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REGGIE PIZZA

411 S WELLS ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

REGGIE PIZZA has been inspected 11 times by Chicago Department of Public Health since January 10, 2011. The most recent inspection, on October 29, 2020, recorded 3 infractions.

None of the 11 inspections on record were free of infractions. 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 Cleaning and sanitizing.

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 4 times across 3 separate inspections, most recently on October 29, 2020. 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 October 29, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on December 23, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 19 times across 8 separate inspections, most recently on April 24, 2018. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 7 times across 7 separate inspections, most recently on October 29, 2020. 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.

11 inspections

  1. Canvass

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND A PROCEDURE BUT NOT ALL SUPPLIES NEEDED FOR THE VOMIT AND DIARRHEA CLEAN UP; INSTRUCTED TO PROVIDE ALL NECESSARY SUPPLIES. ADDITIONAL TIME GRANTED TO OBTAIN. PRIORITY FOUNDATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE A THERMOMETER FOR REFRIGERATION UNIT IN PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOOR BEHIND REFRIGERATION UNIT AND UNDER SINKS.
  2. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW.PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED. DOCUMENTS PROVIDED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE POSTED OR NECESSARY ITEMS OUTLINED IN POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIAARHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED. DOCUMENTS PROVIDED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER IN 4 DOOR REFRIGERATOR IN REAR PREP. INSTRUCTED TO LOCATE AND MAINTAIN INSIDE OF UNIT.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD EMPLOYEE HANDLING FOOD WITHOUT A HAIR RESTRAINT. INSTRUCTED TO ALWAYS WEAR HAIR RESTRAINT WHILE PREPARING AND SERVING FOOD.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED HEAVILY SOILED INTERIOR SURFACES OF MICROWAVE LOCATED UNDERNEATH SERVICE COUNTER. INSTRUCTED TO REMOVE DRIED FOOD DEBRIS AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CITY OF CHICAGO CERTIFIED FOOD MANAGER WITHOUT ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  3. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR CONTACT SURFACE OF MICROWAVE OVEN IN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR/REPLACE STAINED CEILING TILES IN PREP AREA. ALSO, REPAIR PEELING PAINT FROM WALL IN HALLWAY LEADING TO PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNED OUT LIGHT IN PREP AREA.
  4. Complaint

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR STAINED CEILING TILES ABOVE THE REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING FAUCET OF 3-COMP SINK, MUST REPAIR,
  5. Canvass

    4 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO RUNNING HOT WATER ON SITE AT THIS TIME OF INSPECTION, WATER IS COLD, CRITICAL VIOLATION: 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDER ISSUED, DATED 06/14/2016, REPORT #1932693, VIOLATION LISTED BELOW: 45 NO FOOD HANDLERS TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE, SERIOUS VIOLATION: 7-42-090
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON RED WALL AREA IN PREP AREA, MUST REPAIR,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING FAUCET OF 3-COMP SINK, MUST REPAIR,
  6. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF REACH IN COOLER NOT CLEAN AND INTERIOE PANEL INSIDE ICE MACHINE HAS SLIGHT BUILD UP.MUST CLEAN/MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN MOP ROOM NOT CLEAN OF DEBRIS.MUST CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON RED WALL AREAS IN PREP AREA.MUST REPARE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY PIPE UNDER EXPOSED HAND SINK AND FAUCET OF 3-COMP SINK.MUST REPAIR
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO NEW IDPH FOOD HANDLER TRAINING CERTIFICATE FOR EMPLOYEES.MUST PROVIDE AT NEXT ROUTINE INSPECTION.
  7. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN THE FLOORS UNDER THE 3 COMPARTMENT SINK AND THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR STAINED CEILING TILES ABOVE THE REAR PREP AREA.
  8. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN THE REAR AND UNDER THE THREE COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK.
  9. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SWEEP FLOORS IN CORNER AREAS OF STORAGE.
  10. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR BOTTOM SHELF OF REACH IN COOLER AS WELL AS THE DOOR TRACK TO REMOVE FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE OR REPAINT WATER DAMAGED CEILING TILES IN THE FOOD PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET AT UTILITY SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER AND ORGANIZE UTILITY SINK ROOM. ALL ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.
  11. Canvass

    4 infractions

    • 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. Wash, rinse and sanitize the hand sink and the mini pizza ovens. Repair or replace the "coke" cooler.
    • 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. Clean and maintain the floors and baseboards under the steamtable and mop closet so they are smooth and sanitary from corner to corner.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. Employee put on a hat.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Store wiping cloths in sanitizing solution in between use.

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