THE PIGGERY.

Chicago Health Dept

1625 W IRVING PARK RD · LAKEVIEW, CHICAGO

Last inspected 2014.

7 inspections on record since 2010 · Last inspected Oct 2014.

Last inspected Oct 2014. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

OCT 2014

INSPECTION HISTORY

OCT 17

2014

PASS W/ CONDITIONS 6 violations 1 CRITICAL

Critical Employee Hygiene

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

Minor Sanitation

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.

Minor Sanitation

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.

Minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

INSTRUCTED TO DISCARD UNECCESSARY CLUTTER ITEMS IN THE BASEMENT AND RE-ORGANIZE.

Minor Employee Hygiene

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.

Minor Sanitation

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USE.

FEB 21

2014

PASS 4 violations

Minor Sanitation

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

THE BAKING RACK IS DIRRY, CLEAN THE RACK IN DETAIL.

Minor Food Temperature

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.

Minor Sanitation

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.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

THE ICE CREAM STATION HAS NO DIPPING WELL, INSTALL A DIPPING WELL.

JUL 31

2013

PASS 5 violations

Minor Sanitation

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.

Minor Sanitation

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.

Minor Sanitation

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.

Minor Sanitation

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

Minor Food Temperature

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.

FEB 24

2012

FAIL 0 violations

JAN 4

2011

PASS 5 violations 1 CRITICAL

Minor Sanitation

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.

Minor Sanitation

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.

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. 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.

Minor Plumbing & Waste

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.

Critical Pest Activity

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 17

2010

FAIL 7 violations 2 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

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.

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 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

Minor Sanitation

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.

Minor Sanitation

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.

Minor Sanitation

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

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Critical Pest Activity

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 9

2010

PASS W/ CONDITIONS 5 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 PROOF OF ORIGINAL CITY SANITATION CERTIFICATE PROVIDED ON PREMISES.INSTRUCTED TO OBTAIN IT.INFORMATION GIVEN.SERIOUS VIOLATION:7-38-012 HOOOO58579

Minor Sanitation

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.

Minor Facility Condition

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.

Minor Other

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.

Minor Sanitation

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.

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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