OCT 17
2014
PASS W/ CONDITIONS
6 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
THE PIGGERY.
YOUR CALL. 57/100
1625 W IRVING PARK RD · LAKEVIEW, CHICAGO
Last inspected October 17, 2014 · passed with conditions
3 of 7 inspections passed, 2 failed, 2 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
7
3 passed · 2 w/ conditions · 2 failed
VIOLATIONS
32
includes 4 critical
RECORDS COVER
4 YEARS
since Jun 2010
INSPECTION HISTORY
SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
SOURCE OF CROSS CONTAMINATION NOT CONTROLLED. OBSERVED A FOOD HANDLER PLACING RAW BURGER PATTIES ON THE GRILL, THEN ASSEMBLING THE BUN AND READY TO EAT VEGETABLES ON THE BUN WHILE USING THE SAME PAIR OF GLOVES AND NOT WASHING HANDS. MANAGER VOLUNTARILY DISCARDED THE BUN AND VEGETABLES; FOOD HANDLERS WERE PROVIDED WITH INFORMATION ON HAND WASHING(MUST WASH HANDS IN BETWEEN CHANGING GLOVES). CRITICAL VIOLATION 7-38-005A
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REPLACE STAINED, DEEP-GROOVED CUTTING BOARD ON THE PIZZA LINE TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE BEER COOLER AND THE BAR SOILED WITH SYRUP AND JUICE SPILLAGE AND MAINTAIN.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED TO DISCARD UNECCESSARY CLUTTER ITEMS IN THE BASEMENT AND RE-ORGANIZE.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
FOUND ICE SCOOP STORED IN ICE MACHINE WITH HANDLE IN DIRECT CONTACT WITH ICE. INSTRUCTED TO STORE ICE SCOOP IN A SEPERATE CONTAINER OR IN ICE WITH HANDLE FACING UP.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USE.
FEB 212014PASSED4 violationsDETAILS
FEB 21
2014
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
THE BAKING RACK IS DIRRY, CLEAN THE RACK IN DETAIL.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
THE HOT HOLDING BOX AND THE EQUIPMENT CASTERS ARE GREASE COVERED, CLEAN EQUIPMENT IN DETAIL. THE ICE MACHINE HAS A DIRTY INTERIOR; WASH, RINSE AND SANITIZE THE MACHINE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
THE KITCHEN FLOORS ARE GREASY, CLEANN THE FLOORS FROM CORNER TO CORNER.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
THE ICE CREAM STATION HAS NO DIPPING WELL, INSTALL A DIPPING WELL.
JUL 312013PASSED5 violationsDETAILS
JUL 31
2013
PASSED
5 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
NO SPLASHGUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND THREE COMPARTMENT SINK,RIGHT SIDE IN BAR AREA,INSTRUCTED TO PROVIDE. NO MOP SINK PROVIDED ON PREMISES,INSTRUCTED TO INSTALL SAID SINK UNDER THE CITY PLUMBING CODE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DEBRIS INSIDE THE THREE COMPARTMENT SINKS AND TWO DOOR REFRIGERATOR,INSTRUCTED TO CLEAN AND MAINTAIN.GREASE AND DEBRIS BUILD-UP INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT,INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
GREASE BUILD-UP UNDER AND AROUND COOKING EQUIPMENT,INCLUDED DEEP FRYERS.DEBRIS ON FLOOR THROUGHOUT THE PREMISES INCLUDED BAR AREA BUILD-UP OF CAPS,STRAW,PAPER AND DEBRIS,MUST CLEAN AND MAINTAIN. SWEEP FLOOR IN BASEMENT AND INSIDE THE MOBILE UNIT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DEBRIS ON WALL UNDER THE ICE MACHINE AND COOKING EQUIPMENT,INSTRUCTED TO CLEAN
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
NO STEM THERMOMETER PROVIDE ON PREMISES,INSTRUCTED TO PROVIDE TO BE ABLE TO CHECK INTERNAL FOOD TEMPERATURE.
JAN 42011PASSED5 violations1 CRITICALDETAILS
JAN 4
2011
PASSED
5 violations1 CRITICALDETAILS
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.MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
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 OF THE PREP AREAS ESPECIALLY BEHIND AND UNDER EQUIPMENT, AND ALONG THE WALLS.
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. SEAL THE OPENINGS IN THE WALLS BELOW THE 2 COMPARTMENT SINK IN THE REAR PREP AREA. DETAIL CLEAN THE WALLS AND THE BASEBOARD BEHIND THE COOKING EQUIPMENT. SEAL THE WALL OPENINGS BETWEEN THE CERAMIC TILE AND FRP BOARD ABOVE THE DISHWASH MACHINE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR THE DIPPER WELL SO THAT IT PROVIDES RUNNING WATER FOR THE HAND DIPPED ICE CREAM. REPLACE THE COLD WATER HANDLE AT THE MAIN PREP AREA EXPOSED HANDSINK. ELECTRIC OVEN IN THE REAR PREP AREA IS NOT UNDER VENTILATION. MUST PROVIDE A VENTILATION HOOD IF THE UNIT PRODUCES OVER 7.5 KILOWATTS.
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.. MAINTAIN THE BASEMENT AREA CLEAN ESPECIALLY IN THE MIDDLE STORAGE ROOM AND UNDER THE STAIRCASE. REMOVE ANY EXCESS CLUTTER TO PREVENT RODENT HARBORAGE.
show all 7 inspections →
DEC 172010FAILED7 violations2 CRITICALDETAILS
DEC 17
2010
FAILED
7 violations2 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. OBSERVED EVIDENCE OF RODENT ACTIVITY IN THE PREP AREA AND BASEMENT. OBSERVED APPROXIMATELY 30 MOUSE DROPPINGS ON THE FLOOR AND BASEBOARD ALONG THE WALLS IN THE REAR PREP AREA. APPROXIMATELY 50 MOUSE DROPPINGS WERE OBSERVED ON THE FLOOR OF THE BASEMENT STORAGE AREAS AND LIQUOR STORAGE ROOMS. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE PEST ACTIVITY. ORKIN TECHNICIAN WAS ONSITE DURING THE INSPECTION. HE NEEDS TO RETURN FOR A FOLLOW-UP VISIT. SERIOUS VIOLATION 7-38-020.
* 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 CERTIFIED FOOD MANAGER PRESENT WITH A CERTIFICATE AT THE TIME OF THE INSPECTION. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. DR. LOHFF WAS NOTIFIED THAT THIS WAS THEIR SECOND VIOLATION. SERIOUS VIOLATION 7-38-012
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 ITENS: VENTILATION HOOD, EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR OF THE OVEN, INTERIOR OF 2 DOOR PREP COOLER, WIRE RACKS IN WALK-IN COOLER, INTERIOR OF BASEMENT CHEST FREEZERS.
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 OF THE PREP AREAS ESPECIALLY BEHIND AND UNDER EQUIPMENT, AND ALONG THE WALLS.
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. SEAL THE OPENINGS IN THE WALLS BELOW THE 2 COMPARTMENT SINK IN THE REAR PREP AREA. DETAIL CLEAN THE WALLS AND THE BASEBOARD BEHIND THE COOKING EQUIPMENT. SEAL THE WALL OPENINGS BETWEEN THE CERAMIC TILE AND FRP BOARD ABOVE THE DISHWASH MACHINE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR THE DIPPER WELL SO THAT IT PROVIDES RUNNING WATER FOR THE HAND DIPPED ICE CREAM. REPLACE THE COLD WATER HANDLE AT THE MAIN PREP AREA EXPOSED HANDSINK. ELECTRIC OVEN IN THE REAR PREP AREA IS NOT UNDER VENTILATION. MUST PROVIDE A VENTILATION HOOD IF THE UNIT PRODUCES OVER 7.5 KILOWATTS.
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. MAINTAIN THE BASEMENT AREA CLEAN ESPECIALLY IN THE MIDDLE STORAGE ROOM AND UNDER THE STAIRCASE. REMOVE ANY EXCESS CLUTTER TO PREVENT RODENT HARBORAGE.
JUN 92010PASS W/ CONDITIONS5 violationsDETAILS
JUN 9
2010
PASS W/ CONDITIONS
5 violationsDETAILS
* 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 PROOF OF ORIGINAL CITY SANITATION CERTIFICATE PROVIDED ON PREMISES.INSTRUCTED TO OBTAIN IT.INFORMATION GIVEN.SERIOUS VIOLATION:7-38-012 HOOOO58579
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.REGROUT FLOOR IN FRONT OF DISH MACHINE.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.PROVIDE SHIELD COVER FOR IN DISH ROOM.
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.THERMOMETERS IS NEEDED IN ALL FREZEERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.REORGANIZE SECOND FLOOR AND BASEMENT.ELEVATE ITEMS 6" OFF THE FLOORS.REMOVE UNNECESSARY ARTICLES.CLEAN UNDER THE BASEMENT STAIRCASE.
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 →