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PAPA ROMEO'S PIZZA

4359 N PULASKI RD, CHICAGO, IL 60641 · Restaurant

Inspection summary

PAPA ROMEO'S PIZZA has been inspected 2 times by Chicago Department of Public Health since October 28, 2015. The most recent inspection, on February 19, 2016, found no infractions.

1 of 2 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.

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 October 28, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 October 28, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 3 times on October 28, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 on October 28, 2015. For example: SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

  • 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 2 times on October 28, 2015. 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.

2 inspections

  1. Canvass

    0 infractions

  2. Canvass

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. WALK-IN COOLER FOUND AT 51.3F WITH FOOD INSIDE SUCH AS CHEESE AT 45.6F. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED APPROXIMATELY 1 LB SAUSAGE PIZZA IN HOT HOLDING DISPLAY UNIT AT 102.2F. 30 LBS CHEESE IN THE WALK-IN COOLER AT 45.6F. ALL FOOD DISCARDED. ESTIMATED VALUE TO BE $50.00. CRITICAL VIOLATION 7-38-005(A).
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT WATER AVAILABLE THROUGHOUT AND AT THE ONLY SINK (3 COMPARTMENT) IN PREMISES. HOT WATER TEMPERATURE AT THE THREE COMPARTMENT SINK TO BE 67.8F. CRITICAL VIOLATION 7-38-030. MUST RESTORE HOT RUNNING WATER.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • THREE COMPARTMENT SINK NOT ABLE TO DRAIN IN ANY OF THE THREE COMPARTMENTS. STANDING WASTE WATER IN ALL BASINS. CRITICAL VIOLATION 7-38-030. MUST REPAIR AND MAINTAIN PLUMBING.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND SINK FOR ESTABLISHMENT HAS BEEN REMOVED. NO HAND WASHING FACILITIES LOCATED IN OR NEAR THE FOOD PREP AREA. MUST REPLACE EXPOSED HAND SINK TO BE ACCESSIBLE TO ALL FOOD PREP AREAS. 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
      • NO PEST CONTROL LOG BOOK ON PREMISES OR REQUIRED DOCUMENTATION. APPROXIMATELY 75 LIVE SMALL FLIES THROUGHOUT THE DISH AREA, REAR PREP AND REAR STORAGE. SERIOUS VIOLATION 7-38-020. MUST PROVIDE PEST CONTROL LOG BOOK AND ELIMINATE FLY ACTIVITY.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED IE: PIZZA AT 102.2F IN HOT HOLDING UNIT. SERIOUS VIOLATION 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL FOOD AND NON-FOOD CONTACT SURFACES, EQUIPMENT INSIDE AND OUT THROUGHOUT ESTABLISHMENT FOUND DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS, AND FLOOR DRAINS, THROUGHOUT ESTABLISHMENT IN WALK-IN COOLER AND WALK-IN FREEZER DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL WALLS THROUGHOUT ESTABLISHMENT DIRTY. MUST CLEAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO ACCURATE INTERNAL THERMOMETER IN PIZZA PREP COOLER. NO METAL STEM THERMOMETER. MUST PROVIDE THERMOMETERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNUSED COOLERS, COOKING EQUIPMENT MUST BE REMOVED FROM PREMISES TO PREVENT PEST HARBORING. ALL STORED ITEMS MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE AND ALL UNNECESSARY ITEMS REMOVED.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS.

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