BACCI PIZZA DEARBORN.

Chicago Health Dept

409-411 S DEARBORN ST · SOUTH LOOP, CHICAGO

Last inspected 2012.

7 inspections on record since 2010 · Last inspected Nov 2012.

Last inspected Nov 2012. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

NOV 2012

INSPECTION HISTORY

NOV 26

2012

PASS W/ CONDITIONS 5 violations

Serious Other

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

FOUND PREVIOUS NON-COMPLIANCE SUMMARY REPORT NOT DISPLAYED/VISIBLE TO VIEWING CUSTOMERS. INSTRUCTED TO ALWAYS HAVE POSTED IN PLAIN VIEWING OF CUSTOMERS. SERIOUS VIOLATION 7-42-010(B)

Minor Chemical Safety

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

MUST PROPERLY DATE/LABEL FOOD ITEMS IN WALK IN COOLER THAT HAVE BEEN COOKED/PREPARED OR REMOVE FROM ITS ORIGINAL PACKAGING.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF DEEP FRYERS AND REACH IN FREEZERS.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST ELEVEATE POP IN FRONT PREP AREA 6" OFF THE FLOOR AND DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT.

Minor Food Temperature

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE BIO STEM THERMOMETERS FOR INTERNAL TEMPERATURE TAKING OF PRODUCTS.

NOV 16

2012

FAIL 10 violations 4 CRITICAL

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND 6 SLICES OF PIZZA IN THE DISPLAY HOLDING CASE AT IMPROPER TEMPERATURES. TEMPS. RANGED FROM 119F-130F. INSTRUCTED TO KEEP HOT FOODS HELD AT 140F OR HIGHER AT ALL TIMES. ITEMS WERE DISCARDED VALUED AT $30.OO CRITICAL VIOLATION 7-38-005(A)

Critical Food Temperature

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

FOUND 3-COMP. SINK NOT PROPERLY SET UP AND UTENSILS NOT BEING SANITIZED. EMPLOYEE WAS WASHING UTENSILS FROM A PAN WITH HIS HAND (NO WASH CLOTH), RINSING AND PLACING THEM ON RACK TO DRY WITH OUT SANITIZING. INSTRUCTED TO PROPERLY SET UP SINK AND PROPERLY WASH, RINSE AND SANITIZE. SINK UNABLE TO BE PROPERLY SET UP DUE TO NO STOPPERS. MANAGER SENT EMPLOYEE TO GET STOPPERS. SINK NOW PROPERLY SET UP. CRITICAL VIOLATION 7-38-030

Critical Documentation & Training

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION FROM REPORT #614585 DATED 11/13/11 NOT CORRECTED: 21/1 FOUND N0 CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE SERVING/PREPARING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED TO HAVE ORIGINAL CERTIFICATE OR PROOF OF ENROLLMENT IN COURSE AND MANAGER ON SITE AT ALL TIMES. A CERTIFIED MANAGER FROM ANOTHER LOCATION WAS CALLED TO THE SITE AND SHOWED UP AT 3:45PM WHILE REPORT WAS BEING WRITTEN. CRITICAL VIOLATION 7-42-090

Critical Pest Activity

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND FRONT DOORS (2) NOT RODENT PROOFED (OUTER DOOR 1/2" GAP, INNER DOOR 1"GAP). INSTRUCTED TO RODENT PROOF ONE OR BOTH DOORS. SERIOUS VIOLATION 7-28-030

Minor Chemical Safety

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

MUST PROPERLY DATE/LABEL FOOD ITEMS IN WALK IN COOLER THAT HAVE BEEN COOKED/PREPARED OR REMOVE FROM ITS ORIGINAL PACKAGING.

Minor Employee Hygiene

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST PROVIDE A SPLASH GUARD TO SEPARATE EXPOSED HAND WASHING SINK FROM 3 COMP. SINK.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REPLACE CUTTING BOARDS WITH DEEP DARK GROOVES IN PIZZA PREP AREA.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF DEEP FRYERS AND REACH IN FREEZERS.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST ELEVEATE POP IN FRONT PREP AREA 6" OFF THE FLOOR AND DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT.

Minor Food Temperature

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE BIO STEM THERMOMETERS FOR INTERNAL TEMPERATURE TAKING OF PRODUCTS.

NOV 3

2011

PASS W/ CONDITIONS 1 violation

Serious Other

* 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 CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS(SAUSAGE, PEPPERONI, BEEF, ETC.) ARE HANDLED. INSTRUCTED TO HAVE A CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDED.

AUG 29

2011

PASS W/ CONDITIONS 3 violations

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 CITY OF CHICAGO CERTIFIED FOOD HANDLER CERTIFICATE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS- SAUSAGE, CHICKEN, PEPPERONI- ARE HANDLED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD HANDLER AND CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED.

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 CLEAN AND MAINTAIN UNCLEAN WALLS BY SODA MACHINE.

Minor Employee Hygiene

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. PREP AREA HANDWASH BOWL(BY WALK IN COOLER) DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.

SEP 9

2010

PASS · 0 violations

show all 7 inspections →

SEP 8

2010

FAIL 4 violations 1 CRITICAL

Critical Pest Activity

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

Found rear exit door not rodent proofed at bottom.(1 inch gap at bottom)serious violation. no citation issued.

Serious Other

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

Found no city of chicago sanitation manager on premises. serious violation. no citation issued.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Found floors not clean throughout preparation areas.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Found holes in walls at main kitchen areas and at walk in cooler wall.

SEP 1

2010

FAIL 0 violations

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 →

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