SUPER STAR & GYROS # 2 INC..

NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010.

NO VOMIT OR DIARRHEA PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND NO CITATION ISSUED MAINTAIN. PRIORITY FOUNDATION #7-38-005.

VARIETY OF FOODS NOT PROPERLY LABELED (SAUCES, HOT DOGS, CHICKEN, COOKED BEEF, ETC.) STORED INSIDE THE WALK IN AND FRONT PREP REACH IN COOLER. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE PROPERLY LABELED TO INDICATE THE DAY OR DATE IN WHICH THE FOOD SHALL BE DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005

OBSERVED THE COVER FOR THE OUTDOOR GARBAGE DUMPSTER SLIGHTLY WARPED CAUSING AN APPROXIMATE 3 INCH SPACE ON THE LEFT SIDE. INSTRUCTED TO REPAIR AND MAINTAIN

All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).

MUST REMOVE RUST FROM LOWER SHELF ON PREP TABLE NEXT TO THE 3-COMP SINK. DEFROST ICE CREAM FREEZER NEXT TO PEPSI SODA MACHINE. REPLACE MISSING KNOBS ON HOOD OF STEAM TABLE.

DETAIL CLEAN DRIED FOOD DEBRIS FROM SLICER, AND MOUNTED POTATO SLICER. CLEAN DEBRIS FROM WHEEL CASTERS ON HEAVY EQUIPMENT IN PREP AREA. CLEAN MOLD LIKE SUBSTANCE FROM INTERIOR SURFACE OF DIPPER WELL. ALSO, CLEAN DEAD BUGS AND SPIDER WEBS FROM FRONT WINDOW SILLS.

MUST CLEAN DEBRIS AND/OR WATER FROM FLOORS IN PREP AREA AND STORAGE CLOSET.

MUST CLEAN GREASE ACCUMULATION FROM HOOD AND FILTERS. CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENTS IN PREP AREA, AND CUSTOMER SEATING AREAS.

MUST REPLACE BURNED OUT LIGHT IN STAFF TOILET ROOM, AND CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN PREP AND CUSTOMER SEATING AREAS.

PROVIDE THERMOMETER IN 1-DOOR UPRIGHT STAINLESS STEEL REFRIGERATOR IN PREP AREA.

NOTED POTS AND PANS NOT PROPERLY STORED. INSTRUCTED MANAGEMENT TO INVERT POTS AND PANS AFTER SANITIZING.

NOTED CARDBOARD LINERS ON SHELVING.INSTRUCTED MANAGEMENT TO REMOVE AND THAT ONLY SMOOTH EASILY CLEANABLE SURFACES MAY BE USED.

NOTED CEILING VENTS DUSTY,RUSTING AND SEMI DETACHED.INSTRUCTED TO CLEAN,REPAIR AND ATTACH VENTS.

PROPERLY STORE FOOD ITEMS IN WALK-IN COOLER IN FOOD GRADE CONTAINERS.

FLOORS INSIDE THE WALK IN FREEZER NEED CLEANING TO REMOVE DEBRIS AND/OR SPILLS.

INSTRUCTED MANAGER TO COMPLY WITH THE IDPH'S FOOD HANDLER REQUIREMENTS.

OBSERVED THE CEILING LIGHT SHIELDS NOT CLEAN, INSTRUCTED TO CLEAN.

OBSERVED TABLE STORAGE SHELF UNDER SLICER NOT CLEAN, INSTRUCTED TO CLEAN.

NEED TO CLEAN AND SANITIZE REAR SLICER, SHAKE MIXER, AND POTATO CHOPPER. NEED TO CLEAN WALK-IN COOLER FAN GUARD COVERS(DUSTY).

NEED TO CLEAN CEILING LIGHT SHIELDS.

CLEAN FLOORS IN THE FOLLOWING AREAS; ALONG WALL AT CORNERS UNDER PREP TABLE BY 3-COMP SINK, AND UTILITY CLOSET. MUST CLEAN.

NO DIPPERWELL FOR ICE CREAM SCOOPS. PROVIDE SAME.

LIGHTSHIELDS THRU-OUT NOT CLEAN. CLEAN SAME.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO PEST CONTROL LOG BOOK. MUST PROVIDE.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER.MUST PROVIDE.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.NO PEST CONTROL LOG BOOK.MUST PROVIDE FROM LICENSE PEST CONTROL CO.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.SOME FOOD CONTACT SURFACES NOT CLEAN. MUST CLEAN ALL FOOD CONTACT SURFACES,SHELVING IN COOLERS,PREP TABLES.

The walls and ceilings shall be in good repair and easily cleaned.OP-ENINGS AROUND PIPES IN CEILING. MUST SEAL TO PREVENT HIDING AREAS FOR PEST.

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.MUST INSTALL EXTENTION PIPE FROM PIPE AT WATER FLOW VALUE AT HOT WATER TANK TO FLOOR DRAIN AT HOT WATER TANK.