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POMPEI

212 E OHIO ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

POMPEI has been inspected 7 times by Chicago Department of Public Health since October 15, 2010. The most recent inspection, on October 4, 2013, found no infractions.

2 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: Pests, Food source, labelling and allergens and Food temperature control.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on July 30, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 July 30, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 July 30, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 July 30, 2012. 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 12 times across 5 separate inspections, most recently on August 7, 2012. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED MANAGER TO OBTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • REFER TO PREVIOUS REPORT FOR DESCRIPTION.
  3. Canvass

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INADEQATE INSECTS CONTROL, FOUND ABOUT 30 LIVE FRUIT FLIES SCATTERED IN KITCHEN AND DISH WASHING AREAS, INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD AND SANTATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED MGR TO OBTAIN.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • EMPTY TIN CANS ARE USED AS A MULTI-USE UTENSILS, INSTRUCTED TO DISCARD AFTER FIRST USE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • KNIVES WEDEGED BETWEEN WALL AND PREP COOLER, INSTRUCTED TO STORE KNIVES IN A CLEAN SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN, FOOD SLICER, COUNTER TOPS, KITCHEN SHELVES, BULK FOOD CONTAINERS, SODA DISPENSERS, DOUGH MIXERS, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD SPILLS AND GREASENOTED ON KITCHEN FLOORS ALONG WALL BASE, INSTRUCTED MGR TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETERS IN SEVERAL COOLERS, INSTRUCTED TO PROVIDE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO WEAR.
  4. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. BARE WOODEN DOOR IN BASEMENT STORAGE ROOM MUST BE SEALED, TO MAKE SURFACE SMOOTH /EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS AT DISHROOM & PREP AREAS MUST BE KEPT DRY & FREE OF DEBRIS BUILD-UP, TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
  5. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • (7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. NOTED 18- SMALL/FRUIT FLIES ON WALLS TO THE RIGHT 0F ICE MACHINE, 5-ON CEILING TO THE LEFT OF LADIES BATHROOM, 6-ON WALLS AROUND BASEMENT EMPLOYEE LOCKERS, 5-ON WALL ABOVE BAGS OF FLOUR AT PIZZA KITCHEN. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS THRU-OUT PREMISES MUST BE LABELED. All food not stored in the original container shall be stored in properly labeled containers.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED DETAILED CLEANING: BOTTOM OF PREP TABLES, DOOR GASKETS OF COOLERS, INTERIOR LEDGES OF ALL SMALL COOLERS, COMPRESSORS & FAN GUARDS OF SAME COOLERS, INTERIOR PANEL OF ICE MACHINE, INTERIOR OF FRYERS-DUE TO HEAVY BUILD-UP OF FOOD/DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER/BEHIND ICE MACHINE, PREP TABLES, HEAVY EQUIPMENT, UNDER WALK-IN COOLER SHELVES-NEED DETAILED CLEANING DUE TO HEAVY DEBRIS/GREASE/DUST BUILD-UP. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AROUND PREP TABLE, HANDSINK & MIXER AT PIZZA PREP AREA, BEHIND COOKING EQUIPMENT, INCLUDING AREAS AFFECTED BY PESTS MUST BE CLEANED & SANITIZED. FILTERS ABOVE COOKING EQUIPMENT MUST BE KEPT CLEAN ALSO. The walls and ceilings shall be in good repair and easily cleaned.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY MILK CRATES USED FOR STORAGE RACKS, ANY CLUTTER /UNNECESSARY ARTICLES IN BASEMENT MUST REMOVED, & IF NEEDED-BETTER ORGANIZED & STORED ABOVE THE FLOOR. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED OVER 20 LIVE SMALL FLIES AT PIZZA PREP STATION AND AT DISHMACHINE ROOM. MUST REMOVE INSECT ACTIVITY. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. CITATION ISSUED. TICKET #H000063344 13.
    • 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 ACCUMULATED DUST BUILD UP ON PREP COOLERS CONDENSERS, FOOD BUILD UP ON EXTERIOR OF DISHMACHINE, FOOD ACCUMULATED INSIDE PREP COOLER DOOR RUBBER GASKETS AND ON PREP AREA SHELVES. MUST CLEAN AND MAINTAIN ALL UNCLEAN 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 STANDING WATER AND FOOD DEBRIS ON FLOOR IN PREP AND DISHMACHINE AREA UNDER AND AROUND EQUIPMENT. MUST DETAIL CLEAN FLOOR AND KEEP FLOOR DRY THROUGHOUT.
    • 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 FOOD DEBRIS ON WALLS AT PIZZA PREP AREA AND UNCLEAN WALLS AROUND MOP SINK. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. 3-COMPARTMENT SINK PIPE LEAKING UNDER LEFT SIDE COMPARTMENT. MUST REPAIR AND MAINTAIN SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. BASEMENT CLUTTERED WITH ITEMS ON FLOOR. MUST ELEVATE ALL ITEMS 6" OFF FLOOR IN ORDER TO PROPERLY KEEP BASEMENT FLOOR CLEAN AND DRY.

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