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PITALICIOUS, INC.

944 N ORLEANS ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

PITALICIOUS, INC. has been inspected 5 times by Chicago Department of Public Health since August 1, 2014. The most recent inspection, on September 18, 2015, found no infractions.

1 of 5 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, Handwashing and staff hygiene and Pests.

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 6 times across 3 separate inspections, most recently on August 4, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 August 4, 2015. 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 August 4, 2015. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 13 times across 4 separate inspections, most recently on August 11, 2015. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 5 times across 4 separate inspections, most recently on August 11, 2015. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    5 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED CRACKS ON FLOOR AT THE DINNING AREA AND AT THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HOLE ON WALL BY THE EXPOSED HAND WASH SINK.INSTRUCTED TON REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKAGE AT U-JOINT PIPING OF THE EXPOSED HAND WASH SINK AND AT THE 3 COMPARTMENT FAUCET. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER AT THE HALL WAY BY THE DOOR OF REAR EXIT AT THE BACK. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES AT THE HALL, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOTED EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATE ON SITE. INSTRUCTED TO HAVE ALL EMPLOYEES FOOD HANDLERS CERTIFICATE ON SITE AT ALL TIMES.
  3. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURES OF 2 DOOR REFRIGERATION UNIT AT REAR KITCHEN PREP AREA TO BE IMPROPER AT 48.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE REFRIGERATION UNIT TO BE IMPROPER;-GARBANZO BEANS 87.5F, MIXED VEGETABLES 46.9F, LAMB 65.2F, EGGS 54.3F, CHICKEN 57.5/58.2F, EGGPLANT 55.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 30 LBS OF PRODUCTS WORTH $114.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NOTED NO SOAP AND PAPER TOWEL AT THE EXPOSED HAND WASH SINK AND NO SOAP INSIDE BATHROOM ON FIRST FLOOR USED BY EMPLOYEES.INSTRUCTED TO ALWAYS HAVE SOAP AND PAPER TOWELS ON ALL HAND WASH SINKS.MANAGER IMMEDIATELY HAD EMPLOYEES GET THE SOAP AND PAPER TOWELS FOR HAND WASH SINKS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NOTED OUTSIDE GARBAGE DUMPSTER NOT MAINTAINED WITH DUMPSTER HEAVILY OVERLOADED AND OVER FLOWING ONTO THE GROUND PREVENTING LID CLOSURE. INSTRUCTED TO HAVE GARBAGE DUMPSTER MAINTAINED AT ALL TIMES TO PREVENT PEST HARBORAGE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED CRACKS ON FLOOR AT THE DINNING AREA AND AT THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HOLE ON WALL BY THE EXPOSED HAND WASH SINK.INSTRUCTED TON REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKAGE AT U-JOINT PIPING OF THE EXPOSED HAND WASH SINK AND AT THE 3 COMPARTMENT FAUCET. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER AT THE HALL WAY BY THE DOOR OF REAR EXIT AT THE BACK. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES AT THE HALL, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOTED EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATE ON SITE. INSTRUCTED TO HAVE ALL EMPLOYEES FOOD HANDLERS CERTIFICATE ON SITE AT ALL TIMES.
  4. Complaint

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE LINE PREP COOLER WITH AN AIR TEMPERATURE OF 52.3F. THE COOLER WAS NOT BEING USED AT THIS TIME TO STORE POTENTIALLY HAZARDOUS FOODS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • IMPROPER WASH TEMPERATURE OBSERVED AT THE LOW TEMPERATURE DISHMACHINE. OBSERVED A WASH TEMPERATURE OF 110F AT THE WASH TEMPERATURE GAUGE FOR THE LOW TEMPERATURE DISHMACHINE. MANAGEMENT INSTRUCTED TO REPAIR SO THAT A WASH TEMPERATURE ABOVE 120F IS MAINTAINED. USE THE 3 COMPARTMENT SINK TO SANITIZE ALL DISHES UNTIL THE HELD FOR INSPECTION TAG IS REMOVED FROM THE MACHINE. CRITICAL VIOLATION 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN AT 175.8F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE EXTERIOR OF THE SPICE CONTAINERS, INTERIOR OF FREEZER IN BASEMENT AND LINE PREP COOLER, INTERIOR OF MICROWAVES, PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR OF THE DINING ROOM AND FOOD PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE FOOD DEBRIS ON THE WALL OF THE REAR PREP AREA NEAR THE PREP COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKING FAUCET AT THE 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE OF ALL REFRIGERATORS.
  5. License

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAINT THE WOODEN SHELF BELOW THE PREP TABLE. REPLACE THE TORN DOOR GASKETS FOR THE LINE PREP COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE, VENTILATION FAN COVER IN THE BASEMENT WASHROOM, FAN COVER IN THE WALK-IN COOLER, AND LIGHT SHIELDS IN THE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOOR IN THE BASEMENT WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR THE OPENING IN THE WALL IN THE BASEMENT WASHROOM NEXT TO THE HANDSINK. INSTALL A DOOR FRAME AROUND THE 1ST FLOOR WASHROOM DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTALL A LIGHT SHIELD FOR THE CEILING LIGHT FIXTURE IN THE BASEMENT STORAGE ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE DRAIN LINE LEAK BELOW THE MOP SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A PROBE THERMOMETER TO TAKE FOOD TEMPERATURES.

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