Petite Pita

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND 30 MICE DROPPINGS ON FLOOR ALONG WALLS/CORNERS INSIDE DRY STORAGE ROOM. INSTRUCTED MANAGER TO REMOVE ALL DROPPINGS ALSO MUST SANITIZE ALL EFFECTED AREAS. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, HUMMUS, RICE, ETC.) ARE HANDLED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD HANDLER MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE H...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

FOUND SINGLE SERVICE UTENSILS (PLASTIC FORKS, SPOONS) HELD SCATTERED INSIDE TRAY AT FRONT SELF SERVICE COUNTER. INSTRUCTED MANAGER ALL SINGLE SERVICE UTENSILS MOUTH PIECES MUST BE COVERED/HANDLES UP WARD TO PREVENT POTENTIAL CROSS CONTAMINATION.

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

OBSERVED PREMISES USING PLASTIC BAGS TO HOLD RAW MEAT INSIDE FREEZER. INSTRUCTED MANAGER TO USE FOOD GRADE PLASTIC BAGS ONLY FOR MEATS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR TILES LOOSE/DAMAGED AROUND 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR FLOOR TILES.

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

OBSERVED FOOD STAINS ON WALLS AT PREP AND DISWASH AREA. MUST CLEAN ALL WALLS.

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

3-COMPARTMENT SINK FAUCET LEAKING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLERS CERTIFICATES NOT ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF ALL EMPLOYEES NAMES ON PREMISES.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION NOT CORRECTED: (18) OBSERVED OVER 20 MOUSE DROPPINGS IN THE UTILITY ROOM, DRY STORAGE CLOSET, AND UNDER THE TWO-DOOR REFRIGERATOR IN THE SOUTHWEST CORNER OF THE KITCHEN. INSTRUCTED TO REMOVE, CLEAN, AND SANITIZE INFECTED AR...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR MANAGER ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. CHICKEN, BEEF, ETC.) INSTRUCTED TO HAVE ORIGINAL CERTIFICATE CONSPICOUSLY POSTED IN PLAIN VIEWING SITE OF CUSTOMERS AND MANAGER ONS...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED OVER 80 MOUSE DROPPINGS IN THE UTILITY ROOM, DRY STORAGE CLOSET, AND UNDER THE TWO-DOOR REFRIGERATOR IN THE SOUTHWEST CORNER OF THE KITCHEN. INSTRUCTED TO REMOVE, CLEAN, AND SANITIZE INFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED ...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR MANAGER ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. CHICKEN, BEEF, ETC.) INSTRUCTED TO HAVE ORIGINAL CERTIFICATE CONSPICOUSLY POSTED IN PLAIN VIEWING SITE OF CUSTOMERS AND MANAGER ONS...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOUND MEAT STORED IN GROCERY BAGS INSIDE THE DEEP FREEZER. INSTRUCTED TO STORE MEATS IN FOOD GRADE STORAGE BAGS.

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

DETAIL CLEAN THE WALLS TO THE RIGHT OF THE FRYERS AND THE WALLS BEHIND FOOD PREP TABLE TO REMOVE GREASE SPLATTER AND FOOD DEBRIS.

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

OBSERVED DUST ACCUMULATION ON THE CEILING VENT ABOVE PREP AREA AND WASHROOM. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED MANAGER ON PREMISES DURING THE FIRST 35 MINUTES OF OPERATION AND COOKING RICE AND CHICKEN. OBTAIN PROOF OF ENOUGH CERTIFIED MANAGERS TO COVER THE HOURS OF OPERATION. MR DOUKKALI ARRIVED AT 11:35 AM.

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

THE SHELF ABOVE THE MEAT GRINDER IS UNSEALED PRESS BOARD. CLEAN AND SEAL THE UNSANITARY RACKS AND SHELVES.

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

THE WALLS IN THE KITCHEN ARE DIRTY, CLEAN THE WALLS FROM TOP TO BOTTOM.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OVER 40 MOUSE DROPPINGS WERE FOUND IN THE UTILITY ROOM AND UNDER THE 2 DOOR REACH IN COOLER WHERE THERE ARE HOLES IN THE ADJOINING WALL, REMOVE ALL EVIDENCE OF PEST ACTIVITY AND SEAL UP THE HOLES IN THE WALL.

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

THE PLASTIC RACK IN THE PREP AREA IS DIRTY AND THE SHELF ABOVE THE MEAT GRINDER IS UNSEALED PRESS BOARD. CLEAN AND SEAL THE UNSANITARY RACKS AND SHELVES.

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

THE WALLS IN THE KITCHEN ARE DIRTY, CLEAN THE WALLS FROM TOP TO BOTTOM.

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

THE EXPOSED HANDSINK HAS A SLOW DRAIN, REPAIR THE SINK SO IT DRAINS PROPERLY.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL AND DATE COOKED FOOD ITEMS INSIDE FRONT PREP COOLER.

41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE CLUTTER AND UNNECESSARY ARTICLESFROM REAR STORAGE ROOM AND REAR HALLWAY TO PREVENT RODENT HARBORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND SERVED. MANAGER WAS TELEPHONED AT INITIAL INSPECTION AND ARRIVED AT 12:30 PM.SERIOUS CITATION ISSUED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL PREPARED FOODS IN ALL COOLERS MUST BE LABELED AND DATED. ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

BROKEN VENTILATION IN EMPLOYEE WASHROOM. MUST REPAIR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE OLD BROKEN TOILET FROM REAR PATIO. EMPLOYEES MUST NOT STORE PERSONAL BELONGING/CLOTHING IN REAR DRY FOOD STORAGE ROOM.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL EMPLOYEES IN FOOD PREP AREA MUST WEAR HAT/HAIR RESTRAINT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS MUST BE STORED IN A CONTAINER WITH A SANITIZING SOLUTION.

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. MUST REPLACE THE SPRAY NOZZLE AT THE 3 COMPARTMENT SINK.

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. MUST PROVIDE ADDITIONAL LIGHTING IN THE PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE A METAL STEM THERMOMETER AND THERMOMETERS I...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. OUTE...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (FALAFEL, LAMB, HUMMUS, ETC.) ARE BEING PREPARED OR...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT THE TAKE-OUT STORAGE CONTAINERS STORED...

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. MUST REPLACE THE SPRAY NOZZLE AT THE 3 COMPARTMENT SINK. THE RIGHT DOOR FOR THE PREP COOLER IS FALLING OFF OF THE HING...

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 THE VENTILATION HOOD AND FILTERS, MEAT SLICER, PREP TABLE BELOW THE GYROS MACHINE, TOASTER OVEN AND MICRO...

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. DETAIL CLEAN THE FLOOR THROUGHOUT THE PREP AREA ESPECIALLY UNDER THE COOKING EQUIPMENT. REPLACE THE BROKEN AND MISSING FLOOR TILES OUTSIDE...

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. DETAIL CLEAN THE WALLS IN THE PREP AREA, ESPECIALLY AROUND THE SINKS AND BEHIND THE COOKING EQUIPMENT.

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. MUST PROVIDE ADDITIONAL LIGHTING IN THE PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE A METAL STEM THERMOMETER AND THERMOMETERS ...