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POLPETTI

131 N CLINTON ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

POLPETTI has been inspected 10 times by Chicago Department of Public Health since October 16, 2014. The most recent inspection, on September 19, 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: Food source, labelling and allergens, Food temperature control and Handwashing and staff hygiene.

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 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 3 times across 2 separate inspections, most recently on March 28, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 separate inspections, most recently on February 15, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 March 28, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on October 16, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 6 times across 4 separate inspections, most recently on February 15, 2018. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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

    7 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 KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • MUST PROVIDE DATE MARKINGS ON ALL RTE/TCS FOODS PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE A CONSUME BY DATE ON FOOD AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUS PROVIDE LABELS ON FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES, WHEN HAS BEEN REMOVED FOR ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPLACE MISSING LIGHT SHIELDS ABOVE PREP AREA, INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED OUT LIGHT ABOVE PREP AREA, INSTRUCTED TO MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE,
  3. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed potentially hazardous food at improper temperature in: -Pepsi 1 door cooler behind front counter: 57.1f, 5lbs of garlic cream garlic sauce, at a value of $30.00: preparation date:2/14/18 - Communal walk in cooler, in rear near loading dock: 68.7f, 45lbs of cooked tomato sauce, at a value of $100.00: preparation date:2/14/18 Manager voluntarily discarded and denatured a total weight of 50lbs at total value of $130.00 Instructed manager to keep potentially hazardous foods at 40 degrees or less for cold foods and 140 degrees or more for hot foods. During inspection ambient air temperature was: -Walk In cooler, 37.8f -Pepsi cooler, 36.7F Critical violation #7-38-005 (a)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Observed no soap or paper towels at exposed hand sink, at time of inspection. Instructed manager to provide soap and paper towels, at all times to ensure proper hand washing. Manager corrected violation during inspection. Critical violation #7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Observed several potentially hazardous food items, tomato sauce, cream garlic sauce, stored in walk-in cooler and front 1 door cooler without proper labels. Whenever foods are stored or removed from the bulk container, must be labeled with name, date and time. Instructed manager to provide labels. Maintain at all times.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Observed plastic disposable knives, spoons and forks stored up right in display container at front counter. Instructed manager to invert items in display container to prevent contamination. Maintain at all times.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed dark, deep, grooves and cuts on cutting board under DoughPro Panini Press. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to replace or resurface. Maintain at all times.
  4. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, AND NO CERTIFICATES POSTED, WHILE POTENTIALLY HAZARDOUS FOODS (MEATBALLS, LATTES, TOMATO SAUCE) ARE PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE, WITH VALID CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION: 7-38-012
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Observed pans and bottles stored under 3 compartment sink. Must elevate all items 6 inches above the floor to allow for proper cleaning. Must maintain same.
  5. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, AND NO CERTIFICATES POSTED, WHILE POTENTIALLY HAZARDOUS FOODS (MEATBALLS, LATTES, TOMATO SAUCE) ARE PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE, WITH VALID CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION: 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE WASH CLOTHS BEING USED TO LINE THE DRYING RACK ARE SOILED WITH PINK AND GRAY COLORED STAINS. INSTRUCTED TO WASH THE WASH CLOTHS AND AIR DRY ALL DISHES IN A SANITARY MANNER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED EMPLOYEE BELONGINGS (PURSES, JACKETS) STORED ON SHELVING AMONG FOOD AND RESTAURANT SUPPLIES. INSTRUCTED TO STORE EMPLOYEE BELONGINGS AWAY AND SEPARATE FROM FOOD SERVICE MATERIALS.
  6. Canvass

    0 infractions

  7. Canvass

    1 infraction

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED NO HOT WATER IN FACILITY. OBSERVED HOT WATER TEMPERATURE TO BE 77 DEGREES. MUST PROVIDE HOT WATER AT TEMPERATURE OF 110-120 DEGREES. HOT WATER WAS PROVIDED. CRITICAL CITATION ISSUED: 7-38-030.
  8. Canvass

    2 infractions

    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE IDPH FOOD HANDLER CERTIFICATIONS AS REQUIRED.
  9. License Re-Inspection

    0 infractions

  10. License

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • QUATERNARY SANITIZER ON SITE WITH NO CHEMICAL TEST STRIPS. MUST PROVIDE.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOOD PREP AND FOOD HOLDING AREAS NOT PROTECTED FROM THE PUBLIC. MUST INSTALL A SHIELD/SNEEZE GUARD IN FRONT OF PREP HOT HOLDING UNITS, PREP TWO DOOR COOLER AND OPEN PREP BUTCHER BLOCK AREA NEXT TO ICE CREAM FREEZER/COOKING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AN INTERNAL THERMOMETER FOR ICE CREAM FREEZER.

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