STAR GYROS Passes Health Inspection - Chicago Restaurant

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE INSIDE OPENING OF ALL DEEP FRYER UNITS WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE PEST HARBORING.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARD BOARD BEING USED TO LINE THE LOWER SHELVING UNIT UNDER THE FLAT TOP, OBSERVED A CARD BOARD LINER AROUND THE GYRO MEAT UNIT. INSTRUCTED TO REMOVE FROM ALL AREAS AS A MEANS OF MAKING AREAS EASY TO CLEAN AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INSIDE OF THE WALK IN COOLERS AND REACH IN COOLERS WITH A BUILD UP OF DIRT, DEBRIS AND REACH IN COOLER ACROSS FROM GYRO STATION WITH RUST BUILDING UP ON THE SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE SIDES OF ALL THE COOKING EQUIPMENT WITH A HEAVY BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE SPRAYER ON THE THREE COMPARTMENT SINK WITH A LEAK. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS AND WALLS THROUGHOUT FRONT AND REAR OF THE FOOD SERVICE FACILITY WITH A BUILD UP OF DUST, DIRT, AND DEBRIS UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT AND ALONG THE BASE OF THE WALLS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED GREASE BUILD UP ON BOTH HOOD VENTILATION SYSTEMS AND THE FILTERS ON THE REAR HOOD VENTILATION SYSTEM. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS BEING PREPARED AND THE FOOD CONTACT SURFACES UNDER THE UNITS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NEW EMPLOYEES WITHOUT FOOD SERVICE HANDLERS CERTIFICATION. INSTRUCTED TO OBTAIN AND PROVIDE COPY ON SITE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NEW EMPLOYEES WITHOUT FOOD SERVICE HANDLERS CERTIFICATION. INSTRUCTED TO OBTAIN AND PROVIDE COPY ON SITE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.