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GYRO-MENA

769 W JACKSON BLVD, CHICAGO, IL 60661 · Restaurant

Inspection summary

GYRO-MENA has been inspected 7 times by Chicago Department of Public Health since August 20, 2013. The most recent inspection, on April 5, 2018, found no infractions.

2 of 7 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 temperature control, Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 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 once on March 10, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 January 26, 2015. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 once on January 26, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 11 times across 5 separate inspections, most recently on May 2, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 4 times across 3 separate inspections, most recently on May 2, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed small amounts of dust and food debris on green shelving unit in rear of prep area. Must detail clean and sanitize this area. Found grease build up on lower interior of fryer. Must remove, detail clean and sanitize. Must maintain all.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed broken tiles/coving in front of walk in cooler and freezer. Must repair and maintain.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Observed far left lights in both cooking hoods not functioning. Must repair and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed slow draining hand sink in front prep near front of restaurant. Must repair and maintain.
  3. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALUMINUM FOIL IS BEING USED TO LINE THE SHELVING ABOVE THE COOK LINE. CARDBOARD IS BEING USED TO LINE THE LOWER SHELVING IN THE COOK LINE. INSTRUCTED TO REMOVE THE ALUMINUM FOIL AND CARDBOARD AND MAINTAIN ALL EQUIPMENT SURFACES TO BE SMOOTH, DURABLE AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATION OF FOOD DEBRIS ON THE FOLLOWING SURFACES: ON THE SHELVING IN THE WALK-IN COOLER, IN THE 1-DOOR UPRIGHT COOLERS NEAR DRY STORAGE, THE HANDLES ON THE 1-DOOR UPRIGHT COOLERS AND THE SLIDING DOOR TRACKS ON THE DISPLAY COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATION OF DEBRIS UNDER THE EQUIPMENT SHELVING NEAR THE THREE COMPARTMENT SINK AND SURROUNDING THE GREASE TRAP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THE FRONT COCA-COLA COOLER AND THE REAR 7-UP COOLER ARE MISSING THERMOMETERS. INSTRUCTED TO PLACE THERMOMETERS IN THE COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER (BOXES, EQIUPMENT, MAINTENANCE EQUIPEMENT) STORED IN THE REAR STORAGE ROOM. INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND ORGANIZE STORAGE ITEMS SUCH THAT THEY ARE AT LEAST 6 INCHES OFF THE FLOOR.
  4. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT AND REMOVE DUST AND GREASE. MUST ALSO DETAIL CLEAN THE INTERIOR OF THE MOP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER IN THE HALLWAY DIRECTLY OUTSIDE OF THE BASEMENT STORAGE AREA. MUST REMOVE EXCESSIVE CARDBOARD AND OTHER CLUTTER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE THE IDPH FOOD HANDLERS CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.
  5. Canvass

    6 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • EXTERIOR GARBAGE AND WASTE GREASE AREA NOT MAINTAINED. NOTED EXCESSIVE GARBAGE OVERFLOWING FROM THE GARBAGE RECEPTACLES ONTO THE GROUND. ALSO NOTED EXCESSIVE WASTE GREASE ON THE EXTERIOR OF THE GREASE RECEPTACLE AND ON THE GROUND AROUND THE RECEPTACLE. MUST CLEAN THE EXTERIOR OF THE GREASE RECEPTACLE, REMOVE THE GREASE FROM THE GROUND, REMOVE ALL EXCESSIVE GARBAGE, CLOSE RECEPTACLE LIDS AND MAINTAIN AREA. SERIOUS CITATION ISSUED 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. ALSO, NO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (SOUP,RICE) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISHWASHING FACILITIES NOT PROPERLY MAINTAINED. NOTED WASTE WATER BACKING UP HEAVILY AT THE THREE COMPARTMENT SINK. NOTED WASTE WATER BACKING UP INTO THE 2ND AND 3RD COMPARTMENTS WHEN WATER DRAINED FROM THE 1ST SINK BASIN. MUST REPAIR SINK TO ALLOW FOR PROPER WASTE WATER DISPOSAL. SERIOUS CITATION ISSUED 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE HOOD ABOVE THE COOKING EQUIPMENT AND REMOVE DUST AND GREASE. MUST ALSO DETAIL CLEAN THE INTERIOR OF THE MOP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER IN THE HALLWAY DIRECTLY OUTSIDE OF THE BASEMENT STORAGE AREA. MUST REMOVE EXCESSIVE CARDBOARD AND OTHER CLUTTER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE THE IDPH FOOD HANDLERS CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.
  6. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD (CHICKEN, HUMMUS, GYROS, SOUP AND LAMB)ARE BEING PREPARED AND SERVED. MUST PROVIDE. SERIOUS VIOLATION 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN VENTS ABOVE GRILL AT FRONT OF HEAVY GREASE BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN WALK-IN COOLER/FREEZER AND THROUGHOUT PREMISES. REPLACE MISSING COVING AT EXTERIOR BOTTOM OF WALK-IN COOLER AND FREEZER DOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING CEILING TILES WHERE NECESSARY AT REAR.
  7. License

    0 infractions

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