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PITA HEAVEN OF CHICAGO

1250 S MICHIGAN AVE, CHICAGO, IL 60605 · Restaurant

Inspection summary

PITA HEAVEN OF CHICAGO has been inspected 3 times by Chicago Department of Public Health since May 21, 2019. The most recent inspection, on October 6, 2020, found no infractions.

1 of 3 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 temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 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 2 times on September 18, 2020. For example: PROPER COLD HOLDING TEMPERATURES

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on September 18, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on May 21, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on September 18, 2020. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times on September 18, 2020. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AS REQUIRED; MUST PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND TCS FOODS AT IMPROPER TEMPERATURES: HUMMUS AT 50F, HAM AT 46.6F, COOKED BEEF AT 49F, BOILED EGGS AT 50F AND CHEESE AT 50F. INSTRUCTED THAT ALL TCS FOODS MUST BE HELD AT 41F OR BELOW AT ALL TIMES. ALL ITEMS WERE DISCARDED. 15 LBS AT VALUED $60. PRIORITY VIOLATION 7-38-005 ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FOUND THE TWO DOOR PREP COOLER AT INADEQUATE TEMPERATURE. UNIT FOUND AT 54F; INSTRUCTED THAT UNIT MUST BE ABLE TO MAINTAIN FOODS AT 41F OR BELOW. UNIT WAS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REPAIRED AND INSPECTED BY THE CHICAGO DEPT OF HEALTH. PRIORITY VIOLATION 7-38-005 ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: EXTERIOR SURFACES OF STOVE, FRYER, GRILL AND GYRO SPIT, INTERIOR SURFACES OF REFRIGERATION AND FREEZER UNITS, BOTTOM OF FRYER TO REMOVE GREASE AND PREP TABLES WHERE NEEDED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE FAUCET NECK MISSING FROM THE SPRAYER SINK AT THE DISHMACHINE. SPRAYER IS WORKING BUT FAUCET NECK IS MISSING; MUST REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS AND WALLS AROUND UNDER AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED TO REMOVE GREASE AND DIRT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO CLEAN THE VENTS ABOVE COOKING EQUIPMENT AND MAINTAIN. ALSO CLEAN CEILING VENTS IN REAR PREP AREA TO REMOVE DUST AND CEILING VENTS IN WASHROOMS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • THE CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY DOES NOT HAVE THE REQUIRED FOOD ALLERGEN TRAINING CERTIFICATE; MUST OBTAIN.
  3. License

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-2102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE EMPLOYEE HEALTH POLICY AND SIGNATURES FOR REVIEW. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT (GLOVES, FACE MASKS, DISPOSABLE MOPS, SANITIZER) ON SITE. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

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