Burger & Pita

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND REACH-IN REFRIGERATION AT IMPROPER TEMPERATURE:45.6F TO 46.7F.POTENTIALLY HAZARDOUS FOOD WERE STORED IN ...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 2 PIECES OF COOKED BEEF AT TEMP OF TEMP OF 49.6F TO 50.9F;SLICED COOKED BEEF AT TEMP OF45.6F TO 45.8F.BEEF JUICE AT TEMP OF 55.4F....

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.CHEST FREEZER DOOR IN POOR REPAIR(BROKEN AND EXPOSED INSULATIONS),ALSO REACH -IN FREEZER INTERIOR BROKEN, SIDE BACK PANE...

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.CLEAN SURFACE UNDER POP MACHINE,AND CABINET UNDER THE POP MACHINE(CLEAN SEAMS),CLEAN INTERIOR OF DEEP FRYERS(GREASE BUIL...

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. NEED TO CLEAN FLOOR THROUGHOUT THE PREMISES,ALONG BASEBOARD WALL AND CORNERS.REPAIR FLOOR TILES THROUGHOUT.SURFACE MUST BE SMOOTH AND CLEAN...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned.WALL IN REAR STORAGE AREA NOT SMOOTH,NEED TO REPAIR AND PAINT.SEAL ALL CEILING TILES AND WALLS THROUGHOUT.PAINT WALL NEXT TO VENTILATION HOOD.

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.CLEAN LIGHT SHIELD THROUGHOUT(DUST AND DEAD INSECTS), PROVIDE LIGHT SHIELD INSIDE THE R...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

WOMEN WASHROOM DOOR MUST BE COMPLETELY ENCLOSED

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

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 UNNECESSARY ARTCLES FROM INSIDE AND OUTSIDE TH...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND THREE DISPLAY PREP COOLERS AT IMPROPER TEMPERATURE 49.7F -50F AND 51.7F.ON PREMISES ONLY A REACH-IN CO...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:RAW CHICKEN AT TEMP OF 51.4F; RAW BEEF AT TEMP OF 51.9F; CREAM CHEESE AT TEMP OF 51F,PIZZA PUFF AT TEMP OF 46.2F; SLICED TOMATOES AT TEMP OF 56F ALL FOOD WAS STORED INSIDE THE 3 DISPLAY PREP CO...

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.DO NOT STORE KNIFE BETWEEN EQUIPMENT.CLEAN KNIFE MUST BE STORE INSIDE KNIFE RACK.MUST PROVIDE A SCREEN DOOR FOR BACK DOOR...

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 INTERIOR GREASE BUIL-UP FROM BOTTOM OF DEEP FRYERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

DETAIL CLEAN GREASE TRAP,STRONG FOUL ODOR COMING FROM IT ,SPECIALLY WHEN WATER DRAIN FROM 3 COMPARTMENT SINK

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FOUND EXHAUST VETILATION NOT WORKING PROPERLY ABOVE COOKING EQUIPMENTS,INSTRUCTED TO REPAIR .MUST FAX A LETTER TO PUBLIC HEALTH WHEN VENTILATION IS REPAIRED(FAX#321-746-4240)

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.non food contact surfaces of cooler that had peeling paint/rust, shall be repair

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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, s...

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.floors under heavy equipment, cooking equipment, and storage room need detailed cleaning.

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. Use dustless cleaning methods.walls inrear kitchen need cleaning, missing ceiling tile in storage room shall be provided.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...