Skip to content
Loading map…

PIZZA & GRILL ZONE

5257 S ASHLAND AVE BLDG, CHICAGO, IL 60609 · Restaurant

Inspection summary

PIZZA & GRILL ZONE has been inspected 4 times by Chicago Department of Public Health since January 11, 2010. The most recent inspection, on April 21, 2014, found no infractions.

2 of 4 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.

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 4 times across 2 separate inspections, most recently on October 26, 2010. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 5 times on January 11, 2010. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 January 11, 2010. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 once on January 11, 2010. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • WALK-IN COOLER AIR TEMP AT 47.1F-INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT AND PLACE PRODUCTS THAT ARE WITHIN ACCEPTABLE RANGE TO A UNIT AT 40 DEGREES OR BELOW-UNIT TAGGED HELD FOR INSPECTION, MUST REQUEST A REINSPECTION OF UNIT AFTER IT HAS BEEN REPAIRED BY FAXING A REQUEST TO THE CDPH AT 312-746-4240-CITATION ISSUED-CRITICAL
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • 30LB BOX OF CHICKEN WINGS BROUGHT IN FROM A&G WHOLESALE BY FOODSERVICE MANAGER DURING INSPECTION AND PLACED IN WALK-IN COOLER FOUND AT 49.1F, TACO MEAT AT 50.1F, SOUR CREAM-49.5F-INSTRUCTED TO DISCARD ALL OF THESE PRODUCTS-CITATION ISSUED0 CRITICAL
  3. License Re-Inspection

    0 infractions

  4. License

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. COOLER/FREEZER NOT OPERATING, MUST HAVE ALL COOLERS AND FREEZERS AT THE REQUIRED TEMPS OF 40F OR LOWER FOR ALL COOLERS AND 0F FOR ALL FREEZERS.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST HAVE A CITY OF CHICAGO FOODSERVICE MANAGER ON SITE WHENEVER ANY FOODS ARE BEING PREPED AND SERVED.
    • 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. REPLACE ALL WORN CUTTING BOARDS, REMOVE ANY AND ALL RUST ON EQUIPTMENT ie SHELVES PREPTABLE SHELVES,LEGS AND WHEELS, STATIONARY AND MOBIL EQUIPTMENT. SEAL ALL RAW WOOD ie FRONT COUNTER AND REAR DOOR FRAMES ETC.
    • 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. DETAIL CLEAN ALL EQUIPTMENT ie TAYLOR SOFT SERVE MACHINE (AND HAVE MACHINE SERVICED) CLEAN INSIDE/OUTSIDE ALL EQUIPTMENT EXHAUST HOODS PIZZA OVEN COOLERS/FREEZER REACH IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT, REPLACING ANY WORN AND MISSING FLOOR TILES, DETAIL CLEAN ALL COVING THROUGHOUT AND CLEAN CORNERS.
    • 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. MAKE ALL WALLS SMOOTH CLEAN WITH NO HOLES CRACKES OR CREVICES COVERING ALL OPEN ELECTRICAL OUTLETS WITHOUT A FACEPLATE. MAKING ALL WALLS AND CEILINGS CLEAN REPLACING ALL WATER STAINED/MISSING CEILING TILES, PREVENTING ANY INSECT/RODENT ENTRANCE OR HORBAGE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. DETAIL CLEAN ALL LIGHTSHIELDS THROUGHOUT STORE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. PROVIDE HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AT THE TAYLOR SOFT SERVE MACHINE. SERVICE AND SECURE WASHROOM VENTILATION IN EMPLOYEE'S TOILET.
    • 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.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.

Nearby inspected facilities

Own this business? Add a badge to your website