ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Wg Pizzas last inspected?
The most recent inspection on record was on May 1, 2025. The result listed by Chicago Department of Public Health was “Pass w/ Conditions”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Apr 28, 2025 to May 1, 2025.
Has Wg Pizzas ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Apr 28, 2025.
The Full Inspection History
2 inspections
License Re-Inspection
May 1, 2025
Pass w/ Conditions
2 recorded violations
notedCode 3Permits, training, and postings
Official Wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s Notes
2-102.14(O) - OBSERVED BLANK COPIES OF EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO MAINTAIN POLICY WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010.
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.
6-501.114 - NOTED ITEMS UNDER STAIRWAY STORAGE ON THE FLOOR. INSTRUCTED TO PROVIDE PROPER SHELVING THAT IS NON-POROUS, SMOOTH AND EASY TO CLEAN, AND A MINIMUM OF 6 INCHES OFF THE FLOOR.
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.
Official record from Chicago Department of Public Health, May 1, 2025 · Original Source
License
Apr 28, 2025
Fail
5 recorded violations
notedCode 3Permits, training, and postings
Official Wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s Notes
OBSERVED BLANK COPIES OF EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO MAINTAIN POLICY WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010.
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
NOTED NO HANDWASH SIGNAGE IN FOOD HANDLER/ CUSTOMER WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
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.
OBSERVED RETAIL FOOD ESTABLISHMENT WITHOUT A LICENSED PEST CONTROL OPERATOR. ALL RETAIL FOOD ESTABLISHMENTS SHALL CONTRACT WITH A LICENSED ILLINOIS EXTERMINATOR WHO SHALL PROVIDE INSECT AND VERMIN SERVICES AT THE ESTABLISHMENT AT LEAST TWICE A YEAR. A LOGBOOK SHALL BE KEPT FOR A PERIOD OF TWELVE (12) MONTHS AND INCLUDE A COPY OF THE SERVICE REPORTS AND THE PEST CONTROL COMPANY’S ILLINOIS DEPARTMENT OF PUBLIC (IDPH) HEALTH LICENSE NUMBER. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-020(C). NO CITATION ISSUED
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.
NOTED NO COVERED RECEPTACLE IN ALL GENDER WASHROOM. 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.
NOTED ITEMS UNDER STAIRWAY STORAGE ON THE FLOOR. INSTRUCTED TO PROVIDE PROPER SHELVING THAT IS NON-POROUS, SMOOTH AND EASY TO CLEAN, AND A MINIMUM OF 6 INCHES OFF THE FLOOR.
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.