STAR GYROS Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN-UP POLICY OR NECESSARY ITEMS OUTLINED IN THE POLICY FOR RESPONDING TO VOMIT AND DIARRHEAL INCIDENTS THAT CAN OCCUR IN A FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-005 CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 10 POUNDS OF COOKED CHICKEN STRIPS/WINGS AND 1.5 POUNDS OF PIZZA PUFFS STORED INSIDE THE HOT HOLD UNIT LOCATED IN THE FRONT PREP AREA. NOTED TEMPERATURES RANGING BETWEEN 65F-111F. INSTRUCTED TO HOLD ALL HOT TCS FOODS AT 135F OR HIGHER AND MAINTAIN. PIC VOLUNTATIRLY DISCARDED AT THIS TIME. PRIORITY VIOLATION. #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 THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURE DURING THE TIME OF INSPECTION. THEY ARE AS FOLLOWS: APPROXIMATELY 25 POUNDS OF CHICKEN, BEEF, STEAK RANGING BETWEEN 52F-59F. APPROXIMATELY 3 POUNDS OF SLICED TOMATOES, 2 POUNDS OF CHEESE, 10 POUNDS OF TZATZIKI SAUCE, AND 2 POUNDS OF SLICED LETTUCE. ALL SAID ITEMS ARE STORED INSIDE OF A DOOR UNIT WITH A COLD-HOLD ATTACHED. PIC VOLUNTARILY DISCARDED ALL SAID ITEMS. PRIORITY VIOLATION #7-38-005. PLEASE SEE ABOVE FOR CITATION INFO.

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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED TWO-DOOR UNIT WITH COLD-HOLD ATTACHED AT IMPROPER TEMPERATURES RANGING BETWEEN 52F-59F AND STORING TCS FOODS (SLICED TOMATOES, TZATZIKI SAUCE, CHEESE, BEEF, CHICKEN). PRIORITY VIOLATION #7-38-005 CITATION ISSUED. UNIT TAGGED AND HELD FOR INPSECTION.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK CONTAINERS CONTAINING FLOUR, BREADING, SEASONINGS, ETC, WITHOUT COMMON NAME LABELS. INSTRUCTED TO PROVIDE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED DEAD ROACHES ON FLOORS BEHIND TWO DOOR UPRIGHT COOLING UNITS IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO REMOVE.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED STYROFOAM CUPS, BOWLS, AND SPOONS STORED INSIDE OF BULK CONTAINERS IMPROPERLY. INSTRUCTED TO REMOVE TO PREVENT MISCELLANEOUS FORMS OF CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED INADEQUATE HOT WATER PRESSURE AT HAND SINK IN FOOD PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED PER CODE. PRIORITY VIOLATION. #7-38-030(C) CITATION ISSUED .

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED INADEQUATE HOT WATER PRESSURE AT HAND SINK IN FOOD PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED PER CODE. PRIORITY VIOLATION. #7-38-030(C) CITATION ISSUED .

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.