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GUSIS RESTAURANT

10606 S Torrence AVE, CHICAGO, IL 60617 · Restaurant

Inspection summary

GUSIS RESTAURANT has been inspected 3 times by Chicago Department of Public Health since January 29, 2024. The most recent inspection, on January 22, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times across 2 separate inspections, most recently on March 5, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 March 5, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 2 separate inspections, most recently on March 5, 2025. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times on March 5, 2025. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on March 5, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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

  1. Canvass

    0 infractions

  2. Canvass

    12 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED WHEN TCS FOOD (BEANS 157.4F) PREPARED AND SERVED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AT HAND WASHING SINKS IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO PROVIDE SOAP AT ALL HAND WASHING SINKS FOR PROPER HAND WASHING. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS OR SANITARY HAND DRYING DEVICES AT HAND WASHING SINKS IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO PROVIDE SANITARY HAND DRYING DEVICES AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION 7-38-030(C) SEE PREVIOUS VIOLATION FOR CITATION
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANIZING SOLUTION BETWEEN USES.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED MULTI-USE EQUIPMENT STORED INSIDE UTILITY SINK. INSTRUCTED MANAGER TO REMOVE ALL MULTI-USE EQUIPMENT FROM UTIITY SINK AND PROPERLY WASH, RINSE AND SANITIZE ALL EQUIPMENT AND UTENSILS IN 3-COMPARTMENT SINK.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINTION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SURFACES AT FRONT COUNTER. INSTRUCTED MANAGER TO SEAL ALL RAW WOOD SURFACES TO MAKE SMOOTH AND EASILY CLEANABLE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED NO STOPPERS FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ADEQUATE STOPPERS AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, SHELVING UNITS, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING BASEBOARDS, WALL TILES, DAMAGED FLOOR TILES AND FLOOR TILES IN NEED OF GROUTING IN PREP AND DSIH WASHING AREAS. INSTRUCTED MANAGER TO REPLACE/REPAIR AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING AVAILABLE FOR CERTIFIED MANAGER. ALL CERTIFIED MANAGER MUST PROVIDE ALLERGEN TRAINING.
  3. License

    5 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, SHELVING UNITS, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING DRAINPIPE UNDER 3-COMPARTMENT SINK. INSTRUCTED MANAGEER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED FLOOR TILES AND FLOOR TILES IN NEED OF GROUTING IN PREP AND DSIH WASHING AREAS. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING AVAILABLE FOR CERTIFIED MANAGER. ALL CERTIFIED MANAGER MUST PROVIDE ALLERGEN TRAINING.

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