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Kings Gyros #2

April 14, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings10
critical findings2

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: EXPOSED HAND SINK AT REAR PREP AREA NOT MAINTAINED.EXTREMELY SLOW DRAINING,UNABLE TO WASH HANDS DUE TO BOWL OVER FLOWS.WATER PIPE HEAVILY LEAKING,REPAIRED WITH GRAY TAPE WHICH WATER IS HEAVILY LEAKING THRU THE TAPE ON FLOOR.THE WASH BOWL AND THE PEDESTAL(BASE OF THE WASH BOWL) ARE TAPED AND RE-TAPED TO EACH OTHER.EXPOSED HAND SINK NOT INSTALLED TO WALL.BETWEEN THE WALL AND EXPOSED HAND SINK A LOT OF PIECES OF DIRTY WOOD WHICH KEEPS THE SINK STANDING.INSTRUCTED TO RE-INSTALL SINK UNDER CITY PLUMBING CODE,ALSO MUST USE FRONT EXPOSED HAND SINK FOR HAND WASHING. CRITICAL VIOLATION:7-38-030
code 11Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: RAW SAUSAGE INSIDE THE PREP COOLER AT PIZZA AREA AT TEMP OF 55.4F; MEAT SAUCE AT TEMP OF 89.9F TO 90.1F; WHITE COOKED RICE AT TEMP OF 62.9F; TWO SMALL FOAM CONTAINERS WITH COOKED CHILI AT TEMP OF 95.3F;FOOD MENTIONED WAS STORED INSIDE THE LEFT STEAM TABLE,WATER TEMPERATURE 148.7F; CREAMY CHICKEN SOUP AT TEMP OF 85.6F TO 130F,STORED AT RIGHT STEAM TABLE,WATER TEMPERATURE 157F. FOUND USED SMALL ROLL OF GYRO MEAT AT TEMP OF 82F TO 92.7F, STORED AT SPIT UNIT, WHICH UNIT WAS NOT TURNED ON.INSTRUCTED THAT INTERMITTENT COOKING IS NOT ALLOWED.ONCE GYRO MEAT IS PLACED AT SPIT UNIT MUST ON AND CONTINUOUSLY ROTATE. PRODUCTS WITH ABUSED TEMPERATURE WAS DISCARDED AND DENATURED.POUND 10,VALUE 27.50.
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: COOKED AND RAW FOOD STORED INSIDE THE GROCERY BAGS MUST BE REMOVED,PROVIDE A FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS. DRAIN BOARD ATTACHED AT THREE COMPARTMENT SINK IS SLOPPED TOWARDS THE WALL WITH DIRTY STANDING WATER,INSTRUCTED TO PROPERLY RE-INSTALL DRAIN BOARD WITH A SLOP TOWARD THE COMPARTMENT SINK THAT IS ALREADY ATTACHED. OBSERVED 4 BURNER STOVE AT REAR PREP AREA,HOWEVER FILTERS ARE COVERED WITH PLASTIC BAGS,INSTRUCTED TO REMOVE THE STOVE FROM PREMISES OR PROVIDE VENTILATION AND REMOVE PLASTIC. OBSERVED KNIFE STORED BETWEEN THE WALL AND ELECTRICAL PIPE AT PIZZA AREA,INSTRUCTED TO PROVIDE A KNIFE RACK.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: GREASE BUILD-UP INSIDE THE DEEP FRYERS,BOTTOM PART,GREASE ON HOOD AND FILTERS ABOVE THE COOKING EQUIPMENTS.GREASE ON INTERIOR AND EXTERIOR OF COOKING EQUIPMENT.FOOD ENCRUSTED AT POTATOES SLICER AT REAR AREA NORTH WALL.SHELVES WITH DEBRIS THROUGHOUT THE PREMISES.INSTRUCTED TO CLEAN AND MAINTAIN ALL MENTIONED ITEMS NOT CLEANED.DIPPER WELL NOT CLEANED UNKNOWN DEBRIS(BROWN SUBSTANCE) WITH WATER,INSTRUCTED TO CLEAN AND MAINTAIN.DIRTY ,OILY CARDBOARDS ARE USED FOR SHELF LINERS THROUGHOUT THE PREMISES INCLUDED ON TOP THE PIZZA OVEN,INSTRUCTED TO REMOVE KEEP AREA CLEAN AND MAINTAIN.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. EXCESS ICE BUILD-UP INSIDE THE WALK-IN FREEZER,BEHIND THE CONDENSER UNIT AND PIPE WEST WALL.INSTRUCTED TO REMOVE ICE AND MAINTAIN DON'T STORE FOOD UNDER THE CONDENSER UNIT
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: EXCESS WATER ON FLOOR AT REAR PREP AREA,STANDING WATER BETWEEN THE FLOOR TILES.GROUT NOT INTACT,RE-GROUT FLOOR TILES.OBSERVED FOOD IN CONTAINERS STORED ON FLOOR INSIDE THE WALK-IN FREEZER,INSTRUCTED TO PROVIDE RAISED SHELVES AND STORE FOOD 6" OFF THE FLOOR.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CEILING FAN IN DINING RAE WITH DUST BUILD-UP INSTRUCTED TO CLEAN
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: NO END CAPS PROVIDED AT LIGHT SHIELD/ TUBES UNDER THE HOOD OF FRONT PREP AREA.MISSING LIGHT SHIELD AT REAR PREP AREA,INSTRUCTED TO PROVIDE.ALSO DEBRIS AND WATER INSIDE THE LIGHT FIXTURE OF REAR PREP AREA INSTRUCTED TO CLEAN AND MAINTAIN
code 36
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: NO STEM THERMOMETER PROVIDED ON PREMISES,INSTRUCTED TO PROVIDE TO BE ABLE TO CHECK FOOD TEMPERATURE.
code 40
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: ICE SCOOP STORED INSIDE THE ICE BIN ,INSTRUCTED TO PROVIDE A ICE SCOOP CONTAINR TO MINIMIZE SOURCE OF CONTAMINATION
code 43
Food Handler Requirements Met

Inspector note: NO CDPH FOOD HANDLER TRAINING PROVIDED ON PREMISES.INSTRUCTED TO PROVIDE.
code 45

What changed since the previous inspection?

Compared with Pass on November 12, 2014: 9 findings appeared for the first time. 1 finding recurred.

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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.