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WILLIAMS INN PIZZERIA EXPRESS

1710 W 87TH ST, CHICAGO, IL 60620 · Restaurant

Inspection summary

WILLIAMS INN PIZZERIA EXPRESS has been inspected 13 times by Chicago Department of Public Health since June 16, 2011. The most recent inspection, on November 30, 2018, found no infractions.

5 of 13 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, Pests and Handwashing and staff hygiene.

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.

  • 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 September 22, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 2 times across 2 separate inspections, most recently on January 21, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 January 21, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 14 times across 7 separate inspections, most recently on October 4, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 10 times across 8 separate inspections, most recently on October 4, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DAMAGED AND BROKEN FLOOR TILES IN COOK LINE AND UNDER THE EXPOSED HANDSINK IN FRONT FOOD PREP AREA. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN. OBSERVED DEBRIS AND DEAD INSECTS ON FLOOR UNDER THE ROLLING CARD IN FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DAMAGED WALL BY THE REAR EXIT DOOR. INSTRUCTED TO REPAIR/SEAL AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BURNED OUT LIGHT BULBS ATTACHED IN HOOD IN REAR FOOD PREP AREA. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN.
  3. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED REACH-IN COOLER WITH POTENTIALLY HAZARDOUS FOOD SUCH AS SAUSAGE WAS BEING STORED INSIDE IN REAR FOOD PREP AREA AT IMPROPER TEMPERATURE OF 68.2F. INSTRUCTED TO REPAIR AND MAINTAIN A TEMPERATURE OF 40F OR BELOW . COOLER HELD FOR INSPECTION BY CDPH. CRITICAL VIOLATION # 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES: 1/2 LBS OF SAUSAGE AT 58.9F AND 6 LBS OF CHEESE AT 53.1 F. NOTED FOOD ITEMS DISCARDED/DENATURED BY MANAGER. MANAGEMENT ESTIMATES THE TOTAL VALUE TO BE $80.00 CRITICAL VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATES AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON DUTY WITH VALID CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD SUCH AS RAW CHICKEN ARE BEING SERVED AND PREPARED. SERIOUS VIOLATION: 7-38-012
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DAMAGED AND BROKEN FLOOR TILES IN COOK LINE AND UNDER THE EXPOSED HANDSINK IN FRONT FOOD PREP AREA. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN. OBSERVED DEBRIS AND DEAD INSECTS ON FLOOR UNDER THE ROLLING CARD IN FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DAMAGED WALL BY THE REAR EXIT DOOR. INSTRUCTED TO REPAIR/SEAL AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BURNED OUT LIGHT BULBS ATTACHED IN HOOD IN REAR FOOD PREP AREA. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN.
  4. Canvass

    0 infractions

  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVED ROACH ACTIVITY INSIDE OF THE FACILITY (1 ROACH CRAWLING ON THE BASEBOARD NORTH OF THE PIZZA OVEN, 4 CRAWLING ON THE FLOOR AND BROOM IN THE BASEMENT). INSTRUCTED TO PROVIDE ADDITIONAL PEST CONTROL TO ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DEAD ROACHES ON EQUIPMENT INSIDE OF THE REAR PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE THE EQUIPMENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE EXTERIOR OF FRYERS WITH ACCUMULATED FOOD DEBRIS AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR OF EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED SEVERAL DEAD ROACHES ON THE FLOOR OF THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 2 COMPARTMENT SINK RIGHT BASIN NOT DRAINING PROPERLY. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 3 COMPARTMENT SINK BASINS NOT LARGE ENOUGH TO SUBMERGE THE LARGEST PIECE OF EQUIPMENT (LARGE COOKING POT) IN THE FACILITY. INSTRUCTED TO REMOVE THE COOKING EQUIPMENT THAT CAN NOT BE SUBMERGED INTO THE 3 COMPARTMENT SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED A FOOD HANDLER WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN A HAIR RESTRAINT AT ALL TIMES FOOD IS HANDLED.
  7. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARD IN THE FRONT PREP AREA,HAS OPEN SEAMS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SOME FLOOR TILES IN THE REAR PREP AREA ARE MISSING ,MUST REPLACE TILES
  8. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM INSPECTION REPORT#1401374 DATE 02-20-2014(FLOOR INSIDE WALK IN COOLER IN POOR REPAIR.MUST REPAIR OR REPLACE.FLOORS IN BASEMENT NOT CLEAN OF DEBRIS THRU-OUT BASEMENT.MUST CLEAN/MAINTAIN0,INSTRUCTED TO CORRECT VIOLATION,SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE CUTTING BOARD IN THE FRONT PREP AREA,HAS OPEN SEAMS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SOME FLOOR TILES IN THE REAR PREP AREA ARE MISSING ,MUST REPLACE TILES
  9. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR INSIDE WALK IN COOLER IN POOR REPAIR.MUST REPAIR OR REPLACE.FLOORS IN BASEMENT NOT CLEAN OF DEBRIS THRU-OUT BASEMENT.MUST CLEAN/MAINTAIN.
  10. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER AND AROUND DEEP FRYERS IN KITCHEN NEED CLEANING TO REMOVE GREASE SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OPENINGS INTO WALL AT FLOOR ALONG NORTH WALL NEXT TO AND BEHIND UPRIGHT REACH-IN BEVERAGE COOLER IN KITCHEN. MUST REPAIR TO PREVENT ENTRY POINTS FOR INSECTS AND RODENTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WALL COVE UNDERNEATH FRONT SERVICE COUNTER SEPARATED FROM WALL. MUST SEAL.
  11. License Re-Inspection

    0 infractions

  12. License

    7 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • PROVIDE AN EXPOSED HAND SINK IN REAR FOOD PREP AREA. NEED A WASHBOWL IN EMPLOYEE WASHROOM WITH A COMBINED HOT AND COLD WATER FAUCET-NO CITATION ISSUED
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • PROVIDE A PEST CONTROL LOG BOOK-NO CITATION ISSUED
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT ALL RUSTY SHELVES AND REAR EXIT DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL GASKETS AROUND DOORS TO COOLERS WHERE NEEDED, AND INTERIORS OF CABINETS TO DEEP FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE MISSING FLOOR TILE IN REAR FOOD PREP AREA. DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. KEEP ALL ARTICLES IN BASEMENT ELEVATED 6 INCHES OFF FLOOR, AND KEEP FLOORS IN SAME AREA DRY(PUDDLES OF WATER NOTED). SEAL HOLES IN FLOOR BEHIND WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL LOOSE WALL COVE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FINISH CONNECTING EXHAUST IN HOOD IN REAR FOOD PREP AREA.
  13. License

    0 infractions

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