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Maggie Gyros & Chicken

March 16, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings10
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: REACH-IN COOLERS AND PREP COOLERS NOT MAINTAINING PROPER TEMPERATURE, REACH-IN COOLER AT 55.4F AND PREP COOLER AT 48.9F DURING INSPECTION. INSTRUCTED MANAGER TO REPAIR REACH-IN AND PREP COOLERS MUST MAINTAIN 40F OR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED HAMBURGER PATTIES 47.1F, DELI MEAT 48.2F, GYRO SAUCE 48.9F, SLICED TOMATOES 48.7F, CHICKEN 48.7-58.9F, SOUR CREAM 55.9F STORED IN PREP AND REACH-IN COOLERS AT IMPROPER TEMPERATURE. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY $60 AND 60 LBS OF FOOD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED FOOD HANDLER TOUCHING READY TO EAT BREAD AND CHEESE WITH BARE HANDS. THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. MUST WEAR GLOVES, USE TONGS, SPATULAS, WAX PAPER, ETC. CRITICAL VIOLATION 7-38-010A
code 6Priority
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: INVERT ALL SINGLE SERVICE UTENSILS(PLASTIC FORKS) TO PROTECT FROM DUST, DIRT, CONTAMINATION.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, COOKING EQUIPMENT, SHELVING UNITS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CLEAN FLOORS UNDER ALL COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: REPLACE STAINED CEILING TILES IN REAR STORAGE AREA. CLEAN ALL CEILING VENTS AND SECURE LOOSE LIGHT SHIELD IN FRONT PREP AREA. SECURE LOOSE HAND SINK TO WALL IN FRONT PREP AREA.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.
code 42
Food Handler Requirements Met

Inspector note: PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
code 45

What changed since the previous inspection?

Compared with Pass on August 2, 2016: 6 findings appeared for the first time. 4 findings 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.