Champaign Establishment Inspection

Permit Number: 664
CHAMPAIGN-URBANA PUBLIC HEALTH DISTRICT
201 W. Kenyon Rd
Champaign, Illinois       61820-7807 Date:  04/24/09
217-373-7900      www.c-uphd.org
ESTABLISHMENT  SURVEY  REPORT

ESTABLISHMENT:  Pita Pit ADDRESS:  611 E Green

OWNER OR OPERATOR:  Spiro Sofiniadis CITY:  CHAMPAIGN ZIP:  61820

BASED ON AN INSPECTION THIS DAY, THE ITEMS MARKED BELOW IDENTIFY VIOLATIONS OF THE  CHAMPAIGN-URBANA   FOOD SERVICE ORDINANCE, THE
SANITARY INSPECTION LAW AND RULES PROMULGATED UNDER THESE ACTS. FAILURE TO CORRECT THESE VIOLATIONS WITHIN THE TIME SPECIFIED MAY
RESULT IN PROSECUTION UNDER THE ENFORCEMENT PROVISIONS OF THESE ACTS.
ALL  4  AND  5  POINT  ITEMS  MUST  BE  CORRECTED  IMMEDIATELY;  ALL  OTHER  VIOLATIONS  MUST  BE  CORRECTED  WITHIN NI   DAYS.
**********MAJOR VIOLATION CORRECTION SHEET LEFT: YES  NO  IF YES, RETURN WITHIN 10 DAYS OF THE ABOVE DATE! **********
*=CRITICAL VIOLATION, REQUIRING IMMEDIATE CORRECTION.
ITEM &nbspWT IN DESCRIPTION ITEM &nbspWT IN DESCRIPTION ITEM &nbspWT IN DESCRIPTION
20. * 4 IN Sanitation rinse: clean, temperature, Insect, Rodent, Animal
Food concentration Control
1. * 5 IN Source: Sound Condition. No spoilage 21. 1 IN Wiping cloths: clean, use restricted 35. * 4 OUTPresence of insects/rodents outer openings
2. 1 IN Original container; properly labeled 22. 2 IN Food contact surface of equipment and protected, no birds, turtles or other animals
utensils clean, free of abrasives and Floors, Walls, &
Food Protection detergents Ceilings
3. * 5 OUTPotentially hazardous food meets 23. 1 OUTNon-food contact surfaces of equipment 36. 1 OUTFloors: constructed, drained, clean, good
temperature requirements during and utensils clean repair, covering, installation, dustless
storage, preparation, display, service, 24. 1 IN Storage, handling of clean equipment- cleaning methods
and transport. utensils 37. 1 OUTWalls, ceiling, attached equipment:
4. * 4 IN Facilities to maintain product 25. 1 IN Single -service articles, storage, dispensing constructed, good repair, clean surfaces,
temperature 26. 2 IN No re-use of single-service articles dustless cleaning methods
5. 1 IN Thermometers provided and
conspicuous Water Lighting
6. 2 IN Potentially hazardous food properly 27. * 5 IN Water source; safe: hot and cold under 38. 1 IN Lighting provided as required, fixtures
thawed pressure shielded
7. * 4 IN Unwrapped and potentially hazardous
food not re-served. Cross- Sewage Ventilation
Contamination 28. * 4 IN Sewage & waste water disposal 39. 1 IN Rooms and equipment - vented
8. 2 IN Food protection during storage,
preparation, display, service, and Plumbing Dressing Rooms
transportation. 29. 1 OUTInstalled, maintained 40. 1 IN Rooms clean, lockers provided, facilities
9. 2 OUTHandling food (ice) minimized, 30. * 5 OUTCross-connection, backsiphonage, clean
methods backflow
10. 1 IN Food (ice) dispensing utensils properly Toilet & Handwashing Other Operations
stored Facilities 41. * 5 IN Toxic items properly stored, labeled and
11. * 5 IN Personnel with infections restricted 31. * 4 IN Number, convenient, accessible, designed, used
12. * 5 OUTHands washed and clean, good hygienic installed 42. 1 OUTPremises maintained, free of litter,
practices 32. 2 OUTToilet rooms enclosed, self-closing doors, unnecessary articles cleaning/maintenance
13. 1 IN Clean clothes, hair restraints fixtures, good repair, clean: hand cleanser, equipment properly stored, authorized
Food sanitary towels/hand drying devices personnel
Equipment/Utensils provided, proper waste receptacles, tissues 43. 1 IN Complete separation from living/sleeping
14. 2 IN Food (ice) contact surfaces: designed, Garbage & Refuse quarter, laundry
constructed, maintained, installed, Disposal 44. 1 IN Clean, soiled linen properly stored
located 33. 2 IN Containers/receptacles covered, adequate 45. * 0 IN Certified personnel as required
15. 1 OUTNon-food contact surfaces: designed, number, insect/rodent proof, frequency,
constructed, maintained, installed, clean Administrative
located 34. 1 IN Outside storage area, enclosures properly 46. 0 IN Administrative Rules
16. 2 IN Dishwashing facilities: designed, constructed, clean; controlled incineration
constructed, maintained, installed,
located
17. 1 IN Accurate thermometers, chemical test
kits provided, gauge cock
18. 1 IN Pre-flushed, scraped, soaked
19. 2 IN Wash, rinse water: clean, proper
temperature
SCORE: 71 CRITICAL X 5% = 20.00 REPEATS X 2% = 6.00 ADJ. SCORE: 45.00
 
 
IN = In Compliance OUT = Out of Compliance NA = Not Applicable NO = Not Observed
 
Critical Violations:

Item Status Rule # Rule Observed

3.* R 750.120a2(cold). The temperature of potentially hazardous foods shall be 41°F or below, or 135°F or
above, at all times, except as otherwise provided in this Part.
Chicken patties, gyro meat, italian beef, and chicken
skewers located in the two-drawer cooler were being
held at 47-51F. Temperature was checked
periodically throughout inspection and remained
constant. NOTE: MVCF was issued during last
inspection and the cooler was condemned for use
until repaired. The violation form was never returned
and contact was never established with the health
department. The cooler was in use during routine
inspection on 4/24/09. Cooler was condemned for
use, power was shut off, and the food items were
discarded.
12.* COS 750.160a. Handling of ready-to -eat food with suitable utensils is not a substitute for proper Observed employee change gloves without first

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Champaign Establishment Inspection

hand washing. Use of utensils, including deli tissue, spatulas, tongs or single-use
gloves, shall be preceded by thorough handwashing. washing hands. COS: Educated.
30.* 750.1080 The potable water system shall be installed to preclude the possibility of backflow.
Devices to protect against backflow and backsiphonage shall be installed at all
Insufficient air gap on drain line for the beverage
fixtures and equipment where an air gap at least twice the diameter of the water inlet dispenser. Flex line was extending past the lip of the
is not provided between the water outlet from the fixture and the fixture's flood-level
rim and wherever else backflow or backsiphonage may occur.
floor drain.

35.* 750.1170 Openings to the outside shall be effectively protected against the entrance of rodents
and shall be protected against the entrance of insects by tight fitting self-closing
Backdoor was found propped open for delivery and
doors, closed windows, screening, controlled air currents or other means. the air curtain was not operating.
Non-critical Violations:

Item Status Rule # Rule Observed

9. R 750.280 To avoid unnecessary manual contact with food, suitable dispensing utensils shall be
used by employees or provided to consumers who serve themselves.
Plastic sauce cups with no handles were found used
to dispense bleu cheese crumbles and hard broiled
egg yolks.
15. 750.690 Surfaces of equipment not intended for contact with food, but which are exposed to
splash or food debris or which otherwise require frequent cleaning, shall be designed
Stainless steel cover for veggetable cooler was
and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, found in poor repair. Screws were missing cuaing
or crevices, and readily accessible for cleaning, and shall be of such material and in
such repair as to be easily maintained in a clean and sanitary condition.
stainless steel panels to seperate from one another.

15. 750.690 Surfaces of equipment not intended for contact with food, but which are exposed to
splash or food debris or which otherwise require frequent cleaning, shall be designed
Plastic was found lining shelves underneath the
and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, beverage station.
or crevices, and readily accessible for cleaning, and shall be of such material and in
such repair as to be easily maintained in a clean and sanitary condition.

23. 750.800e. Non-food-contact surfaces of equipment shall be cleaned as often as is necessary to

keep the equipment free of accumulation of dust, dirt, food particles, and other
Bottom shelf of stand-up freezer found soiled with
debris. food debris. Interior of green cabinets underneath
the register found soiled.
29. R 750.1060 All plumbing shall be sized, installed, and maintained in accordance with applicable
provisions of the Illinois State Plumbing Code. Local ordinances may be followed
Leak present on drain line for the three
when standards are equal to or exceed those contained in the aforementioned Code. compartment sink.
32. COS 750.1120e. A supply of sanitary towels or a hand-drying device providing heated air shall be
conveniently located near each lavatory.
No papertowels present at front handsink. COS:
Added to dispenser.
36. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative
material shall be kept clean.
Floor of walk-in cooler found soiled with food debris.

37. 750.1210e. Light fixtures, vent covers, wall-mounted fans, decorative materials and similar
equipment attached to walls and ceilings shall be easily cleanable and shall be
Venthood and fire suppression lines found soiled
maintained in good repair. with a buildup of grease.
42. 750.1390 Maintenance and cleaning tools such as brooms, mops, vacuum cleaners and similar
equipment shall be maintained and stored in a way that does not contaminate food,
Brooms stored on floor between stand-up freezer
utensils, equipment, or linens and shall be stored in an orderly manner for the and walk-in cooler.
cleaning of that storage location.

Inspector Comments: The two-drawer cooler is not to be used for any purpose until it has been repaired. Fix as soon as possible
and be sure to contact me when the issue has been resolved. Trim the drain line to the beverage
dispenser to allow for a proper air gap. Once completed return the attached MVC sheet to the health
department.

If you have any questions call me at 531-2928.

INSPECTION CONDUCTED BY:    Michael Schroeder

REPORT RECEIVED:

Champaign - Urbana Public Health District

201 W. Kenyon Rd
Champaign, IL 61820-7807
Phone: (217) 373-7900
Fax: (217) 373-7905

Major Violation Correction Form

Facility #: 664  
Inspector:  Michael Schroeder  
Date:  4/24/09  

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Champaign Establishment Inspection

From: Pita Pit

611 E GREEN CHAMPAIGN, IL 61820

When the Health Department made the last inspection of your facility, the following MAJOR health violation(s)
were found present: (refer to your inspection sheet for details).
Item #: 3,30,35
 
Please complete the following information, describing the corrective action taken for each violations circled.
THESE VIOLATIONS MUST BE CORRECTED WITHIN FIVE (5) DAYS. THIS FORM MUST BE
RETURNED TO OUR DEPARTMENT WITHIN TEN (10) DAYS.*
Item Rule #: Corrective Action Taken:
#:
3. 750.120a2(cold). 

 
30. 750.1080 

 
35. 750.1170 

Signature of Operator:   Date:  

* If the Health Department does not receive this completed form within the time limit, then your facility may
expect a complete follow-up inspection inspection. The Health Department has the right to perform an inspection at
any reasonable time to ensure compliance with the Food Establishment Code.

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