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SOUTHSIDE PIZZA INC

7902 S Exchange AVE, Chicago, IL 60617 · Restaurant

Inspection summary

SOUTHSIDE PIZZA INC has been inspected 6 times by Chicago Department of Public Health since April 25, 2011. The most recent inspection, on August 8, 2024, found no infractions.

2 of 6 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, Food source, labelling and allergens 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 once on May 19, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 May 19, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 May 19, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 September 23, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 4 times across 4 separate inspections, most recently on May 19, 2020. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT START TIME OF INSPECTION WHILE EGGS WERE BEING COOKED. THE DESIGNATED PERSON IN CHARGE, WHO IS PHYSICALLY ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. VIOLATION CORRECTED ON SITE; THE CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER, ALTAF AHMAD, ARRIVED ON SITE 20 MINS AFTER START OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-012. NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (MOZZARELLA CHEESE) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTH ON VARIOUS SURFACES THROUGHOUT THE FOOD PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISCELLANEOUS ITEMS STORED DIRECTLY ON THE FLOOR UNDERNEATH THE FRONT SERVICE COUNTER. INSTRUCTED TO REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
  3. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • NOTED PREVIOUS MINOR VIOLATION STILL NOT CORRECTED FROM REPORT #1576002 DATE 9/23/15, (45)MUST PROVIDE THE FOOD HANDLERS CERTIFICTES OR PROOF OF ENROLLEMENT UPON NEXT INSPECTION. INSTRUCTED MANAGER TO PROVIDE THE FOOD HANDLER CERTIFICATE AS REQUIRED BY IDPH. SERIOUS CITATION ISSUED #7-42-090.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED THE FLOOR DIRTY ALONG THE WALL BASE AND IN CORNERS, ALSO THE FLOOR DRAIN UNDERNEATH THE 3 COMPARTMENT SINK. MUST CLEAN TO REMOVE DEBRIS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • SEE VIOLATION #29.
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FANS INSIDE THE WALK-IN COOLER IN FRPNT SECTION OF PREMISES
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE PREP COOLER IN PREP AREA
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE THE FOOD HANDLERS CERTIFICTES OR PROOF OF ENROLLEMENT UPON NEXT INSPECTION
  5. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON PREMISES AT THIS TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN WINGS,PIZZA) WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATESERIOUS CITATION ISSUED
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR CEILING OF WALK IN COOLER DUSTY,NOT CLEAN.INSTRUCTED TO CLEAN/MAINTAIN.
  6. License

    0 infractions

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