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PIZZA HUT #405039

4925 W NORTH AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

PIZZA HUT #405039 has been inspected 3 times by Chicago Department of Public Health since June 10, 2011. The most recent inspection, on October 24, 2012, found no infractions.

1 of 3 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.

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 August 11, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 8 times across 2 separate inspections, most recently on August 11, 2011. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 August 11, 2011. 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.

3 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: STORAGE RACKS THROUGHOUT PREP AREA, INSIDE WALK-IN COOLER, INSIDE PROOF BOX (WITH DRIED FOOD DEBRIS AND GREASE ACCUMULATION), INTERIOR SURFACE OF MOPSINK, PREP COOLER DOOR HANDLES WITH GREASE BUILD-UP, INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE, COOKING EQUPMENT (FRYER, STOVE, OVENS ETC.), INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZERS, PIPINGS AND ELECTRICAL CONDUIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDER AND AROUND DISHMACHINE, UNDER COOKING EQUIPMENT (FRYERS, STOVE, OVEN ETC), UNDER STORAGE RACKS, FLOORS THROUGHOUT WALK-IN COOLER AND IN WALK-IN FREEZER.--------NOTED SOME LITTER ON GROUND UNDER GARBAGE DUMPSTER IN REAR OUTSIDE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.--------MUST DETAIL CLEAN ALL FLOOR DRAINS IN FOOD PREP AREA TO PREVENT INSECT HARBORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS IN FOOD PREP AREA WITH DRIED FOOD SPILLAGE.--------MUST CLEAN AND MAINTAIN CEILING VENT COVER WITH DUST AND GREASE BUILD-UP AND ALSO CONDENSER LINE WITH MOLD-LIKE BUILD-UP INSIDE WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR SLOW DRAINING 2 EXPOSED HANDSINK IN PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE PIZZA HOT HOLDING UNIT BEHIND FRONT SERVICE COUNTER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER (BY THE OFFICE) TO PREVENT RODENT AND INSECT HARBORAGE-----MUST REORGANIZE.
  3. Canvass

    6 infractions

    • 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. INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: STORAGE RACKS THROUGHOUT PREP AREA, INSIDE WALK-IN COOLER, INSIDE PROOF BOX (WITH DRIED FOOD DEBRIS AND GREASE ACCUMULATION), INTERIOR SURFACE OF MOPSINK, PREP COOLER DOOR HANDLES WITH GREASE BUILD-UP, INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE, COOKING EQUPMENT (FRYER, STOVE, OVENS ETC.), INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZERS, PIPINGS AND ELECTRICAL CONDUIT.
    • 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. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDER AND AROUND DISHMACHINE, UNDER COOKING EQUIPMENT (FRYERS, STOVE, OVEN ETC), UNDER STORAGE RACKS, FLOORS THROUGHOUT WALK-IN COOLER AND IN WALK-IN FREEZER.--------NOTED SOME LITTER ON GROUND UNDER GARBAGE DUMPSTER IN REAR OUTSIDE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.--------MUST DETAIL CLEAN ALL FLOOR DRAINS IN FOOD PREP AREA TO PREVENT INSECT HARBORAGE.
    • 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. INSTRUCTED TO CLEAN AND MAINTAIN WALLS IN FOOD PREP AREA WITH DRIED FOOD SPILLAGE.--------MUST CLEAN AND MAINTAIN CEILING VENT COVER WITH DUST AND GREASE BUILD-UP AND ALSO CONDENSER LINE WITH MOLD-LIKE BUILD-UP INSIDE WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPAIR SLOW DRAINING 2 EXPOSED HANDSINK IN PREP AREA.
    • 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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE PIZZA HOT HOLDING UNIT BEHIND FRONT SERVICE COUNTER.
    • 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. INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER (BY THE OFFICE) TO PREVENT RODENT AND INSECT HARBORAGE-----MUST REORGANIZE.

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