NICK'S GYROS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEATS AND CHEESES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

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: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURE INSIDE OF THE 2 DOOR PREP COOLER: ROAST BEEF AT 51.2F, TURKEY AT 49.1F, CORNED BEEF AT 51F, HAM AT 51.6F, CHEESE AT 53.8F, CHICKEN AT 54.8F, TURKEY AT 50.7F. OBSERVED THE FOLLOWING FOOD AT IMPROPER TEMPERATURE INSIDE OF THE WALK-IN COOLER: ROAST BEEF AT 46.2F. MANAGEMENT VOLUNTARILY DISCARDED 25# OF FOOD WORTH $750. CRITICAL VIOLATION 7-38-005A.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM REPORT #1547405 ON 8/20/15 NOT CORRECTED: 45 - FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS AVAILABLE. INSTD TO PROVIDE PROPER REQUIREMENTS. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM REPORT #1547405 ON 8/20/15 NOT CORRECTED: 45 - FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS AVAILABLE. INSTD TO PROVIDE PROPER REQUIREMENTS. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.