PASS W/ CONDITIONS
Risk 1 (High)
STAR GYROS Gets Conditional Pass on Health Inspection - Chicago Restaurant
August 3, 2020
Complaint
License #50600
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS,CHICKEN WINGS 83.3F (HOT HOLDING UNIT) AND ITALIAN BEEF 94.3F(STOVE TOP) AT IMPROPER TEMPERATURES. MANAGER VOLUNTARILY DISCARDED AND DENATURED 3LB OF CHICKEN WINGS AND 5LB ITALIAN BEEF VALUED AT $30 TCS FOODS FOR HOT HOLDING SHALL BE AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS (CHICKEN, BEEF, MILK, CHEESE, YOGURT, SOUR CREAM, AND TZATZIKI SAUCE)IN THE WALK IN COOLER AT IMPROPER TEMPERATURE(47.5F-50.5F).MANAGER VOLUNTARILY DISCARDED 100LBS VALUED AT $1000 TCS FOODS FOR COLD HOLDING SHALL BE AT 41F OR BELOW. CITATION ISSUED COMBINED WITH VIOLATION #21
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS (CHICKEN, BEEF, MILK, CHEESE, YOGURT, SOUR CREAM, AND TZATZIKI SAUCE)IN THE WALK IN COOLER AT IMPROPER TEMPERATURE(47.5F-50.5F).MANAGER VOLUNTARILY DISCARDED 100LBS VALUED AT $1000 TCS FOODS FOR COLD HOLDING SHALL BE AT 41F OR BELOW. CITATION ISSUED COMBINED WITH VIOLATION #21
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection