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Business Info

Restaurant: Uptown Pizza & Bq
Address: 1031 W Wilson Ave, Chicago, IL 60640
Type: Restaurant
Total inspections: 6
Last inspection: Feb 17, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.found some food items not properly labeled, dated in coolers, must date and label all food items in coolers.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.non food contact surfaces of coolr shelving that had rust shall be repair.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooking equipment, cooler shelving not clean need detailed cleaning.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, cooking equiment not clean need detailed cleaning(corners).
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.damaged ceiling tiles shall be replaced/repair, walls in rearbkitchen need detailed bcleaning.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.light shields in prep areas not clean need detailed cleaning, damaged/ missing light shields shall be replaced/provided.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust canopy needs cleaning, exhaust vents(ventilation)in prep areas, rear kitchen, and coolers need detailed cleaning(crevices).;l

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.REFRIED BEANS AT TEMP OF 52.7F,MOZZARELLA CHEESE AT TEMP OF 48.9F,COKED GROUND BEEF AT TEMP OF 48.7F,AND PEELED BOILED EGGS IN WATER AT TEMP OF 46.7F,THOSE PRODUCTS WERE STORED IN DISPLAY PREP COOLER.UNIT MAINTAINES TEMPERATURE OF 38.7F. FOUND FOOD STORED ON TOP OF PREP TABLE :COOKED WEDGE POTATOES AT TEMP OF 101.6F AND TWO WHOLE CHICKEN AT TEMP OF107.2F TO 116.7F. ALSO FOUND GYRO MEAT AT IMPROPER TEMPERATURE FROM 44.5F, 45.1F,AND 47.6F. INTERMITTENT COOKING IS NOT ALLOWED. ONCE THE MEAT ROLL IS PLACED ON THE BROILER SPIT, COOKING MUST BE CONTINUOS WITH THE OUTSIDE LAYER SLICED OFF WHEN COOKING IS COMPLETE.CHECK THAT BROILER ELEMENTS ARE TURNED ON WHENEVER PRODUCTS IS PRESENT.(THE BROILER WAS TURNED OFF). NO PROOF OF TIME AND TEMPERATURE. FOOD PRODUCTS WAS DISCARDED AND DENATURED.POUNDS 15, VALUE 30.CRITICAL VIOLATION:7-38-020 HOOOO59445-11
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE NOT WASHING HANDS PRIOR TO PUT ON FOOD GLOVES,AFTER HANDLING AND TOUCHING DIRTY EQUIPMENTS,ALSO EMPLOYEE HANDLED A DIRTY BOTTLE(AND UNMARKED) OF SALAD DRESSING THAT WAS GIVEN TO HIM BY THE CUSTOMER TO PUT DRESSING ON HER SANDWICHES,WITHOUT WASHING HIS HANDS MADE A SANDWICHES FOR ANOTHER CUSTOMER.WASHING HANDS PROCEDURE GIVEN.CRITICAL VIOLATION:7-38-010(A) HOOOO59445-11
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.FOUND PREMISES WITHOUT HOT WATER(HOT WATER TEMPERATURE WAS 60F-62.5F AND 66F. HOT WATER TANK WAS OFF(OWNER STATED THAT HE TURNED IT OFF BECAUSE THE WATER WAS TOO HOT),AT 2:30 PM HOT WATER WAS PROVIDED AFTER OWNER RE LIT THE PILAR LITE.CRITICAL VIOLATION:7-38-030 HOOOO59446-12
Adequate and convenient hand washing facilities shall be provided for all employees.FOUND EXPOSED HAND SINK IN THE SECOND PREP AREA WITHOUT PAPER TOWELS, INSIDE THE SINK WAS STORED LIDS AND UTENSILS;ATTEMPTED TO WASH HANDS,HOWEVER SINK WAS CLOGGED.TAGGED EXPOSED HAND SINK,INSTRUCTED TO WAS HANDS AT FRONT EXPOSED HAND SINK.FAX A LETTER TO PUBLIC HEALTH (FAX #312-746-4240)WHEN SINK IS FIXED PRIOR TO USE IT.CRITICAL VIOLATION:7-38-030 HOOOO59446-12
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.INSTRUCTED TO PROVIDE UTENSILS WITH HANDLE TO SERVE FOOD,DO NOT USE STYRO FOAM CUPS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPAIR BROKEN WATER HANDLE AT TOILET BOWL,IN STAFF WASHROOM.REMOVE PLASTIC POP CRATES USED FOR SHELVES INSIDE THE CHEST FREEZER.PROPER SHELVES IN NEEDED,SURFACE MUST BE SMOOTH AND CLEANABLE.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.SEAL WALL BETWEEN THE FLOOR AND WALL UNDER 3 COMPARTMENT SINK(SECOND PREP AREA).
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. DRAIN STOPPERS IS NEEDED AT 3 COMPARTMENT SINK IN THE SECOND PREP ARE.

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:HARD BOILED EGG(WITHOUT THE SHELL)IN WATER STORED INSIDE THE DISPLAY PREP COOLER IN PREP AREA AT TEMP OF 53.5F; COOKED GREEN PEPPER AT TEMP OF 53F STORED INSIDE THE PIZZA DISPLAY COOLER(UNIT MAINTAINS AIR TEMP OF 40.6F).COOKED SASAUGE AT TEMP OF 107F.3F STORED ON TOP THE PREP TABLE ,IN PIZZA PREP AREA.COOKED WHITE RICE STORED ON TOP PREP TABLE NEXT TO 3 COMPARTMENT SINK AT TEMP OF 100.9F -101.6F;COOKED ONIONS AT TEMP OF 85.2F,TUNA AT TEMP OF 47.4F; COOKED GROUND BEEF AT TEMP OF 47.9F; SLICED TOMATOES AT TEMP OF 52F; SOUR CREAM AT TEMP OF 48.9F SLICED HAM AT TEMP OF 55.5F; SLICED TURKEY AT TEMP OF 52F CHEESE AT TEMP OF 53.8F, ALL FOOD WAS STORED INSIDE DISPLAY COOLER ACROSS FROM COOKING EQUIPMENT.ALSO FOUND GYRO CONE (MEAT ROLL)PLACED ON THE BROILER SPIT (BROILER UNIT IS OFF)AT TEMP OF 69.7F -72.8F AND 82F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDE FOR ALL FOOD MENTIONED.FOOD DISCARDED AND DENATURED.INSTRUCTED MANAGER AND OWNER ONCE THE MEAT IS PLACED ON THE BROILER SPIT, COOKING MUST BE CONTINUOUS WITH THE OUTSIDE LAYER SLICED OFF WHEN COOKING IS COMPLETE.BROILER ELEMENTS MUST BE TURNED DON WHENEVER PRODUCT IS PRESENT.POUNDS 35.VALUE 80.CRITICAL VIOLATION:7-38-005(a) HOOOO63961-18
All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE.OBSERVED SLICED COOKED CHICKEN ON CUTTING BOARD ON TOP REAR PREP TABLE UNCOVERD, OBSERVED HOUSE FLIE INSIDE UNCOVERED GARBAGE CONTAINER(WHICH WAS STORED NEXT TO PREP TABLE,WERE FOOD WAS STORED) AND THAN SAME FLIE WENT ON TOP CUTTING BOARD AND SLICED MEAT.FOOD DISCARDED AND DENATURED. POUNDS 4 VALUE 15 CRITICAL VIOLATION:7-38-005(A) HOOOO63962-10
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE WASTE OIL CONTAINER NOT MAINTAINED GREASE BUILD-UP ON TOP THE LID ON EDGES OF THE CONTAINER AND GREASE ON GROUND,WHICH IS COVERED WITH PEBBLES.INSTRUCTED TO KEEP CONTAINER AND GROUND CLEAN AT ALL TIME.SERIOUS VIOLATION: 7-38-020 HOOOO63962-10
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. DO NOT USE FOAM CUPS TO PICK- UP DRY AND COOKED FOOD,MUST USE UTENSILS WITH HANDLES.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE FOOD CONTAINERS OR PLASTIC BAGS USED FOR FOOD, TO STORE FOOD PRODUCTS IN CHEST FREEZER, DO NOT USE CARDBOARD BOXES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT(GREAS BUILD-UP).
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY PREP COOLER ACROSS FROM COOKING EQUIPMENT AT IMPROPER TEMPERATURE 46.7F -48.7F AND 49.1F.DOOR OF UNIT IN POOR REPAIR,(BROKEN NOT ABLE TO PROPERLY CLOSE DOOR).MUST REPAIR OR REPLACE DOOR OF UNIT. TAGGED DISPLAY PREP COOLER 'DO NOT USE'.FAX LETTER TO PUBLIC HEALTH WHEN UNIT IS FIXED PH#312-746-4240.INSTRUCTED TO MINIMIZE FOOD PRODUCTIVITY AND USE REACH-IN COOLERS.CRITICAL VIOLATION:7-38-005(a) HOOOO63961-18

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. POTS AND PANS NOT INVERTED BY POT WASH 3-COMPARTMENT SINK. MUST INVERT ALL POTS AND PANS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FRONT PREP AREA REACH IN COOLER DOOR RUBBER GASKETS RIPPED (BY COOKLINE). MUST REPAIR OR REPLACE ALL DAMAGED DOOR GASKETS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD BUILD UP ON ALL SHELVES AT PREP AREAS AND DISHWASH AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED THICK FOOD BUILD UP ON FLOOR UNDER AND AROUND ALL COOKING EQUIPMENT AND ALONG ALL WALLS/CORNERS. MUST DETAIL CLEAN FLOOR AND MAINTAIN.
The walls and ceilings shall be in good repair and easily cleaned. OBSERVED HOLES/GAPS IN WALL AT BASE UNDER POT WASH 3-COMPARTMENT SINK. MUST REPAIR/SEAL ALL HOLES AND GAPS IN DAMAGED WALL.
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. FRONT PREP AREA 3-COMPARTMENT SINK WATER LEAKING AT FAUCET BASE. MUST REPAIR AND MAINTAIN SINK.
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. MUST PROVIDE THERMOMETERS IN ALL COOLERS.
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. FLOOR CLUTTERED BY REAR DOOR. MUST REMOVE ALL ITEMS OR ELEVATE 6' OFF FLOOR, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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