5 BOROUGHS PIZZA COMPANY.

Chicago Health Dept

1543 N SEDGWICK ST · OLD TOWN, CHICAGO

Last inspected 2013.

3 inspections on record since 2010 · Last inspected Apr 2013.

Last inspected Apr 2013. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

APR 2013

INSPECTION HISTORY

APR 29

2013

PASS W/ CONDITIONS 4 violations 1 CRITICAL

Critical Employee Hygiene

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO HAND SOAP PROVIDED AT PREP AREA ONLY HAND SINK, NO PAPER TOWELS AT TOILET ROOM HAND SINK. INSTRUCTED MGR TO PROVIDE SOAP AND PAPER TOWELS AT ALL HAND SINKS WHEN OPERATING.

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL.

Minor Sanitation

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

NO LIGHTS IN UTENSILS CLOSETS, INSTRUCTED TO INSTALL.

Minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

EMPLOYEES PERSONAL CLOTHINGS STORED ON UTENSILS SHLEVINGS, INSTRUCTED TO STORE AWAY.

JUL 25

2011

PASS W/ CONDITIONS 6 violations 1 CRITICAL

Critical Food Temperature

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 WATER WAS AVAILABLE AT ANY OF THE SINKS UPON INSPECTION. WATER AT THE 3 COMPARTMENT SINK WAS AT 71F AT THE BEGINNING OF THE INSPECTION. THE PILOT LIGHT WAS OUT AT THE HOT WATER HEATER IN THE BASEMENT. MANAGER LIT THE PILOT LIGHT AND TURNED UP THE WATER TEMPERATURE DIAL ON THE HEATER. SUPERVISOR BHATTAL WAS NOTIFIED AND WAS ONSITE TO ASSIST. BY THE END OF THE INSPECTION, THE WATER TEMPERATURE HAD RISEN TO 110F. VIOLATION WAS CDI. CRITICAL VIOLATION 7-38-030.

Serious Documentation & Training

* 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 THEIR ORIGINAL FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (PIZZA AND SANDWICHES) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH THEIR ORIGINAL FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

Minor Sanitation

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 INTERIOR OF THE PIZZA PREP COOLERS.

Minor Sanitation

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 AREA AROUND THE PIZZA PREP COOLER.

Minor Sanitation

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. DETAIL CLEAN THE COBWEBS BETWEEN THE BASEMENT FLOOR JOISTS.

Minor Sanitation

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. MUST MAINTAIN THE BASEMENT OFFICE AREA CLEAN AND REMOVE ITEMS OFF OF THE FLOOR.

MAR 22

2010

PASS 4 violations

Minor Sanitation

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. MUST SEAL OR PAINT RAW WOOD LEDGE ON THE BOTTOM OF PREP TABLE NEAR LARGE MIXER. (MUST USE LIGHT COLORED NON-TOXIC SEALANT OR PAINT)

Minor Pest Activity

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. MUST REPLACE BROKEN FLOOR TILE BEHIND FRONT REGISTER TO PREVENT INSECT HARBORAGE. MUST CLEAN GROUND OUTSIDE IN REAR AREAS AND REMOVE ALL DEBRIS.

Minor Sanitation

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. MUST REPAINT PEELING PAINT ON WALL ABOVE WASHBOWL IN WASHROOM.

Minor Sanitation

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. MUST REMOVE MILK CRATES FROM REAR 1ST FLOOR AND BASEMENT STORAGE AREAS AND PROPERLY STORE ALL ITEMS ON SHELVING 6 INCHES OFF FLOOR.

Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

Report an error on this page →