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PIEROGI HEAVEN, INC.

169 N WELLS ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

PIEROGI HEAVEN, INC. has been inspected 15 times by Chicago Department of Public Health since November 8, 2010. The most recent inspection, on March 18, 2021, found no infractions.

3 of 15 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 Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on August 13, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 March 17, 2016. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on July 22, 2014. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 November 25, 2013. 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 September 22, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE EMPLOYEE HEALTH POLICY AND SIGNATURES FOR REVIEW. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT (GLOVES, FACE MASKS, DISPOSABLE MOPS, SANITIZER) ON SITE. KIT MUST MATCH POLICY IN PLACE FOR FACILITY. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FACILITY NOT MEETING EFFECTIVE HAIR RESTRAINT REQUIREMENTS. FOOD HANDLERS PREPPING AND SERVING FOOD WITHOUT HAIR RESTRAINTS OR HAT. MUST MEET REQUIREMENTS AND MAINTAIN.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED FACILITY NOT MEETING SINGLE-USE ARTICLE STORING REQUIREMENTS;SINGLE USE ARTICLE STORED INSIDE EMPLOYEE RESTROOM. INFORMED PERSON IN CHARGE OF STORAGE REQUIREMENTS, FOOD HANDLER REMOVED ITEMS FROM RESTROOM AT TIME OF INSPECTION.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • 5-103.11(B) OBSERVED NO HOT WATER ON PREMISES AT THIS TIME HOT WATER AT 96.4-100.9 DEGREES F. MUST REPAIR AND MAINTAIN. MUST REPAIR AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED. ONSITE MANAGER ARRIVED DURING INSPECTION REPAIRED AND RESTORED HOT WATER TO FACILITY, HOT WATER AT 114 DEGREES F.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.16 OBSERVED FACILITY NOT MEETING MOP STORAGE REQUIREMENTS, MOPS STORED DOWN INSIDE UTILITY SINK AND ON FLOOR (CONDITION FOR PEST HARBORAGE). MUST STORE PROPERLY TO MEET REQUIREMENTS AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN
  3. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LOWER WALLS AT MOP SINK AREA NOT CLEAN. INSTRUCTED TO CLEAN/MAINTAIN.
  4. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed large hole in between ceiling/wall tiles above the utility sink. Must repair/replace to prevent pest entry. Must maintain same.
  5. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORAGE BOXES STORED ON FLOOR IN WASHROOM.MUST PROPERLY ORGANIZE OFF FLOORS.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    4 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED PREMISES OUTSIDE GARBAGE DUMPSTER NOT MAINTAINED.GARBAGE DUMPSTER CONTAINER OVERFLOWING WITH GARBAGE,LIDS OPEN.MUST MAINTAIN DUMPSTER AREA.LIDS OF DUMSTER MUST CLOSE.SERIOUS VIOLATION ISSUED 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED EXTERIOR OF STORAGE CABINT UNDER REAR PREP TABLE NOT CLEAN.MUST CLEAN/MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHTS NOT SHIELDED ABOVE PREP TABLE IN REAR.MUST INSTALL SHIELD.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO IDPH STATE FOOD HANDLERS CERTIFICATE FOR ALL EMPLOYEES. MUST PROVIDE AT NEXT ROUTINE INSPECTION.
  8. Canvass

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOOD ITEMS ARE PREPARED AND SERVED (PIROGIES, SAUERKRAUT,SOUPS ETC). INSTRUCTED TO HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
  9. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A SPLASH GUARD AT EXPOSED HAND WASH SINK WITHIN FRONT COUNTER/ PREP TABLE. MUST PROVIDE.
  10. Canvass

    2 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • WATER DRAINING SLOWLY AT 3-COMP SINK AND FLOWING INTO OTHER COMPARTMENTS FROM DRAIN UPON RELEASE. MUST REPAIR. SERIOUS CITATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A SPLASH GUARD AT EXPOSED HAND WASH SINK WITHIN FRONT COUNTER/ PREP TABLE. MUST PROVIDE.
  11. Canvass

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED PRECOOKED AND PREPARED FOOD ITEMS INSIDE THE REACH IN COOLERS. MUST LABEL FOOD ITEMS WITH NAME, DATE AND TIME.
  12. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE WATER DAMAGED CEILING TILES IN THE STAFF RESTROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A SHATTER PROOF BULB AT THE 2DR FREEZER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS AT FOOD PREP AREAS AT ALL TIMES.
  13. Complaint

    3 infractions

    • 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. MUST PROVIDE STOPPERS (X2) FOR 3-COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD STAINS ON WALL BEHIND 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN UNCLEAN WALL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE AND CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
  14. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. OBSERVED PLASTIC SINGLE SERVICE UTENSILS (SPOONS, FORKS, ETC.) NOT PROPERLY STORED AT SELF SERVICE AREA. MUST INVERT UTENSILS, HANDLES UPWARD.
    • 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. OBSERVED FOOD DEBRIS ON EXTERIOR OF OVEN. MUST CLEAN AND MAINTAIN EQUIPMENT.
  15. License

    0 infractions

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