GARFIELD GYROS PIZZA
2020 W GARFIELD BLVD, CHICAGO, IL 60609 · Restaurant
Inspection summary
GARFIELD GYROS PIZZA has been inspected 3 times by Chicago Department of Public Health since May 21, 2021. The most recent inspection, on November 15, 2021, found no infractions.
1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Handwashing and staff hygiene.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded 2 times across 2 separate inspections, most recently on June 2, 2021. For example:
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 2 times across 2 separate inspections, most recently on June 2, 2021. For example:
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 2 times on May 21, 2021. For example:
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 2 times on May 21, 2021. For example:
PROPER COLD HOLDING TEMPERATURES
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on May 21, 2021. For example:
INSECTS, RODENTS, & ANIMALS NOT PRESENT
About this data
These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
3 inspections
- Canvass
0 infractions
- License Re-Inspection
6 infractions
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- Inspector Comments: MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM FRYER CABINETS,PREP TABLES,WALK IN COOLER SHELVING UNITS,PREP COOLERS AND REACH IN COOLERS,STEAM TABLE,PIPES OF COOKING EQUIPMENT.MUST DEFROST CHEST FREEZERS
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- Violation Codes: 6-201.13 Inspector Comments: MUST SEAL GAP IN BETWEEN FLOOR AND WALL BASE IN REAR FOOD STORAGE AREA.MUST REPAIR OR REPLACE WALL IN POOR REPAIR OVER CHEST FREEZERS IN REAR FOOD STORAGE AREA,CEILING ABOVE OVEN IN POOR REPAIR,MISSING WALL TILE ABOVE PREP COOLER.MUST MAKE FLOOR UNDER 3- COMPARTMENT SINK SMOOTH AND EASILY CLEANABLE
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN DEBRIS FROM FLOOR IN BASEMENT
- 58. ALLERGEN TRAINING AS REQUIRED
- Violation Codes: 2-102.13 Inspector Comments: MUST PROVIDE FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS AND MAINTAIN
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- License
12 infractions
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- OBSERVED AN EXISTING HAND WASHING SINK PLUMBING ON EXTERIOR WALL OUTSIDE OF TOILET ROOM AND NO HAND SINK ATTACHED AT THIS TIME.MUST RE-INSTALL HAND SINK WITH HOT AND COLD RUNNING WATER AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- OBSERVED NO HAND WASHING SINKS IN MIDDLE PREP AREA AND REAR DISH WASHING/PREP AREA.MUST INSTALL HAND WASHING SINKS WITH HOT AND COLD RUNNING WATER AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)
- 22. PROPER COLD HOLDING TEMPERATURES
- OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 3LBS. SHREEDED LETTUCE AT 46.4F,1 LBS. DICED TOMATO AT 49.1F,3LBS. COOKED POTATO AT 50.7F,2LBS. COOKED GROUND BEEF AT 44.8F. 2.5LBS. COOKED STEAK AT 44.7F.INSIDE REACH IN AND PREP COOLERS. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)$32. 11.5LBS.
- 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
- OBSERVED 2-DOOR PREP COOLER AT 46.6F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.ONCE REPAIRED EMAIL LETTER WHEN READY.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
- MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
- 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
- OBSERVED EVIDENCE OF APPX. 100 OR MORE MICE DROPPINGS ON FLOOR IN BOTH REAR FOOD STORAGE AREAS UNDER SHELVING UNITS,UNDER 3- COMPARTMENT SINK,ON AND UNDER PREP TABLES,ON SERVICE COUNTER SHELVING UNITS,ON FLOOR BEHIND CHEST FREEZERS.MUST REMOVE DROPPINGS. CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 5/21/21.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
- MUST REMOVE RUST FROM WALK IN COOLER RUSTY SHELVES,CARDBOARD AND FOIL FROM SHELVING UNITS.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
- MUST CLEAN DEBRIS BUILD UP FROM FRYER CABINETS,PREP TABLES,WALK IN COOLER SHELVING UNITS,PREP COOLERS AND REACH IN COOLERS,STEAM TABLE,PIPES OF COOKING EQUIPMENT.MUST DEFROST CHEST FREEZERS.
- 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
- MUST PROVIDE A GARBAGE CAN WITH LID IN UNISEX TOILET ROOM.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- MUST CLEAN DEBRIS FROM FLOOR IN BASEMENT.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
- MUST SEAL GAP IN BETWEEN FLOOR AND WALL BASE IN REAR FOOD STORAGE AREA.MUST REPAIR OR REPLACE WALL IN POOR REPAIR OVER CHEST FREEZERS IN REAR FOOD STORAGE AREA,CEILING ABOVE OVEN IN POOR REPAIR,MISSING WALL TILE ABOVE PREP COOLER.MUST MAKE FLOOR UNDER 3- COMPARTMENT SINK SMOOTH AND EASILY CLEANABLE.
- 58. ALLERGEN TRAINING AS REQUIRED
- MUST PROVIDE FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS AND MAINTAIN.
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
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