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PITA PIT

6558 N SHERIDAN RD, CHICAGO, IL 60626 · Restaurant

Inspection summary

PITA PIT has been inspected 5 times by Chicago Department of Public Health since January 22, 2015. The most recent inspection, on January 19, 2017, found no infractions.

2 of 5 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: Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 January 29, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 3 separate inspections, most recently on January 29, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 across 2 separate inspections, most recently on January 29, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 2 times across 2 separate inspections, most recently on January 29, 2016. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 29, 2016. For example: LINEN: CLEAN AND SOILED PROPERLY STORED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER ONSITE WHILE POTENTIALLY HAZARDOUS FOODS, STEAK, CHICKEN, ETC., ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ONSITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON THE FOLLOWING FOOD AND NON-FOOD CONTACT EQUIPMENT; SLICER, CAN OPENER HAS RUST, INTERIOR OF FRONT PREP COOLER, STORAGE CABINETS UNDER CASH REGISTER, AND THE CONTACT SURFACE AROUND THE BEVERAGE STATION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRTY FLOORS IN THE FOLLOWING AREA; INSIDE WALK-IN COOLER AND FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING VENT IN THE WOMENS TOILET ROOM WITH DUST BUILD-UP, ALSO THE HOOD HAS DUST AND GREASE BUILD-UP. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE LIGHT IN WALK-IN FREEZER AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED FAUCET LEAKING AT 3-COMP SINK, AND THE TOP OF THE TOILET IS BROKEN IN THE MENS TOILET ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • OBSERVED SOILED LINEN BEING STORED IMPROPERLY. INSTRUCTED TO STORE IN SANITIZER WATER WHILE NOT IN USE AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED HAIR RESTRAINTS NOT BEING WORN BY STAFF, INSTRUCTED TO WEAR RESTRAINTS AT ALL TIMES IN THE PREP/KITCHEN AREAS AND MAINTAIN.
  3. Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed straws,cups lids,etc.stored behind the faucet of the exposed hand sink,instructed to relocate or provide a splash guard at said location.Surface must be smooth, cleanable and non-absorbent surface.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH FOOD HANDLERS TRAINING INFORMATION PROVIDED.INSTRUCTED TO OBTAIN TRAINING FOR ALL EMPLOYEES
  4. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BASE INSIDE THE CABINET UNDER THE EXPOSED HAND SINK HAS A GAP BETWEEN THE BASE AND THE WALL INSTRUCTED TO CAULK WITH A SMOOTH CLEANABLE AND NO ABSORBENT MATERIAL.FRONT EXPOSED HAND SINK. SPLASH GUARD IS NEEDED BETWEEN THE THREE COMPARTMENT SINK AND ONE COMPARTMENT SINK.SURFACE MUST BE SMOOTH,CLEANABLE AND NON -ABSORBENT SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • TWO SOUTH WALL IN DINING AREA NOT SMOOTH AND CLEANABLE,INSTRUCTED TO PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS NOT SHIELD ABOVE THE FRONT SERVING COUNTER,INSTRUCTED TO PROVIDE SHIELD AT SAID LIGHT.
  5. License

    0 infractions

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