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PIZZA HUT #714390

2309 W LAWRENCE AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

PIZZA HUT #714390 has been inspected 8 times by Chicago Department of Public Health since January 19, 2011. The most recent inspection, on October 26, 2016, found no infractions.

1 of 8 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 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 once on March 11, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 September 10, 2014. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 12 times across 6 separate inspections, most recently on March 18, 2015. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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 8 times across 5 separate inspections, most recently on September 12, 2014. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • 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 4 times across 3 separate inspections, most recently on March 18, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SMELLY ODORS COMING FROM GREASE TRAP, INSTRUCTED TO CLEAN,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  3. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS (SAUSAGE, CHICKEN, PEPPERONI, DELI MEAT ETC) ARE BEING PREPARED AND SERVED. NO CITY OF CHICAGO CERTIFIED FOOD SERVICE SANITATION MANAGER ON PREMISE AT THIS TIME. INSTRUCTED THAT, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS CITATION ISSUED 7-38-012.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITY IN POOR REPAIR, WHEN WATER IS DRAINED FROM THREE COMPARTMENT SINK, WATER OVER FLOWS ON TO FLOOR SURFACE, NOT GOING INTO SEWER LINE, AND SMELLY SEWER ODORS, NOT PROPERLY BEING MAINTAINED, INSTRUCTED TO ROD SEWER LINES, AND PROPERLY MAINTAIN, SERIOUS CITATION ISSUED: 7-38-030
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • INSPECTION SUMMARY REPORT NOT POSTED IN PLAN VIEW FOR CUSTOMERS TO SEE, POSTED IN REAR KITCHEN AREA BEHIND WALL ATTACHED TO REACH-IN COOLER, SERIOUS CITATION ISSUED: 7-42-010 (B)
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  4. Canvass Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXHAUST HOOD AND FILTERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL AROUND EXPOSED HANDSINK NOT MAINTAINED. INSTRUCTED TO REMOVE BLACK AND PINK CHAULK AROUND SINK AND RE-CHAULK. CEILING NOT MAINTAINED ABOVE OVEN. INSTRUCTED TO REPAIR WORN CEILING TILE. TILED BASEBOARD AT FIRST EXPOSED HAND SINK NOT MAINTAINED. INSTRUCTED TO REPLACE MISSING AND BROKEN TILED COVING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT NOT INSTALLED IN STORAGE CLOSET. INSTRUCTED TO INSTALL LIGHT FIXTURE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM NOT PROVIDED WITH SELF CLOSING DEVICE. INSTRUCTED TO INSTALL SELF CLOSING DEVICE ON TOILET ROOM DOOR.
  5. Canvass

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • SANITIZING RINSE FOR DISH MACHINE NOT AT PROPERLY STRENGTH OR CONCENTRATION. LOW TEMPERATURE DISH MACHINE- AT 0 PPM OF CHLORINE WHILE BEING USED FOR UTENSILS. INSTRUCTED THAT LOW TEMPERATURE DISH MACHINE MUST SANITIZE AT 100 PPM OF CHLORINE. CRITICAL CITATION ISSUED 7-38-030. "HELD FOR INSPECTION" TAG PLACED ON DISHMACHINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXHAUST HOOD AND FILTERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL AROUND EXPOSED HANDSINK NOT MAINTAINED. INSTRUCTED TO REMOVE BLACK AND PINK CHAULK AROUND SINK AND RE-CHAULK. CEILING NOT MAINTAINED ABOVE OVEN. INSTRUCTED TO REPAIR WORN CEILING TILE. TILED BASEBOARD AT FIRST EXPOSED HAND SINK NOT MAINTAINED. INSTRUCTED TO REPLACE MISSING AND BROKEN TILED COVING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT NOT INSTALLED IN STORAGE CLOSET. INSTRUCTED TO INSTALL LIGHT FIXTURE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM NOT PROVIDED WITH SELF CLOSING DEVICE. INSTRUCTED TO INSTALL SELF CLOSING DEVICE ON TOILET ROOM DOOR.
  6. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; FRYERS, CAN OPENER, OVEN, MOP SINK AND DISH MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD DEBRIS AND GREASE ON FLOORS AND FLOOR DRAINS; INSTRUCTED TO CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES; AND CLEAN/SANITIZE FLOOR DRAINS TO PREVENT PEST.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS BEHIND 3 COMPARTMENT SINK AND DISH MACHINE WITH DRIED FOOD DEBRIS AND MOLD LIKE BUILD-UP; INSTRUCTED TO CLEAN/SANITIZE. NOTED DAMAGED CEILING PANELS OVER PREP TABLES; INSTRUCTED TO REPLACE PANELS. ALSO GREASE BUILD-UP ON HOOD AND FILTERS ABOVE FRYERS AND OVEN; INSTRUCTED TO CLEAN AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO SELF-CLOSING DEVICE FOR WASHROOM DOOR; INSTRUCTED TO PROVIDE SELF-CLOSING DEVICE.
  7. Canvass

    4 infractions

    • 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. FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS (SAUSAGE, CHICKEN, PEPPERONI, DELI MEAT ETC) ARE BEING PREPARED AND SERVED. NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON PREMISE AT THIS TIME. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS CITATION ISSUED 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS WITH WHITE MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER AND MUST CLEAN STORAGE RACKS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION AT FOOD PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAIN UNDER 3 COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN CEILING VENT COVER WITH HEAVY DUST BUILD-UP INSIDE TOILET ROOM.
  8. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS AND FRYER.
    • 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. MUST CLEAN FLOORS THRU-OUT AT CORNERS AND ALONG WALLS.
    • 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. MUST CLEAN HOOD AND FILTERS ABOVE FRYER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES THRU-OUT REAR STORAGE AREA, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.

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