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The Pita House Bakery

3441 W Lawrence AVE, CHICAGO, IL 60625 · Grocery Store

Inspection summary

The Pita House Bakery has been inspected 3 times by Chicago Department of Public Health since July 26, 2012. The most recent inspection, on June 9, 2016, 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 source, labelling and allergens.

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 once on July 26, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 7 times across 2 separate inspections, most recently on December 2, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 2 times across 2 separate inspections, most recently on December 2, 2013. 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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY SHELVES WITH MOLD INSIDE DISPLAY COOLER. INSTRUCTED TO CLEAN OR REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED MULTIPLE UNUSED COOKING EQUIPMENT AT THE REAR(MEAT SLICER,STANDING MIXERS,DOUGH MIXERS ETC) NOT CLEAN WITH OLD FOOD DEBRIS, DIRT AND DUST. INSTRUCTED TO CLEAN THEN WRAP UP ALL FOOD EQUIPMENT WHEN NOT IN USE AND PROPERLY STORE TO PREVENT PEST HARBORAGE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED BROKEN TILES ON FLOOR AT REAR EXIT DOOR. INSTRUCTED TO REPAIR AND MAINTAIN...MUST DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY AT THE REAR STORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED MULTIPLE HOLES AND OPENINGS ON CEILING AT THE REAR DRY STORAGE AREAS. INSTRUCTED TO SEAL ALL HOLES AND OPENING THROUGH OUT TO PREVENT HIDING PLACES FOR PEST....NOTED MULTIPLE STAINS ON CEILING AT THE REAR AND FRONT SELLING AREA. MUST CLEAN AND MAINTAIN.
  3. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE LABEL: NAME OF THE PRODUCT,COMPANY'S NAME,INGREDIENTS ON ALL PACKAGED DRIED DATES FOR SALE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DEFROST CHEST FREEZER WITH HEAVY ICE ACCUMULATED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL AND ORGANIZE THE BOTTOM SHELVE OF THE PREP TABLE AND TOP OF THE PREP TABLE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED AND DAMAGED CEILING TILES THROUGHOUT THE PREP AREA/KITCHEN. MUST REPLACE. FILTER ON THE HOOD NEEDS DETAIL CLEANING. ALL THREE FAN GUARD INSIDE THE 5 DOOR REACH IN COOLER MEEDS DETAIL CLEANING (WITH HEAVY DUST BUILT UP). CRACKED WALLS BY THE EXIT DOOR, MUST REPAIR. PEELING PAINT ON THE WALLS BY THE 3 COMPARTMENT SINK. MUST REMOVE PEELING PAINT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ALL LIGHTING FIXTURES INSIDE THE CASE FOR BAKED COOKIES MUST BE SHIELDED WITH LIGHT SHIELD AND END CAPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE REAR STORAGE ROOM,BROKEN MEAT GRINDER, PITA OVEN, EMPTY BOXES, EMPTY METAL CONTAINERS, INSTRUCTED TO CLEAN, DISPOSE UNUSED EQUIPMENT TO PREVENT RODENT/INSECT HARBORAGE.

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