Parkside Gyros

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

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 3-17-14 REPORT # 1391471. FOUND NO ATTACHED DRAINBOARD AT 3 COMPARTMENT SINK. SERIOUS VIOLATION. CITATION ISSUED.

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

FOUND HOOD EXHAUST NOT CLEAN.

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

FOUN NO DRAINBOARD ATTACHED TO 3 COMPARTMENT SINK.

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

FOUND CLUTTER STORED ON SHELVING UNITS.(SHOES, GLOVES,ETC.)

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

NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED(ITALIAN BEEF,GYROS,HAMBURGERS ETC.).A CERTIFIED FOOD HANDLER IS REQUIRED ON PREMISES WHEN FOOD IS HANDLED. SERIOUS VIOLATION:7-38-012(A)

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

OBSERVED KNIFE STORED BETWEEN A DIRTY BOX AND CUTTING BOARD ON TOP PREP COOLER INSTRUCTED TO PROVIDE A KNIFE RACK,TO MINIMIZE SOURCE OF CONTAMINATION

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

STORED INSIDE GROCERY PLASTIC BAGS IN COOLERS AND FREEZERS,INSTRUCTED TO PROVIDE FOOD GRADE BAGS AND CONTAINERS WITH LID.

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

ENCRUSTED FOOD INSIDE THE MICROWAVE,INSTRUCTED TO CLEAN AND MAINTAIN

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

VENT COVER ON CEILING IN DINING ROOM HAS A BUILD-UP OF DUST,INSTRUCTED TO CLEAN AND MAINTAIN.

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

EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA, INSTRUCTED TO PROVIDE

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

OBSERVED FOOD STORED INSIDE GROCERY PLASTIC BAGS IN COOLERS AND FREEZERS,INSTRUCTED TO PROVIDE FOOD GRADE BAGS AND CONTAINERS WITH LID.

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

OBSERVED KNIFE STORED BETWEEN A DIRTY BOX AND CUTTING BOARD ON TOP PREP COOLER INSTRUCTED TO PROVIDE A KNIFE RACK,TO MINIMIZE SOURCE OF CONTAMINATION

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

ENCRUSTED FOOD INSIDE THE MICROWAVE,INSTRUCTED TO CLEAN AND MAINTAIN.

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

VENT COVER ON CEILING IN DINING ROOM HAS A BUILD-UP OF DUST,INSTRUCTED TO CLEAN AND MAINTAIN.

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

EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA, INSTRUCTED TO PROVIDE

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

OBSERVED WASTE WATER BACKING UP FROM FLOOR DRAIN INSIDE THE WASHROOM . INSTRUCTED TO CONTACT A PLUMBER. PREMISES HAS ONLY ONE WASHROOM.CRITICAL VIOLATION. NO CITATION ISSUED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND 30 POUNDS OF GYRO MEAT AT TEMP OF 57.6F, 61.9F AND 67.6F STORED AT BROILER SPIT, UNIT IS OFF.NO TIME AND TEMPERATURE LOG PROVIDED WHEN MEAT WAS PLACED AT BROILER SPIT. INTERMITTENT COOKING IS NOT ALLOWED. ONCE THE MEAT ROLL IS PLACED ON THE BR...

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 10-17-12. REPORT #1285950 #19-OUTSIDE GARBAGE AREA NOT MAINTAINED. OBSERVED BROKEN GARBAGE BAGS WITH GARBAGE INSIDE ON GROUND.OBSERVED EMPTY POTATO BAGS ON GROUND,EMPTY FOAM CUPS, FOOD AND OTHER ITEMS AR...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

VIOLATION UPGRADED TO A CRITICAL VIOLATION #14

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

REMOVE SHELF WITH CLEAN UTENSILS AND FOOD BY THE MOP SINK, OR INSTALL A SPLASH GUARD BETWEEN THE MOP SINK AND SHELF WHERE CLEAN POTS AREA STORED, SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.

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

PREP DOOR OF THE SMALL COOLER UNDER THE FRONT COUNTER,ALSO REPLACE BROKEN RUBBER GASKET AT SAID UNIT. REMOVE DIRTY CARDBOARDS FROM SHELVES THROUGHOUT THE PREMISES. REPLACE INTERIOR LID LINER AT CHEST FREEZER, NO LONGER USE GRAY TAPE TO KEEP LIDS CLOS...

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

CLEAN INSIDE THE DEEP FRYERS,BOTTOM PART GREASE BUILD-UP. CLEAN HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT,GREASE BUILD-UP. REMOVE ENCRUSTED FOOD DEBRIS AT MEAT SLICER.

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

DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES, INCLUDED CORNERS AND ALONG THE BASE BOARD WALL. RE-SEAL PLASTIC BASEBOARD WALL THROUGHOUT THE PREMISES.

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

REMOVE FOOD STAINS FROM WALLS IN REAR PREP AREA/ DISH ROOM, THROUGHOUT.

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

RE CAULK AROUND WASH BOWL IN STAFF/ CUSTOMERS WASHROOM

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

CLEAN INSIDE THE LIGHT SHIELD IN DINING AREA, REMOVE DEAD INSECTS.

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

REMOVE DUST BUILD-UP FROM VENT COVER IN WASHROOM AND THROUGHOUT THE PREMISES. PROVIDE WORKING STOPPERS FOR THE THREE COMPARTMENT SINKS, ALSO REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINKS.

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

EMPLOYEE PERSONAL ITEMS (CLOTHING) STORED ON FOOD STORAGE SHELVES. MUST STORE AWAY FROM FOOD ITEMS/UTENSILS.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

FOUND EXPOSED HAND SINK IN PREP AREA WITHOUT SOAP AND PAPER TOWELS. PAPER TOWELS AND SOAP WAS PROVIDED UPON MY REQUEST. INFORMATION GIVEN ON HAND WASHING. CRITICAL VIOLATION: 7-38-030

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE GARBAGE AREA NOT MAINTAINED. OBSERVED BROKEN GARBAGE BAGS WITH GARBAGE INSIDE ON GROUND.OBSERVED EMPTY POTATO BAGS ON GROUND,EMPTY FOAM CUPS, FOOD AND OTHER ITEMS AROUND GARBAGE CONTAINERS. OBSERVED BROKEN LIDS ON BOTH GARBAGE CONTAINERS. AL...

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

PREP DOOR OF THE SMALL COOLER UNDER THE FRONT COUNTER,ALSO REPLACE BROKEN RUBBER GASKET AT SAID UNIT. REMOVE DIRTY CARDBOARDS FROM SHELVES THROUGHOUT THE PREMISES. FOUND MOP SINK NOT STEADY ONE LEG OF THE BASSINET IS MISSING INSTRUCTED TO REPAIR. ...

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

CLEAN INSIDE THE DEEP FRYERS,BOTTOM PART GREASE BUILD-UP. OBSERVED BLACK SLIME SUBSTANCE INSIDE THE UNUSED ICE BIN.DETAIL CLEAN SAID UNIT THAT IS LOCATED UNDER THE POP MACHINE DISPENSER,FRONT AREA.

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

DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES, INCLUDED CORNERS AND ALONG THE BASE BOARD WALL.

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

RE CAULK AROUND WASH BOWL IN STAFF/ CUSTOMERS WASHROOM

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

REPLACE BROKEN LIGHT SHIELD IN DINING AREA.

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

PROVIDE THREE STOPPERS FOR THE THREE COMPARTMENT SINK. PROVIDE UN THREAD FAUCET FOR THE MOP SINK. FOUND EXPOSED HAND SINK SLOWLY DRAINING, INSTRUCTED TO REPAIR.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED IMPROPER USE OF 3COMP.SINK BY FOODSER...

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. INSTRUCTED TO RESURFACE CUTTING BOARDS WITH DEEP KNIFE CUTS AND STAINS AT FRONT AND REAR PREP AREAS.

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

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN STAINS ON WALLS AT 3COMP.SINK.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. INSTRUCTED TO REMOVE EMPLOYEE COATS HANGING ON SHELF AT FRONT OF 2DR.REACH IN COOLER ABOVE PREP TABLE IN REAR PREP AREA,A...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER INSIDE ALL COOLERS.

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE UNUSED FOOD EQUIPMENT(MEAT S...

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

All employees shall be required to use effective hair restraints to confine hair. OBSERVED FOODSERVICE EMPLOYEE WITH NO HAIR RESTRAINT HANDLING FOODS,INSTRUCTED TO HAVE HAIR RESTRAINT ON WHILE HANDLING FOOD AT ALL TIMES.

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

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked ani...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving n...

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. floors under heavy equipment, cooking equipment, storage shelving not clean need detailed cleaning(corners).

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

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. walls, ceilings in prep are need cleaning.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...