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Bub's Gyros

June 21, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: Facilities not maintaining proper temperature. Found walk-in cooler at 49.0 F while storing potentially hazardous foods. Instructed that cooler must maintain 40 F or below. "Held for Inspection" tag posted. Critical citation issued 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: Potentially hazardous foods does not meet temperature requirement during storage, preparation and service. Found 20lbs of chicken at 45.8 F, 10 lbs Ribs at 46.2 to 47.6 F, 5 lbs of Cooked ground beef at 46.7 F, 5 qts of Sour cream at 44.7 F, 10 qts of Gyros Sauce 44.1 F and various condiments and sauces. Instructed that potentially hazardous foods must maintain 40 F or below at all times. Manager voluntarily denatured and discarded. Value $1000, 35lbs and 15qts.
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: No Certified Food Manager on premises when potentially hazardous foods are being prepared and served-ItalianBeef at 203.0F and Ribs at 47.6F. Instructed that a Certified Food Manager must be on premises at all times of operation. Serious citation issued 7-38-012.
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: Raw wood storage shelf in rear storage roomnot seal. Instructed to apply non-toxic sealant.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: Exterior between equipment not cleaned. Instructed to detail clean and sanitize all cooking equipment.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: Floor behind cooking equipment, along wallbase and walk-in cooler not cleaned. Instructed to detail clean and remove excessive water.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Ceiling tile not maintained throught out premises. Instructed to replace all damaged ceiling tile.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: Thermometer not provided in rear refrigerator. Instructed to provided visible thermometer.
code 40

What changed since the previous inspection?

Compared with Pass on December 9, 2010: 9 findings appeared for the first time.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.