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PIZZA HUT SLICE BAR

500 W MADISON ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

PIZZA HUT SLICE BAR has been inspected 10 times by Chicago Department of Public Health since May 11, 2017. The most recent inspection, on September 21, 2023, found no infractions.

3 of 10 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 June 24, 2021. 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 March 8, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 November 27, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 3 separate inspections, most recently on March 13, 2018. 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 4 times across 3 separate inspections, most recently on March 17, 2023. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS 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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNT-OUT LIGHT BULB IN UNDER THE FRIER HOOD. INSTRUCTED TO REPLACE AND MAINTAIN.
  3. Canvass

    0 infractions

  4. Canvass

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILDUP ON PIPES AND SURROUNDING FLOOR AREA OF COOKING EQUIPMENT (FRYERS). INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
  5. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GAS PIPES NEXT TO FRYERS IN REAR PREP ENCRUSTED WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN NON FOOD CONTACT SURFACES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON FLOOR SURROUNDING FRY EQUIPMENT LOCATED IN REAR PREP. NOTED FOOD EXCESSIVE AMOUNTS OF DEBRIS UNDERNEATH FRONT SERVICE COUNTER IN CORNERS, BEHIND PIZZA OVEN, AND UNDERNEATH ALL STORAGE RACKS THROUGHOUT FACILITY.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNED OUT LIGHT BULBS IN HOOD ABOVE FRYER INSIDE OF VENTILATION HOOD.INSTRUCTED TO INCREASE LIGHTING AND MAINTAIN.
  6. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM, OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP KIT OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE CLEAN UP KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN CERTIFICATES ARE REQUIRED FOR EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE COURSE AND KEEP CERTIFICATE ONSITE.
  7. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed hand sanitizer dispenser units above both exposed hand sinks. Instructed manager to remove to ensure proper hand washing. Maintain at all times.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed holes in the following areas: 1 hole, above rear exit door sign 3 holes, on right hand side of 3 compartment sink and between wire shelving rack. 1 hole, below wall mounted security camera, under wire shelving unit, next to stroage/closet office. Instructed manager to seal and ensure surface is smooth and easily cleanable. Maintain at all times.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Observed missing light shield in rear dry storage closet/office. Instructed manager to provide. Maintain at all times.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Observed boxes, dust and debris on floor in attic storage area. Also observed dirt and debris on right hand side of two door refrigerator next to rear exit/entrance. Instructed manager to detail clean, elevate inventory at least 6 inches off the floor, organize, remove unnecessary item's and maintain at all times.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Observed IDPH food handler requirements not met. Informed operator that all employees must meet IDPH food handler requirements within 30 days of employment. Operator could not provide food handler cards. Instructed manager to meet requirements and maintain at all times.
  8. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed potentially hazardous foods at improper temperatures in the front prep area. Observed pepperoni, sausage, cheese and vegetable pizzas at temperatures ranging from 68.0F -75.7F. Instructed all potentially hazardous foods must be held at 40F or lower, or 140F or higher at all times. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(a).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Observed missing ceiling tile in rear prep area (office area). Must replace to prevent pest entry. Must maintain same.
  9. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Found covering on sewage pipe damaged and flaking off in upstairs storage room. Must recover sewage pipes or relocation items stored underneath. Must maintain same.
  10. License

    0 infractions

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