NICKS GYRO'S II Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OSERVED POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE OF A COOLER AT IMPROPER TEMPERATURES. 10LBS OF RAW CHICKEN WINGS AT 48.8F VALUED AT APPROXIMATELY $25, 8LBS OF RAW HAMBURGER PATTIES AT 47.6F VALUED AT APPROXIMATELY $25 AND 4LBS OF RAW CATFISH FILLETS AT 53.5F VALUED AT APPROXIMATELY $16. INSTRUCTED TO PROVIDE AND MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW. MANAGER VOLUNTARILY DISCARDED AND DENATURED 22LBS OF FOOD VALUED AT APPROXIMATELY $66. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ITEMS (CHICKEN, ITALIAN SAUSAGE, PIZZA AND ITALIAN BEEF) WERE BEING PREPARED/SERVED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES AT ALL TIMES POTENTIALLY HAZARDOUS FOOD ITEMS ARE BEING PREPARED/SERVED. SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED FOOD BEHIND THE DOOR AT THE LOWER PART OF THE FRYERS. INSTRICTED TO CLEAN AND MAINTAIN ALL EQUIPMENT.

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 ACCUMULATED FOOD BEHIND THE DOOR AT THE LOWER PART OF THE FRYERS. INSTRICTED TO CLEAN AND MAINTAIN ALL EQUIPMENT.

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.