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PHILLY GYROS CHICKEN AND SUB

759 W 69TH ST, CHICAGO, IL 60621 · Restaurant

Inspection summary

PHILLY GYROS CHICKEN AND SUB has been inspected 6 times by Chicago Department of Public Health since March 31, 2011. The most recent inspection, on July 20, 2021, found no infractions.

2 of 6 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.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 31, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 March 31, 2011. 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 March 31, 2011. 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 10 times across 4 separate inspections, most recently on September 8, 2016. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

  • 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 3 separate inspections, most recently on September 8, 2016. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS AT REAR AND AROUND HEAVY EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER THROUGHTOUT PREMISES. PROPERLY STORE/MAINTAIN OR REMOVE UNUSED EQUIPMENT.
  3. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED THE INTERIOR OF REACH IN FREEZER DIRTY. MUST CLEAN TO REMOVE SPILLS AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING BEHIND COOKING EQUIPMENT TO REMOVE SPILLS AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED MISSING END CAPS ON THE LIGHT SHEILDS ABOVE THE PREP AREA. MUST PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER IN THE REAR AND LITTER(BOXES) IN THE FRONT SERVICE AREA. MUST CLEAN,ORGANIZE AND MAINTAIN AREAS TO PREVENT HARBORAGE.
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE CARDBOARD FROM TABLE STORAGE SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL COOLER FAN GUARD COVERS, DOOR RUNNERS, DRIP TRAY FOR FLAT GRILL. DEFROST UPRIGHT FREEZER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NEED LIGHT SHIELD OVER FOOD PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN REAR NEED TO REMOVE ITEMS NOT BEING USED.
  5. License Re-Inspection

    0 infractions

  6. License

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST HAVE STEAM TABLE ON AND OPERATING TO VERIFY THAT IT WORKS PROPERLY AND MAINTAINS PROPER TEMPERATURES.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXOSED HAND BOWL LOCATED APPROXIMATELY 20 FEET FROM THE BEGINNING OF THE PREP AREA AND AROUND A REACH IN COOLER. MUST RELOCATE OR PROVIDE ADDITIONAL HAND WASHING FACILITIES THAT ARE MORE READILY ACCESSIBLE TO ENTIRE PREP AREA.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • MUST PROVIDE OUTSIDE GARBAGE AND WASTE GREASE RECEPTACLES. MUST PROVIDE COMPANY NAME AND ADDRESS ON EXTERIOR OF EACH RECEPTACLE OR PROVIDE PROOF THAT THE RECEPTACLES ARE BEING SHARED WITH THE BUILDING LAND LORD.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • METAL DRAIN BOARD AFFIXED WITH GLUE/APPOXY. MUST REMOVE GLUE FROM THE SIDE AND INTERIOR OF THE SINK BASIN AND PROPERLY AFFIX.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENINGS IN CEILING AND WALL IN FURNACE ROOM AND BETTER ORGANIZE ALL LOOSE WIRES. MUST ALSO SEAL OR PAINT RAW WOOD UNDER FRONT SERVICE COUNTER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A BACK FLOW DEVICE AT THE MOP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL OLD SHELVING,BROKEN GLASS,CLUTTER AND DEBRIS FROM REAR OUTSIDE AREAS. MUST SEAL LARGE OPENINGS IN REAR CONCRETE TO PREVENT RODENT ENTRY.

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