BURGER & PITA

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE FAUCET AT EXPOSED HAND SINK , PRESENTLY FAUCET IS TOO LONG.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN MINERAL BUILD-UP ICE DISPENSER AT POP MACHINE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.//NO SANITATION CERTIFICATE POSTED ON PREMISES,NO CERTIFIED PERSON ON PREMISES AT THIS TIME

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAINING SEE REPORT #580210.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING SEE REPORT #580210.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING SEE REPORT #580210.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: 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.//VIOLATION REMAINING SEE REPORT #580210.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//VIOLATION REMAINING SEE REPORT #580210.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE BROKEN RUBBER GASKET INSIDE THE TWO REACH-IN FREEZERS,ALSO REPLACE BROKEN LINERS OF LIDS IN BOTH CHEST FREEZERS.DO NOT CONTINUE TO REPAIR WITH TAPE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN INTERIOR OF DEEP FRYER,EXCESS GREASE BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: GREASE ON FLOOR UNDER THE COOKING EQUIPMENT,INSTRUCTED TO CLEAN,ALSO THROUGHOUT

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE DEAD LIGHT BULB INSIDE THE 2 DOOR COOLER IN STORAGE AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WORKING STOPPERS IS NEEDED FOR THE 3 COMPARTMENT SINK,ALSO REPAIR FAUCET AT SAME SINK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE BROKEN RUBBER GASKET INSIDE THE TWO REACH-IN FREEZERS,ALSO REPLACE BROKEN LINERS OF LIDS IN BOTH CHEST FREEZERS.DO NOT CONTINUE TO REPAIR WITH TAPE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR OF DEEP FRYER,EXCESS GREASE BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.GREASE ON FLOOR UNDER THE COOKING EQUIPMENT,INSTRUCTED TO CLEAN,ALSO THROUGHOUT

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE DEAD LIGHT BULB INSIDE THE 2 DOOR COOLER IN STORAGE AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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.WORKING STOPPERS IS NEEDED FOR THE 3 COMPARTMENT SINK,ALSO REPAIR FAUCET AT SAME SINK.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVERD FOOD HANDLER HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACT SURFACES,SUCH AS KITCHEN EQUIPMENT,GARBAGE CAN, THEN GOING BACK TOUCHING READY TO EAT FOOD WITHOUT WASHING HANDS HAND PRIOR TO WEAR FOOD GLOVES.INFORMATION GIVEN ON HAND WASHING.CRITICAL VIOLATION:7-38-010(A) H000071678--13

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED NO PAPER TOWELS AT EXPOSED HAND SINK IN PREP AREA AND IN THE MENS WASHROOM. EMPLOYEE PLACED HAND TOWELS AT EXPOSED HAND SINK AND IN MENS BATHROOM. EMPLOYEE CORRECTED VIOLATION DURING INSPECTION.CRITICAL VIOLATION:7-38-030 H000071678

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT MAINTAINED.OBSERVED THE WASTE OIL GREASE CONTAINER HAS LAYER OF WASTE OIL ON TOP DRIPPING ON GROUND,ALSO TWO OF FOUR GARBAGE CONTAINERS LIDS ARE BROKEN AND BADLY BENDED UNABLE TO CLOSE LIDS.MANAGEMENT IS REQUIRED TO CLEAN WASTE OIL CONTAINER, AND PROVIDE NEW GARBAGE LIDS.SERIOUS VIOLATION:7-38-020 H000071679-14

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON PREMISES OR NOR ORIGINAL CITY SANITATION CERTIFICATE POSTED ON PREMISES AT THE TIME OF INSPECTION.POTENTIALLY HAZARDOUS FOOD WERE COOKED AND SERVED(HAMBURGER, CHICKEN,SOUR CREAM ETC.)INFORMATION GIVEN ON SANITATION CLASS, ENROLL TO CLASS.SERIOUS VIOLATION:7-38-012 H000071679-14

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good REPLACE BROKEN RUBBER GASKET INSIDE THE TWO REACH-IN FREEZERS,ALSO REPLACE BROKEN LINERS OF LIDS IN BOTH CHEST FREEZERS.DO NOT CONTINUE TO REPAIR WITH TAPE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. DETAIL CLEAN INTERIOR OF DEEP FRYER,EXCESS GREASE BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.GREASE ON FLOOR UNDER THE COOKING EQUIPMENT,INSTRUCTED TO CLEAN,ALSO THROUGHOUT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE DEAD LIGHT BULB INSIDE THE 2 DOOR COOLER IN STORAGE AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. WORKING STOPPERS IS NEEDED FOR THE 3 COMPARTMENT SINK,ALSO REPAIR FAUCET AT SAME SINK.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT #391345

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: 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.//VIOLATION REMAINING SEE REPORT #391345

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//VIOLATION REMAINING SEE REPORT #391345

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//VIOLATION REMAINING SEE REPORT #391345

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//VIOLATION REMAINING SEE REPORT #391345

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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.//VIOLATION REMAINING SEE REPORT #391345

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.//OBSERVED RAW CHICKEN IN REACH IN COOLER AT 45.5F, NO TIME OR TEMP ON CONTAINER OR LOG ON SITE AT THIS TIME MGMT VOLUNTEERED TO PROPERLY DISCARED FOOD ITEM $30.00,10LBS

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: 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.//REAR DOOR MEASURED AT 1/4" GAP AT BOTTOM OF DOOR.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE/TIME ON FOOD ITEMS PREPARED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: 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.//INVERT ALL POTS & PANS IN PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST REPLACE STAIN & BADLY PITTED CUTTING BOARD IN PREP AREA/NEED LIDS ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/MUST REPAINT RUSTY BOTTOM SHELVE IN REAR PREP AREA ON PREP TABLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS ,DRY STORAGE,INTERIOR & EXTERIOR NEED CLEANING THROUGHT PREMISES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER AROUND STOCK & EQUIPMENT NEED CLEANING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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.//INSTRUCTED MGMT TO REMOVE ALL UNNECESSARY ARTICLE OFF PREMISES OR PROPERLY STORE AWAY.

NO SMOKING REGULATIONS - Comments: Smoking shall be prohibited in all public places except in designated smoking areas.//OBSERVED SMOKED CIGARETTE BUTT ON TOP OF FAUCET ON MOP SINK IN REAR PREP AREA

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND GYROS MEAT ON OFF BROILER SPIT AT TEMP OF 66.6F TO 68.9F. INTERMITTENT COOKING IS NOT ALLOWED. ONCE THE MEAT ROLL IS PLACED ON THE BROILER SPIT, COOKING MUST BE CONTINUOUS WITH THE OUTSIDE LAYER SLICED OFF WHEN COOKING IS COMPLETE. CHECK THAT BROILER ELEMENTS ARE TURNED ON WHENEVER PRODUCT IS PRESENT.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.A COPY OF GYROS MEAT OPERATION GIVEN.FOOD DISCARDED AND DENATURED.POUNDS 6, VALUE 70.CRITICAL VIOLATION:7-38-005(A) HOOOO70722-11

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. WEN'S WASHROOM NOT MAINTAINED.OBSERVED WASTE WATER SEPPING FROM UNDER THE TOILET WHEN WATER IS FLUSHED.INSTRUCTED TO REPAIR.TAGGED WASHROOM, INSTRUCTED TO USE WOMEN'S WASHROOM.FAX A LETTER WHEN WASHROOM IS FIXED(FAX #312- 746-4240).CRITICAL VIOLATION:7-38-030 HOOOO70722-11