WEST SIDE GYROS Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED A FOOD HANDLING EMPLOYEE HANDLE READY-TO-EAT FOODS SUCH AS LETTUCE, PICKLES, AND ONIONS WITH BARE HANDS WHILE ASSEMBLING A HAMBURGER. MANAGEMENT INSTRUCTED THAT NO BARE HAND CONTACT IS ALLOWED WITH READY-TO-EAT FOODS. MUST USE GLOVES, UTENSILS, DELI TISSUE, ETC. TO PREVENT BARE HAND CONTACT. CRITICAL VIOLATION 7-38-010A.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST STRIPS PROVIDED TO TEST THE SANITIZER CONCENTRATION AT THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE CHEMICAL TEST STRIPS FOR CHLORINE SANITIZER. SERIOUS VIOLATION 7-38-030.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #1527310 OM 2/25/15 NOT CORRECTED: 33 - DETAIL CLEAN THE INTERIOR OF THE 2 DOOR PREP COOLER AND GREASE ON THE INSIDE OF THE VENTILATION HOOD. 36 - END CAPS MISSING FROM THE LIGHT FIXTURES ON THE CEILING. MUST INSTALL. 45 - ALL FOOD HANDLERS MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE INTERIOR OF THE MICROWAVE, DEEP FRYER AND PREP TABLES. CLEAN AND SANITIZE THE PROBE THERMOMETER TO TAKE FOOD TEMPERATURES.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES IN THE FOOD PREP AREA MUST WEAR HAIR RESTRAINTS. MUST PROVIDE.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES IN THE FOOD PREP AREA MUST WEAR HAIR RESTRAINTS. MUST PROVIDE.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.