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PAPA JOHN'S PIZZA

2640 N CLARK ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

PAPA JOHN'S PIZZA has been inspected 9 times by Chicago Department of Public Health since September 7, 2011. The most recent inspection, on January 14, 2015, found no infractions.

4 of 9 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: Handwashing and staff hygiene, Pests 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.

  • 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 once on February 5, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 February 5, 2014. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 February 5, 2014. 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 November 13, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 10 times across 5 separate inspections, most recently on July 25, 2014. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON THE WALLS INSIDE THE WASHROOM, MUST SCRAPE PEELING PAINT AND RE PAINT. CEILING VENT IN FRONT OF THE WASHROOM ,WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN.
  3. Complaint Re-Inspection

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN THE FAN GUARD INSIDE THE 4 DOOR REACH IN COOLER. CEILING VENT BY THE OFFICE AND BY THE EXIT DOOR, VENT INSIDE THE WASHROOM NEEDS DETAIL CLEANING( WITH DUST BUILD-UP).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR BROKEN BACK FLOW PREVENTIVE DEVICE OF THE MOP SINK AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER ON BASEMENT STAIRWAY. MUST ORGANIZE AND MAINTAIN.
  4. Complaint

    10 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • ON PREMISES FOR 311 COMPLAINT REGARDING HAND WASHING PRACTICES. OBSERVED TWO HAND WASHING STATIONS WITHOUT PAPER TOWELS OR OTHER SANITARY DRYING DEVICE. INSTRUCTED TO HAVE A SANITARY HAND DRYING DEVICE NEAR EVERY HAND WASHING FACILITY. CRITICAL VIOLATION 7-38-030. MANAGER PROVIDED PAPER TOWELS ON BOTH EXPOSED HAND SINK WHILE WE WERE STILL DOING THE INSPECTION.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE DUMPSTER WITH LIDS WIDE OPEN AND OVERFLOWING GARBAGE. INSTRUCTED THAT LIDS MUST BE CLOSED AT ALL TIMES. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE. INFORMED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHEN POTENIALLY HAZARDOUS FOOD SUCH AS CHICKEN WINGS, PIZZA, AND SAUSAGE IS BEING PREPARED AND SERVED. 3 CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATES ARE POSTED ON WALL BUT NONE ARE ON PREMISES. SERIOUS VIOLATION 7-38-012.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • FOUND NO PREVIOUS INSPECTION SUMMARY REPORT FROM REPORT # 1092652 DATED 10/4/13 POSTED ON SITE. INSTRUCTED THAT MOST RECENT INSPECTION SUMMARY REPORT IS TO BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS AT ALL TIMES. SERIOUS VIOLATION 7-42-010.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO PROVIDE LABEL ON THE BULK FOOD CONTAINER WITH FLOUR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULKING ON THE SPLASH GUARD OF THE 3 COMPARTMENT SINK WORN OUT. MUST RE CAULK AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR BY THE WATER HEATER AND ELEVATE ALL ITEMS/ARTICLES IN THE SAME AREA TO PREVENT RODENT/INSECTS HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN THE FAN GUARD INSIDE THE 4 DOOR REACH IN COOLER. CEILING VENT BY THE OFFICE AND BY THE EXIT DOOR, VENT INSIDE THE WASHROOM NEEDS DETAIL CLEANING( WITH DUST BUILD-UP).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR BROKEN BACK FLOW PREVENTIVE DEVICE OF THE MOP SINK AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER ON BASEMENT STAIRWAY. ORGANIZE AND MAINTAIN.
  5. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER NOR CITY OF CHICAGO CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS PIZZAS, CHICKEN WINGS, CHICKEN POPPERS ETC. INSTRUCTED ABOVE TO OPERATE WITH A CITY OF CHICAGO CERTIFIED FOOD MANAGER AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENING INTO WALL INSIDE EMPLOYEES BATHROOM.
  6. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAK UNDER THE RIGHT COMPARTMENT OF THE 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE OF THE PIZZA PREP COOLER.
  7. License

    0 infractions

  8. License Re-Inspection

    0 infractions

  9. License

    0 infractions

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