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PITA XPRESS GRILL

2537-2539 W DEVON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

PITA XPRESS GRILL has been inspected 4 times by Chicago Department of Public Health since September 21, 2012. The most recent inspection, on November 6, 2014, found no infractions.

1 of 4 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, Food source, labelling and allergens and Food temperature control.

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.

  • 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 4 times across 2 separate inspections, most recently on July 17, 2014. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 2 times across 2 separate inspections, most recently on July 17, 2014. 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 2 times across 2 separate inspections, most recently on October 31, 2013. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 9 times across 3 separate inspections, most recently on July 17, 2014. 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 6 times across 3 separate inspections, most recently on July 17, 2014. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    10 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • DURING INSPECTION FOUND NO SOAP AT THE FRONT EXPOSED HAND WASHING SINK LOCATED NEXT TO THE GRILL. INSTRUCTED FOOD PREP STAFF MEMBER TO ALWAYS PROVIDE HAND SOAP AT HAND WASHING SINKS. CDI.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • DURING INSPECTION THERE WAS NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER PRESENT ON PREMISES WHILE A FOOD PREP STAFF MEMBER WAS CUTTING ONIONS IN THE REAR PREP AREA. THERE MUST ALWAYS BE A CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED, PREPARED OR COOKED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND SMALL CONTAINERS IN THE FRONT REACH-IN COOLER, PREPARED FOODS, AND OTHER FOODS IN THE WALK-IN COOLER NOT DATED OR LABELED. ALL FOODS NOT FOUND IN ORIGINAL CONTAINERS MUST BE DATED AND LABELED AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE INTERIOR OF ALL MICROWAVE OVENS TO REMOVE ENCRUSTED DRIED FOOD.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE INTERIOR OF THE 2DR REACH-IN FREEZER IN THE REAR KITCHEN AREA TO REMOVE ICE BUILD-UP AND FOOD DEBRI.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DURING INSPECTION FOUND LARGE STAINLESS STEEL POTS AND LARGE PLASTIC FOOD CONTAINERS ON THE FLOOR IN THE WALK-IN COOLER. ALL ITEMS MUST BE 6 INCHES OF THE FLOOR AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND A PUDDLE OF WATER AT THE BASE OF THE STAIRWAY LEADING TO THE BASEMENT AND ANOTHER PUDDLE OF WATER UNDER THE DRY STORAGE RACK ON THE EAST SIDE WALL OF THE BASEMENT. MUST ALWAYS MAINTAIN FLOOR DRY AND IN GOOD REPAIR.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • DURING INSPECTION FOUND A SMALL ROOM IN THE BASEMENT WITH A LOVE SEAT SOFA BED AND PILLOW LOCATED ACROSS FROM AN ICE BOX FREEZER IN THE BASEMENT STORAGE AREA. MUST REMOVE OFF PREMISES. None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • DURING INSPECTION FOUND TWO FOOD PREP STAFF MEMBERS NOT WEARING HAIR RESTRAINTS WHILE PREPARING AND HANDLING FOODS. MUST PROVIDE AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION UNTIL USE AT ALL TIMES. FOUND WASH CLOTHS SITTING ON TOP OF TABLES IN THE REAR PREP AREA.
  3. Canvass

    6 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE WASHING AND RINSING UTENSILS AND SETTING TO DRY WITHOUT USING A SANITIZING METHOD. CRITICAL VIOLATION 7-38-030. INSTRUCTED ON PROPER SET-UP OF 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE WITH 50-100 PPM AVAILABLE CHLORINE.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP SUPPLIED AT FRONT PREP AREA HAND SINK OR IN WOMENS WASHROOM. CRITICAL VIOLATION 7-38-030. EMPLOYEE STOCKED SINKS WITH SOAP DURING INSPECTION.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK INGREDIENT CONTAINERS IN BASEMENT NOT LABELED WITH CONTENTS NAME. MUST LABEL CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WATER SPREADING AND POOLING ON SOME AREAS OF BASEMENT FLOOR. MUST REPAIR ANY SEEPAGE, SOURCE OF LEAKS, AND KEEP FLOORS DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ACCUMULATED DUST IN VENTILATION HOOD ABOVE COOKING EQUIPMENT AND ON VENT COVERS IN BOTH WASHROOMS. MUST CLEAN AND MAINTAIN SAME.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESRAINTS.
  4. License

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD ON WALL ABOVE THE COOKING EQUIPMENT MUST BE PAINT, SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE SHELVES FOR INTERIOR OF WALK-IN COOLER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • RE GROUT FLOOR TILES IN DISH ROOM, WATER STANDING BETWEEN FLOOR TILES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • KEEP BASEMENT FLOOR DRY,STANDING WATER AT EAST SIDE OF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DIRTY AND CRACKED CAULKING AROUND THREE COMPARTMENT SINKS, IN DISH ROOM,PROVIDE SEALER WITH A SMOOTH REFINISH
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE PEELING PAINT IN DINING AREA BY THE 2537 FRONT DOOR,PROVIDE CEILING TILE ABOVE THE 2539 ENTRANCE DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING WATER PIPE UNDER THE ONE COMPARTMENT SINK, FRONT PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS FOR ALL COOLERS AND FREEZERS.

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