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    Product: Crust

    Updated: September 19, 2021 12:50 AM
    Pizza Partner Ordered thin crust pizza with marinara, mozzarella, and pepperoni. About 30 minutes after eating 3 pieces, her stomach began horribly cramping. She had nausea and was sweating a lot. She then threw up and is still having cramping nearly 2 hours later. 
    Today | Symptoms: Nausea, Sweating, Vomiting, Cramps See Less

    The crusted peppercorn filet from here gave my boyfriend definite food poisoning. The restaurant has been very helpful and kind while working through this with us, but he’s miserable and has been vomiting off and on for over 24 hours now. It happened on Sept 16, | Symptoms: Nausea, Vomiting See Less

    Dominic pizza with gluten free crust Are and got sick shortly after 
    8:30pm | Symptoms: Diarrhea See Less

    Ordered a large stuffed crust and a 3 topping meat pizza. Had chills for 2 days now and also vomiting and stomach cramps. | Symptoms: Nausea, Diarrhea, Vomiting, Cramps, Chills See Less

    Report date: Aug 25, 2021
    16. Food-contact surfaces: cleaned & sanitized
    - comments: observed a slight debris accumulation encrusted on the interior of the ice machine. Must remove debris, detail clean inside ice machine/have serviced and maintain ice machine at all times.

    51. Plumbing installed; proper backflow... See More devices
    - comments: observed water leak at water supply line underneath the handwashing sink at front prep area. Must repair plumbing leak and maintain.

    56. Adequate ventilation & lighting; designated areas used
    - comments: insrtucted to remove accumulation of dusts on ceiling ventilation covers above the microwave at front prep area.

    Source: chicago.gov
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    Report date: Aug 18, 2021
    10. Adequate handwashing sinks properly supplied and accessible
    - comments: 5-204. 11-- instructed to install a handwashing sink with hot and cold running water that properly drains, soap and paper towels at the outdoor bar where cocktails are prepared. Priority foundation violation.... See More 25. Consumer advisory provided for raw/undercooked food
    - comments: 3-603. 11-- the menu does not disclose and inform consumers of the specific menu items that are raw or undercooked and a potential hazard of consuming such food. Must disclose all items about the consumer advisory.

    37. Food properly labeled; original container
    - comments: 3-302. 12-- all bulk food containers must be labeled with the product common name.

    39. Contamination prevented during food preparation, storage & display
    - comments: : 3-307. 11--- must install a splash guard on the right side of the handwashing at the far west side of the cooks line between the sink and the food cart noted directly next to the sink used for food prep/storage. ----noted dry foods in the basement dry food storage area being stored under wastewater pipelines. Must remove.

    40. Personal cleanliness
    - comments: : 2-402. 11-- noted a food handler preparing foods without an effective hair restraint. Must provide for all food handlers.

    41. Wiping cloths: properly used & stored
    - comments: 3-304. 14-- all prep area wiping cloths must be held in a container with a sanitizing solution between use.

    43. In-use utensils: properly stored
    - comments: 3-304. 12--- ice scoops at both ice machines being improperly stored on top of the machine and inside the ice. Must provide a clean container for the ice scoops.

    47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
    - comments: 4-101. 11(b, c, d, e)- interior doors (3) of the cooks line three-door cooler in extremely poor repair with exposed insulation. Must replace. 4-501. 11-- torn rubber door gaskets on the drawer coolers on the cooks line must replace. 4-101. 19- must not use milk crates as a means of elevation/shelving throughout the facility. : 4-204. 12- must provide lids for all bar ice bins.

    48. Warewashing facilities: installed, maintained & used; test strips
    - comments: : 4-302. 14-- no quaternary chemical test strips on the premises for the quaternary sanitizer being used at all bar three-compartment sinks for sanitizing. Priority foundation violation 7-38-005 citation issued.

    49. Non-food/food contact surfaces clean
    - comments: 4-602. 13-- shelving under the cooks line grill, exterior of the dishwashing machine, and throughout the server station with debris and dirt. Must clean and maintain. 4-601. 11(b)-- tabletop can opener with encrusted food debris and rust. Must clean after each use and remove rust.

    54. Garbage & refuse properly disposed; facilities maintained
    - comments: 5-501. 113(b)-- observed the outside waste receptacle used for food waste with missing lids, one lid not tight-fitting, and overflowing food waste garbage flowing onto the surrounding grounds. Instructed to provide an outside waste receptacle with tight-fitting lids and remove all overflowing garbage from the ground. Priority foundation violation 7-38-020(b) citation issued.

    55. Physical facilities installed, maintained & clean
    - comments: 6-201. 11--- floors throughout the entire kitchen, dish room, and rear hallway to rear exit in poor repair with missing floor covering cracked, peeling with large divots in floors creating pooling liquid with food debris. Must repair/replace all floors to be smooth and cleanable. ---floors noted dirty with dirt, grease, and food debris under the two-compartment sink, dish machine, rear storage room, and basement dry food storage. Must clean and maintain all. ----ceiling vent covers throughout the kitchen with excessive dust and dirt. Must clean and maintain. ----noted a large hole in the ceiling of the server station. Must seal/repair to be smooth and cleanable. ----all raw wooden walls, behind all washbowls in the washrooms, behind all bars at beer taps, and all drink preparation areas of all bars, including wooden beams at the main bar, must be sealed to be smooth cleanable, and non-absorbent.

    56. Adequate ventilation & lighting; designated areas used
    - comments: : 6-305. 11-- noted employees personal belongs, i. E. , backpack stored hanging on metal rack shelving at the clean dish area of the dishwashing station. Must provide designated employees lockers/storage areas for personal belongings away from food and food-contact items.

    57. All food employees have food handler training
    - comments: : 2-102. 13-- no proof of food handler training or certificates for all employees. Must provide.

    58. Allergen training as required
    - comments: 2-102. 13-- no proof of allergen training or certificate for the city of chicago certified food manager. Must provide.

    Source: chicago.gov
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    Report date: Aug 18, 2021
    1. Person in charge present, demonstrates knowledge, and performs duties
    - comments: no person was in charge during the initial inspection. No employees on-site possessing a city of chicago food service sanitation certificate. Priority foundation violation.

    2. City of chicago food service... See More sanitation certificate
    - comments: no city of chicago sanitation certificate is posted on the premises. No city of chicago certified food manager was on-site during the initial inspection while tcs foods were being held at improper temperatures. The manager was telephoned at the initial inspection and arrived 45 minutes later. Reviewed a city of chicago certified food manager must be on-site at all times tcs foods are served and prepared. Priority foundation violation 7-38-012 citation issued.

    3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
    - comments: no written employee health policy on site for all employees. Must provide. Priority foundation violation.

    14. Required records available: shellstock tags, parasite destruction
    - comments: no records or documentation on-site from the seafood purveyor indicating raw fish for consumption has been frozen at the required time and temperature for parasite destruction. Must provide. Priority foundation violation.

    16. Food-contact surfaces: cleaned & sanitized
    - comments: observed low-temperature chlorine chemical dish machine not dispensing sanitizer while dishes were being washed. 0 ppm chlorine was noted after several attempts. Machine tagged held for inspection and must not use until repaired and properly dispenses chlorine sanitizer. Instructed to wash, rinse and sanitize all dishes at the three-compartment sink. Priority violation 7-38-025 citation issued.

    22. Proper cold holding temperatures
    - comments: observed tcs foods held at improper cold temperatures. Stuffed dumplings @ 49. 9f cooked tempura vegetables @ 58. 1 and 90. 3f, seafood stuffed balls @ 47. 5f. All held in the cooks line one door cooler. All foods discarded. Priority violation 7-38-005 citation issued.

    25. Consumer advisory provided for raw/undercooked food
    - comments: menu does not disclose and inform consumers of the specific menu items that are raw or undercooked and a potential hazard of consuming such food. Must disclose and remind consumers on the virtual menu. Priority foundation violation.

    33. Proper cooling methods used; adequate equipment for temperature control
    - comments: noted the cooks line one door cooler unable to maintain adequate temperature. Cooler at 57. 9f with tcs foods such as seafood balls at 47. 5f. Cooler tagged held for inspection and must not use until repaired, maintains a temperature of 41f or below, and c. D. P. H contacted for re-inspection and tag removal. Priority violation 7-38-005 citation issued.

    38. Insects, rodents, & animals not present
    - comments: no pest control logbook on-site with all required documentation, including service reports. Must provide.

    40. Personal cleanliness
    - comments: i noted a food handler without a hair restraint. Food handlers must wear effective hair restraints at all times.

    41. Wiping cloths: properly used & stored
    - comments: all prep area wiping cloths must be held in a container with a sanitizing solution between use.

    43. In-use utensils: properly stored
    - comments: in use, utensils must not be stored hanging above the cooks line hand washing sink.

    45. Single-use/single-service articles: properly stored & used
    - comments: all open togo containers must be stored inverted. ----clean utensils must not be stored hanging inside and above the utility service sink.

    49. Non-food/food contact surfaces clean
    - comments: interior and exterior of the toaster oven and microwave oven with food debris and grease. ----extremely dirty rice cooker. Must clean and maintain all.

    49. Non-food/food contact surfaces clean
    - comments: extremely dirty hand washing sink in the server station with noted black slime. Must clean and maintain. ----must not use tinfoil as liner for shelving throughout the premises. Shelving must be smooth and cleanable. ----exterior of the three-compartment sink grease trap with extreme rust. Must remove rust. ----observed several badly stained, blackened dish racks. Must replace or remove encrusted dirt.

    51. Plumbing installed; proper backflow devices
    - comments: leak under the three compartment sink into a pan. Instructed to repair.

    55. Physical facilities installed, maintained & clean
    - comments: must not store employee bicycles inside the dry food storage room. ----must not store soiled mops, broom, cleaning tools, and cleaning chemicals on the rear outdoor patio/walkway. ----all stored items in the dining room closet must be elevated from the floor and stored organized.

    55. Physical facilities installed, maintained & clean
    - comments: noted exhaust hood filters dirty with dripping grease. Must clean and maintain.

    55. Physical facilities installed, maintained & clean
    - comments: walls at the utility service sink are in poor repair with chipping plaster. Must repair.

    56. Adequate ventilation & lighting; designated areas used
    - comments: noted employees personal handbag being stored in the server station. Must provide a designated storage area for employees personal belongings.

    57. All food employees have food handler training
    - comments: no proof of food handler training or certificates on site for all required employees. Must provide.

    61. Summary report displayed and visible to the public
    - comments: no summary report was posted from inspection on 1-15-20. Priority foundation violation.

    Source: chicago.gov
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    Report date: Aug 17, 2021
    1. Person in charge present, demonstrates knowledge, and performs duties
    - comments: the person in charge during the inspection does not have a city of chicago food service sanitation certificate. Priority foundation violation.

    2. City of chicago food service sanitation certificate
    -... See More comments: no valid city of chicago food service sanitation certificate was posted on the premises or such a person on-site during the inspection. The manager was telephoned and arrived one hour later. Priority foundation violation 7-38-012 citation issued.

    3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
    - comments: no written employee health policy on site for all employees. Must provide. Priority foundation violation.

    6. Proper eating, tasting, drinking, or tobacco use
    - comments: noted the bartender/server with an open beverage behind the bar while customers were being served. Reviewed all employee beverages must be in a sealed container.

    21. Proper hot holding temperatures
    - comments: observed inadequate hot holding of tcs macaroni and cheese. Macaroni and cheese were noted inside a hot holding drawer unit at 126. 5, 127. 8, and 124. 3. Other hot foods in the same unit were noted at proper temperature. All macaroni discarded. Reviewed all hot food must be held at 135f or greater. Priority violation 7-38-005 citation issued.

    37. Food properly labeled; original container
    - comments: all bulk food containers, including bulk spices, must be labeled with the product common name.

    39. Contamination prevented during food preparation, storage & display
    - comments: must not store clean pots/pans hanging above the utility service sink on the hooks provided for mops and brooms. ----clean dish drainboard at the three-compartment sink must be on the opposite side of the utility service sink, not directly next to the service sink, to prevent cross-contamination.

    41. Wiping cloths: properly used & stored
    - comments: all prep area wiping cloths must be held in a container with a sanitizing solution between use.

    43. In-use utensils: properly stored
    - comments: ice scoop at the ice machine must be stored in a clean container. Not on top of the machine.

    49. Non-food/food contact surfaces clean
    - comments: tabletop can opener noted with encrusted food debris. Instructed to clean after each use. ----exterior of the drawer cooler next to the deep fryers dirty. Must clean and maintain.

    49. Non-food/food contact surfaces clean
    - comments: must not use cardboard as liner for shelving for condiments at the bar area. ----all raw wood at the dining room condiment station/waste receptacle must be painted/sealed to be smooth and cleanable.

    51. Plumbing installed; proper backflow devices
    - comments: bar dishwashing machine leaking onto the floor while running. Instructed to repair leak.

    53. Toilet facilities: properly constructed, supplied, & cleaned
    - comments: must provide covered waste receptacles inside all women's washrooms.

    55. Physical facilities installed, maintained & clean
    - comments: all unnecessary items throughout the basement must be removed from the premises, such as piled wood. All other needed items must be stored organized and elevated.

    55. Physical facilities installed, maintained & clean
    - comments: floors in the following areas with dirt and debris: under the bar dish machine chemical storage, behind and surrounding the ice machine. ----wall at the wall-mounted fry slicer extremely dirty and stained. Must clean and maintain. ----hole in the floor of the basement hallway of the washrooms. Must seal. ----excessive dust in the ceiling vents of both basement washrooms. Must clean and maintain.

    55. Physical facilities installed, maintained & clean
    - comments: soiled mop heads must be stored inverted at the utility service sink. Not inside the dirty mop bucket.

    57. All food employees have food handler training
    - comments: no proof of food handler training or certificates is available for all employees. Must provide.

    60. Previous core violation corrected
    - comments: previous core violation from 9-8-20 report #2386896 not corrected. #51- backflow prevention device not located on ice machine water line. Instructed manager must provide and make visible a backflow prevention device for ice machine. Priority foundation violation.

    Source: chicago.gov
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    Thin crust cheese pizza with mushrooms & cheese, I ate my usual order from there at lunch, it's vegetarian so normally I am at very low risk of food poisoning. I felt nauseous all evening then was sick at midnight and had diarrhoea. I'd not been sick... See More since I was a child. I was sick a second time at 1 am. Then nausea continued for a day or so. I won't be eating there again for a very long time! | Symptoms: Nausea, Diarrhea, Vomiting See Less