Skip to content
Loading map…

LAURA'S PIZZA AND PASTA INC.

1546 W 35TH ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

LAURA'S PIZZA AND PASTA INC. has been inspected 5 times by Chicago Department of Public Health since April 30, 2019. The most recent inspection, on May 5, 2022, 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, Protecting food from contamination and Food source, labelling and allergens.

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.

  • 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 3 times on June 4, 2021. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 June 4, 2021. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 June 4, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 June 4, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 4, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

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

    10 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 3- GALLONS MEAT SAUCE AT 56.5F,3- GALLONS PASTA SAUCE AT 54.9F INSIDE OF WALK IN COOLER IN LARGE POTS.23LBS. RAW STEAK 48.9F-52.7F,3LBS. BREADED MOZARELLA STICKS 48.2F,2LBS. COOKED GROUND BEEF 50.9F,15LBS. COOKED LASAGNA 47.7F-48.2F,3LBS. COOKED EGG PLANT 51.9F,2LBS. RAW SLIED CHICKEN 51.6F,5LBS COOKED MEAT BALLS 51.3F-53.4F,5LBS. COOKED POT ROAST 50.0F,8LBS. BREADED ZUCCHINI 50.1F,3LBS. COOKED POTATO 51.4F-52.7F,5LBS. SAUSAGES 51.4F-53.1F,10LBS. PANCAKE BATTER 54.0F-55.4F,1LB. FRENCH TOAST BATTER 55.2F,1LB. DICED HAM 49.7F,16 DOZEN RAW SHELLED EGGS 53.8F-55.1F.30LBS. RICOTTA CHEESE 51.1F-51.8F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)APPX.132LBS. 6- GALLONS.$5,000.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER FOOD ADVISORY DISCLOSURE AND REMINDER ON MENU OF CONSUMING RAW AND UNDER COOKED FOODS.MUST PROVIDE AND MAINTAIN.(PRIROITY FOUNDATION 7-38-005)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURE OF 2- DOOR REACH IN COOLER IN REAR PREP AREA AT 51.6F. WITH TCS FODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.ONCE REPAIRED EMAIL A LETTER TO CDPH INFO GIVEN. MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A THERMOMETER FOR PIZZA HOT HOLDING UNIT AND 2- DOOR REACH IN COOLER.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPX. "1/2-3/4" GAP ALONG BOTTOM OF FRONT ENTRY DOOR.MUST MAKE DOOR TIGHT FITTING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST APPLY A SEALANT OR PAINT RAW WOOD SHELF AT FRONT SERVICE COUNTER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM REACH IN COOLERS,FRYER CABINETS,GRILL TABLES.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A LID ON GARBAGE CAN IN WOMEN'S TOILET ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE MISSING WALL TILES AND OUTLET COVER AT FRONT SERVICE COUNTER.
  3. Short Form Complaint

    0 infractions

  4. License Re-Inspection

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED ALLERGEN TRAINING.
  5. License

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO EXPOSED HAND SINK IN DISHWASHING AREA AS REQUIRED; MUST PROVIDE. INSTRUCTED TO INSTALL AN EXPOSED HAND SINK IN THE DISHWASHING AREA WITH HOT AND COLD RUNNING WATER, SOAP AND HAND TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED ALLERGEN TRAINING.

Nearby inspected facilities

Own this business? Add a badge to your website