FAST AND FRESH.

FOUND TOP OF ICE MACHINE NOT CLEAN.

FOUND FLOORS NOT CLEAN BEHIND GRILL AREAS.

FOUND WASHCLOTHS NOT STORED PROPERLY.

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND 50 POUNDS OF SHAVED GYROS STORED ON TOP THE REAR PREP TABLE AT TEMP OF 53.8F; ALSO FOUND 10#GYRO MEAT ON SPIT AT TEMP OF 74.8F, ONCE ATHE MEAT ROLL IS PLACED ON THE BROILER SPIT,COOKING MUST BE CONTINUOS WITH THE OUTSIDE LAYER SLICED OFF WHEN COOKING IS COMPLETE.NO TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS60, VALUE 79.CRITICAL VIOLATION:7-38-005(A) H000074099-13

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OUTER OPENING NOT PROTECTED,FOUND REAR SIDE DOOR OPENED,NO SCREEN DOOR.OBSERVED A CONTAINER OF FULL COOKED SHAVED GYROS MEAT STORED ON TOP THE REAR PREP TABLE UNCOVERED.OBSERVED 3 HOUSE FLIES INSIDE THE PREMISES.INSTRUCTED TO PROVIDE A SCREEN DOOR COMPLETELY ENCLOSED TO DOOR FRAME TO MINIMIZE INSECTS AND RODENT ACTIVITIES.SERIOUS VIOLATION:7-38-020 H000074099-13

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OUTSIDE GARBAGE AREA NOT MAINTAINED.OBSERVED GARBAGE CONTAINER WITH LID NOT ABLE TO CLOSE DUE TO TOO MUCH GARBAGE IN IT.ALSO OBSERVED WASTE OIL CONTAINER EXTERIOR DIRTY WITH GREASE BUILD-UP.GROUND HAS LAYER OF GREASE MIXED WITH STAGNATE WATER WHICH FORMED A LAYER OF BLACK AND GREEN SLIME.OBSERVED INSECTS ACTIVITIES.INSTRUCTED TO CLEAN AND MAINTAIN GARBAGE AREA,GARBAGE CONTAINER AND WASTE OIL CONTAINER.SERIOUS VIOLATION:7-38-020 H000074100-14

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PROOF OF CITY SANITATION CERTIFICATE POSTED ON PREMISES OR NOR A CERTIFIED FOOD HANDLER WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED STORED AND SERVED(ITALIAN BEEF,GYRO MEAT,CHEESE ETC).INSTRUCTED TO ENROLL TO CLASS.SERIOUS VIOLATION:7-38-012 H000074100-14

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN INTERIOR OF COOKING EQUIPMENT, EXTREMELY WITH GREASE BUILD-UP.REMOVE EXCESS ICE BUILD-UP IN ALL REACH-IN FREEZERS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT,BUILD-UP OF GREASE.ALSO NEED TO CLEAN FLOOR DRAIN IN FRONT OF ICE MACHINE(SLIME BUILD-UP).

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED BROKEN CEILING(DUE TO WATER DAMAGE) IN STORAGE / DISHROOM, NEXT TO PREP AREA, INSTRUCTED TO REPAIR DUE TO FOOD PROTECTION.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE BROKEN LIGHT SHIELD IN PREP AREA.

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PROVIDE UNTHREAD FAUCET FOR MOP SINK

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT. SECURE THE STAINLESS STEEL WALL BEHIND THE COOKING EQUIPMENT SO THAT THERE ARE NO OPEN GAPS. REMOVE COBWEBS FROM THE BASEMENT CEILING AND WALLS.

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT. SECURE THE STAINLESS STEEL WALL BEHIND THE COOKING EQUIPMENT SO THAT THERE ARE NO OPEN GAPS. REMOVE COBWEBS FROM THE BASEMENT CEILING AND WALLS.