SEP 23
2014
PASS W/ CONDITIONS
4 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
LOU MALNATI'S PIZZERIA.
BEAT. 48/100
439 N WELLS ST · RIVER NORTH, CHICAGO
Last inspected September 23, 2014 · passed with conditions
Failed 2 of 7 inspections. 7 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
7
3 passed · 2 w/ conditions · 2 failed
VIOLATIONS
21
includes 7 critical
RECORDS COVER
2 YEARS
since Dec 2011
INSPECTION HISTORY
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE REFRIGERATION UNIT TO BE IMPROPER:-PASTA 50.3F,ROAST BEEF 47.4F,SALSA 45.0F, CHICKEN 49.1F, SPAGHETTI 49.6F, MILK 44.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 27 LBS OF PRODUCTS WORTH $60.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NOTED RUSTY SHELVES ON RACK BY THE DISH WASHER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN OR REPAINT WITH A NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
NOTED A SLIGHT DISCOLORATION INSIDE INNER LINING OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NOTED NO HAND WASH SINK AT THE BAR ON THE FIRST FLOOR. INSTRUCTED TO INSTALL A HAND WASH SINK.
JAN 212014PASSED1 violationDETAILS
JAN 21
2014
PASSED
1 violationDETAILS
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NOTED NO VENTILATION INSIDE BATHROOMS. INSTRUCTED TO MONITOR AND MAINTAIN.
JAN 132014FAILED4 violations2 CRITICALDETAILS
JAN 13
2014
FAILED
4 violations2 CRITICALDETAILS
PERSONNEL WITH INFECTIONS RESTRICTED: NO OPEN SORES, WOUNDS, ETC
NOTED EMPLOYEE AT THE PREP AREA WITH A CUT ON FINGER, WRAPPED ONLY WITH A PAPER TOWEL,BLEEDING THROUGH,NO BANDAGE ON AND WEARING DISPOSABLE GLOVES PREPARING FOOD (PIZZA, CHICKEN ETC). NOTED AT THE SAME TIME EMPLOYEE NOT CHANGING GLOVE THE ENTIRE TIME OF INSPECTION. MANGER IMMEDIATELY REMOVED EMPLOYEE FROM PREP AREA AND PROVIDED HIM WITH A BAND AID. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ON TOP,LID,LIPS AND ON THE GROUND AROUND CONTAINER CREATING FOOD SOURCE FOR PESTS. INSTRUCTED TO CLEAN AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NOTED NO VENTILATION INSIDE BATHROOMS. INSTRUCTED TO MONITOR AND MAINTAIN.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
NOTED WASH CLOTHS ON PREP TABLES AND ON SHELVING BY THE DISH WASHING AREA. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
SEP 302013PASSED3 violationsDETAILS
SEP 30
2013
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
BAD RUBBER GASKETS AT PREP COOLER DOORS, INSTREUCTED TO REPLACE.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
ICE BIN AT BAR MISSING COVERS, INSTRUCTED TO INSTALL.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MISSING THERMOMETER AT PREP COOLERS, INSTRUCTED TO PROVIDE.
SEP 112012PASS W/ CONDITIONS4 violations1 CRITICALDETAILS
SEP 11
2012
PASS W/ CONDITIONS
4 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
(7-38-005A) FOUND 22-POUNDS OF FOOD (A MIXTURE OF SAUTEED ONIONS IN OLIVE OIL MIXED WITH SPINACH & CHEESE) & USED FOR 'THE LOU' PIZZA TOPPINGS, IN THE WALK-IN COOLER & AT THE PREP COOLER STATION-WITH INTERNAL TEMPERATURES RANGING BETWEEN 46.4F TO 51.7F (PREPARED THE DAY BEFORE). INSTRUCTED TO MAINTAIN COLD FOODS AT 40F OR BELOW. MANAGER PROPERLY DISPOSED OF SAID PRODUCT. (TOTAL AMOUNT OF FOOD=$42.00)
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR, UPPER PANEL OF ICE MACHINE MUST BE KEPT CLEAN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
SOME DEBRIS & WATER NOTED ON FLOOR GROUTING BY THE BAR AREA & UNDER THE DISHMACHINE, MUST KEEP CLEAN & DRY, TO PREVENT PEST HARBORAGE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
ANY EVIDENCE OF MILDEW ON WALLS BEHIND THE DISHMACHINE MUST BE REMOVED.
show all 7 inspections →
DEC 152011FAILED5 violations3 CRITICALDETAILS
DEC 15
2011
FAILED
5 violations3 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. OBSERVED MARINARA SAUCE AT 46F, MEAT SAUCE AT 49F, AND ALFREDO SAUCE AT 44-49F INSIDE OF THE WALK-IN COOLER. MANAGEMENT VOLUNTARILY DISCARDED 16 GALLONS AND $172 WORTH OF FOOD. CRITICAL VIOLATION 7-38-005A.
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED IMPROPER FINAL RINSE TEMPERATURE AT THE HIGH TEMPERATURE DISHMACHINE. FINAL RINSE THERMOMETER SHOWED 170F. ECOLAB CALLED AND ARRIVED ONSITE DURING THE INSPECTION. HEATING ELEMENT INSIDE OF THE MACHINE WAS REPLACED AND MACHINE IS NOW RUNNING A FINAL RINSE AT 190F. CRITICAL VIOLATION 7-38-030.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED SMALL FLIES BEHIND THE BAR AND IN THE DINING AREA. APPROXIMATELY 25 LIVE FLIES WERE OBSERVED ON THE WALLS IN THE BAR AND DINING ROOM AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
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. REPLACE THE CUTTING BOARD ON TOP OF THE PREP TABLE.
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 ICE MACHINE.
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 →