WEST SIDE GYROS Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PIC ON SITE DURING TIME OF INSPECTION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION. INSTRUCTED TO ALWAYS HAVE A C ARE BEING PREPARED AND SERVED. INSTRUCTED FACILITY TO ALWAYS HAVE AT LEAST ONE EMPLOYEE WITH A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICIES ON SITE FOR CONDITIONAL AND FOOD EMPLOYEES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO WRITTEN CLEAN UP PROCEDURE AND NECESSARY ITEMS OUTLINED IN POLICY ON SITE TO RESPOND TO VOMIT AND DIARRHEAL EVENTS THAT CAN OCCUR IN THE ESTABLISHMENT. INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION. 7-38-010. NO 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 COLD HOLDING TEMPERATURES - Comments: OBSERVED MARINATED CHICKEN AT IMPROPER TEMPERATURE ( 54.9F) IN LARGE BUCKET ON PREP TABLE IN FRONT PREP AREA. INSTRUCTED FACILITY THAT COLD HOLDING TEMPERATURES SHALL BE HELD AT 41F OR BELOW. FOOD HANDLER DISCARDED AND DENATURED SAID ITEM DURING TIME OF INSPECTION.PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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 TCS FOODS ON SITE HELD FOR MORE THAN 24 HOURS WITHOUT PROPER DATE MARKING. MUST PROVIDE DATE MARKINGS ON (CHICKEN, BEEF, CHOPPED TOMATOES,ETC) STORED IN THE 2-DOOR COOLER IN FRONT PREP AND WALK IN COOLER. INSTRUCTED TO PROVIDE DISCARD BY DATE AND MAINTAIN ON PRIORITY FOUNDATION 7-38-005. NO 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES ON SITE DURING INSPECTION.INSTRUCTED TO PROVIDE AND MAINTAIN. 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 FOOD STORAGE CONTAINERS IN FOOD PREP AREAS , WALK IN COOLER, AND 2 DOOR REFRIGERATOR WITHOUT COMMON NAME. INSTRUCTED TO PROVIDE LABELING AND MAINTAIN.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SOILED WIPING CLOTHS STORED IMPROPERLY ON ALL PREP TABLES, AND GRILL AREA. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN AS SANITIZING SOLUTION WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER TRAINING CERTIFICATES ON SITE DURING INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN.

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: NO FOOD HANDLER TRAINING CERTIFICATES ON SITE DURING INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.