CHICAGO, IL - Health department officials identified compliance issues at BOB'S PIZZA in an inspection dated 04/17/2023.
The facility operates from 1659 W 21st ST in Pilsen, an area known for its diverse dining options. Health inspections in this district help ensure consistent food safety standards.
The inspection identified 3 distinct violations requiring correction. Health inspectors document such issues to ensure establishments take corrective action promptly.
The first violation concerned temperature control. Inspectors documented: City of Chicago Food Service Sanitation Certificate - Comments: Found No Valid City of Chicago Food Service Sanitation Manager Certificate Posted on Site While Time/temperature Control for Safety Foods (chicken) Are Being Prepared and Served to the Public. a Valid City of Chicago Food Service Sanitation Manager Certificate Must Be on Site at All Times While Tcs Foods Are Prepared and Served to the Public. Priority Foundation Violation. 7-38-012. Citation Issued.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.
The second violation involved hand sanitation. Inspectors documented: Adequate Handwashing Sinks Properly Supplied and Accessible - Comments: Observed No Handwashing Cleanser at the Handwashing Sink in the Dish Room. All Handwashing Sinks Must Be Equipped with Hand-cleaning Liquid at All Times. Instructed Manager to Provide. Priority Foundation Violation. 7-38-030-(c). Citation Consolidated with Above Violation.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.
The third violation concerned hand sanitation. Inspectors documented: Adequate Handwashing Sinks Properly Supplied and Accessible - Comments: Observed Hand Washing Sink Blocked By Shelving Rack in Food Preparation Area. the Handwashing Sink Was Inaccessible at the Time of Ins. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/17/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B): OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE PREP COOLERS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15: OBSERVED THE DOOR IN THE FRONT FOOD PREP AREA WITH A SMALL OPENING AT THE LOWER LEFT SIDE. INSTRUCTED TO RODENT PROOF AND MAINTAIN.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11: OBSERVED PLASTIC BOWLS SUBMERGED IN THE FLOUR STORAGE CONTAINER IN THE REAR FOOD PREP AREA. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER FOOD ITEMS.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11: OBSERVED A CONTAINER OF OIL NOT OVERED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO COVER AND MAINTAIN.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 4-202.18: OBSERVED SLIGHT DUST BUILD UP ON THE FILTERS UNDER THE VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.; ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13: OBSERVED NO ALLERGEN TRAINING CERTIFICATE FROM CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN.; THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE PREP COOLERS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED THE DOOR IN THE FRONT FOOD PREP AREA WITH A SMALL OPENING AT THE LOWER LEFT SIDE. INSTRUCTED TO RODENT PROOF AND MAINTAIN.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED PLASTIC BOWLS SUBMERGED IN THE FLOUR STORAGE CONTAINER IN THE REAR FOOD PREP AREA. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER FOOD ITEMS.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED A CONTAINER OF OIL NOT OVERED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO COVER AND MAINTAIN.; UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED PLATES AND ROUND, PIZZA BAKING TRAYS NOT INVERTED ON THE SHELF NEXT TO THE COOKING EQUIPMENT. INSTRUCTED TO INVERT AND MAINTAIN.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED SLIGHT DUST BUILD UP ON THE FILTERS UNDER THE VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.; ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO ALLERGEN TRAINING CERTIFICATE FROM CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN.; PREVIOUS CORE VIOLATION CORRECTED - Comments: OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 06/04/2024, REPORT #2595679 #37: 3-302.12 OBSERVED SPICES OUT OF THE ORIGINAL CONTAINERS AND IN CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO PROVIDE FOR ALL FOOD/SPICE ITEMS OUT OF THE ORIGINAL PACKAGING. (ALSO INCLUDE SQUIRT BOTTLES) #48: 4-603.15 OBSERVED NO WRITTEN PROCEDURE ON THE WASHING, RINSING, AND SANITIZING OF CLEAN-IN-PLACE EQUIPMENT (LARGE DOUGH MIXERS). INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-42-090, CITATION ISSUED; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED SPICES OUT OF THE ORIGINAL CONTAINERS AND IN CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO PROVIDE FOR ALL FOOD/SPICE ITEMS OUT OF THE ORIGINAL PACKAGING.; SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-904.11 OBSERVED PAPER PLATES FOR CUSTOMERS NOT INVERTED IN THE CUSTOMER DINING AREA. INSTRUCTED TO INVERT TO PROTECT FROM ANY POSSIBLE CONTAMINATION.; WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-603.15 OBSERVED NO WRITTEN PROCEDURE ON THE WASHING, RINSING, AND SANITIZING OF CLEAN-IN-PLACE EQUIPMENT (LARGE DOUGH MIXERS). INSTRUCTED TO PROVIDE.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED ACCUMULATED DIRT AND GREASE DEBRIS BETWEEN THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED ACCUMULATED DUST DEBRIS ON THE VENTS LOCATED IN BOTH TOILET ROOMS, ABOVE THE PIZZA OVEN, ON THE KNIFE STORAGE RACK AND ALONG THE WINDOW LEDGES. OBSERVED ACCUMULATED DIRT DEBRIS ON THE FLOORS IN BOTH 1ST FLOOR FOOD PREP AREAS. INSTRUCTED TO CLEAN ALL.; CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING CLEANSER AT THE HANDWASHING SINK IN THE DISH ROOM. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND-CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION CONSOLIDATED WITH ABOVE VIOLATION.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINK BLOCKED BY SHELVING RACK IN FOOD PREPARATION AREA. THE HANDWASHING SINK WAS INACCESSIBLE AT THE TIME OF INSPECTION. INSTRUCTED TO ALWAYS MAKE HAND WASHING SINK ACCESSIBLE AT ALL TIMES TO ALLOW FOR PROPER HAND WASHING. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MISSING HANDWASHING SIGNAGE. MUST PROVIDE TO ALL HANDWASHING SINKS.; PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): KIMCHI, HOUSEMADE PICKLES HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12: **C** Cutting Surfaces OBSERVED PREP COOLER CUTTING BOARDS IN FRONT PREP AREA AND FOOD SERVICE HOTLINE DISCOLORED WITH DEEP GROOVES. INSTRUCTED TO RESURFACE AND MAINTAIN OR REPLACE..
Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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