PASS W/ CONDITIONS
Risk 1 (High)
NAPLES PIZZA 3 Gets Conditional Pass on Health Inspection - Chicago Restaurant
June 11, 2025
Canvass
License #2718389
6
Total Violations
1
Critical
3
Major
2
Minor
Violations Cited by Chicago Health Inspector
6
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD (SAUSAGE) LEFT ON PREP TABLE AT IMPROPER TEMPERATURE AT 55.6F. INSTRUCTED TO DISCARD AND DENATURE 5LBS OF SAUSAGE AT $60. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #35
MINOR
Violation Details
APPROVED THAWING METHODS USED - Comments: OBSERVED FACILITY THAWING IMPROPERLY. INSTRUCTED TO THAW PROPERLY.
Why This Matters
Damaged surfaces cannot be properly cleaned and may harbor pests.
Food Code Requirement
Walls and ceilings must be smooth, cleanable, and in good repair.
Specific Requirements
Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.
CDPH Food Code: Section 6-201.11
Violation #37
MAJOR
Violation Details
FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO LABELS FOR BULK STORAGE CONTAINERS (SALT, CHICKEN BATTER AND OREGANO). INSTRUCTED TO PROVIDE LABELS WITH CONTENTS NAME.
Why This Matters
Missing allergen labeling can cause severe allergic reactions.
Food Code Requirement
All food properly labeled with required information.
Specific Requirements
Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.
CDPH Food Code: Section 3-202.18
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ITEMS STORED IN COOLER AND PREP AREA IN FOOD CONTAINERS UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS/COVERS.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #46
MAJOR
Violation Details
GLOVES USED PROPERLY - Comments: OBSERVED FOOD HANDLER WITHOUT GLOVES WHILE HANDLING FOOD ITEMS. INSTRUCTED TO PROVIDE.
Why This Matters
Improper glove use spreads contamination worse than bare hands.
Food Code Requirement
Single-use gloves must be used correctly.
Specific Requirements
Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.
CDPH Food Code: Section 3-304.15
Violation #46
MAJOR
Violation Details
GLOVES USED PROPERLY - Comments: OBSERVED FOOD HANDLER WITHOUT GLOVES WHILE HANDLING FOOD ITEMS. INSTRUCTED TO PROVIDE.
Why This Matters
Improper glove use spreads contamination worse than bare hands.
Food Code Requirement
Single-use gloves must be used correctly.
Specific Requirements
Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.
CDPH Food Code: Section 3-304.15
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection