| Food Establishment Inspection Report | ||||||||||||||||||||||||||
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS |
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Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation |
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury. |
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GOOD RETAIL PRACTICES |
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Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in appropriate box for COS and/or R COS=corrected on site during inspectionR=repeat violation |
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| Food Establishment Inspection Report | |
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| Establishment: GYROS GYROS | Establishment #: KK495 |
| Water Supply: Public Private Waste Water System: Public Private |
| Sanitizer Type: Chemical | PPM: | Heat: °F |
| IL Requirements: | Use of non-latex gloves for food handling and preparation 410 ILCS 180/10 - YES |
| Appropriate default beverage for children's meal 410 ILCS 620/21.5 - N/A |
| CFPM Verification (name, ID#, expiration date): | |||
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JOSE BOBADILLA L2SC-3-017542 02/14/2027 |
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OBSERVATIONS AND CORRECTIVE ACTIONS |
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Item Number |
Severity | Violations cited in this report must be corrected within the time frames below. |
| 45 | C |
4-903.11( A)(1)(2)(3): (A) Except as specified in ΒΆ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Observed cases of single use items stored on the floor below the cash register. These cases were moved to shelves 6" above the floor. COS |
| 58 |
410 ILCS 625/3.07: (b) Unless otherwise provided, 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). Not all certified Food protection managers have completed allergen awareness training. All employees that are certified food safety managers shall complete allergen awareness training by the next routine inspection. |
| Inspection Comments |
PRE-OPENING INSPECTION. DISCUSSED THE FOLLOWING:
-CFPM -FOOD HANDLER -1B FORMS -FOOD THERMOMETER -CHLORINE SANITIZER AND TEST STRIPS -EQUIPMENT PROPERLY OPERATING -REQUIRED ILLINOIS ALLERGEN POSTING AND MENU ITEM ALLERGEN LIST THIS FACILITY IS AUTHORIZED TO OPERATE AS A HIGH RISK ESTABLISHMENT PER THE AUTHORITY OF THE KANKAKEE COUNTY HEALTH DEPARTMENT. ANNUAL FOOD LICENSE APPLICATION AND $400 FEE WERE RECEIVED. AN ORIGINAL INSPECTION WILL OCCUR IN ABOUT 30 DAYS. |
| HACCP Topic: |
Person In Charge:JOSE BOBADILLA |
Date:04/14/2025 |
Inspector:DANA JAMES |
Follow-up: Yes No Follow-up Date: |