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KERELYS PIZZA LLC

2934 N MILWAUKEE AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

KERELYS PIZZA LLC has been inspected 5 times by Chicago Department of Public Health since August 13, 2014. The most recent inspection, on October 23, 2017, found no infractions.

2 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 temperature control, Handwashing and staff hygiene and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on February 23, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on February 23, 2017. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on May 3, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 8 times across 3 separate inspections, most recently on February 23, 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 3 separate inspections, most recently on February 23, 2017. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ICE BUILD UP INSIDE STAND UP 2-DOOR REACH IN FREEZER ALSO OBSERVED DAMAGED DOOR RUBBER GASKETS AT SAME FREEZER. MUST REMOVE ALL ICE BUILD UP AND REPAIR/REPLACE DAMAGED DOOR RUBBER GASKETS AT SAID FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DUST BUILD UP ON PIZZA PREP COOLER COMPRESSOR, MEAT DEBRIS INSIDE SLICER, FOOD DEBRIS ON CAN OPENER ALSO OBSERVED GREASE BUILD UP ON VENTILATION HOOD FILTERS. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT/LITTER ON FLOOR IN STORAGE ROOMS AND OFFICE. MUST CLEAN FLOOR THROUGHOUT AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BURNED OUT CEILING LIGHT BULBS (X4) ABOVE REAR PREP AREA. MUST REPLACE WITH WORKING LIGHT BULBS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETERS INSIDE 1-DOOR REACH IN COOLER BEHIND FRONT COUNTER AND INSIDE PIZZA PREP COOLER. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED ONE FOOD HANDLER NOT WEARING HAIR RESTRAINT. MUST PROVIDE HAIR RESTRAINT FOR ALL FOOD HANDLERS.
  3. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE A CONSUMER ADVISORY FOR PULIC VIEW AT ALL TIMES. MUST PROPERLY LABEL ALL FOODS NOT IN THEIR ORIGINAL CONTAINERS WITH PRODUCT NAME AND DATE AT ALL TIMES. FOUND VARIOUS PLASTIC CONTAINERS HOLDING COOKED AND PREPARED FOODS NOT DATED OR LABELED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST RESEAL/REMOVE PEELING PAINT FROM PIPES ABOVE THE OVENS, PIZZA PREP STATION AND IN THE REAR MIDDLE ROOM HOLDING 4 REFRIGERATORS SO AS TO SMOOTH AND EASILY CLEANABLE. FOUND ABOVE IN POOR REPAIR. MUST REPAIR (REPAINT/RESEAL).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT FIXTURE COVER IN THE MIDDLE ROOM WHERE THERE ARE FOUR 2DR REFRIGERATORS STORED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVDE A WORKING BACK FLOW PREVENTOR AT THE MOP SINK. BACK FLOW PREVENTOR NOT IN WORKING ORDER AT THIS TIME. ICE MACHINE AT THIS TIME NEEDS A BACK FLOW PREVENTOR. MUST INSTALL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER OUTSIDE STORAGE CLOSET WHERE THE GARBAGE DUMPSTERS ARE LOCATED TO PREVENT PEST BREEDING. IN THE MIDDLE ROOM WHERE THERE ARE 4 REFRIGERATORS BOXES AND UNUSED EQUIPMENT MUST BE ELEVATED 6 INCHES OFF THE FLOOR. MUST REMOVE OFF PREMISES NON-WORKING EQUIPMENT (SMALL OVENS AND 1 2DR REFRIGERATOR(NOT PLUGGED IN AND TAKEN APART). MUST DECLUTTER AND BETTER ORGANIZE THE REAR OFFICE SPACE ROOM. FOUND ABOVE STATED AREA COMPLETELY DISORGANIZED.
  4. Canvass

    7 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, SINKS, COOLERS, PREP TABLES,HOOD AND FILTERS ABOVE COOKING EQUIPMENTS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE KITCHEN AREAS REQUIRE A DETAIL CLEANING AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNT-OUT LIGHT BULBS ABOVE THE COOKING EQUIPMENTS AND IN KITCHEN AREAS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL BACK FLOW PREVENTION DEVICE ON THE MOP SINK AND FOR COFFEE EXPRESSO UNITS AT FRONT PREP STATION AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A VISIBLE THERMOMETER INSIDE THE FRONT MILK REFRIGERATOR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTERED CONDITIONS FROM INSIDE THE HOT WATER TANK ROOM AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • PROVIDE AND MAINTAIN HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS.
  5. License

    0 infractions

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