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: Observed food at improper temperatures, in the salad cooler: 2lbs of cooked pasta at 48.1f, 1lb of ham at 54.1f, 2lbs of sliced tomatoes at 53.1f, 1/2lb of feta cheese at 53.2f, 1lb of anchovies at 62.4f, 1/2 of cut lettuce at 53.1f, 1/2lb of sliced cucumbers at 49.7f, 1lb of coleslaw at 49.9f, 1/2lb of falafel at 51.1f, 1/2lb of tuna salad at 50.6f, and 2.5lbs of fish at 51.2f; in the toppings cooler: 3lbs of tzatziki sauce at 61.3f, 1/2lb of sliced tomatoes at 54.2f, and 1/2lb of cut lettuce at 73.3f. Operator discarded and denatured said food, valued at $150. Instructed to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical citation issued 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed cardboard being used as shelving liners throughout premises. Instructed facility to remove and maintain smooth and easily cleanable.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed slight dirt accumulation on the upper interior portion of the ice machine. Instructed facility to clean, sanitize, 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed slight dirt accumulation on the upper interior portion of the ice machine. Instructed facility to clean, sanitize, 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.