PASS W/ CONDITIONS
Risk 1 (High)
ZEUS GYROS INC Gets Conditional Pass on Health Inspection - Chicago Restaurant
January 31, 2022
Complaint
License #46817
2
Total Violations
1
Critical
1
Minor
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED RAW CHICKEN AT IMPROPER COLD HOLDING TEMPERATURE AT 49.1F INSIDE WALK IN COOLER. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE IN WALK IN COOLER. 5 PACKAGES OF AMERICAN CHEESE FOUND AT IMPROPER TEMPERATURE OF 45.5F AND 4 PACKAGES OF WHITE CHEESE FOUND AT 44.6F. TCS FOOD ITEMS MUST BE HELD AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD WAS VOLUNTARILY DISCARDED AND DENATURED BY MANAGEMENT. ALL FOOD WEIGHING APPROXIMATELY 150 LBS AT A COST OF $250.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED RAW CHICKEN AT IMPROPER COLD HOLDING TEMPERATURE AT 49.1F INSIDE WALK IN COOLER. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE IN WALK IN COOLER. 5 PACKAGES OF AMERICAN CHEESE FOUND AT IMPROPER TEMPERATURE OF 45.5F AND 4 PACKAGES OF WHITE CHEESE FOUND AT 44.6F. TCS FOOD ITEMS MUST BE HELD AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD WAS VOLUNTARILY DISCARDED AND DENATURED BY MANAGEMENT. ALL FOOD WEIGHING APPROXIMATELY 150 LBS AT A COST OF $250.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection