Milo'S Gyros and Chicken

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

ALL PREPARED FOODS OUT OF ORIGINAL CONTAINER NEED TO BE LABELED AND DATED.

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

OBSERVED 3 COMPARTMENT SINK IN FRONT PREP AREA SLOW DRAINING. UNCLOG AND MAINTAIN. CAULK AROUND WASHBOWL SINK IN WOMENS WASHROOM. MAINTAIN

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

OBSERVED REAR STORAGE ROOM WITH EXCESS CLUTTER. REMOVE ALL EXCESS CLUTTER. CLEAN AND ORGANIZE

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

OBSERVED NO ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON SITE OR POSTED. MUST PROVIDE ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012

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

OBSERVED PREVIOUS MINOR VIOLATIONS FROM REPORT #1506490 DATED 5/7/15 NOT CORRECTED INCLUDING : # 32 COOLER SHELVING RACKS THAT HAD PEELING PAINT RUST SHALL BE REPAIRED OR REPLACED.CAULK AROUND 3 COMPARTMENT SINK IN FRONT PREP BARE AREA. SHELVING IN F...

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

ALL PREPARED FOODS OUT OF ORIGINAL CONTAINER NEED TO BE LABELED AND DATED.

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

CLEAN ALL GASKETS ON ALL REACH IN REFRIGERATORS , CLEAN INTERIOR OF ALL REACH IN REFRIGERATORS., CLEAN EXTERIOR OF ALL CHEST FREEZERS, STOVE AREA, CLEAN INTERIOR OF MICROWAVE. MAINTAIN ALL AREAS IN A CLEAN AND SANITIRY CONDITION.

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

OBSERVED 3 COMPARTMENT SINK IN FRONT PREP AREA SLOW DRAINING. UNCLOG AND MAINTAIN. CAULK AROUND WASHBOWL SINK IN WOMENS WASHROOM. MAINTAIN

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

ALL MOPS NEED TO BE PROPERLY HUNG TO DRY AFTER USE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL WIPING CLOTHS NEED TO BE STORED IN SANITIZER BUCKET WHEN NOT IN USE.REPLACE ALL KNIVES AND FOOD RELATED UTENSILS EVERY 4 HOURS OR WASH RINSE AND SANITIZE EVERY 4 HOURS.

FOOD HANDLER REQUIREMENTS MET

IDPH FOOD HADNLER CERTIFICATES ARE NEEDED FOR ALL EMPLOYEES.

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

Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Caulk around 3 compartment sink in front prep/bar area in state of disrepair, shall be repaired/replaced. Shelving on front counter, and under 3 compartment sink in bar ...

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

Non food contact surfaces of cooler shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of cooking equipment, storage shelving not clean, need detailed cleaning(crevices).

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

Floors under heavy equipment, cooking equipment, not clean, had excess dirt/debris accumulation in corners, needs detailed cleaning. floors in rear storage areas under shelving, and by hot water heater not clean, need detailed cleaning(corners).

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

Walls that had peeling paint, holes in rear storage areas, shall be repaired/sealed. Wall that had exposed raw wood in kitchen prep area, shall be repaired/sealed. Walls by grill areas not clean, need detailed cleaning.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Missing light shields in kitchen prep area, and front bar prep area, shall be provided.

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

Must removed excess debris and clutter from premises, kitchen prep area, and remove all unused equipment.