PARKSIDE GYROS.

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.

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 BROILER SPIT, COOKING MUST BE CONTINUOUS WITH THE OUTSIDE LAYER SLICED OFF WHEN COOKING IS COMPLETE. BROILER ELEMENTS MUST BE TURNED ON WHENEVER PRODUCT IS PRESENT. MEAT DISCARDED AND DENATURED. POUNDS 30, VALUE $75. CRITICAL VIOLATION: 7-38-005(A).

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 AROUND GARBAGE CONTAINERS. OBSERVED BROKEN LIDS ON BOTH GARBAGE CONTAINERS. ALSO OBSERVED GREASE ON TOP THE WASTE OIL CONTAINER,INSTRUCTED TO REMOVE GARBAGE FROM GROUND,REMOVE ALSO EXCESS DRY LEAF MIXED WITH GARBAGE.CLEAN LID OF WASTE OIL CONTAINER AND REPLACE BROKEN LIDS FOR BOTH GARBAGE CONTAINERS SERIOUS VIOLATION: 7-38-020 ON 10-30-12 STILL OBSERVED GROUND NOT CLEANED, GARBAGE LIDS NOT REPLACED AND WASTE OIL CONTAINER NOT CLEANED. CRITICAL VIOLATION: 7-42-090. MUST CLEAN AND MAINTAIN OUTSIDE GARBAGE AREA. HAVE DUMPSTER LIDS REPAIRED OR REPLACED.

VIOLATION UPGRADED TO A CRITICAL VIOLATION #14

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.

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 CLOSED.

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.

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

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

RE CAULK AROUND WASH BOWL IN STAFF/ CUSTOMERS WASHROOM

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

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.

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

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 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. ALSO OBSERVED GREASE ON TOP THE WASTE OIL CONTAINER,INSTRUCTED TO REMOVE GARBAGE FROM GROUND,REMOVE ALSO EXCESS DRY LEAF MIXED WITH GARBAGE.CLEAN LID OF WASTE OIL CONTAINER AND REPLACE BROKEN LIDS FOR BOTH GARBAGE CONTAINERS SERIOUS VIOLATION: 7-38-020

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. REPLACE INTERIOR LID LINER AT CHEST FREEZER,NO LONGER GRAY TAPE ABLE TO KEEP LIDS CLOSED.

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.

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

RE CAULK AROUND WASH BOWL IN STAFF/ CUSTOMERS WASHROOM

REPLACE BROKEN LIGHT SHIELD IN DINING AREA.

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.

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 FOODSERVICE EMPLOYEES DURING INSPECTION.FOUND FOODSERVICE STAFF RINSE AND GROOM HIS HAIR IN 3COMP.SINK,AND ALSO NOTED CERTIFIED FOOD MANAGER WALKED FROM OUTSIDE AND WASH HIS HANDS IN SAME 3COMP.SINK AT THE TIME OF INSPECTION,VERY UNSANITARY/ POOR HYGIENIC PRACTICE. CITATION ISSUED 7-38-010(a)CRITICAL INSTRUCTED CERT.FOOD MANAGER TO HAVE EMPLOYEES RINSE AND GROOM HAIR IN TOILET HAND WASH SINK,INCLUDING HIMSLEF AND WASH HAND ONLY IN EXPOSE HAND WASH SINK.3COMP SINK IS STRICTLY FOR FOOD PREP AND WASHING,RINSING AND SANITIZING OF FOOD UTENSIL.INSTRUCTED MANAGER ALSO TO HAVE ABOVE SAID 3COMP. CLEAN AND SANITIZE.CDI.

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.

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

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,AND STORE ELSEWHERE.

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.

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 SLICER)AT REAR FROM PREMISES. SINCE NO LONGER USE.

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.

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 animal products. found food items not properly labeled, dated in coolers, must date and label food items in coolers.

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 not clean need detailed cleaning(crevices).

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).

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

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 provided for all artificial lighting sources in preparation, service, and display facilities. missing light shield in cooler shall be provided. light shield need cleaning.

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 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. exhaust vents(ventilation)in kitchen prep area, dining area not clean need cleaning.