MR. GREEK GYROS

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found the following potentially hazardous foods at improper temperatures in the hot holding unit at counter: 16lbs of chicken @ 105.4F and 16lbs of potatoes @ 102.2F. Advised all potentially hazardous foods must be held at 40F or less or 140F or above. Operator voluntarily discarded denatured foods valued @ $40. Critical violation 7-38-005(a).

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Found the following previous minor violations not corrected from report #1763616, dated 4/26/16: #32 OBSERVED CARDBOARD BEING USED TO LINE THE FLOORS, THE KNIVE STORAGE BOX AND SHELVING IN THE COOK LINE. INSTRUCTED TO REMOVE THE CARDBOARD AND MAINTAIN ALL FOOD CONTACT AND EQUIPMENT STORAGE SURFACES TO BE SMOOTH, NON ABSORBENT AND EASILY CLEANABLE. #34 HEAVY ACCUMULATION OF DIRT AND DEBRIS IN THE RUBBER COOK LINE FLOOR MATS. INSTRUCTED TO CLEAN AND MAINTAIN. #35 OBSERVED WATER STAINED CEILING TILES ABOVE THE PAPER GOODS STORAGE LOFT, ABOVE THE CUSTOMER PICK UP COUNTER, ABOVE THE SOUTH WALL DINING TABLES AND ABOVE THE BEVERAGE STORAGE AREA. INSTRUCTED TO REPLACE THE CEILING TILES AND REPAIR ANY LEAKS. Must correct all previous minor violations. Serious violation 7-42-090.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THE COOK LINE PREP TOP COOLER WAS OBSERVED TO BE HOLDING IMPROPER AMBIENT TEMPERATURE OF 53 DEGREES. INSTRUCTED TO MAINTAIN ALL COLD HOLDING EQUIPMENT AT 40 DEGREES OR BELOW. CRITICAL CITATION ISSUED: 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE COOK LINE PREP TOP COOLER AT IMPROPER TEMPERATURES: HAMBURGER, 53 DEGREES, 10 LBS/$20; CHICKEN, 54 DEGREES, 2 LBS/$8; HOT DOGS, 53 DEGREES, 6 LBS/$15; DELI MEAT, 54 DEGREES, 7 LBS/$20; SAUSAGE, 54 DEGREES, 3 LBS/$10; CUT TOMATOES, 55 DEGREES, 2LBS/$5; TZATZIKI SAUCE, 53 DEGREES, 2 LBS/$8. POTENTIALLY HAZARDOUS BEEF STEAK WAS OBSERVED BEING IMPROPERLY STORED AT AMBIENT TEMPERATURE IN A CONTAINER NEXT TO THE GRILL AT 47 DEGREES (2 LBS/$10). THE AFOREMENTIONED PRODUCTS WERE VOLUNTARILY DISCARDED AND DENATURED BY THE OPERATOR. INSTRUCTED TO HOLD ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW. CRITICAL CITATION ISSUED: 7-38-005(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CARDBOARD BEING USED TO LINE THE FLOORS, THE KNIVE STORAGE BOX AND SHELVING IN THE COOK LINE. OBSERVED CHEESE BEING STORED ON A DUCT TAPE LINED BOARD. INSTRUCTED TO REMOVE THE CARDBOARD AND MAINTAIN ALL FOOD CONTACT AND EQUIPMENT STORAGE SURFACES TO BE SMOOTH, NON ABSORBENT AND EASILY CLEANABLE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: HEAVY ACCUMULATION OF DIRT AND DEBRIS IN THE RUBBER COOK LINE FLOOR MATS. INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WATER STAINED CEILING TILES ABOVE THE PAPER GOODS STORAGE LOFT, ABOVE THE CUSTOMER PICK UP COUNTER, ABOVE THE SOUTH WALL DINING TABLES AND ABOVE THE BEVERAGE STORAGE AREA. INSTRUCTED TO REPLACE THE CEILING TILES AND REPAIR ANY LEAKS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED EMPLOYEE BELONGINGS (BOOTS, JACKET) BEING STORED ON TOP OF SODA BOXES AND IN THE DRY STORAGE SHELVES. INSTRUCTED TO STORE ALL EMPLOYEE BELONGINGS IN THE PROVIDED LOCKERS, AWAY FROM FOOD AND FOOD CONTACT SURFACES.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROPERLY STORE CLEAN MULTI USE POTS BEING STORED ON THE FLOOR IN THE REAR DISH WASHING AREA. MUST PROPERLY STORE ITEMS 6 INCHES OFF THE FLOOR.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE RUST FROM THE INTERIOR TOP PANEL OF THE ICE MACHINE. MUST REMOVE PEELING PAINT ON SHELVING RACKS IN THE REACH IN COOLER NEXT TO THE REAR INTERIOR ENTRANCE TO THE KITCHEN. (LOCATED ACROSS FROM THE REACH IN FREEZER)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN COOKING EQUIPMENT AND REMOVE FOOD DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS UNDER SHELVING IN THE REAR PREP AND STORAGE AREAS. ALSO KEEP FLOORS DRY IN THE REAR DISH WASHING AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR SLOW DRAIN AT THE HAND SINK IN THE REAR OF THE FRONT PREP AREA. MUST REPAIR THE LEAKY FAUCET AT THE HAND SINK TOWARDS THE FRONT OF THE FRONT PREP AREA NEXT TO THE SOFT SERVE MACHINE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT RUNNING WATER ON SITE. MUST PROVIDE HOT RUNNING WATER AT ALL SINKS.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: IMPROPER WASTE WATER DISPOSAL. WASTE WATER BACKING UP FROM THE FLOOR DRAIN IN THE REAR PREP AREA WHEN WATER DRAINED FROM THE THREE COMPARTMENT SINK BASIN. MUST REPAIR TO ALLOW FOR PROPER WASTE WATER DISPOSAL.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT WATER ON SITE THROUGHOUT PREMISES. MUST MAKE NECESSARY REPAIRS AND PROVIDE HOT RUNNING WATER TO ALL SINKS. CRITICAL CITATION ISSUED 7-38-030

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: IMPROPER WASTE WATER DISPOSAL. WASTE WATER BACKING UP FROM THE FLOOR DRAIN IN THE REAR PREP AREA WHEN WATER DRAINED FROM THE THREE COMPARTMENT SINK BASIN. MUST REPAIR TO ALLOW FOR PROPER WASTE WATER DISPOSAL. CRITICAL CITATION ISSUED 7-38-030

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, PREP TABLES, AND SHELVING RACKS. MUST ALSO DETAIL CLEAN THE VENTILATION HOODS ABOVE ALL COOKING EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS IN REAR PREP AND STORAGE AREAS. MUST REPAIR SMALL OPENINGS ALONG THE BOTTOM OF THE FRONT AND REAR EXIT DOORS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPLACE ALL STAINED CEILING TILES THROUGHOUT PREMISES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE END CAPS ON THE LIGHT SHIELDS ABOVE THE REAR PREP AREA WHERE NEEDED.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST MINIMIZE CLUTTER IN REAR STORAGE AREAS. MUST ALSO DETAIL CLEAN THE EXTERIOR OF THE OUTSIDE GREASE RECEPTACLE AND THE GROUND AROUND IT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS AT REAR PREP AREA. REPLACE/REPAIR CRACKED OR DAMAGED FLOOR TILES WHERE NECESSARY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE MISSING CEILING TILES AT REAR AND WHERE NECESSARY.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE CLUTTER AT REAR IN THE FORM OF CARDBOARD BOXES TO PREVENT HARBORAGE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED, CLEAN CAN OPENER AT REAR PREP TABLE, CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER, AROUND AND BEHIND EQUIPMENT WHERE NEEDED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE WATER STAINED CEILING TILE WHERE NEEDED. CLEAN WALLS BEHIND COOKING EQUIPMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING SPRAYER AT THREE COMP SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS UNDER, AROUND AND BEHIND ALL HEAVY KITCHEN EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR WALL NEXT TO COOLER TO BE SMOOTH AND EASILY CLEANABLE.MUST REPAINT OR REPLACE WATER DAMAGED AND YELLOW STAINED CEILING TILES THROUGHOUT PREMISES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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 REPAIR LEAKY PIPE UNDER 3 COMPARTMENT SINK. MUST REMOVE EXCESSIVE DUST FROM VENTS AT CUSTOMER RESTROOMS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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.MUST ELEVATE ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES IN ALL STORAGE AREAS, WALK-IN COOLERS AND FREEZERS.