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

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE PREP COOLER AND WALK-IN COOLER. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES: MILK AT 46.4F, FETA CHEESE AT 48/1F, TURKEY AT 44.7F, CHICKEN AT 46.6F, EGGS AT 48.9F, TUNA SALAD AT 45.3F, RIBS AT 44.7F, RIB TIPS AT 47.5F, RAW BACON AT 62.6F, FRENCH DRESSING AT 44.7F, BEEF AT 45F. MANAGEMENT INSTRUCTED TO MAINTAIN TCS FOODS COLD BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE AIR TEMPERATURE AT 44.6F INSIDE OF THE WALK-IN COOLER WHERE TCS FOODS ARE STORED AND COOLED. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE WALK-IN COOLER SO THAT THE AIR TEMPERATURE IS MAINTAINED BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FROZEN FOODS STORED IN DIRECT CONTACT WITH CARDBOARD BOXES INSIDE OF THE PREP COOLER. MANAGEMENT INSTRUCTED TO USE A CONTAINER WITH A CLEANABLE SURFACE FOR FOOD STORAGE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE HEAVY FOOD BUILDUP ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: REPAIR THE SELF-CLOSING DOOR DEVICE ON THE EMPLOYEE WASHROOM DOOR.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED WASTE RECEPTACLE IN THE EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NO MECHANICAL EXHAUST FANS IN THE CUSTOMER WASHROOMS AND THE EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO INSTALL A WORKING VENTILATION FAN IN EACH WASHROOM.

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 NO MECHANICAL EXHAUST FANS IN THE CUSTOMER WASHROOMS AND THE EMPLOYEE WASHROOM. MANAGEMENT INSTRUCTED TO INSTALL A WORKING VENTILATION FAN IN EACH WASHROOM.

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.