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GYROS SUBE

1914 E 79TH ST, CHICAGO, IL 60649 · Restaurant

Inspection summary

GYROS SUBE has been inspected 3 times by Chicago Department of Public Health since July 6, 2012. The most recent inspection, on January 13, 2014, found no infractions.

2 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 temperature control.

The last 2 inspections in a row found no infractions.

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 2 times on July 6, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 3 times on July 6, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 2 times on July 6, 2012. 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.

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • 2-DOOR REACH-IN COOLER FOUND AT 50 DEGREES, REFRIGERATED PREP TABLE AT 48.9 DEGREES. 2-DOOR COOLER WENT DOWN TO 40 DEGREES AFTER OWNER CAME AND TURNED ON A FAN TO BLOW AT COILS AT BOTTOM OF UNIT. THE REFRIGERATED PREP TABLE STILL 48.9-50 DEGREES. REFRIGERATION REPAIRMAN CALLED, WILL ARRIVE IN ABOUT 2 HOURS TO SERVICE ALL UNITS ON PREMISES. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED-NO CITATION ISSUED-CRITICAL 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • CHICKEN WINGS - 46.7F & 48.5F, SOUR CREAM - 47.1F, COOKED BEEF - 48.9F, PACKAGED BEEF - 45.7F, HAMBURGER PATTIES - 48.9F, PIZZA PUFFS - 50.1F, CUT TOMATOES -48.6F, GROUND BEEF - 48.8F - ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED (APPROXIMATELY 100LB VALUED AT $150.00). NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM CANOPY ABOVE COOKING EQUIPMENT. MUST PROVIDE DRIP PAN FOR 2-DOOR REACH-IN COOLER THAT'S LEAKING WATER ONTO FLOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: CABINET INTERIORS OF DEEP FRYERS, & WASHBOWL IN TOILET ROOM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE ALL MISSING AND CHIPPED FLOOR TILES THROUGHOUT. DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT ALL WALLS AND CEILINGS THROUGHOUT WHERE NEEDED. PROPERLY ATTACH SCREEN TO OUTER REAR DOOR AND COVER LARGE OPENING AT TOP MAKING DOOR INSECT AND RODENT PROOF.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ALL LIGHTS IN FOOD PREP AND DISH WASHING AREAS MUST BE SHIELDED.

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