Skip to content
Loading map…

SUPER STAR & GYROS # 2 INC.

1157-59 W 47TH ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

SUPER STAR & GYROS # 2 INC. has been inspected 19 times by Chicago Department of Public Health since October 3, 2011. The most recent inspection, on February 9, 2022, found no infractions.

3 of 19 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, Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 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 3 times across 3 separate inspections, most recently on April 19, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times across 2 separate inspections, most recently on October 5, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 February 7, 2022. 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 once on April 22, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 October 13, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.

19 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED LIGHT DUST ON FAN COVER INSIDE WALK-IN COOLER; CLEAN TO REMOVE DUST. OBSERVED RUST ON SHELVES INSIDE OF WALK-IN COOLER; CLEAN SHELVES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO HOT RUNNING WATER AT HANDSINK IN EMPLOYEE WASHROOM; MUST PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C) ISSUED.
  4. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN NOT IN ORIGINAL PACKAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD STORED IN REUSED FOOD BAGS.MUST ELIMINATE AND PROVIDE FOOD GRADE STORAGE BAGS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS.MUST PROVIDE AND MAINTAIN.
  5. Complaint

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REMOVE POOLING WATER ON FLOOR OF WALK-IN COOLER. MAINTAIN AT ALL TIMES.
  6. Canvass

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • PROVIDE COVERED RECEPTACLE FOR EMPLOYEE WASHROOM.
  7. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT OR DIARRHEA PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND NO CITATION ISSUED MAINTAIN. PRIORITY FOUNDATION #7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • VARIETY OF FOODS NOT PROPERLY LABELED (SAUCES, HOT DOGS, CHICKEN, COOKED BEEF, ETC.) STORED INSIDE THE WALK IN AND FRONT PREP REACH IN COOLER. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE PROPERLY LABELED TO INDICATE THE DAY OR DATE IN WHICH THE FOOD SHALL BE DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED THE COVER FOR THE OUTDOOR GARBAGE DUMPSTER SLIGHTLY WARPED CAUSING AN APPROXIMATE 3 INCH SPACE ON THE LEFT SIDE. INSTRUCTED TO REPAIR AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).
  8. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM LOWER SHELF ON PREP TABLE NEXT TO THE 3-COMP SINK. DEFROST ICE CREAM FREEZER NEXT TO PEPSI SODA MACHINE. REPLACE MISSING KNOBS ON HOOD OF STEAM TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN DRIED FOOD DEBRIS FROM SLICER, AND MOUNTED POTATO SLICER. CLEAN DEBRIS FROM WHEEL CASTERS ON HEAVY EQUIPMENT IN PREP AREA. CLEAN MOLD LIKE SUBSTANCE FROM INTERIOR SURFACE OF DIPPER WELL. ALSO, CLEAN DEAD BUGS AND SPIDER WEBS FROM FRONT WINDOW SILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRIS AND/OR WATER FROM FLOORS IN PREP AREA AND STORAGE CLOSET.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN GREASE ACCUMULATION FROM HOOD AND FILTERS. CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENTS IN PREP AREA, AND CUSTOMER SEATING AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNED OUT LIGHT IN STAFF TOILET ROOM, AND CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN PREP AND CUSTOMER SEATING AREAS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER IN 1-DOOR UPRIGHT STAINLESS STEEL REFRIGERATOR IN PREP AREA.
  9. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED POTS AND PANS NOT PROPERLY STORED. INSTRUCTED MANAGEMENT TO INVERT POTS AND PANS AFTER SANITIZING.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED CARDBOARD LINERS ON SHELVING.INSTRUCTED MANAGEMENT TO REMOVE AND THAT ONLY SMOOTH EASILY CLEANABLE SURFACES MAY BE USED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED CEILING VENTS DUSTY,RUSTING AND SEMI DETACHED.INSTRUCTED TO CLEAN,REPAIR AND ATTACH VENTS.
  10. Canvass

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PROPERLY STORE FOOD ITEMS IN WALK-IN COOLER IN FOOD GRADE CONTAINERS.
  11. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS INSIDE THE WALK IN FREEZER NEED CLEANING TO REMOVE DEBRIS AND/OR SPILLS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER TO COMPLY WITH THE IDPH'S FOOD HANDLER REQUIREMENTS.
  12. Short Form Complaint

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING LIGHT SHIELDS NOT CLEAN, INSTRUCTED TO CLEAN.
  13. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED TABLE STORAGE SHELF UNDER SLICER NOT CLEAN, INSTRUCTED TO CLEAN.
  14. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN AND SANITIZE REAR SLICER, SHAKE MIXER, AND POTATO CHOPPER. NEED TO CLEAN WALK-IN COOLER FAN GUARD COVERS(DUSTY).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO CLEAN CEILING LIGHT SHIELDS.
  15. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN THE FOLLOWING AREAS; ALONG WALL AT CORNERS UNDER PREP TABLE BY 3-COMP SINK, AND UTILITY CLOSET. MUST CLEAN.
  16. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO DIPPERWELL FOR ICE CREAM SCOOPS. PROVIDE SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHTSHIELDS THRU-OUT NOT CLEAN. CLEAN SAME.
  17. License Re-Inspection

    0 infractions

  18. License Re-Inspection

    1 infraction

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO PEST CONTROL LOG BOOK. MUST PROVIDE.
  19. License

    5 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER.MUST PROVIDE.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.NO PEST CONTROL LOG BOOK.MUST PROVIDE FROM LICENSE PEST CONTROL CO.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.SOME FOOD CONTACT SURFACES NOT CLEAN. MUST CLEAN ALL FOOD CONTACT SURFACES,SHELVING IN COOLERS,PREP TABLES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.OP-ENINGS AROUND PIPES IN CEILING. MUST SEAL TO PREVENT HIDING AREAS FOR PEST.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST INSTALL EXTENTION PIPE FROM PIPE AT WATER FLOW VALUE AT HOT WATER TANK TO FLOOR DRAIN AT HOT WATER TANK.

Nearby inspected facilities

Own this business? Add a badge to your website