Skip to content
Loading map…

TANO'S PIZZERIA

3038 W IRVING PARK RD, CHICAGO, IL 60618 · Restaurant

Inspection summary

TANO'S PIZZERIA has been inspected 7 times by Chicago Department of Public Health since October 11, 2019. The most recent inspection, on October 3, 2024, found no infractions.

1 of 7 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: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on August 17, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 2 times across 2 separate inspections, most recently on August 17, 2022. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 July 29, 2020. 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 July 29, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 6 times across 3 separate inspections, most recently on May 19, 2021. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATES. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  3. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE REAR EXIT METAL SCREEN DOOR NOT INSECT OR RODENT PROOFED WITH GAP OPENINGS ON SIDES, TOP AND BOTTOM THRESHOLD OF THE DOOR.MUST MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARDS ON TOP OF THE PREP LINE COOLERS IN KITCHEN PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.
  4. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER STAINED CEILING TILES IN THE DRY STORAGE ROOM LOCATED IN THE BASEMENT. INSTRUCTED TO REPLACE THE STAINED CEILING TILES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNT OUT LIGHT BULB ABOVE THE PREP TABLE IN THE KITCHEN AND IN THE DRY STORAGE ROOM IN THE BASEMENT. INSTRUCTED TO REPLACE AND MAINTAIN.
  5. Canvass Re-Inspection

    1 infraction

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15- OBSERVED THE REAR EXIT METAL SCREEN DOOR NOT INSECT OR RODENT PROOFED. OPEN ONE INCH GAPS ON ALL SIDES, TOP AND BOTTOM THRESHOLD OF THE DOOR. LARGE HOLES IN METAL MESH ENABLING FLY ENTRY. MUST PROVIDE A TIGHT FITTING SCREENED DOOR ON ALL SIDES AND SMALL TIGHT MESH TO PREVENT FLY ENTRY.
  6. Canvass

    12 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HAND WASHING SIGNAGE AT ALL HAND WASHING SINKS.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS IN TWO COOLERS AT INADEQUATE TEMPERATURE. FOODS SUCH AS SAUSAGE @ 58.5F & 55.2F, LASAGNA @ 46.4F, HAM @ 61.5F. IN THE PIZZA PREP COOLER, PEPPERONI @ 45.5F, SAUSAGE @ 47.1F, ALL FOODS DISCARDED. APPROXIMATELY 30 LBS WITH AN ESTIMATED VALUE OF $100.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED TWO COOLERS AT INADEQUATE COLD HOLDING TEMPERATURES. PIZZA PREP COOLER NOTED AT 51.8F WITH FOODS SUCH AS SAUSAGE AT 47.1F. TWO DOOR TALL REACH-IN COOLER NOTED AT 48.2F WITH LASAGNA AT 46.4F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW. C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE REAR EXIT METAL SCREEN DOOR NOT INSECT OR RODENT PROOFED. OPEN ONE INCH GAPS ON ALL SIDES, TOP AND BOTTOM THRESHOLD OF THE DOOR. LARGE HOLES IN METAL MESH ENABLING FLY ENTRY. MUST PROVIDE A TIGHT FITTING SCREENED DOOR ON ALL SIDES AND SMALL TIGHT MESH TO PREVENT FLY ENTRY.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • MUST NOT STORE UTENSILS IN BETWEEN THE COOKS LINE STEAM TABLE AND CUTTING BOARD.----MUST NOT STORE IN USE TONGS IN THE COOKS PANTS POCKET. ALL IN USE UTENSILS MUST BE STORED ON A CLEAN PREP SURFACE IN BETWEEN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL ITEMS STORED THROUGHOUT THE BASEMENT STORAGE MUST BE ELEVATED FROM THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • PIZZA PREP CUTTING BOARD IN POOR REPAIR WITH DEEP BLACKENED CUTS AND GROOVES. INSTRUCTED TO RESURFACE OR REPLACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE A SOILED, PERMANENTLY SECURED CLOTH TOWEL ON THE PIZZA OVEN DOOR HANDLE. EQUIPMENT MUST BE SMOOTH AND CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • LARGE HOLE IN THE WALL UNDER AND BEHIND THE UTILITY SERVICE SINK. MUST SEAL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER THE BULK FLOUR STORAGE WITH EXCESSIVE FLOUR DEBRIS. MUST CLEAN AND MAINTAIN.----BLACKENED, MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE. FLOORS NOTED WITH EXCESSIVE GREASE, DIRT AND DEBRIS UNDER AND AROUND THE GREASE TRAP, THREE COMPARTMENT SINK AND THROUGHOUT THE COOKS LINE. MUST CLEAN AND MAINTAIN.----MUST PROVIDE A SMOOTH, CLEANABLE CEILING ABOVE THE BASEMENT ICE MACHINE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNUSED COOKING EQUIPMENT THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES OR STORED CLEANED, ORGANIZED, ELEVATED TO PREVENT PEST HARBORING.
  7. License

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED AT MOP SINK. MUST PROVIDE AND MAKE VISIBLE A BACKFLOW PREVENTION DEVICE FOR MOP SINK.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO EMPLOYEE FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST HAVE CERTIFICATES WITH NAMES OF EMPLOYEES ON PREMISES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

Nearby inspected facilities

Own this business? Add a badge to your website