Skip to content
Loading map…

THE PIT STOP

65 W 103RD ST, CHICAGO, IL 60628 · Restaurant

Inspection summary

THE PIT STOP has been inspected 5 times by Chicago Department of Public Health since May 11, 2016. The most recent inspection, on October 20, 2017, found no infractions.

1 of 5 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 Pests.

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 May 11, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 June 7, 2016. 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 May 11, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 11, 2016. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 16 times across 4 separate inspections, most recently on June 7, 2016. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE WORN CUTTING BOARDS IN REAR PREP AREA. REPLACE DAMAGED GASKETS ON REACH-IN COOLER IN REAR. INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, CUTTING BOARDS, COOKING EQUIPMENT, COOLERS, AND FREEZERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL HOT AND COLD RUNNING WATER ABOVE SHAKE MACHINE AND DIPPER WELL FOR HAND PACKED ICE CREAM OR REMOVE FROM PREMISES. INSTALL BACK FLOW DEVICE ON UTILITY SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNNECESSARY ARTICLES AND UNUSED EQUIPMENT OUTSIDE, IN REAR STORAGE, PREP, AND UNUSED WALK-IN COOLERS TO PREVENT PEST HARBORAGE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.
  3. Short Form Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE WORN CUTTING BOARDS IN REAR PREP AREA. REPLACE DAMAGED GASKETS ON REACH-IN COOLER IN REAR. INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, CUTTING BOARDS, COOKING EQUIPMENT, COOLERS, AND FREEZERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL HOT AND COLD RUNNING WATER ABOVE SHAKE MACHINE AND DIPPER WELL FOR HAND PACKED ICE CREAM OR REMOVE FROM PREMISES. INSTALL BACK FLOW DEVICE ON UTILITY SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNNECESSARY ARTICLES AND UNUSED EQUIPMENT OUTSIDE, IN REAR STORAGE, PREP, AND UNUSED WALK-IN COOLERS TO PREVENT PEST HARBORAGE.
  4. License Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE WORN CUTTING BOARDS IN REAR PREP AREA. REPLACE DAMAGED GASKETS ON REACH-IN COOLER IN REAR. INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, CUTTING BOARDS, COOKING EQUIPMENT, COOLERS, AND FREEZERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL HOT AND COLD RUNNING WATER ABOVE SHAKE MACHINE AND DIPPER WELL FOR HAND PACKED ICE CREAM OR REMOVE FROM PREMISES. INSTALL BACK FLOW DEVICE ON UTILITY SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNNECESSARY ARTICLES AND UNUSED EQUIPMENT OUTSIDE, IN REAR STORAGE, PREP, AND UNUSED WALK-IN COOLERS TO PREVENT PEST HARBORAGE.
  5. License

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REAR REACH-IN COOLER NOT MAINTAINING PROPER TEMPERATURE 62.8F. ALL COOLERS MUST BE OPERABLE AND MAINTAIN 40F OR BELOW. CRITICAL VIOLATION 7-38-005A
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • INADEQUATE WASTE WATER DISPOSAL-OBSERVED GREASE TRAP OF 2-COMPARTMENT SINK NOT PROPERLY CONNECTED AND DRAINING INTO UTILITY SINK. INSTRUCTED MANAGER TO CALL PLUMBER AND PROPERLY CONNECT WASTE LINES AND DRAIN LINES. CRITICAL VIOLATION 7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED HOLE RUSTED IN BOTTOM OF REAR DOOR. INSTRUCTED MANAGER TO REPAIR DOOR TO PREVENT PEST ENTRY. OBSERVED 10 MICE DROPPINGS ON FRONT COUNTER NEAR ICE CREAM FREEZER. SERIOUS VIOLATION 7-38-020
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMPARTMENT SINK NOT PROPERLY DESIGNED-OBSERVED OPENING IN LEFT SEAM OF LEFT COMPARTMENT AND WATER DRAINING ON FLOOR WHEN IN USE. INSTRUCTED MANAGER TO WELD SEAMS AND SEAL ALL OPENINGS OF 3-COMPARTMENT SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE WORN CUTTING BOARDS IN REAR PREP AREA. REPLACE DAMAGED GASKETS ON REACH-IN COOLER IN REAR. INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, CUTTING BOARDS, COOKING EQUIPMENT, COOLERS, AND FREEZERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS BEHIND UNUSED WALK-IN COOLERS IN REAR ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTALL SELF CLOSING DEVICE ON WASHROOM DOOR IN REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL HOT AND COLD RUNNING WATER ABOVE SHAKE MACHINE AND DIPPER WELL FOR HAND PACKED ICE CREAM OR REMOVE FROM PREMISES. INSTALL BACK FLOW DEVICE ON UTILITY SINK. PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE ACCURATE THERMOMETERS IN ALL COOLERS AND METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNNECESSARY ARTICLES AND UNUSED EQUIPMENT OUTSIDE, IN REAR STORAGE, PREP, AND UNUSED WALK-IN COOLERS TO PREVENT PEST HARBORAGE.

Nearby inspected facilities

Own this business? Add a badge to your website