JUN 13
2016
PASSED
1 violationDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
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APART PIZZA COMPANY CHICAGO.
YOUR CALL. 69/100
5624 N BROADWAY · EDGEWATER, CHICAGO
Last inspected June 13, 2016 · passed
6 of 10 inspections passed, 3 failed, 1 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
10
6 passed · 1 w/ conditions · 3 failed
VIOLATIONS
27
includes 4 critical
RECORDS COVER
6 YEARS
since Mar 2010
INSPECTION HISTORY
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE AND SODA MACHINE WATERLINES. MUST PROVIDE.
NOV 62015PASSED1 violationDETAILS
NOV 6
2015
PASSED
1 violationDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR TILES CRACKED/MISSING IN FRONT OF 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR/REPLACE ALL DAMAGED FLOOR TILES.
MAR 132014FAILED2 violationsDETAILS
MAR 13
2014
FAILED
2 violationsDETAILS
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
FOUND A PREVIOUS MINOR VIOLATION NOT CORRECTED AND/OR MAINTAINED FROM REPORT #1375218, DATED NOVEMBER 5, 2013. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING #32- NOTED GREASE TRAP LEAKING AND PRODUCING AN OFFENSIVE ODOR. INSRTUCTED TO CLEAN INTERIOR OF GREASE TRAP AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR SLOW LEAK AT THE FAUCET HEAD OF THE REAR PREP HANDWASHING SINK.
NOV 52013PASS W/ CONDITIONS4 violations3 CRITICALDETAILS
NOV 5
2013
PASS W/ CONDITIONS
4 violations3 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
NOTED TEMPERATURE OF SERVICE COOLER AT THE PIZZA PREP TABLE TO BE IMPROPER AT 45.8F. INSTRUCTED NOT TO USE SERVICE COOLER UNTIL APPROPRIATE TEMPERATURE OF 40F OR BELOW IS ATTAINED. PREMISES HAS OTHER COOLERS MAINTAINING PROPER TEMPERATURE. EQUIPMENT TAGGED AND HELD FOR INSPECTION. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER INSIDE SERVICE COOLER AT THE PIZZA PREP TABLE BETWEEN 44F TO 55F:- GROUND BEEF 47.9F, COOKED HAM 46.3F, PEPPERONI 47.2F, TOMATO(SLICED)44.1F, MOZZARELLA CHEESE 44.4F, CHEESE 46.9F, CHICKEN 44.7F,PINEAPPLE (CUT) 55.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 33.4LBS WORTH $300.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
NOTED NO COLD RUNNING WATER AT THE EXPOSED HAND WASH SINK OF THE PREP AREA. MANAGER STATES COLD WATER IS TURNED OFF FROM THE MAIN WATER SWITCH BECAUSE THERE IS A PROBLEM. HOWEVER WHEN THE SWITCH WAS TURNED ON, COLD WATER STARTED RUNNING THEN GRADUALLY LOST THE WATER PRESSURE TO ALMOST NO WATER. TEMPERATURE OF HOT RUNNING WATER AT THE HAND WASH SINK WAS 125F MAKING IT IMPOSSIBLE FOR EMPLOYEES TO WASH HANDS WITHOUT THE WATER BEING TEMPERED. MANAGER IMMEDIATELY CALLED TECHNICIAN FOR REPAIRS. INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT THE EXPOSED SINKS. CITATION ISSUED FOR CRITICAL VIOLATION #7-30-030.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NOTED GREASE TRAP LEAKING AND PRODUCING AN OFFENSIVE ODOR.INSTRUCTED TO CLEAN INTERIOR OF GREASE TRAP AND MAINTAIN.
show all 10 inspections →
JUN 82012PASSED1 violationDETAILS
JUN 8
2012
PASSED
1 violationDETAILS
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
REPLACE MISSING FLOOR TILE IN FRONT OF FRONT COUNTER, UNDER THE RUBBER MAT, ALSO IN WALK-IN COOLER.
MAY 222012FAILED4 violations1 CRITICALDETAILS
MAY 22
2012
FAILED
4 violations1 CRITICALDETAILS
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
NO HOT WATER PROVIDED AT WASH BOWL INSIDE THE WASHROOM, USED FOR STAFF. PRESENT TEMPERATURE 69.7F TO 70.5F. ALSO COLD WATER VALVE WAS TURNED OFF DUE TO NOT ABLE TO OBTAIN HOT WATER AT THAT SINK. THREE COMPARTMENT SINK AND EXPOSED HAND SINK BOTH HAVE HOT WATER. PRESENT HOT WATER AT TEMP OF 112.5F. INSTRUCTED TO PROVIDE HOT WATER AT WASHBOWL. MUST WASH HANDS AT EXPOSED HAND SINK. SERIOUS VIOLATION: 7-38-030.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REPLACE BROKEN RUBBER GASKET AT DISPLAY PREP COOLER PIZZA AREA.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REPLACE BROKEN LID AT CHEST FREEZER BY THE 4 COMPARTMENT SINK
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
REPLACE MISSING FLOOR TILE IN FRONT OF FRONT COUNTER UNDER THE RUBBER MATT,ALSO IN WALK-IN COOLER.
JAN 202011PASSED6 violationsDETAILS
JAN 20
2011
PASSED
6 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT CLEAN UTENSILS ON SHELVING UNITS.
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. INSTRUCTED TO CLEAN DEBRIS ON 1COMP.SINK.
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. INSTRUCTED TO ELEVATE FOOD PRODUCTS 6" OFF THE FLOORS AT ALL TIMES.
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. INSTRUCTED TO REPAIR LEAKING ON FAUCET JOINTS AT 3COMP.AND 1COMP.SINKS.
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. INSTUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE ALL COOLERS.
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. INSTRUCTED TO REMOVE CLUTTER FROM TOP OF ICE AND 1COMP.SINK.
MAY 282010PASSED3 violationsDETAILS
MAY 28
2010
PASSED
3 violationsDETAILS
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. Use dustless cleaning methods.above violation has been corrected at this time of license reinspection on 5/28/2010.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.above violation has been corrected at this time of license reinspection on 5/28/2010.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.above violation has been corrected at this time of license reinspection on 5/28/2010.
MAR 312010FAILED5 violationsDETAILS
MAR 31
2010
FAILED
5 violationsDETAILS
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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of coller shelving, storage shelving not clean need detailed cleaning(crevices).
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.floors under heavy equipment, cooking equipment, storage shelving not clean need cleaning(corners).floors in bsmt need cleaning.
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. Use dustless cleaning methods.ceiling in prep area had peeling paint/plaster, shall be repair. missing cove molding in prep areas, storage area shall be provided.exposed raw wood on walls, peeling paint shall be repair, holes repair.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.missing light shields in front kitchen, exhaust canopy shall be provided. light shields in kitchen, storage areas need cleaning.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust canopy not clean needs detailed cleaning, cooler vents need cleaning.leaking faucet needs repairing.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →