HUB'S GYROS II INC Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PREP LINE COOLER WITH AN AIR TEMPERATURE OF 50.0F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS SALAD DRESSINGS,FETA CHEESE,CUT TOMATOES AND TUNA ETC.UNIT IS TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE PREP LINE COOLER, OBSERVED SLICED TURKEY 45.5F,CUT TOMATOES AT 44.6F,FISH AT 48.2F,TUNA AT 51.3F,FETA CHEESE 44.9F,SLICED HAM AT 51.0F. ALSO,OBSERVED CHICKEN AT 116.7F-118.4F,PORK RIBS/TIPS AT 113.4F,MEATBALLS AT 119.0F,MIXED VEGETABLES AT 113.7F,MUSHROOMS AT 117.1F,SPINACH PIES AT 88.1F-90.7F,RICE AT 117.9F, HELD INSIDE THE KITCHEN HOT HOLDING UNIT.ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AND ALL HOT FOODS MUST BE STORED AT A TEMPERATURE OF 140F OR ABOVE AT ALL TIMES. CRITICAL VIOLATION 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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED OUTSIDE WASTE GREASE CONTAINER NOT MAINTAINED,LID AROUND THE GREASE CONTAINER WITH ACCUMULATION OF GREASE AND ON GROUND FLOOR.INSTRUCTED TO CLEAN IN DETAIL SAID AREA DUE TO POTENTIAL PEST FEED AND MAINTAIN FREE OF GREASE.SERIOUS VIOLATION 7-38-020.

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: ALL CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AND REPLACE/REPAIR RUSTY SHELVINGS AND BOTTOMS OF TABLE AT REAR USING A NON-TOXIC FINISH AND MAINTAIN.

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: THE FOLLOWING REQUIRES A DETAIL CLEANING TO REMOVE GREASE BUILD-UP FAN COVERS IN WALK-IN-COOLER,SIDES OF HOT COOKING EQUIPMENTS,INTERIORS/EXTERIORS OF COOLERS,KITCHEN STORAGE/SPICE SHELVINGS,UPPER PANEL OF ICE MAKER,BOTTOM COMPARTMENTS OF DEEP FRYERS,TOPS/BOTTOMS OF PREPA TABLES AND LEGS OF KITCHEN EQUIPMENTS 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: FLOORS ALONG WALLS AND IN ALL CORNERS AND AROUND THE HOT WATER TANK UNIT REQUIRE A DETAIL CLEANING INCLUDING FLOOR DRAIN AND MAINTAIN.

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: DETAIL CLEAN KITCHEN HOODS TO REMOVE GREASE BUILD-UP AND REMOVE DUSTS ACCUMULATIONS ON CEILING VENTILATION COVERS AND MAINTAIN.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: EMPLOYEE TOILET ROOM DOOR MUST BE SELF CLOSING AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE VISIBLE THERMOMETER FOR HOT HOLDING UNIT AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE VISIBLE THERMOMETER FOR HOT HOLDING UNIT AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.