STAR GYROS Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(NO CITATION ISSUED)

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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED CHEF TOUCHING CELL PHONE AND FACE MASK THEN HANDLING FOOD WITHOUT WASHING HANDS BETWEEN TASKS. INSTRUCTED TO WASH HANDS BETWEEN TASKS THAT CAUSE CROSS CONTAMINATION. PRIORITY. 7-38-010. CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED CHEF IN PREP AREA PREPARING READY TO EAT FOODS (BURGERS) WITH BARE HANDS. INSTRUCTED TO USE GLOVES TO PREPARE ALL READY TO EAT FOODS TO PREVENT CONTAMINATION OF HANDS. PRIORITY. 7-38-010. CITATION ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED THAWING, RAW STEAK STORED ABOVE COOKED GROUND BEEF IN PREP COOLER. INSTRUCTED TO STORE COOKED, READY TO EAT FOODS ABOVE RAW FOODS TO PREVENT CROSS CONTAMINATION. FOOD HANDLER DISCARDED GROUND BEEF. PRIORITY. 7-38-005. CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS IN PREP AREA HELD AT IMPROPER TEMPERATURES: BURGERS (97.8F) AND FRIED CHICKEN (85.4F). ALL FOODS FOR HOT HOLDING MUST MAINTAIN TEMPERATURE OF 135F OR ABOVE. INSTRUCTED TO DISCARD APPROXIMATELY 4 POUNDS OF FOOD PRODUCT. COST UNKNOWN. PRIORITY. 7-38-005. CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS IN PREP COOLER MAINTAING IMPROPER COLD TEMPERATURES: BEEF (44.0F) AND TOMATO (43.5F). INSTRUCTED TO DISCARD APPROXIMATELY 4 POUNDS OF FOOD PRODUCTS. COST UNKOWN. PRIORITY. 7-38-005. CITATION COMBINED WITH ABOVE.

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 DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT FOODS NOT DATE MARKED INSIDE WALK IN COOLER AND PREP COOLER. ALL TCS FOODS THAT ARE COOKED, COOLED, AND HELD OVERNIGHT MUST BE DATE MARKED WITH NO MORE THAN 7 DAYS FROM DATE OF PREPARATION. PRIORITY FOUNDATION. 7-38-005. CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED AN APPX."1/2-3/4" GAP ALONG BOTTOM OF SIDE DOOR ACROSS FROM 3 COMPARTMENT SINK.MUST MAKE DOOR TIGHT FITTING.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED MUTLIPLE BOXES OF FOOD ON FLOOR OF WALK IN FREEZER. ALL FOOD ITEMS MUST BE ELEVATED AT LEAST 6 INCHES FROM THE GROUND.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: TOILET ROOM DOOR MUST BE SELF CLOSING.

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: TOILET ROOM DOOR MUST BE SELF CLOSING.

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.