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PITA GRILL

1241 N CLYBOURN AVE, CHICAGO, IL 60610 · Restaurant

Inspection summary

PITA GRILL has been inspected 20 times by Chicago Department of Public Health since January 12, 2010. The most recent inspection, on August 10, 2018, found no infractions.

6 of 20 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Pests.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 8 times across 8 separate inspections, most recently on July 13, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 7 times across 6 separate inspections, most recently on February 23, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 4 separate inspections, most recently on August 29, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on February 23, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on June 10, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

20 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INADEQUATE INSECTS CONTROL. FOUND AROUND 40 LIVE FRUIT FLIES AT REAR PREP AREA, INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED. SERIOUS CITATION ISSUED 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND INTERIOR AND EXTERIOR OF THE PRODUCE COOLER AND THE 2-DR COOLER IN THE REAR KITCHEN FILTHY AND EXTREMELY DIRTY WITH ENCRUSTED FOOD DEBRI AND FOOD SPLASHES AT THE BOTTOM SHELVES, THE DOOR TRACKS AND DOORS.ALSO FOUND ENCRUSTED ICE/FROST AT THE REAR 2DR FREEZER AND FOOD SPLASHES AT THE INTERIOR OF THE FREEZER DOOR.ALSO FOUND ALL COUNTER TOPS OF COOKING EQUIPMENT DIRTY WITH GRIME AND FOOD SPILLS.MUST DETAIL CLEAN, SANITIZE AND MAINTAIN ALL ABOVE STATED COOLERS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTERED REAR STORAGE AREA, PERSONAL ITEMS STORED WITH FOOD BAGS, INSTRUCTED TO ORGANIZE AND MAINTAIN.
  4. Complaint

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND FOODS BEING STORED INSIDE WHITE SHOPPING BAGS INSIDE THE 2DR FREEZER.INSTRUCTED TO HAVE ALL FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS INSIDE FOOD GRADE BAGS OR FOOD GRADE CONTAINERS.MUST PROVIDE. All food not stored in the original container shall be stored in properly labeled containers.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND KNIVES BEING STORED AGAINST THE WALL AND THE TOP OF THE 3-COMP SINK. MUST PROPERLY STORE MULTI-USE UTENSILS AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND INTERIOR AND EXTERIOR OF THE PRODUCE COOLER AND THE 2-DR COOLER IN THE REAR KITCHEN FILTHY AND EXTREMELY DIRTY WITH ENCRUSTED FOOD DEBRI AND FOOD SPLASHES AT THE BOTTOM SHELVES, THE DOOR TRACKS AND DOORS.ALSO FOUND ENCRUSTED ICE/FROST AT THE REAR 2DR FREEZER AND FOOD SPLASHES AT THE INTERIOR OF THE FREEZER DOOR.ALSO FOUND ALL COUNTER TOPS OF COOKING EQUIPMENT DIRTY WITH GRIME AND FOOD SPILLS.MUST DETAIL CLEAN, SANITIZE AND MAINTAIN ALL ABOVE STATED COOLERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND DIRTY WALLS AND CEILINGS IN THE REAR KITCHEN AREA WITH SAUCE AND FOOD SPLASHES ABOVE THE 3-COMP SINK AREA AND AT THE FRONT COOKING AREA.MUST DETAIL CLEAN, SANITIZE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND GRIME AND GREASE UNCRUSTED ON CEILING PANELS ABOVE THE COOKING AREA.ALSO FOUND ALL EXHAUST HOOD VENT WITH EXCESSIVE GREASE AND GREASE BUILD-UP. FOUND CORNER OF WALL WITH A BROKEN WALL COVING AND A HOLE AT WALL UNDER THE ABOVE STATED HAND SINK. MUST CLEAN, SANITIZE, REPAIR AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ONLY FOUND TWO WORKING SINK STOPPERS FOR THE 3-COMP SINK. MUST ALWAYS PROVIDE 3 WORKING SINK STOPPERS FOR THE 3-COMP IN ORDER TO PROPERLY SET-UP 3-COMP SINK FOR WASHING, RINSING AND SANITIZING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND EXCESSIVE UNNECESSARY ITEMS IN THE REAR KITCHEN AREA I.E. OLD CARD BOARD BOXES, AND BROKEN COOLER DOORS. MUST DECLUTTER REAR KITCHEN AREA OF ALL UNNECESSARY ITEMS.
  5. Complaint

    0 infractions

  6. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND THE FRONT SCREEN DOOR HANGING OFF THE HINGES. MUST REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND GRIME AND GREASE UNCRUSTED ON CEILING PANELS ABOVE THE COOKING AREA.ALSO FOUND ALL EXHAUST HOOD VENT WITH EXCESSIVE GREASE AND GREASE BUILD-UP. FOUND CORNER OF WALL WITH A BROKEN WALL COVING AND A HOLE AT WALL UNDER THE ABOVE STATED HAND SINK. MUST CLEAN, SANITIZE, REPAIR AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND SLOW DRAINING HAND WASHING SINK LOCATED OUTSIDE OF THE MEN'S RESTROOM.INSTRUCTED TO REPAIR AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FOUND WASH CLOTHS SITTING ON COUNTER TOPS IN THE KITCHEN AREA.INSTRUCTED TO ALWAYS MAINTAIN WASH CLOTHS INSIDE SANITIZING SOLUTION UNTIL USED.
  7. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED LARGE CUTTING BOARD AT THE FRONT PREP COOLER AREA WORNED-OUT WITH STAINS AND DEEP CUTS.INSTRUCTED TO REPAIR OR REPLACE.
  8. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED SEVERAL CONTAINERS OF RAW FOODS (BEEF,CHICKEN ETC.) STORED ABOVE AND NEXT TO UNCOVERED,UNLABELED READY-TO-EAT COOKED FOODS STORED INSIDE THE WALK-IN-COOLER.ALSO,OBSERVED CONDENSATION UNIT OF WALK-IN-COOLER DRIPPING ON LID OF LARGE CONTAINER OF RICE STORED ON FLOOR IN SAME AREA.INSTRUCTED MANAGER ON PROPER FOOD PROTECTION DURING STORAGE,DISPLAY,SERVICE AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-005(A).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION(S) NOT CORRECTED FROM INSPECTION REPORT# 1523180 DATED:02/23/2015.. 30 NOTED ASSORTED FOOD ITEMS IN CONTAINERS INSIDE WALK IN COOLER NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND OR USE BY DATE INCLUDING BULK ITEMS. 05/23/2015 32 NOTED DIRTY AND RUSTY SHELVES INSIDE WALK IN COOLER. ALSO NOTED SHELVES INSIDE DISPLAY COOLER LINED WITH NEWS PAPERS. INSTRUCTED TO CLEAN, REPAINT WITH NON FOOD GRADE TOXIC PAINT AND/OR REPLACE. MUST ALSO REMOVE NEWSPAPERS USED TO LINE SHELVES AND CLEAN. 05/23/2015 33 NOTED HEAVY ICE BUILT UP INSIDE UPRIGHT REFRIGERATION UNIT AT THE REAR KITCHEN PREP AREA. INSTRUCTED TO DEFROST,CLEAN AND MAINTAIN. 05/23/2015 34 INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BEHIND COOKING EQUIPMENT AT THE REAR AND UNDERNEATH SHELVING. 05/23/2015 35 NOTED HEAVY STAINS AND DUST ACCUMULATION ON CEILING PANELS AT THE FRONT AND REAR PREP AREAS. MUST CLEAN AND MAINTAIN. 05/23/2015 38 NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN 05/23/2015 42 NOTED EMPLOYEES AT THE PREP AREAS PREPARING FOOD WITH NO HATS OR HAIR RESTRAINS. INSTRUCTED TO ALWAYS WEAR HAIR RESTRAINS IN THE PREP AREAS AT ALL TIMES. 05/23/2015 43 NOTED WASH DIRTY CLOTHS ON TABLE AT THE REAR PREP AREA NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE. 05/23/2015 45 NOTED EMPLOYEES ON SITE WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED TO HAVE ALL EMPLOYEES ENROLL INTO THE FOOD HANDLER PROGRAM. 05/23/2015. INSTRUCTED TO CORRECT AND MAINTAIN ALL NOTED VIOLATIONS BY 6/17/2016.. SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED LARGE CUTTING BOARD AT THE FRONT PREP COOLER AREA WORNED-OUT WITH STAINS AND DEEP CUTS.INSTRUCTED TO REPAIR OR REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER STAINED CEILING TILES AT REAR DRY STORAGE AREA NEAR THE WALK-IN-COOLER AND INSIDE THE TOILET ROOMS.INSTRUCTED TO REPLACE ALL WATER STAINED CEILING TILES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A SMALL WATER LEAK AT DRAIN PIPE BENEATH THE EXPOSED HAND WASHING SINK AT REAR PREPARATION AREA.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.
  9. Canvass

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF DISPLAY COOLER TO BE IMPROPER AT 44.6F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER AND DISPLAY COOLER TO BE IMPROPER:RICE 51.7F,CHICK PEAS 48.1F, CHICKEN 44.4F, POTATOES 68F,EGGS 48F,FISH 46.4F,CHICKEN 47.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 80 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED ASSORTED FOOD ITEMS IN CONTAINERS INSIDE WALK IN COOLER NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND OR USE BY DATE INCLUDING BULK ITEMS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED DIRTY AND RUSTY SHELVES INSIDE WALK IN COOLER. ALSO NOTED SHELVES INSIDE DISPLAY COOLER LINED WITH NEWS PAPERS. INSTRUCTED TO CLEAN, REPAINT WITH NON FOOD GRADE TOXIC PAINT AND/OR REPLACE. MUST ALSO REMOVE NEWSPAPERS USED TO LINE SHELVES AND CLEAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED HEAVY ICE BUILT UP INSIDE UPRIGHT REFRIGERATION UNIT AT THE REAR KITCHEN PREP AREA. INSTRUCTED TO DEFROST,CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BEHIND COOKING EQUIPMENT AT THE REAR AND UNDERNEATH SHELVING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HEAVY STAINS AND DUST ACCUMULATION ON CEILING PANELS AT THE FRONT AND REAR PREP AREAS. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • NOTED EMPLOYEES AT THE PREP AREAS PREPARING FOOD WITH NO HATS OR HAIR RESTRAINS. INSTRUCTED TO ALWAYS WEAR HAIR RESTRAINS IN THE PREP AREAS AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED WASH DIRTY CLOTHS ON TABLE AT THE REAR PREP AREA NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOTED EMPLOYEES ON SITE WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED TO HAVE ALL EMPLOYEES ENROLL INTO THE FOOD HANDLER PROGRAM.
  10. Canvass Re-Inspection

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN ALL FOOD EQUIPMENT IN THE FOOD PREP AREAS INCLUDING: INTERIOR OF PREP COOLERS, WIRE STORAGE SHELVES IN THE WALK-IN COOLER, STORAGE SHELVES AND RACKS IN THE FOOD PREP AREAS, PREP TABLES, EXTERIOR OF STOVE, VENTILATION HOOD AND FILTERS, FOOD STORAGE CONTAINERS, BLENDER, GRINDER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE GREASE AND FOOD DEBRIS ON THE FLOOR OF THE FOOD PREP AREAS AND WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR THE OPENINGS IN THE WALL BASE BELOW THE 3 COMPARTMENT SINK AND ABOVE THE 3 COMPARTMENT SINK TO THE CEILING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE WALLS OF THE FOOD PREP AREAS WITH FOOD DEBRIS AND GREASE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING PROVIDED IN THE REAR PREP AREA. MUST PROVIDE ADDITIONAL LIGHTING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO PROBE THERMOMETER PROVIDED TO TAKE FOOD TEMPERATURES. MUST PROVIDE ON PREMISES.
  11. Canvass

    10 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED CHICKEN STORED IN SEVERAL PLASTIC CONTAINERS WHICH WERE LABELED "DETERGENT." ALSO, OBSERVED NAAN BREAD WRAPPED IN NEWSPAPER ON THE PREP TABLE. ALSO, OBSERVED RAW CHICKEN STORED ABOVE READY-TO-EAT FOOD AND PRODUCE IN THE WALK-IN COOLER. ALSO, OBSERVED LIVE FRUIT FLIES ON THE PRODUCE (ONIONS) IN THE REAR PREP AREA. MANAGEMENT DISCARDED THE CHICKEN STORED IN THE DETERGENT CONTAINERS, THE NAAN BREAD WRAPPED IN NEWSPAPER AND THE PRODUCE CONTAMINATED BY LIVE FRUIT FLIES. THE FOOD IN THE WALK-IN COOLER WAS REARRANGED SO THAT ALL RAW CHICKEN WAS STORED ON THE BOTTOM SHELF OF THE WALK-IN COOLER AND PRODUCE WAS STORED SEPARATELY FROM RAW FOOD. SERIOUS VIOLATION 7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED THE REAR EXIT DOOR NOT RODENT PROOFED AND LIVE FRUIT FLIES IN THE REAR PREP AREA. THE REAR EXIT DOOR HAS A 1/2" GAP ALONG THE BOTTOM OF THE DOOR. MANAGEMENT INSTRUCTED TO RODENT PROOF THE DOOR. ALSO, OBSERVED APPROXIMATELY 40 LIVE FRUIT FLIES IN THE REAR PREP AREA AROUND THE PRODUCE. ALSO, OBSERVED A FLY STRIP ATTACHED TO THE CEILING IN THE REAR FOOD PREP AREA. MANAGEMENT REMOVED THE FLY STRIP AT MY REQUEST. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA IS NOT MAINTAINED CLEAN. OBSERVED EXCESSIVE LITTER ON THE GROUND AROUND THE GARBAGE DUMPSTER. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE AREA AT ALL TIMES. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPARED FOODS IN THE WALK-IN COOLER NOT LABELED AND DATED. MANAGEMENT INSTRUCTED TO LABEL AND DATE ALL PREPARED FOODS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN COOLER AND THE FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN ALL FOOD EQUIPMENT IN THE FOOD PREP AREAS INCLUDING: INTERIOR OF PREP COOLERS, WIRE STORAGE SHELVES IN THE WALK-IN COOLER, STORAGE SHELVES AND RACKS IN THE FOOD PREP AREAS, PREP TABLES, EXTERIOR OF STOVE, VENTILATION HOOD AND FILTERS, FOOD STORAGE CONTAINERS, BLENDER, GRINDER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE GREASE AND FOOD DEBRIS ON THE FLOOR OF THE FOOD PREP AREAS AND WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR THE OPENINGS IN THE WALL BASE BELOW THE 3 COMPARTMENT SINK AND ABOVE THE 3 COMPARTMENT SINK TO THE CEILING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING PROVIDED IN THE REAR PREP AREA. MUST PROVIDE ADDITIONAL LIGHTING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO PROBE THERMOMETER PROVIDED TO TAKE FOOD TEMPERATURES. MUST PROVIDE ON PREMISES.
  12. Canvass Re-Inspection

    0 infractions

  13. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INADEQUATE INSECTS CONTROL, FOUND 4 LIVE COCKROACHES UNDER PREP COOLER IN REAR KITCHEN, INSTRUCTED TO ELIMINATE INSECTS ACTIVITY, PEST CONTROL SERVICE RECOMMENDED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN FRONT HAND SINK AND PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SHELVES THROUGH OUT PREP AND STORAGE AREAS NOT CLEAN, GREASE AND DIRT BUILD UP, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN POOR REPAIR BEHIND PREP AND CLEAN UTENSILS STORAGE AREAS, CHIPPED PAINT DAMAGED WALLS, INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRIP PAN LEAKING INSIDE WALK-IN COOLER, INSTRUCTED TO REPAIR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO HAVE ALL FOOD HANDLERS WITH PROPER HAIR RESTRAINTS.
  14. Short Form Complaint

    0 infractions

  15. Complaint Re-Inspection

    0 infractions

  16. Complaint

    7 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • (7-38-012) NO ONE ON PREMISES WITH A CITY SANITATION CERTIFICATE. MUST HAVE ONE PERSON ON SITE, WITH THIS CREDENTIALS, WHILE HANDLING, COOKING, PREPPING FOOD (LAMB, CHICKEN, BEEF). A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • (7-42-090) PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 5/24/11 VISIT. (#30-ALL FOOD IN COOLERS MUST BE DATED & LABELED; #32-STAINED CUTTING BOARD AT PREP AREA MUST BE REPLACED; CHEST FREEZER DOOR IN POOR REPAIR, MUST FIX; #33-VENTILATION FILTERS AT BOTH HOODS MUST BE CLEANED; #35-REPLACE ALL STAINED CEILING TILES & REPAIR BASEBOARD UNDER 3-COMP SINK; 40-PROVIDE INTERNAL COOLER & FOOD THERMOMETERS). A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOODS STORED IN COOLERS THRU-OUT PREMISES MUST BE DATED, COVERED & LABELED. IF COOLING DOWN, THE START TIME OF COOLING PROCESS MUST BE INDICATED ON THE CONTAINER. All food not stored in the original container shall be stored in properly labeled containers.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SHELVES ON BOTH SIDES OF PREP TABLES AT REAR KITCHEN, BOTTOM OF SAME TABLES & CABINETS AT FRONT PREP AREA/STEAMTABLE MUST BE KEPT CLEAN. EXTERIOR OF 3-COMP SINK NEED CLEANING ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER ALL STORAGE SHELVINGS, BEHIND & UNDER COOKING EQUIPMENT MUST BE KEPT CLEAN ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUSTY CEILING VENTS THRU-OUT PREMISES MUST BE CLEANED & ANY WATER-STAINED CEILING TILES MUST BE REPLACED. WALLS AROUND/UNDER PREP TABLES MUST BE KEPT CLEAN ALSO. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAKY FAUCET AT 3-COMP SINK & AT THE COLD WATER SIDE OF REAR HANDSINK. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.
  17. Complaint Re-Inspection

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE PREPARED FOODS IN THE WALK-IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED NON FOOD GRADE STORAGE BAGS (PLASTIC GROCERY BAGS) USED TO STORE FROZEN MEATS IN THE FREEZER. MUST USE FOOD GRADE STORAGE BAGS ONLY. OBSERVED EXPOSED INSULATION INSIDE OF THE DOOR TO THE CHEST FREEZER. MUST REPAIR OR REPLACE. REPLACE THE STAINED CUTTING BOARD ON TOP OF THE FRONT PREP AREA PREP COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, WIRE RACKS IN THE WALK-IN COOLER, WIRE STORAGE RACKS IN THE REAR PREP AREA, OUTSIDE OF THE CHEST FREEZER, VENTILATION FILTERS AT BOTH HOODS, LIGHT SHIELDS IN THE PREP AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE REAR PREP AREA. REPLACE STAINED CEILING TILES. REPAIR THE BASEBOARD UNDER THE 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST HAVE A PROBE THERMOMETER TO TAKE FOOD TEMPERATURES AND A THERMOMETER INSIDE OF THE PREP COOLER.
  18. Complaint

    12 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED EXCESSIVE GARBAGE AND LITTER IN THE LOT BEHIND THE RESTAURANT AND AROUND THE GARBAGE AND GREASE DUMPSTERS. MANAGEMENT INSTRUCTED TO KEEP THE AREA AROUND THE RESTAURANT CLEAN AT ALL TIMES. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, RICE) WERE BEING PREPARED AND SERVED. MANAGEMENT WAS INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO INSPECTION REPORT SUMMARY WAS POSTED. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT WHERE IT IS VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE PREPARED FOODS IN THE WALK-IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED NON FOOD GRADE STORAGE BAGS (PLASTIC GROCERY BAGS) USED TO STORE FROZEN MEATS IN THE FREEZER. MUST USE FOOD GRADE STORAGE BAGS ONLY. OBSERVED EXPOSED INSULATION INSIDE OF THE DOOR TO THE CHEST FREEZER. MUST REPAIR OR REPLACE. REPLACE THE STAINED CUTTING BOARD ON TOP OF THE FRONT PREP AREA PREP COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, WIRE RACKS IN THE WALK-IN COOLER, WIRE STORAGE RACKS IN THE REAR PREP AREA, OUTSIDE OF THE CHEST FREEZER, VENTILATION FILTERS AT BOTH HOODS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. PROVIDE FLOOR TILES WHERE MISSING IN THE REAR PREP AREA NEAR THE GREASE TRAP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE REAR PREP AREA. REPLACE STAINED CEILING TILES. REPAIR THE BASEBOARD UNDER THE 3 COMPARTMENT SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS INSIDE OF THE WALK-IN COOLER AND THE FRONT PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKING FAUCET AT THE 3 COMPARTMENT SINK. PROVIDE THE PROPER DRAIN STOPPERS FOR THE SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST HAVE A PROBE THERMOMETER TO TAKE FOOD TEMPERATURES AND A THERMOMETER INSIDE OF THE PREP COOLER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. NO HAIR RESTRAINTS WERE WORN BY FOOD HANDLING EMPLOYEES.
  19. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 15LBS OF CHICKEN,GOAT MEAT AND COOKED RICE IN STEAM TABLE AT IMPROPER TEMPERATRES RANGING BETWEEN 110-128 DEGREES F. CRITICAL CITATION ISSUED. 7-38-005A.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE FOOD GRADE CONTAINERS WITH THE PROPER LIDS TO STORE ALL BULK FOOD ITEMS. MUST ALSO PROPERLY LABEL ALL ITEMS STORED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN ALL CABINETS,PREP TABLES,INTERIOR AND EXTERIOR OF COOKING EQUIPMENT AND COOLERS, WASHROOM SURFACES AND ALL DIRTY SURFACES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER SINKS,BEHIND COOKING EQUIPMENT AND ALONG WALLS AND REMOVE GREASE AND FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE ALL STAINED CEILING TILES THROUGHOUT PREMISES. MUST CLEAN WALLS IN DISHWASHING AREA AND REPAINT WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST REMOVE ALUMINUM FOIL FROM LEAKY FAUCET AT 3 COMPARTMENT SINK AND PROPERLY REPAIR FAUCET.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE MILK CRATE AND PROVIDE PROPER SHELVING TO STORE ALL ITEMS 6 INCHES OFF FLOOR.
  20. Short Form Complaint

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST CORRECT VIOLATION # 30 FROM REPORT # 163371 ON 11-25-09
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CORRECT VIOLATION # 33 FROM REPORT # 163371 ON 11-25-09
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CORRECT VIOLATION # 34 FROM REPORT # 163371 ON 11-25-09.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CORRECT VIOLATION # 35 FROM REPORT # 163371 ON 11-25-09
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CORRECT VIOLATION # 38 FROM REPORT # 163371 ON 11-25-09
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CORRECT VIOLATION # 41 FROM REPORT # 163371 ON 11-25-09

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