Gyro Mena

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14A. FOUND NO EMPLOYEE HEALTH POLICY. PRIORITY VIOLATION. 7-38-012A. MUST PROVIDE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 FOUND NO PROCEDURE FOR VOMIT AND DIARRHEAL CLEAN UP. PRIORITY VIOLATION. 7-38-005. MUST PROVIDE.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 FOUND CITY OF CHICAGO SANITATION MANAGER WITH NO ALLERGEN TRAINING. PRIORITY VIOLATION. MUST PROVIDE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER, FREEZER AND REAR FOOD STORGE AREA IN THE BASEMENT . MUSTB REPAINT OR REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED GREASE BUILD UP INSIDE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED PEELING PAINT ON WALLS IN BASEMENT BEHIND FOOD STORAGE SHELVING. MUST REPAINT AND MAINTAIN. OBSERVED DUST ACCUMULATION ON CEILING VENTS IN REAR STORAGE AREA ABOVE COOLERS. MUST CLEAN AND MAINTAIN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED EXPOSED HAND WASHING SINKS IN KITCHEN FOOD PREPARATION AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT FOOD STORAGE AREA. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 07/13/16 REPORT#1946472. (30) FOUND FOOD PACKAGED SALADS AND DESSERTS INSIDE COOLERS NOT LABELED MUST LABEL.(42) OBSERVED FOODHANDLER NOT WEARING HAIR RESTRAINT. MUST PROVIDE.(45) FOODHANDLERS AT PREMISES ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLER, FREEZER AND REAR FOOD STORGE AREA IN THE BASEMENT . MUSTB REPAINT OR REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED GREASE BUILD UP INSIDE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED PEELING PAINT ON WALLS IN BASEMENT BEHIND FOOD STORAGE SHELVING. MUST REPAINT AND MAINTAIN. OBSERVED DUST ACCUMULATION ON CEILING VENTS IN REAR STORAGE AREA ABOVE COOLERS. MUST CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED EXPOSED HAND WASHING SINKS IN KITCHEN FOOD PREPARATION AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT FOOD STORAGE AREA. MUST REMOVE CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOUND PACKAGED SALADS AND DESSERTS INSIDE COOLERS NOT LABELED. MUST LABEL.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOODHANDLER NOT WEARING HAIR RESTRAINT. MUST PROVIDE.

FOOD HANDLER REQUIREMENTS MET

FOODHANDLERS AT PREMISES WITH NO FOODHANDLER TRAINING CERTIFICATE. MUST PROVIDE.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

NO SANITIZING SOLUTION USED AT THE 3-COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING DISHES AND UTENSILS IN THE 1ST COMPARTMENT SINK, THEN PLACING DISHES IN THE THIRD COMPARTMENT WITHOUT RINSING. THE 3RD COMPARTMENT OF THE 3-COMPARTMENT SINK WAS FILLED W...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REPLACE THE BROKEN DOOR HANDLE ON THE EMPLOYEE/CUSTOMER WASHROOM.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO DETAIL CLEAN THE EXTERIOR SURFACE OF THE HOT HOLDING UNIT IN THE KITCHEN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN THE FLOORS UNDER THE FOOD STORAGE RACKS IN THE WALK-IN FREEZER AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LOW HOT WATER PRESSURE AT THE WASHBOWL SINK IN THE CUSTOMER/EMPLOYEE WASHROOM. MUST PROVIDE HOT/COLD WATER UNDER CITY PRESSURE AT ALL TIMES.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE PREP COOLERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

OBSERVED KNIVES STORED BETWEEN PREP TABLE AND WALL. MUST PROPERLY STORE KNIVES IN A KNIFE RACK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN INTERIOR OF MICROWAVE IN REAR PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOOR INSIDE WALK-IN MEAT COOLER IN BASEMENT.REMOVE DIRT AND DEBRIS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

EXPOSED HANDWASH SINK IN REAR PREP AREA IS DRAINING SLOW. MUST REPAIR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A VISIBLE AND WORKING THERMOMETER AT REAR PREP COOLER.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL EMPLOYEES MUST WEAR HAIR RESTRAINS AT ALL TIMES FOOD IS PREPARED AND SERVED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST DATE AND LABEL ALL FOODS NOT STORED IN THEIR ORIGINAL CONATINERS AT ALL TIMES(CHEESECAKES,RICE PUDDING AND CAKES).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CLEAN INTERIOR OF PREP COOLER IN FRONT PREP AREA. CLEAN ICE CHUTE AT SODA DISPENSER IN DINING AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND DUST.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

FINISH WALL IN REAR OF BASEMENT (DRY WALL OBSERVED) AND REPAIR LOWER AREA OF SAME WALL. REMOVE DUST FROM VENT FAN IN WASHROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ORGANIZE REAR AREA OF BASEMENT WHERE WALL NEEDS FINISHING.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST DATE AND LABEL ALL FOODS NOT STORED IN THEIR ORIGINAL CONATINERS AT ALL TIMES(CHEESECAKES,RICE PUDDING AND CAKES).

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST DECLUTTER AND BETTER ORGANIZE BASEMENT STORE AREA ON THE SOUTH PART OF THE BUILDING. ALL ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEED TO INSTALL A SNEEZE GUARD AT FRONT HOT HOLDING/SERVING UNIT. SPLASH GUARD IS NEEDED AT EXPOSED HAND SINK (FRONT A...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. SEAL HOLE ON FLOOR IN BASEMENT AREA(FRONT OF CHEMICAL SHELF),AND NEXT TO DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...