GYRO GRILL MG, INC Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: INSTRUCTED TO PROVIDE VALID RECEIPT FOR CLASS TAKEN FOR CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE WITH ALL THE NECESSARY ITEMS INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR THE NOROVIRUS. PRIORITY FOUNDATION

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO METAL STEM TEMPERATURE MEASURING DEVICE FOR TAKING FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED NO PEST CONTROL LOG BOOK. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: INSTRUCTED TO INSTALL DROP CEILING TILES IN REAR PREP AREA ABOVE COOLERS,ETC. ALSO INSTRUCTED TO INSTALL SNEEZE GUARDS AT ABOVE SHELF UNIT ABOVE PREP COOLER AT FRONT COUNTER WHERE FOOD STORAGE TO GO STORAGE BOWLS, ETC WILL BE STORED FOR USE. PRIORITY FOUNDATION

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHLORINE CHEMICAL TESTING DEVICE KIT FOR 3- COMPARTMENT SINK DISH WASHING FACILITIES. PRIORITY FOUNDATION

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED GAS STOVE,DEEP FRYER AND LARGE CONVECTION OVENS NOT VENTED IN REAR PREP AREA. INSTRUCTED TO INSTALL HOOD VENTIALTION TO THE ROOF OR MUST PROVIDE PROOF FROM VENTIALTION DEPT IN WRITING. ALSO VENTILATION ABOVE FRONT PREP COOKING EQUIPMENT NOT WORKING. MUST REPAIR.

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 GAS STOVE,DEEP FRYER AND LARGE CONVECTION OVENS NOT VENTED IN REAR PREP AREA. INSTRUCTED TO INSTALL HOOD VENTIALTION TO THE ROOF OR MUST PROVIDE PROOF FROM VENTIALTION DEPT IN WRITING. ALSO VENTILATION ABOVE FRONT PREP COOKING EQUIPMENT NOT WORKING. MUST REPAIR.

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.