HUB'S GYROS II INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE INSIDE THE PREP COOLER CHICKEN KABOB AT 57.2F AND 57.3F, BREAST CHICKEN AT 60.3F. BEEF AT 65.6F ON TOP OF THE PREP TABLE. CHICKEN KABOB AT 48.0F, BEEF KABOB AT 57.1F, GROUND BEEF AT 56.8F INSIDE THE WALK IN COOLER. WALK IN COOLER TEMPERATURE AT 40.OF, PREP COOLER TEMPERATURE AT 41.0F. MANAGER DISCARDED THE SAID PRODUCT TOTAL 95 LBS AND WORTH $245.00. CITATION ISSUED CRITICAl 7-38-005(A).

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL ALL THE LID OF ALL THE BULK CONTAINERS INSIDE THE WALK IN COOLER AND UNDER THE PREP TABLE, ALL THE EXTERIOR OF ALL DEEP FRYER AND GRILL AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER AND BEHIND THE DEEP FRYER, GRILL AND PREP TABLES NEEDS DETAIL CLEANING WITH ACCUMULATED GREASE. MUST CLEAN IN DETAIL THE FLOOR DRAIN. MUST ELAVATE ALL STOCK/FOOD BOXES INSIDE THE WALK IN FREEZER.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS BY THE EXIT DOOR WITH PEELING PAINT. MUST SCRAPE PEELING PAINT AND RE PAINT. ALSO CLEAN IN DETAIL REMOVE ALL DUST ACCUMUALATED ON THE WALLS BY THE CONDUIT AND PIPES CLOSE TO THE EXIT DOOR.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL WASHCLOTH USE FOR CLEANING THE PREP TABLES, TOP OF THE COOLER, DINING TABLES, FRONT COUNTER MUST BE STORED IN A BUCKET WITH SANITIZING SOLUTION,

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL WASHCLOTH USE FOR CLEANING THE PREP TABLES, TOP OF THE COOLER, DINING TABLES, FRONT COUNTER MUST BE STORED IN A BUCKET WITH SANITIZING SOLUTION,

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.