WINDY CITY GYROS Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINKS AT THE FRONT FOOD PREP AREAS. INSTRUCTED TO PROVIDE SAID HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE COMMERCIAL SLICER ON THE FOOD PREP TABLE IN THE REAR DISHWASHING AREA WAS NOT CLEANED. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOOD AT IMPROPER TEMPERATURE RANGING TEMPERATURES OF 48.3-49.9 F: CHICKEN (48.3-49.9F) AND ITALIAN BEEF MEAT (48.8F), AND COOKED GROUND BEEF (48.6F). ALL MENTIONED PRODUCTS WERE INSIDE ONE OF TWO OF THE WALK-IN COOLERS ON SITE. FOOD DISCARDED AND DENATURED BY EMPLOYEES.POUNDS 150 POUNDS AT $900.00 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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED A WALK-IN COOLER IN THE REAR AREA AT AN IMPROPER TEMPERATURE (48.7 F). INSTRUCTED TO REPAIR AND BE ABLE TO MAINTAIN PROPER TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED ONE MISSING SINK STOPPER FOR THE THREE-COMPARTMENT SINK. INSTRUCTED TO PROVIDE THE MISSING SINK STOPPER AND MAINTAIN IT.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS NEAR THE MOP SINK LOCATED IN THE REAR DISHWASHING AREA WITH FOOD DEBRIS (ONION PEELINGS). INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOORS.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EXPIRED FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEES. INSTRUCTED THAT ALL EMPLOYEES MUST COMPLY WITH FOOD HANDLER'S TRAINING BY THE FOOD HANDLING REGULATION ENFORCEMENT ACT AND RETAKE FOOD HANDLERS COURSE AND MAINTAIN RECORDS 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 EXPIRED FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEES. INSTRUCTED THAT ALL EMPLOYEES MUST COMPLY WITH FOOD HANDLER'S TRAINING BY THE FOOD HANDLING REGULATION ENFORCEMENT ACT AND RETAKE FOOD HANDLERS COURSE AND MAINTAIN RECORDS 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.