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PROPER PIZZA CHICAGO, INC.

2459 N HALSTED ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

PROPER PIZZA CHICAGO, INC. has been inspected 5 times by Chicago Department of Public Health since March 11, 2022. The most recent inspection, on April 30, 2024, found no infractions.

2 of 5 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, Cleaning and sanitizing and Food source, labelling and allergens.

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 2 times across 2 separate inspections, most recently on March 28, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 on March 28, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on April 30, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 March 28, 2023. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 2 separate inspections, most recently on April 30, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

5 inspections

  1. License

    0 infractions

  2. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABELED FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED HANDLE OF SCOOP LOCATED IN FLOUR BIN TO BE IN CONTACT WITH FOOD ITEMS. ENSURE UTENSILS ARE STORED APPROPRIATELY IN BETWEEN USE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOP STORED IN WATER IN BUCKET LOCATED IN MOP SINK. STORE IN ORDER TO APPROPRIATELY DRY IN BETWEEN USES.
  3. Canvass

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INADEQUATE HOT WATER IN BOTH THE MEN'S AND WOMEN'S WASHROOMS. MENS WASHROOM AT A MAXIMUM OF 92.1F AND WOMEN'S AT 89.7F. PLUMBER ARRIVED DURING THE INSPECTION AND INCREASED THE HOT WATER ABOVE 100F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED PIZZAS BEING HELD IN AN UNHEATED DISPLAY CASE AT IMPROPER TEMPERATURES OF 71.8F FOR SAUSAGE PIZZA AND 70.5F FOR CHEESE PIZZA. REVIEWED PROPER HOT HOLDING OF HOT FOODS AT 135F OR ABOVE. NO TIME/TEMPERATURE LOGS ON SITE FOR USING TIME AS A MEANS OF CONTROL. ALL PIZZAS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL RAW WOODEN SHELVING AT THE FRONT PREP AREA MUST BE PAINTED/SEALED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF THE MICROWAVE OVEN WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED WASTE WATER BACKUP ONTO THE FLOOR FROM THE FLOOR DRAIN UNDER THE DISH AREA HAND SINK AND ONE COMPARTMENT PREP SINK. WASTE WATER FROM BOTH SINKS UNABLE TO PROPERLY DRAIN. PLUMBER ARRIVED DURING THE INSPECTION AND WAS ABLE TO ROUTE AND CLEAR THE DRAIN. WATER NOW DRAINING FREELY WITHOUT BACKUP. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNNECESSARY ITEMS INCLUDING UNUSED COOKING EQUIPMENT IN THE BASEMENT MUST BE REMOVED AND ALL OTHER NEEDED ITEMS MUST BE STORED ELEVATED AND ORGANIZED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT THE BASEMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  4. License

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY/TRAINING ON-SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON-SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION WAS ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.NO CITATION ISSUED
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE, INSTRUCTED TO PROVIDE
  5. License

    0 infractions

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