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PIERCE TOWERS CAFETERIA

5514 S UNIVERSITY AVE, CHICAGO, IL 60637 · Restaurant

Inspection summary

PIERCE TOWERS CAFETERIA has been inspected 6 times by Chicago Department of Public Health since May 12, 2011. The most recent inspection, on June 4, 2014, found no infractions.

1 of 6 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, Pests and Food source, labelling and allergens.

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 2 times across 2 separate inspections, most recently on November 20, 2012. 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 once on November 20, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 May 12, 2011. 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 10 times across 3 separate inspections, most recently on March 5, 2013. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 6 times across 5 separate inspections, most recently on March 5, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST WASH,RINSE AND SANITIZE SOILED KNIVES AND PROPERLY STORE. DISCARD ALL CRACKED LIDS AND MULTI USE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE WORN GASKETS AT REACH IN COOLER BEHIND SALAD BAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF FRYERS,ALL OTHER COOKING EQUIPMENT AND THE VENTILATION HOODS ABOVE THE COOKING EQUIPMENT. MUST REMOVE GREASE AND FOOD DEBRIS BUILD UP. ALSO DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE AND REMOVE MOLD. MUST DETAIL CLEAN THE 2ND TOILET FROM THE ENTRANCE IN THE MENS EMPLOYEE WASHROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER ALL COOKING AND DISHWASHING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS BEHIND ALL COOKING AND DISHWAHING EQUIPMENT. MUST DETAIL CLEAN CEILING TILES AND REMOVE HEAVY DUST BUILD UP AND FOOD SPILLS OR REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF LIGHT SHIELDS ABOVE THE PREP AREAS AND REMOVE DUST,FOOD AND OTHER DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR HEAVILY LEAKING PIPES UNDER LARGE DISH MACHINE.
  3. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER SHELVING RACKS IN REAR STORAGE AREA. MUST REGROUT FLOOR TILES IN DISHWASHING AREAS AS NEEDED.
  4. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 20LBS OF COOKED RICE,SOUR CREAM AND SLICED TOMATOES AT IMPROPER TEMPERATURES RANGING BETWEEN 51-90.9 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OUTER OPENINGS NOT PROTECTED. NOTED APPROXIMATELY 1/4 INCH GAP IN THE BOTTOM RIGHT CORNER OF REAR EXIT DOOR LEADING TO THE OUTSIDE DOCK AREA. MUST REPAIR DOOR AND MAKE INSECT AND RODENT PROOF. SERIOUS CITATION ISSUED 7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT # 1158320 ON 3-16-2012 NOT CORRECTED. (34)REPAIR BROKEN FLOOR TILES IN WALK IN COOLER, (35)REPAIR BROKEN WALL TILES ACROSS FROM LARGE DISH MACHINE,(38)REPAIR LEAKY FAUCETS AT 1 COMPARTMENT SINKS AND (41)MUST REMOVE EXTREME CLUTTER FROM THE INTERIOR OF MOP SINK CLOSET TO ALLOW PROPER ACCESS & USE OF MOP SINK. STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST CORRECT ALL MINOR VIOLATIONS BY THE DATES SPECIFIED ON THE REPORT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER SHELVING RACKS IN REAR STORAGE AREA. MUST REGROUT FLOOR TILES IN DISHWASHING AREAS AS NEEDED.
  5. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR TOP PANELS AT ICE MACHINES. MUST ALSO CLEAN INTERIOR OF FRYERS & THE VENTILATION HOODS ABOVE ALL COOKING EQUIPMENT. CLEAN DIRTY LIGHT SHIELDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPAIR BROKEN FLOOR TILES IN WALK IN COOLER. KEEP FLOORS IN DISH WASHING AREAS DRY AT ALL TIMES. CLEAN FLOORS IN PREP AREAS & REMOVE FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR BROKEN WALL TILES ACROSS FROM LARGE DISH MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY FAUCETS AT 1 COMPARTMENT SINKS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE EXTREME CLUTTER FROM THE INTERIOR OF MOP SINK CLOSET TO ALLOW PROPER ACCESS & USE OF MOP SINK. STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  6. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND HIGH TEMPERATURE DISHMACHINE NOT SANITIZING PROPERLY.(FINAL RINSE AT 168F) CRITICAL VIOLATION. CITATION ISSUED.TAGGED DISHMACHINE.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.(RICE, FLOUR,ETC.)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND EXTERIOR OF DISHMACHINE NOT CLEAN. FOUND TABLES/COUNTERS NOT CLEAN AT ASIAN FOOD PREPARATION AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT ASIAN FOOD PREPARATION AREAS.

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