Skip to content
Loading map…

PIZZA HUT

1601 N WESTERN AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

PIZZA HUT has been inspected 7 times by Chicago Department of Public Health since July 27, 2016. The most recent inspection, on November 23, 2018, found no infractions.

3 of 7 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: Protecting food from contamination and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on February 8, 2018. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 February 8, 2018. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 4 separate inspections, most recently on February 8, 2018. 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 across 2 separate inspections, most recently on February 8, 2018. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 25, 2016. For example: PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Observed a black, mold-like substance on the interior portion of the ice machine that produces ice for human consumption. Instructed facility to remove all ice, clean and sanitize machine, and maintain. Serious violation 7-38-005(a).
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Observed the three compartment sink not properly maintained: when water is released from a full compartment at said sink, it flows through drain pipe into an air gapped floor drain where said waste water eventually overflows onto floor. Instructed facility to repair and maintain so when water is released it all flows into floor drain without overflowing. Serious violation 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed the dishmachine handle to be heavily duct taped over due to it being rusted as stated by operator. Instructed facility to remove tape, repair handle, and maintain smooth and easily cleanable. Observed cork boards used under pan pizzas for heat protection to be worn and dirty. Instructed facility to replace and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed the floor under the fryers to have heavy grease buildup. Also observed the floor along the wall behind the retarders and pizza prep cooler to be dirty as well as the floor around the soda boxes and rear soda dispenser. Instructed facility to clean and maintain. Observed the floor under each booth (seats lift up) to have dirt and food debris on them. Instructed facility to clean and maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed dirt and food debris on the walls and ceiling surrounding the dish area. Instructed facility to clean and maintain. Observed heavy dust accumulation on the vents above the registers and the pizza finishing/boxing area. Instructed facility to clean and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed the men's toilet to have a small leak at the rear base of the toilet. Instructed facility to repair and maintain.
  4. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON EXTERIOR OF 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DISHWASH AREA EXPOSED HAND WASH BOWL NOT ATTACHED TO WALL. INSTRUCTED MANAGER TO REATTACH/RECAULK SAID EXPOSED HAND WASH BOWL TO WALL.
  5. Complaint Re-Inspection

    0 infractions

  6. Complaint

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NOTED A VERY THICK BROWNISH,BLACK SLIMY SUBSTANCE INSIDE THE UPPER COMPARTMENT OF ICE MACHINE DRIPPING ON TO THE ICE. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS DETAIL CLEANED AND SANITIZED. MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE. SERIOUS VIOLATION #7-38-005(A)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1948261 DATED 7/27/2016 NOT CORRECTED:-#32) NOTED NO SPLASH GUARD AT THE HAND WASH SINK BY THE PREP TABLE NEXT TO THE DISH WASHER. INSTRUCTED TO PROVIDE A SPLASH GUARD AT THE SINK. #35) NOTED DIRTY FANS AND CEILING INSIDE WALK IN COOLER AND STAINED CEILING TILES THROUGH OUT THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.#38)NOTED SLOW WATER DRAIN AT THE HAND WASH SINK BY THE DISK WASHER AREA. INSTRUCTED TO REPAIR AND MAINTAIN. INSTRUCTED TO CORRECT ALL ABOVE VIOLATIONS. SERIOUS VIOLATION #7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED THICK GREASE ACCUMULATION INSIDE THE ELECTRICAL HOUSING OF DEEP FRYER. INSTRUCTED TO CLEAN AND MAINTAIN.NOTED NO ICE SCOOP HOLDER AT THE ICE MACHINE. INSTRUCTED TO PROVIDE AN ICE SCOOP HOLDER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOOR DRAINS ESPECIALLY UNDERNEATH THE DISH WASHING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HEAVY DUST AND BLACK SMOKE/DIRTY ACCUMULATION ON VENTILATION UNITS THROUGH OUT PREMISES, ON WALLS, FANS AND CEILING AT THE REAR HEATING UNIT ROOM...ALSO NOTED FOOD SPILLS AND STAINS ON WALLS BY THE SODA DISPENSER ROOM.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.MUST ALSO REPAIR AND MAINTAIN LOOSE FURNACE ON THE HEATING UNIT.
  7. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED NO SPLASH GUARD AT THE HAND WASH SINK BY THE PREP TABLE NEXT TO THE DISH WASHER. INSTRUCTED TO PROVIDE A SPLASH GUARD AT THE SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DIRTY FANS AND CEILING INSIDE WALK IN COOLER AND STAINED CEILING TILES THROUGH OUT THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED SLOW WATER DRAIN AT THE HAND WASH SINK BY THE DISK WASHER AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Nearby inspected facilities

Own this business? Add a badge to your website