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SLICE FACTORY

4422-4424 S PULASKI RD, CHICAGO, IL 60632 · Restaurant

Inspection summary

SLICE FACTORY has been inspected 9 times by Chicago Department of Public Health since February 27, 2018. The most recent inspection, on October 6, 2021, found no infractions.

4 of 9 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: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 on December 11, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 December 11, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 26, 2018. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 7 times across 3 separate inspections, most recently on February 22, 2021. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

  • 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 5 times across 4 separate inspections, most recently on August 16, 2019. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
      • PREMISES USES TIME WITHOUT TEMPERATURE AS A MEASURE OF CONTROL FOR TCS FOODS (COOKED PIZZAS IN DISPLAY UNIT) , HOWEVER NO WRITTEN PROCEDURE ON SITE OR AVAILABE FOR REVIEW AND COMPLIANCE. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED. INSTD TO PROVIDE WRITTEN PROCEDURE AVAILABLE FOR REVIEW AND MAINTAIN ON SITE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARD AT PREP COOLER HEAVILY STAINED. INSTD TO REMOVE STAINS OR REPLACE AND MAINTAIN ALL CUTTING BOARDS
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLERS ON SITE WITHOUT VERIFICATION OF FOOD HANDLER TRAINING. INSTD TO PROVIDE AND MAINTAIN ON SITE
  4. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS WITH DEEP GROOVES AND STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILD UP OF GREASE AND GRIME ON DRAINS IN KITCHEN NEAR 3 COMPARTMENT SINK AND 1 COMPARTMENT SINK. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING LIGHT SHIELD ABOVE PIZZA PREP AREA. INSTRUCTED TO INSTALL AND MAINTAIN.
  5. Complaint Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-010.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • STOCK ON FLOOR IN REAR. INSTD TO ELEVATE 6 INCHES
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR UNDER AND BEHIND HEAVY EQUIPMENT THROUGH OUT NOT CLEAN, DEBRIS, FLOUR, ETC. INSTD TO CLEAN AND MAINTAIN SAME.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING AS REQUIRED. INSTD TO OBTAIN AND PROVIDE VERIFICATION
  6. Complaint

    10 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (PIZZA, SAUSAGE, ETC). INSTD TO HAVE ON DUTY AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • THE FOLLOWING TCS FOODS IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES: 5 LARGE CONTAINERS OF MOZZARRELLA CHEESE RANGING FROM 45.9F-47F AND CONTAINER OF SAUSAGE AT 72.3F. ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. APPROX 50LBS $300 VALUE. CITATION ISSUED 7-38-005 PRIORITY.
    • 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
      • PREMISES USES TIME WITHOUT TEMPERATURE AS A MEASURE OF CONTROL FOR TCS FOODS (COOKED PIZZAS IN DISPLAY UNIT) , HOWEVER NO WRITTEN PROCEDURE ON SITE OR AVAILABE FOR REVIEW AND COMPLIANCE. PIZZAS ON DISPLAY NOT MARKED OR OTHERWISE IDENTIFIED TO INDICATE THE TIME THAT IS 4 HOURS PAST THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMERATURE CONTROL. OBSERVED SAUSAGE PIZZA 84.3F, BBQ CHICKEN PIZZA 81.7F, PEPPERONI PIZZA 82.0F, GREEK PIZZA 82.0F, CHEESE 81.0F IN DISPLAY UNIT NOT MARKED OR IDENTIFIED. ALL PIZZA DISCARDED AND DENATURED AT THIS TIME. APPROX 20LBS $200 VALUE. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED. INSTD TO PROVIDE WRITTEN PROCEDURE AVAILABLE AND FOR REVIEW.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • COOLER IN USE UNABLE TO MAINTAIN PROPER TEMPERATURE, INTERNAL TEMPERATURE OF 48.9F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO HAVE COOLER MAINTAIN PRODUCT TEMPERATURE OF 41F OR BELOW. PRIORITY CITATION ISSUED 7-38-005
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • STOCK ON FLOOR IN REAR. INSTD TO ELEVATE 6 INCHES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR UNDER AND BEHIND HEAVY EQUIPMENT THROUGH OUT NOT CLEAN, DEBRIS, FLOUR, ETC. INSTD TO CLEAN AND MAINTAIN SAME.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING AS REQUIRED. INSTD TO OBTAIN AND MAINTAIN FOR VERIFICATION.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING AS REQUIRED. INSTD TO OBTAIN AND PROVIDE VERIFICATION.
  7. License Re-Inspection

    0 infractions

  8. License

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NO BARRIER/SNEEZE GUARD, ETC AT FRONT PIZZA DISPLAY UNIT. INSTD TO PROVIDE PROPER BARRIER. NO BARRIER AT FRONT PREP AREA WHERE EXPOSED HANDSINK, SELF SERVICE BEVERAGE STATION, AND POSSIBLE FUTURE SELF SERVICE ICE CREAM STATION LOCATED. ALSO PLANS TO USE TIME AS A MEASURE OF CONTROL FOR PIZZA SLICES, HOWEVER NO APPROVED VARIANCE ON FILE FROM CDPH. INSTD TO PROVIDE SAME. SERIOUS VIOLATION 7-38-005A.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD COVER MISSING FOR LIGHT IN WALK IN COOLER.
  9. License

    0 infractions

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