NOV 10
2015
PASS W/ CONDITIONS
5 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
SARPINOS PIZZERIA.
YOUR CALL. 53/100
1435 W MONTROSE AVE · LAKEVIEW, CHICAGO
Last inspected November 10, 2015 · passed with conditions
4 of 10 inspections passed, 2 failed, 4 passed with conditions. 3 critical violations across the record.
THE NUMBERS
INSPECTIONS
10
4 passed · 4 w/ conditions · 2 failed
VIOLATIONS
24
includes 3 critical
RECORDS COVER
5 YEARS
since May 2010
INSPECTION HISTORY
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CHEESE, HAM, ETC.) ARE PREPARED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED. SERIOUS VIOLATION 7-38-012.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED DUST BUILD UP ON WALK IN COOLER FAN COVER. INSTRUCTED MANAGER TO CLEAN FAN COVER.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED DUST BUILD UP ON WALLS AT DISHWASH AREA. INSTRUCTED MANAGER TO CLEAN WALLS AND MAINTAIN.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
NO THERMOMETER INSIDE RANCH REACH IN COOLER. MUST PROVIDE THERMOMETER IN COOLER.
FOOD HANDLER REQUIREMENTS MET
INSTRUCTED MANAGER ALL FOOD HANLDERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
JUN 132014PASS W/ CONDITIONS1 violation1 CRITICALDETAILS
JUN 13
2014
PASS W/ CONDITIONS
1 violation1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED INDIVIDUAL CUPS OF DIPPING SAUCES (I.E. GARLIC SAUCE, RANCH, CAESAR, ETC.) STORED AT ROOM TEMPERATURE. THE DIPPING SAUCES WERE AT 76.0F AT TIME OF INSPECTION. THE DIPPING SAUCE BULK CONTAINERS WERE STORED IN THE WALK-IN COOLER AND EACH CONTAINER SAID REFRIGERATRE AFTER OPENING. MANAGER VOLUNATARILY DISCARDED 150 INDIVIDUAL CUPS OF DIPPING SAUCES WORTH $30. CRITICAL VIOLATION 7-38-005A
APR 222014PASSED2 violationsDETAILS
APR 22
2014
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED MANAGER TO REPLACE ALL CUTTING BOARDS ON PREMISES DUE TO EXCESSIVE STAINS AND DEEP GROOVES ON ALL CUTTING BOARDS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED FOOD DEBRIS BUILDUP ALONG THE RUBBER GASKETS IN THE TWO DOOR REFRIGERATOR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
AUG 132013PASS W/ CONDITIONS1 violationDETAILS
AUG 13
2013
PASS W/ CONDITIONS
1 violationDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED( VARIOUS KIND OF PIZZA, CHICKEN WINGS,MEATBALL ETC).MANAGER ON PREMISES STATED THAT OWNER ENROLLED HER TO CLASS, HOWEVER NO PROOF OF ENROLLMENT ABLE TO BE PROVIDED ON PREMISES. INSTRUCTED ENROLLMENT PAPER MUST BE POSTED ON PREMISES. SERIOUS VIOLATION: 7-38-012(A).
AUG 62013FAILED5 violations1 CRITICALDETAILS
AUG 6
2013
FAILED
5 violations1 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: TWO AND HALF BAGS OF PRE COOKED MEATBALL AT TEMP OF 48.2F TO 49.6F; SHREDDED MOZZARELLA CHEESE AT TEMP OF 45.6; 48.2F AND 49.6F AND 49.7F. FOOD MENTIONED WERE STORED INSIDE THE WALK-IN COOLER, WHICH UNIT MAINTAINS AIR TEMP OF 40.9F TO 41.2F. EMPLOYEE ON PREMISES STATED MEAT BALL WERE DELIVERED AND SOME OF THE CHEESES WERE SHREDDED TODAY. FOOD DISCARDED AND DENATURED: POUNDS 74 VALUE $155. CRITICAL VIOLATION: 7-38-005(A)
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 12-17-12, REPORT #1313331 #32- MUST REPLACE GASKET AT THE 2DR REFRIGERATOR AT THE FRONT PIZZA PREP STATION #33-MUST REPAINT RUSTY GREASE TRAP BOX LID IN THE REAR AREA. SERIOUS VIOLATION:7-42-090 STILL TODAY OBSERVED SAME VIOLATIONS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
VIOLATION UPGRADED TO A SERIOUS VIOLATION #29
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
VIOLATION UPGRADED TO A SERIOUS VIOLATION #29
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
EAST WALL BY THE MOP SINK HAS HOLES, INSTRUCTED TO RESEAL
show all 10 inspections →
DEC 172012PASSED3 violationsDETAILS
DEC 17
2012
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REPLACE GASKET AT THE 2DR REFRIGERATOR AT THE FRONT PIZZA PREP STATION.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST REPAINT RUSTY GREASE TRAP BOX LID IN THE REAR AREA.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REPLACE DIRTY CAULKING WITH GRIME BUILD-UP WHERE WALL MEETS WITH THE 3COMP SINK IN THE REAR AREA.
FEB 72011FAILED4 violations1 CRITICALDETAILS
FEB 7
2011
FAILED
4 violations1 CRITICALDETAILS
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. OUTER OPENING NOT PROTECTED. OBSERVED REAR EXIT DOOR WITH A GAP OF 1 INCH AT BOTTOM OF THE DOOR,INSTRUCTED TO RODENT PROOF THE DOOR.ALSO MANAGER CHANGED THE PEST CONTROL COMPANY, HOWEVER NO INSPECTION WAS MADE FROM THE NEW COMPANY.INSTRUCTED TO PROVIDED. SERIOUS VIOLATION:7-38-020 HOOOO70348-15
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THE THREE COMPARTMENT SINK NOT MAINTAINED.FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK OVERFLOWING ON FLOOR WHEN WATER IS RELEASED FROM ABOVE COMPARTMENT SINK.INSTUCTED TO CONTACT A PLUMBER. SERIOUS VIOLATION:7-38-030 HOOOO70348-15
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. OBSERVED TWO BURNER STORED UNDER THE PIZZA OVEN WITH ALL PIPE CONNECTED,INSTRUCTED TO REMOVE IT OR PROVIDE UNDER THE VENTILATION.
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. REPLACE MISSING FLOOR TILES UNDER THE 3 COMPARTMENT SINK.
MAY 112010PASS W/ CONDITIONS3 violationsDETAILS
MAY 11
2010
PASS W/ CONDITIONS
3 violationsDETAILS
TOXIC ITEMS PROPERLY STORED, LABELED AND USED
Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. TOXIC ITEMS NOT PROPERLY STORED.OBSERVED A CAN OF STAINLESS STEEL CLEANER STORED ON SHELF NEXT TO FOOD CONTAINERS,ABOVE PREP COUNTER;A HAND MOISTURE AT SAME SHELF, BOTTLE OF WINDEX SPRAYER HANGING ON SHELF WHICH FOOD CONTAINERS ARE USED FOR FOOD,A CAN OF ALL PURPOSE CLEANER STORED ON SHELF NEXT TO OPENED VINEGAR(USED FOR FOOD).ALL TOXIC ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS.MANAGER REMOVED ITEMS.SERIOUS VIOLATIN:7-38-005(A) HOOOO58979-13
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.REMOVE FOOD DEBRIS ON TOP OF NON FOOD CONTAINERS,IN REAR AREA.
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.ELEVATE FOOD ITEMS 6" ABOVE THE FLOOR, INCLUDED POP.REMOVE PERSONAL ITEMS FROM PREP AREA,ON TOP THE SHELVES, AND FOOD CONTAINERS.
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 →