BYRONS KITCHENS Fails Health Inspection - Chicago Restaurant

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. All hot food shall be stored at a temperature of 140F or higher.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: VARIOUS KIND OF CHEESE STORED ON TOP PREP TABLE ON TOP ICE CONTAINER, AT TEMP OF 50.1F.ALSO OBSERVED GYROS MEAT ON THE BROILER SPIT(WHICH UNIT WAS OFF)AT TEMPERATURE OF97.9F- 100F AND 117F. INTERMITTENT COOKING IS NOT ALLOWED. ONCE THE MEAT IS PLACED ON THE BROILER SPIT, COOKING MUST BE CONTINUOUS WITH THE OUTSIDE LAYER SLICED OFF WHEN COOKING IS COMPLETE. BROILER SPIT UNIT MUST BE TURNED ON WHENEVER PRODUCT IS PRESENT. NO PROOF OF TIME AND TEMPERATURE PROVIDE.POUNDS 3.5 VALUE 20. FOOD DISCARDED AND DENATURED.CRITICAL VIOLATION:7-38-005 HOOOO59429-13

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

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 CLEANED. OBSERVED GROUND SATURETED WITH WASTE OIL(EXCESSIVE WASTE OIL), BETWEEN GARBAGE CONTAINERS AND WASTE GREASE OIL CONTAINER. INSTRUCTED TO KEEP AREA CLEAN AT ALL TIME TO MINIMIZE INSECTS AND RODENT ACTIVITIES.SERIOUS VIOLATION :7-38-020 HOOOO59429-13.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

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.PROVIDE A PROPER COTAINER / FOOD BAGS TO STORE FOOD IN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

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 CLEANING INTERIOR OF DEEP FRYER(EXCESS GREASE BUILD-UP).

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

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 BROKEN LIGHT SHIELD IN PREP AREA.FRONT AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

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 BROKEN LIGHT SHIELD IN PREP AREA.FRONT AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.