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SLICE FACTORY

1502 W 18TH ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

SLICE FACTORY has been inspected 5 times by Chicago Department of Public Health since April 7, 2022. The most recent inspection, on June 14, 2023, 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: Cleaning and sanitizing, Handwashing and staff hygiene 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.

  • 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 3 times across 3 separate inspections, most recently on April 17, 2023. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 3 times across 2 separate inspections, most recently on April 10, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 April 10, 2023. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 April 7, 2022. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on April 10, 2023. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E) FOUND FOOD CONTACT SURFACE OF ICE MACHINE FILLED WITH A PINK UNKNOWN SUBSTANCE INSIDE ICE SPOUT AT PEPSI MACHINE. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN.
  3. Canvass

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN AND PIZZA) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING CLEANSER AT HANDWASHING SINK LOCATED IN FOOD DISPENSING AREA. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING PROVISION AT HANDWASHING SINK IN DISH ROOM AND FRONT DISPENSING AREA. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION. 7-38-030(C), CITATION CONSOLIDATED WITH ABOVE VIOLATION.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): COOKED CHICKEN, COOKED NOODLES, BOILED EGGS ETC. HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS PINEAPPLE CHICKEN PIZZA, VEGGIE PIZZA, SAUSAGE PIZZA AND PEPPERONI PIZZA HELD AT ROOM TEMPERATURE. FOUND NO TIMES ON SAID FOOD ITEMS OR NO WRITTEN PROCEDURE FOR TIME AS A PUBLIC HEALTH CONTROL. INSTRUCTED MANAGER TO PROVIDE WRITTEN PROCEDURES, SAID PROCEDURES SHALL BE PREPARED IN ADVANCE, MAINTAINED IN THE RETAIL FOOD ESTABLISHMENT AND MADE AVAILABLE TO THE DEPARTMENT UPON REQUEST THAT SPECIFY THE FOOD TEMPERATURE OF 41ºF OR LESS WHEN REMOVED FROM COLD HOLDING TEMPERATURE CONTROL, OR 135ºF OR GREATER WHEN REMOVED FROM HOT HOLDING TEMPERATURE CONTROL; THE FOOD SHALL BE MARKED OR OTHERWISE IDENTIFIED TO INDICATE THE TIME THAT IS FOUR (4) HOURS PAST THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL; THE FOOD SHALL BE DISCARDED, WITHIN FOUR (4) HOURS FROM THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL; CONTAINERS OR PACKAGES, OR MARKED TO EXCEED A FOUR (4)-HOUR LIMIT SHALL BE DISCARDED.INSTRUCTED MANAGER TO DISCARD, 15 LBS $100.PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND RINSE AND SANITIZER BASIN BUILT-IN STOPPERS BROKEN, STOPPER UNABLE TO HOLD WATER AT INSPECTION TIME. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN TO ENSURE DISHES ARE ADEQUATELY WASHED, RINSED, AND SANITIZED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST STRIPS ON SITE. INSTRUCTED PIC TO PROVIDE AND MAINTAIN AT ALL TIMES CHEMICAL TEST STRIPS TO TEST THE SANITIZING AGENT FOR THE DISHMACHINE AND THREE COMP SINKS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGN AT THE HAND WASHING SINK LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE (WITH FOOT NOTE) ON THE MENU FOR ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (BEEF HAMBURGERS). INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD A DISCLOSURE (WITH FOOD NOTE) ON THE MENUS FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (BEEF HAMBURGERS). PRIORITY FOUNDATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-601.11 OBSERVED PREPACKAGED DESSERTS FOR SALE IN THE REFRIGERATOR LOCATED AT THE CUSTOMER COUNTER WITHOUT A LABEL THAT CONTAINS THE BUSINESS NAME, BUSINESS ADDRESS AND INGREDIENTS. INSTRUCTED TO PROVIDE FOR ALL PREPACKAGED FOODS FOR SALE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-904.11 OBSERVED UNPROTECTED TABLE WARE AT THE CUSTOMER AREA LOCATED BY THE SODA DISPENSER. INSTRUCTED TO PROVIDE PROTECTION IN ORDER TO PREVENT ANY POSSIBLE CONTAMINATION ON THE TABLEWARE. MANAGER REMOVED TABLE WARE FROM CUSTOMER DINING AREA DURING THE INSPECTION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS IN THE INTERIOR OF THE FRYER. INSTRUCTED TO CLEAN AND SANITIZE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE CUSTOMER TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED A MALE FOOD HANDLER WITHOUT A FOOD HANDLER'S CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

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