Burger & Pita
Last inspected: Oct 13, 2010
100
Score
Burger & Pita has been inspected six times since 2010. Burger & Pita was last inspected on Oct 13, 2010. Low risk means the most recent visit produced few or no significant findings. The file hasn't been updated since Oct 13, 2010, so take the current picture with that in mind.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Looking across the full record, “food and non-food contact surfaces properly designed” is the recurring theme, flagged four times.
Restaurants in Chicago average 81, so Burger & Pita is doing better than most peers. The file should reassure diners considering a visit.
6
Inspections
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Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 13, 2010
Reinspection
No violations found.
100
Oct 4, 2010
Complaint
10 minor violations.
View 10 violations
Facilities to maintain proper temperature
Inspector notes: 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 IT:COOKED BEEF AND BEEF JUICE.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT.FAX A LETTER TO PUBLIC HEALTH(FAX #312-746-4240).
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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.ALL PRODUCTS DISCARDED AND DENATURED. POUNDS 6,VALUE 25.MUST MAINTAIN TEMP OF 40F AND BELOW.
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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 PANEL BURNED,MISSING SHELVES.RAW WOOD SHELVES STORED UNDER THE MONITOR,MUST BE PAINTED OR REPLACED, SURFACE MUST BE SMOOTH AND CLEANABLE.MUST PROVIDE A KNIFE RACK IN FRONT PREP AREA(DO NOT STORE KNIFE BETWEEN COOLERS).REMOVE CARDBOARD FROM SHELVES, INCLUDED IN FREEZERS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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 BUILD-UP).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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 CLEANABLE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 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 REACH-IN COOLER IN REAR AREA.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: WOMEN WASHROOM DOOR MUST BE COMPLETELY ENCLOSED
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. PAINT RUSTY GREASE TRAP UNDER THE 3 COMPARTMENT SINK.RE-CAULK AROUND THE MOP SINK AND 3 COMPARTMENT SINK
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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 THE PREMISES(BREAD CRATES, UNUSED EQUIPMENT ETC.)
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61
Sep 9, 2010
Reinspection
No violations found.
100
Sep 8, 2010
Complaint
5 minor violations.
View 5 violations
Facilities to maintain proper temperature
Inspector notes: 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 COOLER AT TEMP OF 41F,NOT ENOUGH REFRIGERATION FOR FOOD PREPARATION.COOLERS MUST MAINTAIN 40F AND BELOW.CRITICAL VIOLATION:7-38 005(A) H000063965-13
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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 COOLERS.FOOD DISCARDED AND DENATURED.POUNDS 15,VALUE 70.
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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,OR KEEP REAR EXIT DOOR CLOSED AT ALL TIMES.RUBBER GASKET IS BROKEN INSIDE THE DOOR OF SMALL COOLER, MUST REPLACE.THE DOOR OF MAIN DISPLAY COOLER IS BROKEN UNABLE TO CLOSE PROPERLY.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. FAUCET IS LEAKING AT 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR.
38
78
Apr 9, 2010
Complaint
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: DETAIL CLEAN GREASE TRAP,STRONG FOUL ODOR COMING FROM IT ,SPECIALLY WHEN WATER DRAIN FROM 3 COMPARTMENT SINK
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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)
38
90
Apr 7, 2010
Complaint
6 minor violations.
View 6 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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, storage racks, not clean need detailed cleaning.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 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.missing light shields in coolers shall be provided, light shields need cleaning.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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 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.exhaust vents(ventilation)in coolers not clean need cleaning.
38
74
Frequently Asked Questions
When was Burger & Pita last inspected?
The most recent health inspection at Burger & Pita on file is from Oct 13, 2010. The public record contains six inspections in total.
What is the most common violation at Burger & Pita?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at Burger & Pita.
Has Burger & Pita's inspection record improved over time?
Results have been roughly steady. Inspections at Burger & Pita have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Burger & Pita means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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