Canvass Re-Inspection
Aug 31, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 31, 2026 · Original Source
Restaurant · Chicago, IL
East Side Pizza
4019 E 106th St
Last inspected Aug 31, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsCanvass
Aug 24, 2026
Fail
8 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.12 OBSERVED NO HAND DRYING PROVISION SUCH AS PAPER TOWELS INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
3-501.16 OBSERVED HOT HOLDING TCS FOODS AT INADEQUATE HOT HOLDING TEMPERATURES LOCATED IN A HOT HOLDING UNIT IN THE FOOD PREP AREA; OBSERVED ABOUT 3 LBS OF AU JUS AT 100F, AND ABOUT 5 LBS OF MARINARA SAUCE AT 84F-94F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO PROPERLY TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-501.111 OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE. OBSERVED ABOUT 25 RODENT DROPPINGS IN A CORNER NEXT TO A DRY STORAGE SHELF, ABOUT 10 RODENT DROPPINGS SCATTERED UNDER VARIOUS DRY STORAGE SHELVES, AND ABOUT 15 RODENT DROPPINGS UNDER THE CUSTOMER SERVICE COUNTER IN THE FRONT. INSTRUCTED TO ELIMINATE PEST ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
2-402.11 OBSERVED THE MANAGER WITHOUT A PROPER HAIR RESTRAINT WHILE IN THE FOOD PREP AREA. INSTRUCTED TO ALWAYS WEAR PROPER HAIR RESTRAINTS WHILE IN THE FOOD PREP AREA.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C) OBSERVED THE CAN OPENER WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.12 OBSERVED SANITIZER BOTTLES AND OTHER ITEMS STORED ON THE FLOOR BY THE 3 COMPARTMENT SINK. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATES PROVIDED FOR THE FOOD SERVICE MANAGERS. INSTRUCTED TO MEET REQUIREMENT FOR ALL FOOD SERVICE MANAGERS.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Aug 24, 2026 · Original Source
License
Jul 21, 2025
Pass
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED THE PIZZA SLICE HOT HOLDING OVEN AT FRONT COUNTER NEAR REGISTER WITHOUT A HANDSINK ACCESSIBLE TO SERVE AND SELL SLICES. INSTRUCTED MANAGER TO ADD HANDSINK OR RELOCATE PIZZA HOT HOLDING OVEN.MANAGER RELOCATED HOT HOLDING OVEN TO REAR AREA NEAR HANDSINK. CORRECTED ON SITE. NO CITATION ISSUED.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED NO COVERED WASTE CAN IN UNISEX RESTROOM. INSTRUCTED TO PROVIDE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OBSERVED NO WASTE CAN AT HAND SINK IN PREP AREA. INSTRUCTED TO PROVIDE.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED MOP STORED ON FLOOR NEXT TO UTILITY SINK. INSTRUCTED TO PROVIDE MOP HOOKS FOR DRYING.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
OBSERVED NO FOOD HANDLER CERTIFICATES FOR EMPLOYEES. INSTRUCTED TO HAVE EMPLOYEES COMPLETE TRAINING.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Jul 21, 2025 · Original Source