CITY GYROS Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AT THE HAND SINK IN THE PREP AREA AS REQUIRED FOR PROPER HAND WASHING. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION CITATION ISSUED #7-38-030(C).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS WITH IMPROPER INTERNAL TEMP'S INSIDE PREP COOLER: 10lbs OF COOKED STEAK AT 53.4F, 10lbs OF COOKED CHICKEN AT 52.5F, AND 8lbs OF RAW CHIKEN TENDERS AT 50.1F. ALL ITEM DISCARDED AND DENATURED TOTAL WEIGHT AT 28lbs AND COST AT $200. PRIORITY CITATION ISSUED #7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

APPROVED THAWING METHODS USED - Comments: OBSERVED FROZEN CHICKEN WINGS SITTING IN WATER IN THE 3 COMP SINK AND FROZEN ITALIAN BEEF SITTING OUT ON THE SIDE OF THE SINK. INSTRUCTED MANAGER ON PROPERLY THAWING FOOD ITEMS UNDER COOL RUNNING WATER OR INSIDE COOLER.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHES LAYING ON PREP STATION AND COUNTER TOPS. INSTRUCTED MANAGER TO PROPERLY STORE WIPING CLOTHES IN SANITIZING SOLUTION WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ICE BUILD UP INSIDE THE DEEP FREEZER AND INSIDE PREP COOLER. MUST DEFROST AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS NEED CLEANING AROUND COOKING EQUIPMENT TO REMOVE SPILLS,DEBRIS AND/OR GREASE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE HOOD DIRTY ABOVE THE COOKING EQUIPMENT. MUST CLEAN TO REMOVE DUST AND DEBRIS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE HOOD DIRTY ABOVE THE COOKING EQUIPMENT. MUST CLEAN TO REMOVE DUST AND DEBRIS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.