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SIZZLERS PIZZA & GRILL

1632 W HOWARD ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

SIZZLERS PIZZA & GRILL has been inspected 4 times by Chicago Department of Public Health since March 12, 2012. The most recent inspection, on September 10, 2013, found no infractions.

1 of 4 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, Pests and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 on October 4, 2012. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on October 4, 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 once on October 4, 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 March 12, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 8 times across 3 separate inspections, most recently on October 16, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND MAINTAIN INTERIOR OF STOVE,DEEP FRYERS(GREASE BUILD-UP),INTERIOR OF THREE COMPARTMENT SINK,DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES, INCLUDED CORNERS,ALONG THE WALLS AND BY THE WHEELS OF COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE MISSING FLOOR TILES BY THE CHEST FREEZER,ACROSS BY THE FRONT EXPOSED HAND SINK
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BROKEN LIGHT SHIELD IN DINING AREA BY THE SMALL TABLE(TWO SEATER)
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DETAIL CLEAN LIGHT SHIELD IN DINING, PREP, AND REAR AREA,REMOVE FOOD STAINS AND DUST BUILD-UP
  3. Complaint

    10 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND THE WASHBOWL IN STAFF WASHROOM WITHOUT PAPER TOWELS,ALSO OBSERVED THE FRONT PREP EXPOSED HAND SINK WITHOUT SOAP AND PAPER TOWELS,AND THE REAR PREP EXPOSED HAND SINK WITHOUT PAPER TOWELS. NO PAPER TOWELS NOR HAND DRYING DEVICE ON PREMISES,PAPER TOWELS AND SOAP WAS PROVIDED UPON MY REQUEST,MANAGER SEND EMPLOYEE TO BUY THREE ROLLS OF PAPER TOWELS.INSTRUCTED TO KEEP PAPER TOWELS AT SAID SINK AT ALL TIMES TO MINIMIZED CONTAMINATION. CRITICAL VIOLATION: 7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OUTER OPENINGS NOT PROTECTED.FOUND FRONT AND SIDE DOORS OPENED,SIDE DOOR HAD SCREEN DOOR HOWEVER NOT COMPLETELY TIGHT FITTED TO DOOR FRAME,1/2" TO 1" GAP SIDE AND TOP. OBSERVED RODENT DROPPINGS THROUGHOUT THE PREMISES:UNDER AND ON TOP THE SHELVES,INSIDE THE REMOVABLE GRILL OF REFRIGERATOR,UNDER THE STOVE,AROUND THE GREASE TRAP AND ALONG THE WALL OF UNDER THE THREE COMPARTMENT SINK,AT SAME AREA HAS A RODENT HOLE. FURNACE AREA HAS RODENT DROPPINGS,INSTRUCTED TO REMOVE DROPPINGS,SEAL HOLE AND RODENT/INSECT PROOF DOORS.APPROX 60 DROOPINGS. SERIOUS VIOLATION: 7-38-020
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE FOOD PRODUCTS IN COOLERS AND FREEZERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN AND MAINTAIN INTERIOR OF STOVE,DEEP FRYERS(GREASE BUILD-UP),INTERIOR OF THREE COMPARTMENT SINK,DEBRIS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REMOVE GREASE FROM PIPE BEHIND THE COOKING EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES, INCLUDED CORNERS,ALONG THE WALLS AND BY THE WHEELS OF COOKING EQUIPMENT
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BROKEN AND BURNED LIGHT SHIELD INSIDE THE WALK-IN COOLER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BROKEN LIGHT SHIELD IN DINING AREA BY THE SMALL TABLE(TWO SEATER)
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNNECESSARY ITEMS STORED ABOVE THE WALK-IN COOLER, RE-ORGANIZE SAID AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EVERYONE MUST WEAR HAIR RESTRAINANT IN PREP AREA.
  4. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE ALUMINUM FOIL ON SHELVES(USED FOR SHELF LINER)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SWEEP FLOOR BEHIND COOLERS,CORNERS AND ALONG BASEBOARD WALLS-DEBRIS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET AT 3 COMPARTMENT SINK,ALSO PROVIDE A NON-THREADED FAUCET AT SAID SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS FOR ALL CHEST FREEZERS

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