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PIZZERIA ORD

1607 W MONTROSE AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

PIZZERIA ORD has been inspected 8 times by Chicago Department of Public Health since December 9, 2013. The most recent inspection, on March 8, 2019, found no infractions.

2 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: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

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.

  • 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 2 times across 2 separate inspections, most recently on August 23, 2018. 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 2 times across 2 separate inspections, most recently on August 23, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on August 23, 2018. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 August 23, 2018. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times on August 17, 2018. For example: FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED

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. Complaint Re-Inspection

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A)-OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED. -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED -
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-203.12 NO STEM THERMOMETER PROVIDE ON SITE.INSTRUCTED TO PROVIDE A FOOD STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE PRIORITY FOUNDATION: 7-38-005 NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 FOOD CONTAINERS USED AT COOK LINE MUST BE LABELED WITH COMMON NAME OF FOOD. -
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14(B) ALL WET WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 MUST NOT USE MILK CRATES AS MEANS OF SHELVING IN THE KITCHEN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 OBSERVED BARE WOOD IN SERVICE SINK AREA. MUST SEAL, PAINT BARE WOOD IN FACILITY AND MAINTAIN FOR NONABSORBENT AND SMOOTH. -
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15(B) LEAKING PIPE UNDER HAND WASHING SINK IN PREP AREA. INSTRUCTED TO REPAIR
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 FOUND MISSING/BROKEN FLOOR TILES IN THE KITCHEN THROUGHOUT . INSTRUCTED TO REPLACE. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 CEILING REPAIRED ABOVE THE FRONT COUNTER IN DINING AREA NOT SMOOTH AND CLEANABLE.INSTRUCTED TO PROPERLY REPAIR WITH A SMOOTH,CLEANABLE SURFACE
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6.501.14 MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FROM HOOD& FILTERS IN PREP AREA. INSTRUCTED TO MAINTAIN. -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18 NO VENTILATION PROVIDED AT EXHAUST/HOOD ABOVE PIZZA OVEN,INSRUCTED TO PROVIDE
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN
  3. Complaint

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A)-OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED. -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED -
    • 13. FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED
      • 3-101.11 FOUND FOOD NOT TO BE SAFE AND PROTECTED FROM ADULTERATION DUE TO CEILING ABOVE THE PIZZA PREP COOLER IS BROKEN WITH HALF OF THE CEILING TILES HANGING FROM CEILING WITH EXPOSED MATERIAL FROM THE BROKEN CEILING TILES. FOOD SHALL BE SAFE AND UNADULTERATED. PRESENTLY AREA AND EQUIPMENT MENTIONED ARE IN USE. PRIORITY VIOLATION: 7-38-005 CITATION ISSUED. MANAGER WAS ABLE TO TEMPORARILY COVER AREA DURING INSPECTION.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-203.12 NO STEM THERMOMETER PROVIDE ON SITE.INSTRUCTED TO PROVIDE A FOOD STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE PRIORITY FOUNDATION: 7-38-005 NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 FOOD CONTAINERS USED AT COOK LINE MUST BE LABELED WITH COMMON NAME OF FOOD. -
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-306-11.OBSERVED FLOUR USED TO MAKE PIZZA ON TOP THE PREP TABLE TOUCHING BROKEN AND GRIMED WALL. NO PHYSICAL BARRIER TO PROTECT FOOD FROM CONTAMINATION. MUST INSTALL A SAFE FOOD GRADE BARRIER AT SAID PREP TABLE. ALSO RAW WOOD PIZZA SPATULAS STORED UNDER THE PREP TABLE WITH HALF OF PIZZA SPATULA INSIDE THE BROKEN WALL. MUST REPAIR WALL, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE. PRIORITY VIOLATION:7-38-005 CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14(B) ALL WET WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 MUST NOT USE MILK CRATES AS MEANS OF SHELVING IN THE KITCHEN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 OBSERVED BARE WOOD IN SERVICE SINK AREA. MUST SEAL, PAINT BARE WOOD IN FACILITY AND MAINTAIN FOR NONABSORBENT AND SMOOTH. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 FOUND MISSING/BROKEN FLOOR TILES IN THE KITCHEN THROUGHOUT . INSTRUCTED TO REPLACE. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18 NO VENTILATION PROVIDED AT EXHAUST/HOOD ABOVE PIZZA OVEN,INSRUCTED TO PROVIDE
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6.501.14 MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FROM HOOD& FILTERS IN PREP AREA. INSTRUCTED TO MAINTAIN. -
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN.
  4. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALL WITH CHIPPING PAINT AT BEHIND DOUGH PREPARATION TABLE. MUST PAINT/SEAL.
  5. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK. MUST REPAIR AND MAINTAIN. ADDITIONAL STOPPERS NEEDED AT THE 3-COMPARTMENT SINK. MUST PROVIDE AND MAINTAIN.
  6. Canvass

    0 infractions

  7. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE THE MISSING BASEBOARD ALONG THE FLOOR IN THE BATHROOM HALLWAY TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE.
  8. License

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN THE MOP SINK FAUCET AND THE BACK OF THE PIZZA OVEN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPAIR MISSING WALL TILES UNDERNEATH THE SERVING WINDOW. MISSING CEILING TILE ABOVE THE 2 DOOR REACH IN COOLER. MUST REPLACE MISSING CEILING TILE. MUST INSTALL COVING 4" ON THE HALLWAY GOING TO THE KITCHEN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTRUCTED TO RE ADJUST THE SELF CLOSING DEVICE ON THE WASHROOM DOOR (DOOR NOT CLOSING ALL THE WAY).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE ONE MORE DRAIN STOPPER FOR THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE THREAD FROM THE MOP SINK FAUCET OR INSTALL BACK FLOW PREVENTIVE DEVICE.

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