Mr.nicky's Gyros

OBSERVED THE FOLLOWING TCS FOODS @ IMPROPER TEMPERATURES STORED INSIDE 2 DOOR REACH IN COOLING UNIT LOCATED IN REAR PREP/DISHWASHING AREA DURING TIME OF INSPECTION. THEY ARE A FOLLOWS, APPROXIMATELY 9 LBS GYRO MEAT, HALF GALLON OF WHOLE MILK, 10 LBS TATZIKI SAUCE, SALSA, 10 LBS SLICED CHEESE, 2 LBS SLICED DELI MEAT, 5 LBS SOUR CREAM. ALL SAID ITEMS HAD TEMPERATURES RANGING BETWEEN 49-52F. PIC VOLUNTARILY DISCARDED AND DENATURED. INSTRUCTED TO HOLD ALL TCS FOODS AT 41F OR BELOW AS REQUIRED. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.

OBSERVED 2 DOOR REACH IN COOLER LOCATED IN REAR PREP/DISHWASHING AREA AT IMPROPER COLD HOLDING TEMPERATURE DURING TIME OF INSPECTION. NOTED TEMPERATURE OF 49.6F WHILE STORRING TCS FOODS (GYRO, SLICED TURKEY BREAST, TCS SAUCES, MILK). INSTRUCTED TO REPAIR UNIT TO MAINTAIN TEMPERATURE @41F OR BELOW AS REQUIRED. UNIT TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLD UNIT TO BE IMPROPER: GYRO 48.4F, HAMBURGER 54.5F, CHICKEN 47.3F, PIZZA PUFF WITH BEEF PASTRY 46.4F CORNED BEEF 47.1F, CHEESE 47. F SOUR CREAM 49.0F, SHREDDED LETTUCE 48.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 45 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

OBSERVED COLD HOLDING UNIT AT AN IMPROPER INTERNAL COLD HOLDING TEMPERATURE OF 46F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE COLD HOOD COOLER. INSTRUCTED COLD HOLD COOLER COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. COLD HOLDING UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE COLD HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINS A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN CHICKEN IN ONE COMPARTMENT PREP SINK SITTING AT THE BOTTOM WITHOUT BAG OR CONTAINER. INFORMED FOOD MANAGER OF PROPER THAWING METHODS ( MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN.

OBSERVED DRY AND WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN.

CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS BY COLD HOLD UNIT IN FRONT PREP AREA. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.

OBSERVED EXCESS GREASE ON AND AROUND COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, GREASE AND DIRT BUILD-UP THROUGHOUT.