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PIZZA HUT EXPRESS

225 S CANAL ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

PIZZA HUT EXPRESS has been inspected 7 times by Chicago Department of Public Health since February 8, 2010. The most recent inspection, on January 10, 2014, found no infractions.

1 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: Handwashing and staff hygiene.

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.

  • 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 March 22, 2013. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 13 times across 5 separate inspections, most recently on March 22, 2013. 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 5 times across 5 separate inspections, most recently on March 22, 2013. 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 once on September 10, 2012. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 2 times across 2 separate inspections, most recently on March 22, 2013. For example: PREVIOUS SERIOUS VIOLATION 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

    5 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOT CORRECTED AT THIS TIME FROM INSPECTION REPORT #1134533 DATED 9/10/12 VIOLATION#21 (7-38-012) INSPECTION REPORT STATED "FOUND NO ONE ON PREMISES WITH A CITY SANITATION CERTIFICATE OR PROOF OF ENROLLEMENT FOR SUCH, WHILE HANDLING POTENTIALLY HAZARDOUS FOOD (PIZZA,CHICKEN) INSTRUCTED TO HAVE A CERTIFIED MANAGER ON DUTY WHEN OPEN/POTENTIALLY HAZARDOUS FOODS ARE HANDLED, PREPARED, COOKED OR SERVED CORRECT BY DATE 9/12/12. UPON INSPECTION AT 955AM THERE WAS NO CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED.A CERTIFIED CITY OF CHICAGO MANAGER ARRIVED AT 1115AM WITH A VALID CERTIFICATE. A CERTIFIED CITY OF CHICAGO FOOD SANITATION MANAGER NEEDS TO BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEINGED PREPARED, COOKED,HANDLED OR SERVED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR LOOSE GASKETS OF REAR COOLER DOORS HOLDING PIZZA DOUGH PANS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS AROUND FLOOR DRAINS IN THE REAR BY THE ICE MACHINE TO REMOVE CRUMBS AND FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST RECAULK WALL AT WALLBASE WHERE IT MEETS WITH THE 3COMP SINK IN THE REAR AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • DURING INSPECTION OBSERVED TWO PREP STAFF MEMBERS NOT WEARING HAIR RESTRAINTS. ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS AT FOOD PREP AREAS AT ALL TIMES.
  3. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • (7-38-012) FOUND NO ONE ON PREMISES WITH A CITY SANITATION CERTIFICATE OR PROOF OF ENROLLMENT FOR SUCH, WHILE HANDLING POTENTIALLY HAZARDOUS FOOOD (PIZZA, CHICKEN). INSTRUCTED TO HAVE A CERTIFIED, MANAGER ON DUTY WHEN OPEN/POTENTIALLY HAZARDOUS FOODS ARE HANDLED, PREPARED, COOKED OR SERVED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR FLOOR OF COOLERS MUST BE FREE OF FOOD DEBRIS. DUST BUILD-UP ON THE HOOD & THE ATTACHEMENT INSIDE OF HOOD, MUST KEEP CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AROUND THE MOP SINK MUST BE KEPT CLEAN. OPENING ON THE WALL BEHIND THE PIZZA PREP COOLER MUST BE SEALED/COVERED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL CLEANING EQUIPMENT MUST BE KEPT CLEAN & HUNG TO DRY (DUST PANS INVERTED), TO PREVENT PEST HARBORAGE.
  4. Short Form Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEE REPORT DATED ON 05/02/11
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SEE REPORT DATED ON 05/02/11
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEE REPORT DATED ON 05/02/11
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE REPORT DATED ON 05/02/11
  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. STAND UP REACH IN PIZZA COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE DAMAGED DOOR GASKETS.
    • 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. THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP INSIDE PREP DOOR RUBBER GASKETS AND SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 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. OBSERVED ACCUMULATED DIRT/FOOD BUILD UP INSIDE PREP AREA FLOOR DRAINS. MUST CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.
    • 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. OBSERVED DUST AND FOOD DEBRIS ON WALLS AND CEILING TILES IN 3-COMPARTMENT SINK AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS AND CEILING TILES.
  6. Canvass Re-Inspection

    1 infraction

    • 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 fix/replace missing floor tiles around drain under front counter.
  7. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. Minor violations from 3/17/09 (report#157170), not corrected at this time. #33-rolling racks inside coolers, interior floors of some coolers ,must be free of food debris/stains/dust or dirt; #36-must replace light & shield in W.I.C.; #41-any unnecessary articles in rear storage room (including unused equipment) must be removed & elevated off the floor ( for easy access to cleaning/pest monitoring).
    • 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. Must clean door gaskets of most coolers & interior panel of ice machine.
    • 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 fix/replace missing floor tiles around drain under front counter; clean floors around grease trap & along wallbases thruout premises due to dirt/debris accumulation.
    • 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. Walls below front prep tables with grease build-up must be kept cleasn.

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