MEZZA GRILLED WRAPS AND PITAS INC.

REPLACE MISSING LIGHT SHIELD ON THE LIGHT FIXTURE ABOVE THE REAR PREP TABLE AND MAINTAIN.

CLEAN/SANITIZE ALL INTERIOR BOTTOM OF REFRIGERATION UNITS AT FRONT SERVICE LINE.

CLEAN FLOORS THROUGHOUT.

REMOVE CLUTTER AT REAR, UNNECESSARY ARTICLES ORGANIZE AND MAINTAIN.

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN AND RICE) WERE BEING PREPARED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO FOOD SANIATAION MANAGER ON SITE AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED. SERIOUS VIOLATION 7-38-012(A)

OBSERVED BLOWN LIGHT BULBS IN THE DISH ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

OBSERVED A WET MOP STORED IN THE MOP BUCKET. INSTRUCTED TO HANG OR INVERT WET MOPS.

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN) WAS BEING PREPARED. INSTRUCTED TO PROVIDE AND MAINTAIN A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON SITE AT ALL TIME POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND/OR SERVED. SERIOUS VIOLATION 7-38-012

OBSERVED CONDENSER INSIDE POF WALK IN COOLER LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN CONDENSER.

OBSERVED SODA NOZZLES WITH BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN SODA NOZZLES.

OBSERVED INSIDE THE DOOR OF THE FRYER WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN INSIDE THE DOOR OF THE FRYERS.

OBSERVED FLOOR UNDER COOKING EQUIPMENT WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

OBSERVED HOOD VENTS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN HOOD VENTS.

OBSERVED 3 COMPARTMENT SINK WITH PLASTIC BAGS USED FOR DRAIN PLUGS. INSTRUCTED TO PROVIDE AND MAINTAIN 3 PROPER DRAIN PLUGS FOR ADEQUATE WASHING, RINSING AND SANITIZING OF UTENSILS.

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED CONDIMENT PREP COOLER AT 48.0F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHEESE AND HUMMUS. MUST MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURRES INSIDE OF THE CONDIMENT PREP COOLER. THE FOLLOWING FOODS WERE OBSERVED AT AN IMPROPER TEMPERATURE: HUMMUS AT 51.1F, CUT TOMATOES AT 45.5-47.8F, CHEESES AT 56.5F, CORN AT 45.7F, BLUE CHEESE AT 50.4F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $60. CRITICAL VIOLATION 7-38-005A.

MUST LABEL AND DATE ALL PREPARED FOODS IN THE WALK-IN COOLER.

DETAIL CLEAN THE WIRE STORAGE RACKS IN THE PREP AREA.

DETAIL CLEAN THE FLOOR THROUGHOUT THE PREP AREA ESPECIALLY UNDER THE GRILL AND EXPOSED HANDSINK.

DUST BUILD-UP NOTED ON COOLING UNIT INSIDE WALK-IN COOLER, INSTRUCTED TO CLEAN AND MAINTAIN.

(7-38-020) EVIDENCE OF PEST ACTIVITY NOTED ON PREMISES. FOUND 8-SMALL/FRUIT FLIES ON MOP SINK WALLS; 9-ON THE WALK-IN COOLER WALL IN REAR; 5-ON BOXES AT REAR STORAGE AREA. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE. ALL AFFECTED AREAS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.

FOLLOWING NEED CLEANING: BOTTOM OF PREP TABLES, EXTERIOR OF 3-COMP SINK, COOLER SHELVES-DUE TO FOOD DEBRIS/DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS ALONG WALLBASES THRU-OUT REAR AREA, UNDER SINKS & IN WALK-IN COOLER MUST BE KEPT CLEAN & FREE OF DIRT/DEBRIS/SPILLS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

MISSING WALL TILES IN REAR MUST BE REPLACED. ALL WALLS AFFECTED BY PEST ACTIVITY MUST BE CLEANED/SANITIZED. The walls and ceilings shall be in good repair and easily cleaned.

THE FAUCET HEAD OF THE 3-COMP. SINK IS NOT REACHING ALL 3-COMPARTMENTS-MUST REPLACE. 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 and Regulations of the Board of Health.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED.

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 and Regulations of the Board of Health. FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LOOSE ELBOW PIPE UNDER I-COMP SINK IN REAR & SLOW DRAINING HANDSINK.

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. ALL SODA/MILK CRATES USED FOR STORAGE RACKS MUST REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING.

The walls and ceilings shall be in good repair and easily cleaned. WALLS MUST BE FINISHED TO SEAL ALL OPENING. MUST CORRECT AND MAINTAIN.

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 provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILDS IN REAR IN NEED OF REPLACING BROKEN. MUST CORRECT AND MAINTAIN AT ALL TIMES.