STAR GYROS Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD HANDLER PLACE AIR PODS IN EAR, OPERATE PHONE. OPERATE CELLULAR DEVICE AND IMMEDIATELY GRAB READY-TO-EAT FOOD (LETTUCE) TO BUILD SANDWICH DURING TIME OF INSPECTION. INSTRUCTED TO CHANGE GLOVES AND PROPERLY WASH HANDS AFTER ENGAGING IN ACTIVITIES THAT COULD CONTAMINATE HANDS AND MAINTAIN. CITATION ISSUED. THE LETTUCE WAS DISCARDED, AND THE FOOD HANDLER PROPERLY WASHED THEIR HANDS AT THIS TIME. #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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING PROVISION AVAILABLE AT HANDSINK LOCATED IN TOILET ROOM DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION. #7-38-030 (c). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED THE FOLLOWING COLD TCS FOODS STORED INSIDE COOLING UNITS LONGER THAN 48 HOURS THROUGHOUT THE FACILITY WITHOUT LABELS. THEY ARE AS FOLLOWS... (APPROX 25 LBS COOKED CHICKEN BREAST, 35 LBS GROUND BEEF, 30 LBS ITALIAN SAUSAGES, 25 LBS COOKED STEAK, 15 LBS CORNED BEEF, 2.5 LBS GYRO MEAT. THE INSURED PERSON IN CHARGE OF ALL TCS FOODS STORED IN COOLING UNITS FOR MORE THAN 24 HOURS MUST HAVE DISCARDED DATE LABELS AS REQUIRED. PRIORITY FOUNDATION VIOLATION. #7-38-005. THE PERSON IN CHARGE VOLUNTARILY DISCARDED ALL SAID ITEMS DURING INSPECTION.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM THERMOMETER WAS ON SITE DURING THE TIME OF INSPECTION FOR TESTING THE INTERNAL FOOD TEMPERATURES. INSTRUCTED TO PROVIDE AND MAINTAIN ON-SITE. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED ALL WORKING INGREDIENTS AS WELL AS FLOUR, BATTER, SEASONING STORED INSIDE BULK CONTAINERS WITHOUT 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED ALL WORKING INGREDIENTS AS WELL AS FLOUR, BATTER, SEASONING STORED INSIDE BULK CONTAINERS WITHOUT 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.