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MISTA PIZZA,LLC

2921 N BROADWAY, CHICAGO, IL 60657 · Restaurant

Inspection summary

MISTA PIZZA,LLC has been inspected 10 times by Chicago Department of Public Health since September 12, 2011. The most recent inspection, on April 25, 2017, 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 Food source, labelling and allergens.

The last 2 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 8 times across 5 separate inspections, most recently on July 26, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 16, 2014. 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 7 times across 5 separate inspections, most recently on October 30, 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 2 times across 2 separate inspections, most recently on December 2, 2013. 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 December 18, 2012. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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 Re-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES. REACH IN COOLER AT 60.0F. CRITICAL VIOLATION. CITATION ISSUED. 7-38-005. TAGGED REACH IN COOLER.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER COLD HOLDING TEMPERATURES. 5 POUNDS HUMMUS AT 55.0F, 5 POUNDS TUNA SALAD AT 71.6F, 6 POUNDS CHEESE LASAGNA AT 60.2F, 2POUNDS SALAMI AT 59.8F, AND 5 POUNDS COOKED CHICKEN AT 53.0F. DISPOSED OF 23 POUNDS OF FOOD. MONETARY VALUE AT 200DOLLARS. CRITICAL VIOLATION. CITATION ISSUED. 7-38-005.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND BROKEN THERMOMETR INSIDE REACH IN COOLER. MUST PROVIDE.
  4. Canvass

    0 infractions

  5. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SHELVING INSIDE PIZZA BREAD COOLER IN FOOD PREPARATION AREA. MUST REPAINT OR REPLACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING THERMOMETER NEEDED AT FRONT SELLING AREA REFRIGERATOR AND PIZZA BREAD COOLER. MUST PROVIDE.
  6. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL COOKED FOOD ITEMS INSIDE PREP COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN VENTILATION FANS INSIDE UPRIGHT COOLER IN FOOD PREPARATION AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A WORKING THERMOMETER AT THE UPRIGHT REFRIGERATOR IN FOOD PREPARATION AREA.
  7. Short Form Complaint

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED COOKED CHICKEN AT 89.7F-100.4F, RICOTTA CHEESE AT 54.0F, BIANCA MUSHROOM SAUCE AT 48.9F,TUNA 48.7F.(NO TIME AND TEMPERATURE LOGS PROVIDED FOR VERIFICATION).MANAGEMENT VOLUNTARILY DISCARDED,DENATURED SAID FOODS APPROX:12#'S OF FOOD WORTH APPROX:$261.20. CRITICAL VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR/REPLACE BROKEN GASKETS ON THE 3 DOOR FOOD PREP COOLER NEAR THE OVEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner including the floor drains.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Must repair water leak at drain pipe beneath the middle of the kitchen 3 compartment sink.
  8. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner including the floor drains.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Must repair water leak at drain pipe beneath the middle of the kitchen 3 compartment sink.
  9. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE.OBSERVED APPROXIMATELY 10 LBS COOKED CHICKEN IN A SMALL CONTAINER, PILED 12" HIGH, COVERED WITH PLASTIC WRAP IN PREP COOLER AT 109.7 F. DISCUSSED PROPER METHOD OF COOLING HOT FOODS. ALL DISCARDED. CRITICAL CITATION ISSUED.7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT DURING INSPECTION WHILE THE ABOVE MENTIONED POTENTIALLY HAZARDOUS FOODS WERE BEING IMPROPERLY HELD. NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES. SERIOUS CITATION ISSUED 7-38-012.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO SUMMARY REPORT FROM INSPECTION ON 9-12-11 POSTED VISIBLE TO CUSTOMERS. SERIOUS CITATION ISSUED 7-42-010(B).
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PLASTIC SILVERWARE OR ANY OTHER FOOD CONTACT ITEMS MUST NOT BE STORED IN EMPLOYEE WASHROOM.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • CLEAN LINENS MUST NOT BE STORED IN EMPLOYEE WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AN INTERNAL THERMOMETER FOR GLASS DOOR COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  10. License

    0 infractions

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