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SUPER SUB AND GYROS 2 INC.

2451 W 63RD ST, CHICAGO, IL 60629 · Restaurant

Inspection summary

SUPER SUB AND GYROS 2 INC. has been inspected 6 times by Chicago Department of Public Health since December 24, 2014. The most recent inspection, on November 14, 2024, found no infractions.

1 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 source, labelling and allergens, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on September 13, 2019. For example: FOOD OBTAINED FROM APPROVED SOURCE

  • 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 August 20, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 August 20, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 November 3, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 5 times across 3 separate inspections, most recently on September 13, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE DURING INSPECTION WITH VALID 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 VALID CHICAGO FOOD SANITATION CERTIFICATE POSTED WHEN TCS FOOD PREPARED AND SERVED. INSTRUCTED MANAGER TO POST VALID FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION CITATION ISSUED 7-38-12
    • 11. FOOD OBTAINED FROM APPROVED SOURCE
      • OBSERVED 17 PACKAGED ITALIAN BEEF AND 17 PACKAGED GRAVY UNLABELED OUT OF ORIGINAL PACKING BOXES FROM UNAPPROVED SOURCE. INSTRUCTED MANAGER TO PROVIDE VALID INVOICES AND SUPPLIER INFORMATION SHOWING WHERE THEY PURCHASED PRODUCT, INCLUDING NAME, ADDRESS, PHONE NUMBER OF VENDOR, NAME OF PRODUCT, QUANTITY, AND COST. ITALIAN BEEF AND GRAVY IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL VALID INVOICES ARE PROVIDED. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACK FLOW DEVICE ON MOP SINK FAUCET. INSTRUCTED TO INSTALL.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO LID ON TRASH CANS IN BOTH BATHROOMS. INSTRUCTED TO PROVIDE LIDS FOR GARBAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ROUGH AND UNFINISHED TILE WALLS IN BOTH BATHROOMS. INSTRUCTED TO REFINISH WALLS TO BE SMOOTH AND EASILY CLEANABLE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES SHALL PROVIDE FOOD HADNLER TRAINING.
  3. Complaint

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-012(A).
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11(A) NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENT. INSTD TO PROVIDE AND MAINTIN. PRIORITY FOUNDATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 DRY STORAGE CONTAINERS NOT LABELED. INSTD TO LABEL CONTAINERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) INTERIOR OF CHEST FREEZER WITH EXCESSIVE ICE BUILD UP. INSTD TO REMOVE ICE AND MAINTAIN.
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • REACH IN COOLER IN REAR AREA IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS IN FRONT PREP AREA IN NEED OF SHIELDS. MUST INSTALL AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETERS NEEDED IN REACH IN COOLERS. MUST INSTALL AND MAINTAIN.
  5. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE EXTERIOR OF THE BULK CONTAINERS NOT CLEAN, INSTRUCTED TO CLEAN. ALSO DEFROST REAR UPRIGHT FREEZER. CLEAN AND SANITIZE ALL SYRUP PUMPS, AND #10 CAN OPENER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED REAR FLOOR NOT CLEAN, INSTRUCTED TO CLEAN UNDER STORAGE SHELVES.
  6. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW PREVENTER FOR THE FAUCET AT THE UTILITY/ MOP SINK.

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