,MUST BE LABEL WITH COMPANY'S NAME, ADDRESS, AND NAME OF THE PRODUCT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE GROCERY BAG BEING USED TO STORE FROZEN MEAT WITH FOOD GRADE STORAGE BAG. CAULK WORN OUT AROUND THE WASHBOWL SINK IN THE CUSTOMER'S WASHROOM AND THE EXPOSED HAND SINK IN THE PREP AREA. MUST RE CAULK AND MAINTAIN. PAINT OR SEAL THE RAW WOOD ON THE SHELVE ABOVE THE PREP COOLER AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN GUARD OF THE 2 DOOR REACH IN COOLER WITH DUST BUILD UP. MUST CLEAN, REMOVE DUST AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER AND BEHIND THE PREP TABLE WITH FOOD DEBRIS. MUST CLEAN IN DETAIL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE WALLS IN THE PREP AREA BEHIND THE PREP TABLE WITH FOOD SPLASHED AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO IDPH FOOD HANDLERS CERTIFICATE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
  3. Canvass

    0 infractions

  4. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found prepackaged deserts in a cooler without any labels. Instructed all prepackaged items must be labeled with the following information: business name, address, list of ingredients and date. Found potentially hazardous foods (raw chicken) without label. Instructed must label all potentially hazardous foods (held over 24 hrs) with date label. Must maintain all labels.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Found grease and dust build up on lower interior of fryer. Instructed to remove, clean and sanitize. Must maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Found broken tiles in dining room area. Instructed to repair/replace. Must maintain (throughout facility).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Found damaged faucet handle on 3 compartment sink in kitchen area. Instructed to repair and maintain.
  5. Canvass

    0 infractions

  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    9 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO BLEACH OR SANITIZER ON THE PREMISES WITH THREE COMPARTMENT SINK SET TO WASH, DIRTY DISHES IN THE WASH COMPARTMENT. MANAGEMENT PURCHASED BLEACH DURING THE INSPECTION. CRITICAL VIOLATION 7-38-030.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND SINK IN THE FOOD PREPARATION AREA HAS BEEN REMOVED AND MOVED NEXT TO THE THREE COMPARTMENT SINK IN A ROOM NOT ACCESSIBLE TO THE FOOD PREP AREA. DISH ROOM WALL HAS BEEN INSTALLED SEPARATING THE FOOD PREP AREA FROM THE SINKS. INSTRUCTED TO USE EXPOSED HAND SINK IN THE DISH ROOM UNTIL THE SINK HAS BEEN RE-INSTALLED IN THE FOOD PREP AREA. CRITICAL VIOLATION 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 11-4-14. #38-MUST INSTALL VENTILATION INSIDE BASEMENT WASHROOM.#33-INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES WITH DRIED FOOD DEBRIS INSIDE PREP AND REACH-IN COOLER IN PREP AREA.#35-INSTRUCTED TO REFINISH UNFINISHED WALL WITH GAP/OPENING IN PREP AREA.#36- INSTRUCTED TO PROVIDE SHATTERPROOF LIGHT BULB IN BASEMENT DRY FOOD STORAGE AREA OR LIGHT SHIELDS. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED. ALL PREPARED FROZEN FOODS MUST BE LABELED AND DATED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING FLOOR TILES THROUGHOUT THE KITCHEN. MUST REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING WALL BASEBOARD COVING THROUGHOUT THE KITCHEN. MUST INSTALL. HOLES IN THE CEILING THROUGHOUT THE BASEMENT MUST BE SEALED.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • BASEMENT WASHROOM DOOR LEADING TO DRY FOOD STORAGE MUST HAVE A SELF-CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PIPING UNDER THE THREE COMPARTMENT SINK REPAIRED WITH DUCT TAPE. MUST PROPERLY REPAIR ANY LEAKING PIPES. BROKEN TOILET IN THE BASEMENT WASHROOM. MUST REPAIR TO PROPERLY FLUSH.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • LIVING QUARTERS IN THE BASEMENT MUST BE COMPLETELY SEPARATED FROM THE DRY FOOD STORAGE AREA. ALL UNNECESSARY ITEMS THROUGHOUT THE BASEMENT MUST BE REMOVED AND ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED.
  8. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL OR PAINT RAW WOOD SHELVES IN FOOD PREP AREA.---------MUST REFINISH OR REPLACE CUTTING BOARD (ON TOP OF PREP COOLER) WITH DEEP SEAMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES WITH DRIED FOOD DEBRIS INSIDE PREP AND REACH-IN COOLER IN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REFINISH UNFINISHED WALL WITH GAP/OPENING IN PREP AREA (NEXT TO FRYER).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO PROVIDE SHATTERPROOF LIGHT BULB IN BASEMENT STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED PREP TABLE WITH CHEESE GRINDER IN BASEMENT. INSTRUCTED TO INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH SOAP AND PAPER TOWEL OR REMOVE PREP TABLE AND CHEESE GRINDER.---------MUST INSTALL VENTILATION INSIDE BASEMENT WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT IN REAR OUTSIDE AREA TO PREVENT PEST HARBORAGE.
  9. Canvass

    0 infractions

  10. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO INSTALL A SPLASH GUARD OR DIVIDER BETWEEN EXPOSED HAND SINK AND 3 COMPARTMENT SINK.----------MUST PROVIDE DRAINBOARD ATTACHED INTO 3 COMPARTMENT SINK OR DRAIN RACKS ABOVE 3 COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER AT MOP SINK FAUCET.

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