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THE PIGGERY

1625 W IRVING PARK RD, CHICAGO, IL 60613 · Restaurant

Inspection summary

THE PIGGERY has been inspected 9 times by Chicago Department of Public Health since June 9, 2010. The most recent inspection, on November 18, 2014, found no infractions.

3 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, Protecting food from contamination and Handwashing and staff hygiene.

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 across 2 separate inspections, most recently on July 31, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 October 17, 2014. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 October 17, 2014. 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 December 17, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 19 times across 6 separate inspections, most recently on October 17, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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

    6 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • SOURCE OF CROSS CONTAMINATION NOT CONTROLLED. OBSERVED A FOOD HANDLER PLACING RAW BURGER PATTIES ON THE GRILL, THEN ASSEMBLING THE BUN AND READY TO EAT VEGETABLES ON THE BUN WHILE USING THE SAME PAIR OF GLOVES AND NOT WASHING HANDS. MANAGER VOLUNTARILY DISCARDED THE BUN AND VEGETABLES; FOOD HANDLERS WERE PROVIDED WITH INFORMATION ON HAND WASHING(MUST WASH HANDS IN BETWEEN CHANGING GLOVES). CRITICAL VIOLATION 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE STAINED, DEEP-GROOVED CUTTING BOARD ON THE PIZZA LINE TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE BEER COOLER AND THE BAR SOILED WITH SYRUP AND JUICE SPILLAGE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO DISCARD UNECCESSARY CLUTTER ITEMS IN THE BASEMENT AND RE-ORGANIZE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOUND ICE SCOOP STORED IN ICE MACHINE WITH HANDLE IN DIRECT CONTACT WITH ICE. INSTRUCTED TO STORE ICE SCOOP IN A SEPERATE CONTAINER OR IN ICE WITH HANDLE FACING UP.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USE.
  3. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE BAKING RACK IS DIRRY, CLEAN THE RACK IN DETAIL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE HOT HOLDING BOX AND THE EQUIPMENT CASTERS ARE GREASE COVERED, CLEAN EQUIPMENT IN DETAIL. THE ICE MACHINE HAS A DIRTY INTERIOR; WASH, RINSE AND SANITIZE THE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE KITCHEN FLOORS ARE GREASY, CLEANN THE FLOORS FROM CORNER TO CORNER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE ICE CREAM STATION HAS NO DIPPING WELL, INSTALL A DIPPING WELL.
  4. Canvass

    0 infractions

  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASHGUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND THREE COMPARTMENT SINK,RIGHT SIDE IN BAR AREA,INSTRUCTED TO PROVIDE. NO MOP SINK PROVIDED ON PREMISES,INSTRUCTED TO INSTALL SAID SINK UNDER THE CITY PLUMBING CODE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEBRIS INSIDE THE THREE COMPARTMENT SINKS AND TWO DOOR REFRIGERATOR,INSTRUCTED TO CLEAN AND MAINTAIN.GREASE AND DEBRIS BUILD-UP INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT,INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE BUILD-UP UNDER AND AROUND COOKING EQUIPMENT,INCLUDED DEEP FRYERS.DEBRIS ON FLOOR THROUGHOUT THE PREMISES INCLUDED BAR AREA BUILD-UP OF CAPS,STRAW,PAPER AND DEBRIS,MUST CLEAN AND MAINTAIN. SWEEP FLOOR IN BASEMENT AND INSIDE THE MOBILE UNIT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DEBRIS ON WALL UNDER THE ICE MACHINE AND COOKING EQUIPMENT,INSTRUCTED TO CLEAN
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO STEM THERMOMETER PROVIDE ON PREMISES,INSTRUCTED TO PROVIDE TO BE ABLE TO CHECK INTERNAL FOOD TEMPERATURE.
  6. Complaint-Fire

    0 infractions

  7. Complaint Re-Inspection

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 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.DETAIL CLEAN THE FLOOR OF THE PREP AREAS ESPECIALLY BEHIND AND UNDER EQUIPMENT, AND ALONG THE WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. SEAL THE OPENINGS IN THE WALLS BELOW THE 2 COMPARTMENT SINK IN THE REAR PREP AREA. DETAIL CLEAN THE WALLS AND THE BASEBOARD BEHIND THE COOKING EQUIPMENT. SEAL THE WALL OPENINGS BETWEEN THE CERAMIC TILE AND FRP BOARD ABOVE THE DISHWASH MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE DIPPER WELL SO THAT IT PROVIDES RUNNING WATER FOR THE HAND DIPPED ICE CREAM. REPLACE THE COLD WATER HANDLE AT THE MAIN PREP AREA EXPOSED HANDSINK. ELECTRIC OVEN IN THE REAR PREP AREA IS NOT UNDER VENTILATION. MUST PROVIDE A VENTILATION HOOD IF THE UNIT PRODUCES OVER 7.5 KILOWATTS.
    • 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.. MAINTAIN THE BASEMENT AREA CLEAN ESPECIALLY IN THE MIDDLE STORAGE ROOM AND UNDER THE STAIRCASE. REMOVE ANY EXCESS CLUTTER TO PREVENT RODENT HARBORAGE.
  8. Complaint

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED EVIDENCE OF RODENT ACTIVITY IN THE PREP AREA AND BASEMENT. OBSERVED APPROXIMATELY 30 MOUSE DROPPINGS ON THE FLOOR AND BASEBOARD ALONG THE WALLS IN THE REAR PREP AREA. APPROXIMATELY 50 MOUSE DROPPINGS WERE OBSERVED ON THE FLOOR OF THE BASEMENT STORAGE AREAS AND LIQUOR STORAGE ROOMS. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE PEST ACTIVITY. ORKIN TECHNICIAN WAS ONSITE DURING THE INSPECTION. HE NEEDS TO RETURN FOR A FOLLOW-UP VISIT. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WITH A CERTIFICATE AT THE TIME OF THE INSPECTION. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. DR. LOHFF WAS NOTIFIED THAT THIS WAS THEIR SECOND VIOLATION. SERIOUS VIOLATION 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING ITENS: VENTILATION HOOD, EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR OF THE OVEN, INTERIOR OF 2 DOOR PREP COOLER, WIRE RACKS IN WALK-IN COOLER, INTERIOR OF BASEMENT CHEST FREEZERS.
    • 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. DETAIL CLEAN THE FLOOR OF THE PREP AREAS ESPECIALLY BEHIND AND UNDER EQUIPMENT, AND ALONG THE WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. SEAL THE OPENINGS IN THE WALLS BELOW THE 2 COMPARTMENT SINK IN THE REAR PREP AREA. DETAIL CLEAN THE WALLS AND THE BASEBOARD BEHIND THE COOKING EQUIPMENT. SEAL THE WALL OPENINGS BETWEEN THE CERAMIC TILE AND FRP BOARD ABOVE THE DISHWASH MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE DIPPER WELL SO THAT IT PROVIDES RUNNING WATER FOR THE HAND DIPPED ICE CREAM. REPLACE THE COLD WATER HANDLE AT THE MAIN PREP AREA EXPOSED HANDSINK. ELECTRIC OVEN IN THE REAR PREP AREA IS NOT UNDER VENTILATION. MUST PROVIDE A VENTILATION HOOD IF THE UNIT PRODUCES OVER 7.5 KILOWATTS.
    • 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. MAINTAIN THE BASEMENT AREA CLEAN ESPECIALLY IN THE MIDDLE STORAGE ROOM AND UNDER THE STAIRCASE. REMOVE ANY EXCESS CLUTTER TO PREVENT RODENT HARBORAGE.
  9. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO PROOF OF ORIGINAL CITY SANITATION CERTIFICATE PROVIDED ON PREMISES.INSTRUCTED TO OBTAIN IT.INFORMATION GIVEN.SERIOUS VIOLATION:7-38-012 HOOOO58579
    • 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.REGROUT FLOOR IN FRONT OF DISH MACHINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.PROVIDE SHIELD COVER FOR IN DISH ROOM.
    • 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.THERMOMETERS IS NEEDED IN ALL FREZEERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.REORGANIZE SECOND FLOOR AND BASEMENT.ELEVATE ITEMS 6" OFF THE FLOORS.REMOVE UNNECESSARY ARTICLES.CLEAN UNDER THE BASEMENT STAIRCASE.

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