✓!

Nicky's Gyros

July 10, 2024 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings0

← Back to the current restaurant page

Failed findings

cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLD UNIT TO BE IMPROPER: GYRO 48.4F, HAMBURGER 54.5F, CHICKEN 47.3F, PIZZA PUFF WITH BEEF PASTRY 46.4F CORNED BEEF 47.1F, CHEESE 47. F SOUR CREAM 49.0F, SHREDDED LETTUCE 48.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 45 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: OBSERVED COLD HOLDING UNIT AT AN IMPROPER INTERNAL COLD HOLDING TEMPERATURE OF 46F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE COLD HOOD COOLER. INSTRUCTED COLD HOLD COOLER COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. COLD HOLDING UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE COLD HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINS A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
code 33
Approved Thawing Methods Used

Inspector note: OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN CHICKEN IN ONE COMPARTMENT PREP SINK SITTING AT THE BOTTOM WITHOUT BAG OR CONTAINER. INFORMED FOOD MANAGER OF PROPER THAWING METHODS ( MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN.
code 35
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: OBSERVED DRY AND WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN.
code 41
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS BY COLD HOLD UNIT IN FRONT PREP AREA. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
code 47
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: OBSERVED EXCESS GREASE ON AND AROUND COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, GREASE AND DIRT BUILD-UP THROUGHOUT.
code 55

What changed since the previous inspection?

Compared with Pass on June 14, 2023: 6 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Fuller Park

See every restaurant in Fuller Park →

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.