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PIZZA HUT

4925 W NORTH AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

PIZZA HUT has been inspected 6 times by Chicago Department of Public Health since February 22, 2018. The most recent inspection, on January 21, 2021, found no infractions.

2 of 6 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: Cleaning and sanitizing, Handwashing and staff hygiene and 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.

  • 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 2 times across 2 separate inspections, most recently on January 18, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 29, 2018. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 August 29, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 6 times across 3 separate inspections, most recently on January 18, 2019. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 across 2 separate inspections, most recently on August 29, 2018. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 DETAIL CLEAN THE FOLLOWING ITEMS: INTERIOR OF PREP COOLERS AND FREEZER, TOP OF PIZZA OVEN, PREP TABLES, DEEP FRYERS, INTERIOR OF DOUGH PROOFER AND RETARDER, 3 COMPARTMENT SINK, TOP OF DISHMACHINE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 CLEAN THE WALLS AND CEILING IN THE FOOD PREP AREA AND DISHWASH AREA.
  3. Complaint

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DETAIL CLEAN THE FOLLOWING ITEMS: INTERIOR OF PREP COOLERS AND FREEZER, TOP OF PIZZA OVEN, PREP TABLES, DEEP FRYERS, INTERIOR OF DOUGH PROOFER AND RETARDER, 3 COMPARTMENT SINK, TOP OF DISHMACHINE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE WALLS AND CEILING IN THE FOOD PREP AREA AND DISHWASH AREA.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM REPORT #2213659 ON 8/29/18 NOT CORRECTED: 55 - OBSERVED EXCESS FOOD DEBRIS ACCUMULATION IN THE FOLLOWING AREAS: THE FLOOR UNDER THE DISH MACHINE, THE FLOOR UNDER THE SODA SYRUP AREA, THE FLOOR UNDER THE SODA MACHINE, THE FLOOR UNDER THE FRYERS. MUST REMOVE DEBRIS, DETAIL CLEAN AREAS, AND MAINTAIN. 56 - MUST PROVIDE WORKING EXHAUST VENTILATION FANS INSIDE THE TOILET ROOMS. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • THE PREVIOUS INSPECTION REPORT SUMMARY FROM 8/29/18 WAS NOT POSTED IN VIEW OF CUSTOMERS. MANAGEMENT WAS GIVEN TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT.
  4. Complaint

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A): NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A). NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-204.11: MUST INSTALL HANDWASH SINK IN THE SERVER PREP STATION AREA. PRIORITY FOUNDATION VIOLATION #: 7-38-030(C). NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-203.12(A): MUST PROVIDE CONSPICUOUS AND EASILY VISIBLE THERMOMETERS INSIDE ALL COOLERS AND HOT HOLD UNITS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11(B): MUST STORE THE CLEAN DISHES IN THE SERVER STATION CABINETS IN AN INVERTED POSITION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-203.13(B): MUST PROVIDE A CATCH BASIN FOR GREASE OR GREASE INTERCEPTOR/TRAP FOR THE 3 COMPARTMENT SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15(B): OBSERVED SLIGHT LEAK IN THE PIPE OF THE HANDWASH SINK IN THE DISH AREA. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11: OBSERVED SMALL HOLE IN CEILING BY THE PIPE OF THE HOT WATER TANK. MUST PROVIDE TIGHT FITTING SEAL IN ALL OPENINGS OF THE PHYSICAL FACILITY. 6-501.12(A): OBSERVED EXCESS FOOD DEBRIS ACCUMULATION IN THE FOLLOWING AREAS: THE FLOOR UNDER THE DISH MACHINE, THE FLOOR UNDER THE SODA SYRUP AREA, THE FLOOR UNDER THE SODA MACHINE, THE FLOOR UNDER THE FRYERS. MUST REMOVE DEBRIS, DETAIL CLEAN AREAS, AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-304.11: MUST PROVIDE WORKING EXHAUST VENTILATION FANS INSIDE THE TOILET ROOMS. 6-501.14(A): MUST DETAIL THE VENTILATION HOOD ABOVE THE PIZZA OVEN AND THE VENTILATION DUCT ABOVE THE DELIVERY HOT HOLD BAG STORAGE AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367: MUST PROVIDE ALLERGEN TRAINING CERTIFICATION.
  5. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ICE BUILD UP INSIDE WALK IN FREEZER UNDER THE CONDENSER UNIT.INSTRUCTED TO REMOVE ICE BUILD-UP,CLEAN AND MAINTAIN
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF DISH MACHINE WITH FOOD PARTICULATES ON EXTERIOR OF DISH MACHINE.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN DISH MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS STAINED AT WONG STREET AREA OF KITCHEN.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN ALSO THE SAME AT WALLS AROUND DISH MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED HOOD AND DUCT AT HOT LINE GREASY AND DUSTY.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN.
  6. License

    0 infractions

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