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LOU MALNATI'S PIZZERIA

439 N WELLS ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

LOU MALNATI'S PIZZERIA has been inspected 10 times by Chicago Department of Public Health since December 15, 2011. The most recent inspection, on September 25, 2014, found no infractions.

4 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 temperature control 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 5 times across 4 separate inspections, most recently on September 23, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 2 times across 2 separate inspections, most recently on January 13, 2014. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 12 times across 6 separate inspections, most recently on September 23, 2014. 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 once on September 11, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 13, 2014. For example: PERSONNEL WITH INFECTIONS RESTRICTED: NO OPEN SORES, WOUNDS, ETC

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. License Re-Inspection

    0 infractions

  2. Canvass

    0 infractions

  3. License

    0 infractions

  4. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE REFRIGERATION UNIT TO BE IMPROPER:-PASTA 50.3F,ROAST BEEF 47.4F,SALSA 45.0F, CHICKEN 49.1F, SPAGHETTI 49.6F, MILK 44.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 27 LBS OF PRODUCTS WORTH $60.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY SHELVES ON RACK BY THE DISH WASHER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN OR REPAINT WITH A NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED A SLIGHT DISCOLORATION INSIDE INNER LINING OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED NO HAND WASH SINK AT THE BAR ON THE FIRST FLOOR. INSTRUCTED TO INSTALL A HAND WASH SINK.
  5. Complaint Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED NO VENTILATION INSIDE BATHROOMS. INSTRUCTED TO MONITOR AND MAINTAIN.
  6. Complaint

    4 infractions

    • 5. PERSONNEL WITH INFECTIONS RESTRICTED: NO OPEN SORES, WOUNDS, ETC
      • NOTED EMPLOYEE AT THE PREP AREA WITH A CUT ON FINGER, WRAPPED ONLY WITH A PAPER TOWEL,BLEEDING THROUGH,NO BANDAGE ON AND WEARING DISPOSABLE GLOVES PREPARING FOOD (PIZZA, CHICKEN ETC). NOTED AT THE SAME TIME EMPLOYEE NOT CHANGING GLOVE THE ENTIRE TIME OF INSPECTION. MANGER IMMEDIATELY REMOVED EMPLOYEE FROM PREP AREA AND PROVIDED HIM WITH A BAND AID. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ON TOP,LID,LIPS AND ON THE GROUND AROUND CONTAINER CREATING FOOD SOURCE FOR PESTS. INSTRUCTED TO CLEAN AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED NO VENTILATION INSIDE BATHROOMS. INSTRUCTED TO MONITOR AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED WASH CLOTHS ON PREP TABLES AND ON SHELVING BY THE DISH WASHING AREA. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
  7. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BAD RUBBER GASKETS AT PREP COOLER DOORS, INSTREUCTED TO REPLACE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ICE BIN AT BAR MISSING COVERS, INSTRUCTED TO INSTALL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER AT PREP COOLERS, INSTRUCTED TO PROVIDE.
  8. Suspected Food Poisoning

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • (7-38-005A) FOUND 22-POUNDS OF FOOD (A MIXTURE OF SAUTEED ONIONS IN OLIVE OIL MIXED WITH SPINACH & CHEESE) & USED FOR 'THE LOU' PIZZA TOPPINGS, IN THE WALK-IN COOLER & AT THE PREP COOLER STATION-WITH INTERNAL TEMPERATURES RANGING BETWEEN 46.4F TO 51.7F (PREPARED THE DAY BEFORE). INSTRUCTED TO MAINTAIN COLD FOODS AT 40F OR BELOW. MANAGER PROPERLY DISPOSED OF SAID PRODUCT. (TOTAL AMOUNT OF FOOD=$42.00)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR, UPPER PANEL OF ICE MACHINE MUST BE KEPT CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SOME DEBRIS & WATER NOTED ON FLOOR GROUTING BY THE BAR AREA & UNDER THE DISHMACHINE, MUST KEEP CLEAN & DRY, TO PREVENT PEST HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ANY EVIDENCE OF MILDEW ON WALLS BEHIND THE DISHMACHINE MUST BE REMOVED.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. OBSERVED MARINARA SAUCE AT 46F, MEAT SAUCE AT 49F, AND ALFREDO SAUCE AT 44-49F INSIDE OF THE WALK-IN COOLER. MANAGEMENT VOLUNTARILY DISCARDED 16 GALLONS AND $172 WORTH OF FOOD. CRITICAL VIOLATION 7-38-005A.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED IMPROPER FINAL RINSE TEMPERATURE AT THE HIGH TEMPERATURE DISHMACHINE. FINAL RINSE THERMOMETER SHOWED 170F. ECOLAB CALLED AND ARRIVED ONSITE DURING THE INSPECTION. HEATING ELEMENT INSIDE OF THE MACHINE WAS REPLACED AND MACHINE IS NOW RUNNING A FINAL RINSE AT 190F. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED SMALL FLIES BEHIND THE BAR AND IN THE DINING AREA. APPROXIMATELY 25 LIVE FLIES WERE OBSERVED ON THE WALLS IN THE BAR AND DINING ROOM AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE THE CUTTING BOARD ON TOP OF THE PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE.

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