HACCP: Discussed the cooling of gyro meat. The establishment is properly cooling and storing the cooled sliced gyro meat. Ensure that the gyro meat is not mixed with 'older date marked' meat as this would cause the date to be the date that the original gyro meat was placed in and would be discarded. This can be avoided by properly labeling the containers clearly and not mixing the different 'cooled' meat. Continue to cook and slice the meat entirely within the four hour period as discussed on the gyro HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Food protection during storage, prepartion, display, service, transportation
A cell phone is being stored on to go boxes. A coat is hanging over food preparation areas. Box of frozen fries stored on floor.
Corrected
- Food contact surfaces of equipment and utensils clean
The following non food contact surfaces are soiled: 1) stove top and griddle top, 2) interior of prep cooler , 3) shelving in walk in cooler, 4) interior of Pepsi cooler.
Clean and sanitize routinely.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) soda catch basin, 2) shelving in back storage room, 3) condiment holders near the soda fountain, 4) exterior of ice machine.
Clean and sanitize routinely and maintain clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
There is a leak from the hand wash sink near the drive thru window.
Repair the leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
The hand wash sink by the three compartment sink had garden tools stored in it.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The men's restroom has one stall that is not functioning properly and is in disrepair and has a very bad odor inside.
Toilet facilities, including vestibules, if present, shall be kept clean and in good repair and free of objectionable odors.
- Floors properly constructed, clean, drained
The floor sinks are soiled throughout. The floors under equipment are soiled. There are various areas throughout the cooking area where the floors are in disrepair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall under the 3 compartment sink is soiled. The walls in the walk in freezer are soiled. The exhaust vents above the fryers and grill areas are heavily soiled. There are various soiled ceiling tiles.
Clean routinely.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall maintained clean and in good repair.
- Rooms and equipment - vented as required
The vent in the men's restroom is not functioning.
Repair the vent.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
- Critical: Toxic items properly stored
There was ant spray being stored with cleaning supplies at the front cashier counter.
Corrected
- Critical: Toxic items labeled and used properly
There was a spray bottle intermingled with other cleaning supplies that did not have a label on it.
Corrected
- No Certified Manager Present
There was no certificate of certified person present at the time of inspection.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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10/10/2012 | Routine | 80 |
HACCP: Discussed the importance of keeping the lids closed on the prep cooler when not being used to ensure that all foods are maintained at or below 40F to minimize any time foods spend in the temperature danger zone and to keep all cold foods cold.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1)Boxes of food were stored on the floor of the walk in freezer. 2) Several foods were uncovered in the walk in cooler. 3) Soda syrup boxes are being stored on the floor in the dry storage area.
Corrected
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee was observed pouring a glass of liquid into the hand wash sink and then placing the cup into the sink.
Corrected
- Wiping cloths clean, used properly, stored
Various wet wiping cloths were found on lower portions of shelving, on counters and other areas throughout the facility.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of the prep cooler, 2) grill/castle stove area ,3) interior shelving of the small cooler by the hand wash sink.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Single service items properly stored, handled, dispensed
Boxes of single service cups and containers were stored on the floor of the dry storage room.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Both of the hand wash sinks were soiled.
Clean and sanitize the hand wash sinks routinely and maintain clean.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The fan covers in the walk in cooler are soiled. 2) The walls near the mop sink are heavily soiled. 3)There are various soiled or missing ceiling tiles.
1) Clean all fan covers routinely. 2) Clean the walls routinely. 3) Repair or replace the ceiling tiles.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Rooms and equipment - vented as required
The vents in the restrooms are not functioning.
Repair all vents and maintain in working condition.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
- No Certified Manager Present
There was no original certificate of any certified personnel.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection. For exam taking potential, contact Bob Durham at the Illinois Department of Public Health, Regional Office at (309) 693-5360.
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4/5/2012 | Routine | 81 |
HACCP: Discussed proper and frequent use of the three compartment sink to wash, rinse and sanitize dishes. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- In-use food dispensing utensils properly stored.
The pan for the gyro meat has the handle being stored in the gyro meat in the prep cooler.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
Cardboard liners are being used in the Fagor freezer.
Provide food contact surfaces and containers that are smooth, easily cleanable and non absorbent.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
There is no drainboard for the three compartment sink in the kitchen.
Drain boards and easily movable dish tables of adequate size shall be provided for proper handling of soiled utensils prior to washing and for clean utensils following sanitizing. Drain boards and easily movable dish tables shall be located so as not to interfere with the proper use of the dishwashing facilities.
- Critical: Sanitizing concentration
Dishes were seen being washed and rinsed, however, there was no last sanitizing step being done.
Corrected, educated, dishes were re-washed, rinsed and sanitized.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
Equipment and utensils shall be sanitized in the third compartment.
- Wiping cloths clean, used properly, stored
Wiping cloths were found on counters and on cutting/preparation areas.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The interior of the Fagor freezer, 2) The interior of the prep coolers, 3) the upper portion of the microwave.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following nonfood contact surfaces are soiled: 1)The exteriors and handles of the prep coolers, 2) The handles and exterior of the freezer, 3) The exterior and sides of the fryers.
Clean and sanitize all non food contact surfaces routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sinks in the facility are soiled.
Clean all hand wash sinks routinely.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floors throughout the facility are heavily soiled. The floors in the walk in coolers are heavily soiled. Various areas have broken or missing tiles. The floor drains in the facility are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the walk in freezer are peeling. The walls around the hot holding area and the fryers are soiled.
Repair the walls to prevent any potential contamination of foods in the walk in freezer. Clean all walls routinely and maintain clean.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Lighting provided as required. Fixtures shielded
There was no lighting present in the walk in cooler.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
- Rooms and equipment - vented as required
The vents in the men's and women's restroom are not functioning.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
- No Certified Manager Present
There currently is no certified person present at the facility.
According to the owner, he will be sending someone from the facility to the food class. Classes can be found at www.idph.state.il.us or at dph.illinois.gov/fssmccourses/ for a listing of the available classes in the area.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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1/6/2012 | Routine | 81 |
HACCP: Discussed the transport of the gyro meat. This facility is only open from 10am - 3pm due to lowered profit during the evening hours. The gyro meat is cooked at the other facility and brought to this facility. There was no clear method as to the method of transport. It is required that the facility provide step-by-step procedures for the cooking and transport of foods to this facility and the methods/disposition of the foods that are brought cooked to the facility (HACCP procedures).
Frozen foods are frozen.
Chlorine bleach and quats are the sanitizers used in the facility.
This was the 30 day routine inspection.
- Original container, properly labeled, consumer advisory
There was no time labeled for foods that were cooling in the prep cooler across from the stove.
Corrected
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Turkey in the walk in cooler was not labeled with the date it was opened.
Corrected
- Thermometers provided and conspicuously placed
There were no thermometers in the walk in cooler or freezer at the rear of the facility.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food protection during storage, prepartion, display, service, transportation
1) Green peppers were stored on the floor of the walk in cooler. 2) Several food items (fish, chicken, frozen foods) were uncovered in the walk in cooler and freezer.
Corrected
- In-use food dispensing utensils properly stored.
The ice scoop was stored in the ice with the handle touching the ice.
Corrected
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
There is no secondary drain board or other means of storing sanitized dishes.
Provide a drain board or a movable dish table to allow for appropriate sanitized dish storage and to allow for appropriate time for equipment/utensils to be sanitized.
Drain boards and easily movable dish tables of adequate size shall be provided for proper handling of soiled utensils prior to washing and for clean utensils following sanitizing.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The interior shelving of the walk in coolers and freezer, 2) The interior lower shelving of the prep cooler, 3)The interior of the microwave, 4) The nacho cheese dispenser nozzle, 5) The interior top portion of the ice machine.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil. The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
The following non food contact surfaces were soiled: 1)Black condiment holders at the display areas, 2) The handles of all the coolers in the kitchen.
Clean and sanitize all non-food contact surfaces routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
1) Forks were stored facing various directions at the condiment display area. 2) Cups are being stored on the floor by the hand wash sink near the register.
1) Store all single service articles facing the same direction for the handle to be the item the customer can grab and to prevent contamination of the food contact surfaces. 2) Store all single service articles elevated to prevent contamination.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) The hand wash sinks were soiled. 2) There was no waste receptacle present at the hand wash sink near the three compartment sink.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean. Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities.
- Floors properly constructed, clean, drained
The floors in the walk in cooler and freezer were soiled. The floor in the dry storage room was soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the walk in freezer are peeling.
Repair the walls to prevent any potential contamination of foods in the walk in freezer.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Rooms and equipment - vented as required
The vents in the men's and women's restroom are not functioning.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
- Critical: Toxic items properly stored
There was window cleaner being stored next to single service articles on the back storage area with the straws and above other single service articles.
Corrected
- No Certified Manager Present
There were no certified personnel present at the time of the inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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9/26/2011 | Routine | 74 |
This is the final inspection for the facility.
Provided a Gyro HACCP bulletin and discussed the proper cooking and preparation, storage and cooling and reheating of the gyro cone.
Discussed the continued cleaning of the facility and all areas of operation.
All equipment is holding cold temperatures and hot temperatures.
License handed to the owner license #11-1324.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The sinks in the restroom are tearing away from the wall.
Seal the sinks to the wall with caulking or other material.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact surfaces prior to use.
- Critical: Outer openings protected from insects, rodent proof
The drive thru window has been sealed shut. The back exit door has had additional sealant and stripping placed on the door so that there is no longer any visible light.
The problems have been corrected.
- Floors properly constructed, clean, drained
The floors in the kitchen are soiled. The floors in the walk in coolers are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The paint in the walk in freezer walls is chipping. 2) The fan covers in the walk in cooler are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Rooms and equipment - vented as required
The vents in the restrooms are not functioning.
Repair or replace the vents.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
Rooms from which obnoxious odors, vapors or fumes originate shall be mechanically vented to the outside in all establishments.
- No Certified Manager Present
There is no original certificate for the certified person in the facility. Increase the number of certified personnel in the facility.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Awaiting the form from the State.
Provided the schedule of classes for the remaining two classes available through the health department. Provide to have additional certified personnel.
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8/18/2011 | Final | |
This is a preliminary/partial final inspection for the facility.
The facility has changed and remodeled certain areas of the building. The facility will be cooking Gyro cones, usually from the frozen state. All equipment has either been brought from excess equipment at the other facility. Other equipment has been bought from Johnson. The layout is similar to the original layout that was here at King Gyro's. There are issues with 2 entrances/doors at the facility that need repair. These will be repaired and I will return on 8/18/11 to do the complete final inspection for the recheck of the doors.
WMD is the trash pick up collector. Chester is doing the hood cleaning and maintenance. There are two hoods, one over the grilling area and one over the cooking area.
Chlorine bleach is the sanitizer used in the facility.
All equipment is working properly and food can be brought in/delivered and stored as the equipment is functioning.
There currently is no pest control operator, however, it was highly suggested that someone be contracted to assist with minimizing presence of pests.
- Thermometers provided and conspicuously placed
There is no thermometer in the True Freezer. The thermometers in the walk in units are the metal stem thermometers.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The sinks in the restroom are tearing away from the wall.
Seal the sinks to the wall with caulking or other material.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Thermometers, gauges, test kits provided
There are no chlorine strips present in the facility for testing the concentration of sanitizer.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact surfaces prior to use.
- Non-food contact surfaces clean
Clean and sanitize all non food contact surfaces prior to use.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There are no waste receptacles at any of the hand wash sinks.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities where disposable towels are used.
- Critical: Outer openings protected from insects, rodent proof
1) There is some sunight visible from the rear exit door. 2) There is a small gap at the drive thru window.
1) Repair or replace the seals around the door to ensure the door is repaired. 2) Close up the window and will have to provide an air curtain in the future if this is going to be used.
Openings to the outside shall be tight fitting and self-closing.
- Floors properly constructed, clean, drained
The floors in the kitchen are soiled. The floors in the walk in coolers are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The paint in the walk in freezer walls is chipping. 2) The fan covers in the walk in cooler are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Rooms and equipment - vented as required
The vents in the restrooms are not functioning.
Repair or replace the vents.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
Rooms from which obnoxious odors, vapors or fumes originate shall be mechanically vented to the outside in all establishments.
- No Certified Manager Present
There is no original certificate for the certified person in the facility. Increase the number of certified personnel in the facility.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Awaiting the form from the State.
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8/16/2011 | Preliminary | |
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