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Business Info

Restaurant: Burger & Pita
Address: 5318 N Broadway, Chicago, IL 60640
Type: Restaurant
Total inspections: 17
Last inspection: Jul 7, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

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.
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.
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.
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.
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.
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

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

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
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.
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.
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: 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.

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.
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).
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.
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).
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.
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.
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.
WOMEN WASHROOM DOOR MUST BE COMPLETELY ENCLOSED
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
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.)

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 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

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
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.
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.
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.
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
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.
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.
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.
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.

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.//ABATED
All food not stored in the original container shall be stored in properly labeled containers.//VIOLATION REMAINING SEE REPORT #391345
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
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
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
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
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
Smoking shall be prohibited in all public places except in designated smoking areas.//ABATED

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
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
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
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.
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.
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.
All utensils shall be thoroughly cleaned and sanitized after each usage. DETAIL CLEAN INTERIOR OF DEEP FRYER,EXCESS GREASE BUILD-UP.
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.
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

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.
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.
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
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: 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.

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.
DETAIL CLEAN INTERIOR OF DEEP FRYER,EXCESS GREASE BUILD-UP.
GREASE ON FLOOR UNDER THE COOKING EQUIPMENT,INSTRUCTED TO CLEAN,ALSO THROUGHOUT
REPLACE DEAD LIGHT BULB INSIDE THE 2 DOOR COOLER IN STORAGE AREA.
WORKING STOPPERS IS NEEDED FOR THE 3 COMPARTMENT SINK,ALSO REPAIR FAUCET AT SAME SINK.

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
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.
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.
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.
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.
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.

All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN MINERAL BUILD-UP ICE DISPENSER AT POP MACHINE.
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.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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