STAR GYROS Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE HOT HOLDING CABINET AND SKILLET. OBSERVED FISH AT 128.1F AND CHICKEN AT 122.1F INSIDE OF THE HOT HOLDING CABINET. ALSO, OBSERVED HAMBURGERS AT 97.1F INSIDE OF THE SKILLET. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10# OF FOOD WORTH $40. 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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWELS WERE PROVIDED AT THE EXPOSED HANDWASHING SINK AND IN THE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL HANDWASHING SINKS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED PRODUCE (LETTUCE AND GREEN PEPPERS) STORED ON THE SAME SHELF IN THE WALK-IN COOLER AS RAW CHICKEN. MANAGEMENT INSTRUCTED TO STORE READY-TO-EAT FOODS ABOVE RAW FOODS IN THE WALK-IN COOLER. ALSO, OBSERVED UNCOVERED FOODS STORED IN THE PREP COOLER UNDER DIRTY SHELVES WITH FOOD DEBRIS ON THEM AND UNCOVERED CONTAINERS IN THE WALK-IN COOLER AND DRY STORAGE SHELVES. ALSO, OBSERVED A BUCKET OF CHOPPED ONIONS STORED IN A BUCKET THAT WAS MARKED "DISH DETERGENT." SERIOUS VIOLATION 7-38-005A.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED SINGLE USE UTENSILS STORED IN DIRTY PLASTIC CONTAINERS. OBSERVED DIRTY KNIVES STORED IN THE KNIFE RACK. MANAGEMENT INSTRUCTED TO PROPERLY STORE ALL CLEAN UTENSILS.

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: OBSERVED FROZEN CHICKEN STORED IN THE WALK-IN FREEZER IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO STORE ALL FOODS IN FOOD GRADE STORAGE BAGS OR CONTAINERS. ALSO OBSERVED STYROFOAM CUPS USED AS SCOOPS FOR DRY STORAGE ITEMS. MANAGEMENT INSTRUCTED TO USE PROPER SCOOPS WITH HANDLES THAT ARE PROPERLY CONSTRUCTED.

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: DETAIL CLEAN THE DRY STORAGE SHELVES, LIGHT SHIELDS IN THE FOOD PREP AREA, PREP TABLE AND COOLERS, SHELVES ABOVE THE PREP COOLER, KNIFE RACK, CHEST FREEZER AND DUST ON HANGING STORAGE RACK FOR POTS AND PANS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN THE GREASE ON THE VENTILATION HOOD AND FILTERS. REPAIR THE CEILING IN DISREPAIR ABOVE THE WALK-IN COOLER. SCRAPE AND REPAINT ALL AREAS OF CHIPPED PAINT ON THE CEILING. REGLUE THE LOOSE BASEBOARD UNDER THE 3 COMPARTMENT SINK.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELDS AND END CAPS FOR THE LIGHT FIXTURE IN THE REAR FOOD PREP AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELDS AND END CAPS FOR THE LIGHT FIXTURE IN THE REAR FOOD PREP AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.