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PIZZA HUT

6700 S STONY ISLAND AVE, CHICAGO, IL 60649 · Restaurant

Inspection summary

PIZZA HUT has been inspected 6 times by Chicago Department of Public Health since August 19, 2011. The most recent inspection, on July 29, 2015, 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: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on February 3, 2015. 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 7 times across 3 separate inspections, most recently on February 3, 2015. 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 3 times across 3 separate inspections, most recently on February 3, 2015. 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 3 times across 2 separate inspections, most recently on February 3, 2015. For example: FOOD HANDLER REQUIREMENTS MET

  • 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 January 30, 2015. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

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

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR THE SOAP DISPENSER IN THE EMPLOYEES WASHROOM
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN BOTTOM COMPARTMENTS OF DEEP FRYERS,HAS HEAVY GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS INSIDE THE WALK-IN COOOLER IN REAR OF PREMISES,ALONG WALL BASE AND CORNERS AND DETAIL CLEAN FLOORS UNDER AND BEHIND THE DEEP FRYERS,HAS GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALL NEAR THE EXPOSED HANDSINK AT THE FRONT PREP AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE WALK-IN COOLER IN REAR OF PREMISES,THE OUTSIDE THERMOMETER IS BROKEN,MUST INSTALL
    • 45. FOOD HANDLER REQUIREMENTS MET
      • THE ABOVE MUST PROVIDE THE FOOD HANDLER TRAINING CERTIFICATES OR PROVIDE PROOF OF ENROLLEMENT,UPON NEXT INSPECTION
  3. Complaint

    8 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • THE EXPOSED HANDSINK ACROSS FROM THE 3 COMPARTMENT SINK IS TURNED OFF DUE TO LEAK AT BOTTOM OF SINK WHEN THE WATER IS TURNED ON,LARGE AMOUNT OF WATER COMES FROM THE PIPE UNDERNEATH SINK,INSTRUCTED TO REPAIR SINK,CRITICAL VIOLATION 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • THE ABOVE OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE,WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS,PIZZA AND CHICKEN WINGS,SERIOUS VIOLATION 7-28-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR THE SOAP DISPENSER IN THE EMPLOYEES WASHROOM
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN BOTTOM COMPARTMENTS OF DEEP FRYERS,HAS HEAVY GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS INSIDE THE WALK-IN COOOLER IN REAR OF PREMISES,ALONG WALL BASE AND CORNERS AND DETAIL CLEAN FLOORS UNDER AND BEHIND THE DEEP FRYERS,HAS GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALL NEAR THE EXPOSED HANDSINK AT THE FRONT PREP AREA
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE WALK-IN COOLER IN REAR OF PREMISES,THE OUTSIDE THERMOMETER IS BROKEN,MUST INSTALL
    • 45. FOOD HANDLER REQUIREMENTS MET
      • THE ABOVE MUST PROVIDE THE FOOD HANDLER TRAINING CERTIFICATES OR PROVIDE PROOF OF ENROLLEMENT,UPON NEXT INSPECTION
  4. Complaint

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS,MEATY PASTA-47-49F/COOKED PASTA NOODLES-50F/CHICKEN AFREDO-47-48F INSIDE WALK IN COOLER THAT WAS NOT COOLED PROPERLY(140F TO 70F IN 2 HOURS AND 70F TO 40F IN 4 HOURS,MANAGER, ON DUTY AND EMPLOYEE WHO PREPARED FOOD STATED NO TEMPERATURES TAKEN DURING MAKING PASTA AND BEFORE FOOD WENT INTO COOLER.INSTRUCTED TO PROPERLY COOL FOODS BEFORE FOOD IS STORED IN COOLER. APPROX3LBS 30LBS OF FOOD,COST APPROX $150.00 WAS REMOVED AND DISCARDED.CRITICAL CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN IN PREP AREA NOT CLEAN.MUST CLEAN OR REPLCE.
  5. Complaint

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING/NO LIGHT INSIDE WALK IN FREEZER.MUST PROVIDE.
  6. License

    0 infractions

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