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TAYLOR MADE PIZZA

1220 W TAYLOR ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

TAYLOR MADE PIZZA has been inspected 15 times by Chicago Department of Public Health since June 23, 2010. The most recent inspection, on July 17, 2017, found no infractions.

3 of 15 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 Pests.

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

  • 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 January 13, 2017. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 across 2 separate inspections, most recently on August 7, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 January 12, 2016. 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 August 7, 2015. 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 June 23, 2010. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.

15 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    5 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITY IN POOR REPAIR, WHEN WATER IS DRAINED FROM THREE COMPARTMENT SINK, WASTE WATER OVER FLOWS ONTO FLOOR, NOT DRAINING INTO SEWER LINE, NOT PROPERLY BEING MAINTAINED, OFFENSIVE ODOR COMING FROM SINK, INSTRUCTED TO REPAIR, SERIOUS CITATION: 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON COMPLIANCE ON PREVIOUS ORDER ISSUED, DATED 07/29/2016, REPORT #1948457, VIOLATION LISTED BELOW: 32 CUTTING BOARDS WORN, WITH DEEP DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS. 35 LIGHT SHIELDS IN PREP AREA NOT CLEAN. CLEAN AND MAINTAIN. 37 TOILET ROOM DOOR SELF CLOSING DEVICE IN POOR REPAIR. INSTD TO REPAIR SAME. SERIOUS VIOLATION: 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VENTS ABOVE COOKING EQUIPMENT, TOPS AND SIDES OF COOKING EQUIPMENT, AND EXTERIOR SURFACES OF COOLERS AND FREEZERS,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS UNDERNEATH 2 AND 3 COMPARTMENT SINKS IN DISH WASHING AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER IN REAR CLOSET AND UNDER THE THREE COMPARTMENT SINK. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST ALSO REMOVE CLUTTER IN THE MOP SINK TO ALLOW PROPER INSPECTION.
  4. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • KNIVES IMPROPERLY STORED INBETWEEN PREP COOLER AND STEAM TABLE. INSTD TO STORE PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WORN, WITH DEEP DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • UNDERNEATH DOOR HANDLES OF PREP COOLER WITH DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHTSHIELDS IN PREP AREA NOT CLEAN. CLEAN AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • TOILET ROOM DOOR SELF CLOSING DEVICE IN POOR REPAIR. INSTD TO REPAIR SAME.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MICE DROPPINGS (OVER 20) NOTED SCATTERED ON FLOOR IN REAR STORAGE AREA WHERE FURNACE ALSO LOCATED. INSTD TO REMOVE DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE. REAR DOOR NOT RODENT PROOF, APPROX 1/4 INCH GAP AT BOTTOM CORNER, THRESHOLD NOT TIGHT FITTING. INSTD TO RODENT PROOF DOOR. CITATION ISSUED 7-38-020 SERIOUS.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMPARTMENT SINK NOT MAINTAINED, EXCESSIVE HEAVY LEAK AT PIPE UNDERNEATH. INSTD TO REPAIR FREE OF LEAKS. ALSO NOTED 3-COMPARTMENT SINK SLOW DRAINING. INSTD TO REPAIR SO AS TO DRAIN PROPERLY WITHOUT RELEASING WATER AT INTERVALS. CITATION ISSUED 7-38-030 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DOOR GASKETS OF PIZZA DOUGH PREP COOLER AND UPRIGHT FREEZER IN POOR REPAIR, TORN. INSTD TO REPAIR/REPLACE SAME AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT OUT IN REAR STORAGE AREA AND IN WALK-IN COOLER. PROVIDE ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • IMPROPER STOPPER (USING TOWEL) AT MIDDLE COMPARTMENT OF 3-COMPARTMENT SINK. INSTD TO REPAIR SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN REAR STORAGE AREA. INSTD TO REMOVE ANY UNNECESSARY ARTICLES AND ORGANIZE AREA.
  7. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS AND HELD FOR MORE THAN 24 HOURS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE INTERIORS AND EXTERIORS OF DEEP FRYERS, AND STORAGE CABINET NEXT TO COOKING EQUIPMENT,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS UNDERNEATH 2 AND 3 COMPARTMENT SINKS IN DISH WASHING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT WALLS, DOORS, AND VENTS(ABOVE SINKS IN DISH WASHING AREA) IN WASHROOM, IN DISHWASHING AREA, AND IN PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PROPERLY ORGANIZE ALL ARTICLES IN REAR STORAGE AREA, MUST ELEVATE ALL ARTICLES 6 INCHES OFF THE FLOOR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINTS.
  8. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE TOP OF THE STOVE IN THE REAR PREP AREA. MUST DETAIL CLEAN THE INTERIOR OF LIGHT SHIELD COVERS ABOVE THE PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER SINKS AND IN REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR/REPLACE VENTILATION IN WASHROOM.
  9. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE POSTED. ALSO, NO CITY OF CHICAGO FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (SAUSAGE,PIZZA) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN PREP TABLES, ALL COOKING EQUIPMENT AND COOLERS. MUST ALSO CLEAN THE INTERIOR OF LIGHT SHIELDS AND REMOVE DEAD INSECTS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES. MUST ALSO CLEAN FLOOR MATS IN THE DISH WASHING AREA AND REMOVE HEAVY FOOD DEBRIS BUILD UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS AND WASHROOM DOOR PANELS OR REPAINT IF NEEDED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE EXCESSIVE CLUTTER IN REAR CLOSET AND UNDER THE THREE COMPARTMENT SINK. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST ALSO REMOVE CLUTTER IN THE MOP SINK TO ALLOW PROPER INSPECTION.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
  10. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE POSTED. ALSO, NO CITY OF CHICAGO FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (SAUSAGE,PIZZA)MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN PREP TABLES, ALL COOKING EQUIPMENT AND COOLERS. MUST ALSO CLEAN THE INTERIOR OF LIGHT SHIELDS AND REMOVE DEAD INSECTS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES. MUST ALSO CLEAN FLOOR MATS IN THE DISH WASHING AREA AND REMOVE HEAVY FOOD DEBRIS BUILD UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS AND WASHROOM DOOR PANELS OR REPAINT IF NEEDED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE EXCESSIVE CLUTTER IN REAR CLOSET AND UNDER THE THREE COMPARTMENT SINK. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST ALSO REMOVE CLUTTER IN THE MOP SINK TO ALLOW PROPER INSPECTION.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
  11. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS AROUND ALL EQUIPMENT TO REMOVE SPILLS AND DEBRIS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANIZE OR REMOVE ALL UNNECESSARY ITEMS IN PREP AREA TO PREVENT HARBORAGE.
  12. Canvass

    3 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN OUT LIGHT SHIELDS AT KITCHEN AREA TO REMOVE DEAD INSECTS. MUST ALSO REPAIR CRACKED AND BROKEN LIGHT SHIELDS AT REAR KITCHEN AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER AND BETTER ORGANIZE KITCHEN PREP AREA AND 3COMP SINK AREA SO AS TO HAVE ALL ITEMS 6 INCHES OOF THE FLOOR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.
  13. Canvass

    4 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT RUNNING WATER IN RESTAURANT, MANAGER UNABLE TO TURN ON HOT WATER TANK, INSTRUCTED MANAGER TO PROVIDE HOT WATER AT ALL TIMES. BY THE END OF INSPECTION A TECHNICIAN ARRIVED ON PREMISES AND REPAIRED HOT WATER TANK, WATER TEMPERATURE IS RISING GRADUALLY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. SHELVES AND LARGE CAN OPENER AT PREP AREA NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. SINK STOPPERS AT 3COMP SINK IN POOR REPAIR, BUCKETS ARE USED TO KEEP THE STOPPER HANDLE IN PLACE, INSTRUCTED TO REPAIR OR REPLACE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLER WITH LONG BEARD, INSTRUCTED TO HAVE THE BEARD COVERED WITH PROPER HAIR RESTRAINT.
  14. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner. Clean the dirty buildup off of the floor under the sink,stove and warming cabinet.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Store wiping cloths in sanitizing solution in between use and replace dirty rags found around the kitchen.
  15. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE COOLER SHELVES ARE STARTING TO RUST, RESEAL OR REPLACE THE SHELVING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOORS BEHIND THE OVEN OF DUSTY BUILDUP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. REPLACE THE BROKEN PAN PIZZA HOLDING UNIT THERMOMETER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE THE PILE OF DIRT RUNOFF FROM THE HEAVY RAINS IN THE REAR OF THE STORE OUTSIDE.

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