SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕

ROSATI'S PIZZA.

YOUR CALL. 69/100

4863 N BROADWAY · UPTOWN, CHICAGO

Last inspected May 21, 2013 · passed

5 of 8 inspections passed, 2 failed, 1 passed with conditions. 6 critical violations across the record.

THE NUMBERS

INSPECTIONS
8
5 passed · 1 w/ conditions · 2 failed
VIOLATIONS
35
includes 6 critical
RECORDS COVER
2 YEARS
since Nov 2010

INSPECTION HISTORY

MAY 21
2013
PASSED
0 violations
MAY 14
2013
FAILED
3 violations
DETAILS
SERIOUSPlumbing & Waste
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBSERVED WASTE WATER BACKING UP FROM FLOOR DRAIN WHEN WATER IS DRAINING FROM 3- COMPARTMENT SINK, THEN WATER WILL DRAIN INTO FLOOR DRAIN WHEN WATER IS OFF. INSTRUCTED MANAGER TO REPAIR/MAINTAIN SINK. SERIOUS VIOLATION 7-38-030. SINK MUST BE REPAIRED BY DATE OF REINSPECTION (05/21/13).

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

OBSERVED GREASE BUILD UP INSIDE FRYER. MUST CLEAN INTERIOR OF FRYER.

MINOROther
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO METAL STEM THERMOMETER FOR FOOD HANDLERS. MUST PROVIDE AND CALIBRATE METAL STEM THERMOMETER FOR ALL FOOD HANDLERS.

APR 20
2012
PASSED
4 violations
DETAILS
MINORSanitation
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. SANDWICH REACH IN PREP COOLER DOOR RUBBER GASKETS RIPPED/POOR REPAIR. MUST REPAIR OR REPLACE DAMAGED DOOR GASKETS.

MINORSanitation
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. OBSERVED ACCUMULATED DUST BUILD UP ON PREP COOLER CONDENSERS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

MINORSanitation
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. OBSERVED FOOD DEBRIS ON FLOOR UNDER AND AROUND SHELF RACKS IN STORAGE AREA. MUST CLEAN FLOOR THROUGHOUT AND MAINTAIN.

MINORSanitation
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. OBSERVED STAINED CEILING TILES ABOVE PREP AREA AND DUST BUILD UP ON CEILING VENTILATION COVER ABOVE PREP. MUST CLEAN/PAINT AND MAINTAIN ALL STAINED CEILING TILES/CEILING VENT COVER.

SEP 26
2011
PASSED
3 violations1 CRITICAL
DETAILS
CRITICALPest Activity
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 BROKEN WOOD(TIPS)PIZZA SPATULA, THAT IS USED TO PUT PIZZA IN OVEN PIZZA.REPLACE RUBBER GASKET AT INSIDE DOOR OF WHITE REACH-IN FREEZER.REPLACE BROKEN HANDLE AT OTHER REACH-IN FREEZER,NEXT TO EXPOSED HAND SINK.NEED TO PROVIDE AN ENCLOSED SCREEN DOOR AT REAR DOOR,TO MINIMIZE RODENT AND INSECT ACTIVITIES.

MINORSanitation
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 FOLLOWING: HOOD, FILTERS, PIPE ABOVE AND BEHIND COOKING EQUIPMENT (ALL HAVE GREASE AND DUST BUILD-UP).CLEAN INTERIOR OF DEEP FRYER,ALSO EXTERIOR OF TOILET BOWL AND WASHING BOWL(GRIME BUILD-UP).

MINORSanitation
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. CLEAN WALLS THROUGHOUT THE PREMISES,INCLUDED WASHROOM AND UNDER THE 3 COMPARTMENT SINK,BEHIND COOKING EQUIPMENT AND UNDER THE EXPOSED HAND SINK(GRIME BUILD-UP).

MAY 9
2011
PASSED
6 violations1 CRITICAL
DETAILS
CRITICALFood Temperature
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.//VIOLATION CORRECTION CORRECTED ON 5-05-2011/SEE REPORT #525316 VIOLATION EXPLAINED.

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

All food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT # 525316.

MINORSanitation
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.//VIOLATION REMAINING SEE REPORT #525316.

MINORSanitation
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.//VIOLATION REMAINING SEE REPORT #525316.//VIOLATION REMAINING SEE REPORT #525316.

MINORSanitation
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.//VIOLATION REMAINING SEE REPORT #525316.

MINORPlumbing & Waste
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.//VIOLATION REMAINING SEE REPORT #525316.

show all 8 inspections →
MAY 5
2011
PASS W/ CONDITIONS
6 violations1 CRITICAL
DETAILS
CRITICALFood Temperature
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.//OBSERVED SAUSAGE & PEPPERONI TEMPED AT 45.7F-47.7F,MGMT VOLUNTEERED TO PROPERLY DISCARD FOOD ITEMS $200, 4LBS

MINORFood Storage & Handling
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE.

MINORSanitation
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 REMOVE RUSTY SHELVES IN DRY STORAGE & WALK IN COOLER OR PAINT

MINORSanitation
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.//SOME SHELVES IN COOLERS DRY STORAGE NEED CLEANING

MINORSanitation
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 AROND STOCK & EQUIPMENT NEED CLEANING/MUST REMOVE SODA & MILK CRATS OFF PREMISES USED AS STORAGE SHELVES.

MINORPlumbing & Waste
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.//MUST HAVE FAUCET TO REACH ALL 3COMP. SINK/BAST OF FAUCT ON 1COMP & HANDLE ON 3COMP. SINK LEAKING WATER.

NOV 29
2010
PASSED
4 violations
DETAILS
MINORSanitation
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 FOLLOWING ITEMS: INTERIOR OF THE MICROWAVE, VENTILATION HOOD AND FILTERS, INTERIOR OF THE PREP COOLERS, EXTERIOR OF THE STEAM TABLE, LIGHT SHIELDS IN THE PREP AREA.

MINORSanitation
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 THROUGHOUT THE PREMISES (PREP AREA, UNDER SINKS, ALONG THE SIDE OF PIZZA OVEN BY THE WALL).

MINORSanitation
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 CEILING TILES OF THE PREP AREA. DETAIL CLEAN THE WALLS OF THE WALK-IN COOLER.

MINORFood Storage & Handling
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. THE VENTILATION FAN IN THE RESTROOM IS NOT OPERATIONAL. MUST REPAIR.

NOV 23
2010
FAILED
9 violations3 CRITICAL
DETAILS
CRITICALFood Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE AIR TEMPERATURE INSIDE OF THE WALK-IN COOLER AT 47F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED BY CDPH. MANAGEMENT INSTRUCTED TO MAINTAIN THE UNIT BELOW 40F. FAX REINSPECTION LETTER TO (312) 746-4240 AFTER UNIT HAS BEEN REPAIRED. CRITICAL VIOLATION 7-38-005A.

CRITICALFood Temperature
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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING IN THE PIZZA PREP COOLER: SAUSAGE AT 44F, GROUND BEEF AT 45.6F, COOKED SAUSAGE AT 43.8F, HAM AT 46.5F. OBSERVED THE FOLLOWING ITEMS INSIDE OF THE WALK-IN COOLER: HAM AT 44.7F, SAUSAGE AT 46.4F, TURKEY AT 44.9F, ITALIAN BEEF AT 46.4F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FOOD WORTH APPROXIMATELY $100. CRITICAL VIOLATION 7-38-005A.

CRITICALDocumentation & Training
PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM REPORT #156914 ON 5/11/09 NOT CORRECTED: 21/01- NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS I.E. SAUSAGE, PIZZA, ETC. WERE BEING PREPARED, HELD AND SERVED. INSTRUCTED MANAGER TO HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT ALL TIMES WITH THEIR ORIGINAL CERTIFICATE POSTED. DONIVON BLODGETT ARRIVED ONSITE AT 3:40PM WITH HIS ORIGINAL FOOD SANITATION CERTIFICATE. CRITICAL VIOLATION 7-42-090.

SERIOUSPlumbing & Waste
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBSERVED 3 COMPARTMENT SINK IMPROPERLY MAINTAINED. WHEN WATER IS RELEASED FROM THE MIDDLE COMPARTMENT OF THE SINK, WASTE WATER BACKS UP ONTO THE FLOOR UNLESS THE SINK STOPPER LEVER IS REGULATED TO PREVENT THE WATER FROM FULLY DRAINING. MANAGEMENT INSTRUCTED TO HAVE DRAINS REPAIRED AND RODDED TO ALLOW THE WATER TO PROPERLY DRAIN FROM THE SINK. OBSERVED FOUL ODOR FROM THE GREASE TRAP AREA WHEN THE WATER IS DRAINED. MUST INSTALL ALL SCREWS TO HOLD DOWN THE GREASE TRAP COVER TO THE FLOOR. SERIOUS VIOLATION 7-38-030.

MINORSanitation
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 FOLLOWING ITEMS: INTERIOR OF THE MICROWAVE, VENTILATION HOOD AND FILTERS, INTERIOR OF THE PREP COOLERS, WIRE RACKS IN THE WALK-IN COOLER AND NEXT TO THE 1 COMPARMTENT SINK, PREP TABLES, DOUGH SHEETER AND MIXER, EXTERIOR OF THE STEAM TABLE, LIGHT SHIELDS IN THE PREP AREA.

MINORSanitation
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 THROUGHOUT THE PREMISES (PREP AREA, UNDER SINKS, ALONG THE SIDE OF PIZZA OVEN BY THE WALL, DELIVERY DRIVERS STATION).

MINORSanitation
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 WALLS OF THE PREP AREA, ESPECIALLY BEHIND THE COOKING EQUIPMENT, AROUND THE HANDSINK AND THE DOUGH MIXER. DETAIL CLEAN CEILING TILES OF THE PREP AREA. DETAIL CLEAN THE WALLS OF THE WALK-IN COOLER.

MINORFood Storage & Handling
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. THE VENTILATION FAN IN THE RESTROOM IS NOT OPERATIONAL. MUST REPAIR.

MINORPlumbing & Waste
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

THE 1 COMPARTMENT SINK NEXT TO THE 3 COMPARTMENT SINK IS BACKING UP WITH WASTE WATER. MUST REPAIR.

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 →

NEARBY IN UPTOWN

EAT 100
CUCKOO
EAT 100
EVERYBODY'S COFFEE
EAT 100
FAT CAT
EAT 100
KRASY TACO STOP
EAT 100
LOUIS A. WEISS MEMORIAL HOSPITAL
YOUR CALL 76
CAFE HOANG