Pequod's Pizza, North Clybourn Avenue, Chicago, IL, USA
Latest report:
Pequod's Pizza, North Clybourn Avenue, Chicago, IL, USA
1 week ago •reported by user-vtbj4254
Within 2 hours of eating the pizza, I’ve had nausea, vomit, and diarrhea every hour so far for 6 hours so far
| Symptoms: Nausea, Diarrhea, Vomiting, Chills
1.6K
Pequod's Pizza, North Clybourn Avenue, Chicago, IL, USA
4 months ago •reported by user-djpcx375
Sausage/mushroom/green pepper/onion pizza and the Pequod salad. The last bite I had tasted fishy 😢 Nausea within 1 hour, vomiting/diarrhea about 3 hours later for 6 hours or so. This is one of my fav Chicago spots, so I’m so sad about this!
| Symptoms: Nausea, Diarrhea, Vomiting
1.6K
Pequod's Pizza, North Clybourn Avenue, Chicago, IL, USA
5 months ago •reported by user-bxvm5456
Suspected food poisoning. Symptoms: Diarrhea, Cramps
Suspected source: Had a pizza (mushrooms, black olives, and pepperoni) with a sampler platter with ranch dressing and marinara sauce) and Pepsi with ice.
Onset: Less than 4 hours
Duration: 4 to 12 hours
Sick: MeAdditional information: It has only been …
Suspected source: Had a pizza (mushrooms, black olives, and pepperoni) with a sampler platter with ranch dressing and marinara sauce) and Pepsi with ice.
Onset: Less than 4 hours
Duration: 4 to 12 hours
Sick: MeAdditional information: It has only been …
8 hours since symptoms have started, so not sure how long they will last still. Started 1 hour after eating and have not let up.
| Symptoms: Diarrhea, Cramps
1.6K
Pequod's Pizza, North Clybourn Avenue, Chicago, IL, USA
1 year ago •reported by user-rwbn3692
Ordered pizza with half sausage and half veggies yesterday around 4pm. By 1am myself and three friends who I’d eaten with were all sick. One is vegetarian so the contamination was likely cheese or veggies.
| Symptoms: Nausea, Diarrhea, Vomiting
1.6K
Report date: Apr 22, 2022
41. Wiping cloths: properly used & stored
- comments: a bucket with sanitize solution and linen must be provided at prep tables
45. Single-use/single-service articles: properly stored & used
- comments: all stored items, boxed togo containers, must be elevated from the …
41. Wiping cloths: properly used & stored
- comments: a bucket with sanitize solution and linen must be provided at prep tables
45. Single-use/single-service articles: properly stored & used
- comments: all stored items, boxed togo containers, must be elevated from the …
floors throughout the outside storage area
50. Hot & cold water available; adequate pressure
- comments: hot water temperature in men's first floor washroom at washbowl at 50. F and below. Must provide hot water with a minimum temperature of 100f at said washbowl. Adequate hot water is found at all other sinks. Priority violation 7-38-030(c)citation issued
51. Plumbing installed; proper backflow devices
- comments: no discharge hose attached at pop gun holder at second floor bar, instructed to provide
55. Physical facilities installed, maintained & clean
- comments: cracked cement floor in the kitchen between the prep/cold unit and high temp dishmachine. The surface must be smooth, cleanable and non-absorbent surface
55. Physical facilities installed, maintained & clean
- comments: must not use cardboard boxes as matting for floors in the dish washing area. Matting must be washable/cleanable.
Source: chicago.gov
50. Hot & cold water available; adequate pressure
- comments: hot water temperature in men's first floor washroom at washbowl at 50. F and below. Must provide hot water with a minimum temperature of 100f at said washbowl. Adequate hot water is found at all other sinks. Priority violation 7-38-030(c)citation issued
51. Plumbing installed; proper backflow devices
- comments: no discharge hose attached at pop gun holder at second floor bar, instructed to provide
55. Physical facilities installed, maintained & clean
- comments: cracked cement floor in the kitchen between the prep/cold unit and high temp dishmachine. The surface must be smooth, cleanable and non-absorbent surface
55. Physical facilities installed, maintained & clean
- comments: must not use cardboard boxes as matting for floors in the dish washing area. Matting must be washable/cleanable.
Source: chicago.gov
1.6K
Report date: Aug 20, 2021
16. Food-contact surfaces: cleaned & sanitized
- comments: noted a very thick black and slimy substance inside the upper compartment of the ice machine dripping onto the ice. Ice is used for human consumption. Instructed management not to use ice machines until …
16. Food-contact surfaces: cleaned & sanitized
- comments: noted a very thick black and slimy substance inside the upper compartment of the ice machine dripping onto the ice. Ice is used for human consumption. Instructed management not to use ice machines until …
equipment is detail cleaned and sanitize. Priority foundation #7-38-005 -
16. Food-contact surfaces: cleaned & sanitized
- comments: noted premise using high-temperature dishwashing machine and not properly sanitizing. The temperature of dishwashing was reading 160f at the time of inspection. The manager immediately called for maintenance. Instructed management not to use equipment until temperature of dishwasher final rinse is reading 180f and above. Priority violation #7-38-025
22. Proper cold holding temperatures
- comments: noted internal temperature of the following tcs food items inside service coolers and walk-in cooler to be improper:-pepperoni (49. 2f/47. 1), ham (57. 9f/47), tomatoes 44. 1f, cheese 47, marinara sauce 77f (ice container), salsa 63. 9f, green peppers 54. 3f, salad dressings (individually packaged 53. 9f, sausage 53. 1f. Priority violation #7-38-005
33. Proper cooling methods used; adequate equipment for temperature control
- comments: equipment not maintaining proper temperature. Noted temperature of service cooler at the prep area to be improper at 50. 6f. Instructed not to use equipment until maintaining proper temperature of 41f and below. Priority violation 7-38-005
48. Warewashing facilities: installed, maintained & used; test strips
- comments: noted premise using a high-temperature ware washing machine with gauge reading 160f; however noted no irreversible registering temperature indicator. Instructed to provide an irreversible registering temperature indicator, such as strips/stickers or thermometer. Priority foundation #7-38-005. Citation issued today
51. Plumbing installed; proper backflow devices
- comments: noted leaking faucet at the kitchen 3 compartment sink. Instructed to repair and maintain.
52. Sewage & waste water properly disposed
- comments: noted wastewater backing up with dirt, grease, and food particles into the compartment sink when water is filled into one of the 3 compartment sinks. Priority violation #7-38-030(c) citation issued.
53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: noted washrooms on-premise with garbage receptacles and no lids. Instructed to provide trash cans with lids at all women washrooms and unisex washrooms.
55. Physical facilities installed, maintained & clean
- comments: observed outdoor garage food storage area floor must be cleaned in detail and maintained at all times.
56. Adequate ventilation & lighting; designated areas used
- comments: noted heavy dirt and grease accumulation inside, on pipes/conduits, and edges of the exhaust hood and filters above cooking equipment. Instructed to detail clean and maintain hood, filters, and pipes/conduits.
Source: chicago.gov
16. Food-contact surfaces: cleaned & sanitized
- comments: noted premise using high-temperature dishwashing machine and not properly sanitizing. The temperature of dishwashing was reading 160f at the time of inspection. The manager immediately called for maintenance. Instructed management not to use equipment until temperature of dishwasher final rinse is reading 180f and above. Priority violation #7-38-025
22. Proper cold holding temperatures
- comments: noted internal temperature of the following tcs food items inside service coolers and walk-in cooler to be improper:-pepperoni (49. 2f/47. 1), ham (57. 9f/47), tomatoes 44. 1f, cheese 47, marinara sauce 77f (ice container), salsa 63. 9f, green peppers 54. 3f, salad dressings (individually packaged 53. 9f, sausage 53. 1f. Priority violation #7-38-005
33. Proper cooling methods used; adequate equipment for temperature control
- comments: equipment not maintaining proper temperature. Noted temperature of service cooler at the prep area to be improper at 50. 6f. Instructed not to use equipment until maintaining proper temperature of 41f and below. Priority violation 7-38-005
48. Warewashing facilities: installed, maintained & used; test strips
- comments: noted premise using a high-temperature ware washing machine with gauge reading 160f; however noted no irreversible registering temperature indicator. Instructed to provide an irreversible registering temperature indicator, such as strips/stickers or thermometer. Priority foundation #7-38-005. Citation issued today
51. Plumbing installed; proper backflow devices
- comments: noted leaking faucet at the kitchen 3 compartment sink. Instructed to repair and maintain.
52. Sewage & waste water properly disposed
- comments: noted wastewater backing up with dirt, grease, and food particles into the compartment sink when water is filled into one of the 3 compartment sinks. Priority violation #7-38-030(c) citation issued.
53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: noted washrooms on-premise with garbage receptacles and no lids. Instructed to provide trash cans with lids at all women washrooms and unisex washrooms.
55. Physical facilities installed, maintained & clean
- comments: observed outdoor garage food storage area floor must be cleaned in detail and maintained at all times.
56. Adequate ventilation & lighting; designated areas used
- comments: noted heavy dirt and grease accumulation inside, on pipes/conduits, and edges of the exhaust hood and filters above cooking equipment. Instructed to detail clean and maintain hood, filters, and pipes/conduits.
Source: chicago.gov
1.6K
Report date: Jun 7, 2021
16. Food-contact surfaces: cleaned & sanitized
- comments: observed low-temperature dish machine not sanitizing found at 0ppm. The dish machine was not in use at the time of inspection. Priority violation 7-38-025 no citation issued
37. Food properly labeled; original container
- …
16. Food-contact surfaces: cleaned & sanitized
- comments: observed low-temperature dish machine not sanitizing found at 0ppm. The dish machine was not in use at the time of inspection. Priority violation 7-38-025 no citation issued
37. Food properly labeled; original container
- …
comments: observed chocolate cookies, brownies, in need of labeling with name and ingredient list.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed roller rack at end of cooking line. Rack is not smooth and easily cleanable. It has gouges. Pits and cracks. Remove.
55. Physical facilities installed, maintained & clean
- comments: observed ceiling needed over liquor in basement that is smooth and easily cleanable. Install and maintain.
56. Adequate ventilation & lighting; designated areas used
- comments: observed inadequate lighting in basement. Maintain adequate lighting for cleanaing purposes.
Source: chicago.gov
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed roller rack at end of cooking line. Rack is not smooth and easily cleanable. It has gouges. Pits and cracks. Remove.
55. Physical facilities installed, maintained & clean
- comments: observed ceiling needed over liquor in basement that is smooth and easily cleanable. Install and maintain.
56. Adequate ventilation & lighting; designated areas used
- comments: observed inadequate lighting in basement. Maintain adequate lighting for cleanaing purposes.
Source: chicago.gov
1.6K
Report date: Mar 9, 2021
41. Wiping cloths: properly used & stored
- comments: observed dirty wiping cloths on counters. Must keep wiping cloths in sanitizer when not in use.
43. In-use utensils: properly stored
- comments: observed dirty knives, tongs, spatula on dirty lower counter and …
41. Wiping cloths: properly used & stored
- comments: observed dirty wiping cloths on counters. Must keep wiping cloths in sanitizer when not in use.
43. In-use utensils: properly stored
- comments: observed dirty knives, tongs, spatula on dirty lower counter and …
dirty plastic rolling food cart. Utensils need to be kept on a clean portion of equipment and sanitized as needed.
51. Plumbing installed; proper backflow devices
- comments: observed no back flow prevention device on water intake line of ice machine. Must install and maintain.
56. Adequate ventilation & lighting; designated areas used
- comments: observed light out above grill. Replace and maintain.
Source: chicago.gov
51. Plumbing installed; proper backflow devices
- comments: observed no back flow prevention device on water intake line of ice machine. Must install and maintain.
56. Adequate ventilation & lighting; designated areas used
- comments: observed light out above grill. Replace and maintain.
Source: chicago.gov
1.6K
Report date: Nov 6, 2020
38. Insects, rodents, & animals not present
- comments: outer opening not protected. Found screen rear door wide opened. Instructed to keep said door closed at all times
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: …
38. Insects, rodents, & animals not present
- comments: outer opening not protected. Found screen rear door wide opened. Instructed to keep said door closed at all times
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: …
broken rubber gasket inside the middle door of three door reach-in cooler accross from low temp dish machine. Repair/replace
55. Physical facilities installed, maintained & clean
- comments: debris on floor inside both walk-in coolers,clean and maintain. Stock stored on floor inside unattached outside storage,elevate items 6' off the floor. Debris on floor in prep area,dishroom area and storage. Clean and maintain
Source: chicago.gov
55. Physical facilities installed, maintained & clean
- comments: debris on floor inside both walk-in coolers,clean and maintain. Stock stored on floor inside unattached outside storage,elevate items 6' off the floor. Debris on floor in prep area,dishroom area and storage. Clean and maintain
Source: chicago.gov
1.6K
Report date: Mar 12, 2020
8. Hands clean & properly washed
- comments: observed employee behind bar area with gloved hands touching non-food items,from open floor door for the basement,replacing empty paper roll,changing paper towels,than observed without chancing gloves nor handwashing picked-up a glass and start to …
8. Hands clean & properly washed
- comments: observed employee behind bar area with gloved hands touching non-food items,from open floor door for the basement,replacing empty paper roll,changing paper towels,than observed without chancing gloves nor handwashing picked-up a glass and start to …
fill with ice at ice bin. Also observed an employee at prep line with gloved hands pulled-up his pants and continue prepping by picking up condiment with same glove. No handwashing nor changing of the gloves. Discussed issue with manager in charge, presently problem solved, observed employee washing hands accordingly. Priority violation:7-38-010,citation issued
10. Adequate handwashing sinks properly supplied and accessible
- comments: second floor bar handwashing sink not accessible for proper handwashing. Blocked by ice bin. Pop gun sprayer installed under the bar counter top which covers the accessibility for handwashing. Also observed cut slice of lemon and ice inside said sink. Instructed to remove ice bin,gun sprayer or relocate mentioned sink. Handwashing sink must be accessible at all times only for handwashing. Priority foundation violation:7-38-030(c),citation issued.
22. Proper cold holding temperatures
- comments: found tcs food at improper temperature stored inside the prep cooler:7 pounds of cooked sausage patties at temp of 56. 3f; 5 pounds pepperoni at temp of 45. 5f to 46. 7f. Tcs food stored in the walk-in cooler: 10 pounds of blanched strip peppers at temp of 51. 1f to 52. 3f;5 pounds of cooked links sausage at temp of 47. 1f; 5 pounds of cooked italian beef at temp of 49. 8f; 7 pounds of cooked pasta portioned in bags at temp of 50f to 51f; cooked sausage patties at temp of 47. 8f to 49f. 5 pounds of home made ranch dressing at temp of 53f; and 80 pounds of raw sausage at temp of 51. 5f, 53f and 56. 8f. Cold food must maintain temp of 41f and below. Food discarded by manager and employee. Priority violation:7-38-005, citation issued.
33. Proper cooling methods used; adequate equipment for temperature control
- comments: display cooler prep cooler in the kitchen at air temp of 48. 7f to 50f,their own thermometers showed inadequate temperature. Also found walk-in cooler air temp of 46. 7f. Cold units must maintain temp of 41f and below. Tagged unit (prep cooler) 'held for inspection'. Do not use. By the time i left walk-in cooler reached air temp 43f. On 3-13-2020 prep cooler replaced. Presently air temp of 39. 2f. Un-tagged unit. Continue to monitor
38. Insects, rodents, & animals not present
- comments: remove dead roaches from under the low temp dish machine(south-east corner)
38. Insects, rodents, & animals not present
- comments: screen door at rear prep area not protected gaps and holes between door and door frame,must repair/replace with a thigh fit to frame
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: grimed wood under the low temp dish machine must be replace with a smooth cleanable and non-absorbent material
49. Non-food/food contact surfaces clean
- comments: grime and dust on equipment and coolers(included reach-in cooler in storage at 2209-2211 n clybourn). Grease build up inside the deep fryers in the kitchen. Clean and maintain
54. Garbage & refuse properly disposed; facilities maintained
- comments: outside waste oil receptacle with grease on top the lid, instructed to clean and maintain
55. Physical facilities installed, maintained & clean
- comments: debris and grimes under equipment throughout the kitchen,inside the walk-in cooler included walk-in cooler at 2209-2211 n clybourn storage area,and premises. All storage areas,hot water storage and second floor area throughout.
55. Physical facilities installed, maintained & clean
- comments: broken wood floor inside the hot water tank,repair/replace. Surface must be smooth,cleanable and non-absorbent surface
Source: chicago.gov
10. Adequate handwashing sinks properly supplied and accessible
- comments: second floor bar handwashing sink not accessible for proper handwashing. Blocked by ice bin. Pop gun sprayer installed under the bar counter top which covers the accessibility for handwashing. Also observed cut slice of lemon and ice inside said sink. Instructed to remove ice bin,gun sprayer or relocate mentioned sink. Handwashing sink must be accessible at all times only for handwashing. Priority foundation violation:7-38-030(c),citation issued.
22. Proper cold holding temperatures
- comments: found tcs food at improper temperature stored inside the prep cooler:7 pounds of cooked sausage patties at temp of 56. 3f; 5 pounds pepperoni at temp of 45. 5f to 46. 7f. Tcs food stored in the walk-in cooler: 10 pounds of blanched strip peppers at temp of 51. 1f to 52. 3f;5 pounds of cooked links sausage at temp of 47. 1f; 5 pounds of cooked italian beef at temp of 49. 8f; 7 pounds of cooked pasta portioned in bags at temp of 50f to 51f; cooked sausage patties at temp of 47. 8f to 49f. 5 pounds of home made ranch dressing at temp of 53f; and 80 pounds of raw sausage at temp of 51. 5f, 53f and 56. 8f. Cold food must maintain temp of 41f and below. Food discarded by manager and employee. Priority violation:7-38-005, citation issued.
33. Proper cooling methods used; adequate equipment for temperature control
- comments: display cooler prep cooler in the kitchen at air temp of 48. 7f to 50f,their own thermometers showed inadequate temperature. Also found walk-in cooler air temp of 46. 7f. Cold units must maintain temp of 41f and below. Tagged unit (prep cooler) 'held for inspection'. Do not use. By the time i left walk-in cooler reached air temp 43f. On 3-13-2020 prep cooler replaced. Presently air temp of 39. 2f. Un-tagged unit. Continue to monitor
38. Insects, rodents, & animals not present
- comments: remove dead roaches from under the low temp dish machine(south-east corner)
38. Insects, rodents, & animals not present
- comments: screen door at rear prep area not protected gaps and holes between door and door frame,must repair/replace with a thigh fit to frame
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: grimed wood under the low temp dish machine must be replace with a smooth cleanable and non-absorbent material
49. Non-food/food contact surfaces clean
- comments: grime and dust on equipment and coolers(included reach-in cooler in storage at 2209-2211 n clybourn). Grease build up inside the deep fryers in the kitchen. Clean and maintain
54. Garbage & refuse properly disposed; facilities maintained
- comments: outside waste oil receptacle with grease on top the lid, instructed to clean and maintain
55. Physical facilities installed, maintained & clean
- comments: debris and grimes under equipment throughout the kitchen,inside the walk-in cooler included walk-in cooler at 2209-2211 n clybourn storage area,and premises. All storage areas,hot water storage and second floor area throughout.
55. Physical facilities installed, maintained & clean
- comments: broken wood floor inside the hot water tank,repair/replace. Surface must be smooth,cleanable and non-absorbent surface
Source: chicago.gov
1.6K
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The recalled products include:
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In case you experience harm from extraneous materials, it is important to report it. It can help to detect & resolve issues and prevent others from being harmed, and it enables better surveillance.
Source: recalls-rappels.canada.ca
The recalled products include:
- Product: Medium Ground Beef Pork Blend, Size: Variable, Best-Before: 24/03/22, UPC: contains "16697". …
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Do not use, sell, serve or distribute the affected products.
In case you experience harm from extraneous materials, it is important to report it. It can help to detect & resolve issues and prevent others from being harmed, and it enables better surveillance.
Source: recalls-rappels.canada.ca
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Suspected food poisoning. Symptoms: Diarrhea, Nausea, Stomach Pain, Cramps, Headache
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Onset: 4 to 12 hours
Duration: other: Just got it so not sure
Sick: Me
Additional information: Ate Qdoba last night and have gone to the bathroom 4 times this morning and feel …
Suspected source: Maybe steak
Onset: 4 to 12 hours
Duration: other: Just got it so not sure
Sick: Me
Additional information: Ate Qdoba last night and have gone to the bathroom 4 times this morning and feel …
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…
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