PEGASUS RESTAURANT & TAVERNA

130 S HALSTED ST, CHICAGO, IL 60661 · Restaurant

15 inspections

1. Canvass16 janv. 2018

   0 infraction

2. Canvass26 déc. 2017

   0 infraction

3. Canvass17 mai 2017

   3 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • Found several heavily stained cutting boards with deep groves (along the hot holding unit in kitchen). Must resurface or replace. Must maintain same.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • Found cracked tile on wall in dish area. Must repair and maintain. Found excessive dirt build up around pipes along the floor under sprayer near dishwasher. Must remove, detail clean and sanitize this area. Must maintain same.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • Found excessive debris inside light shield inside walk in cooler in rear of kitchen. Must remove debris, detail clean and sanitize. Must maintain same.
4. Plainte23 sept. 2016

   4 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED PEELING PAINT ON DRY STORAGE SHELVES.MUST REPAIR ALL SHELVES.ALSO LIQUOR SHELVES NOT CLEAN OF DEBRIS IN LIQUOR STORAGE CLOSET.MUST CLEAN/MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED BROKEN FLOOR TILES UNDER 2-COMP SINK ACCROSS FROM DISH MACHINE.MUST REPAIR.ALSO FLOOR UNDER BAR SINK NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED DUSTY CELING TILES AND ATTACHED PIPES IN CEILING AREAS IN PREP AREA.ALSO UPPER WALLS IN PREPARATION ROOM,FAN GUARDS IN WALS IN COOLERS.MUST CLEAN/MAINTAIN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED HOT WATER HANDLE IN POOR REPAIR ON 2- COMP SINK ON UPPER DECK KITCHEN.MUST REPAIR.
5. Canvass Re-Inspection5 mai 2016

   0 infraction

6. Canvass28 avr. 2016

   7 infractions

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
     • OBSERVED TWO DOOR UPRIGHT COOLER IN SALAD PREP MAINTAINING IMPROPER AMBIENT TEMPERATURE OF 50 DEGREES, WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. OBSERVED THE SALAD PREP TOP COOLER MAINTAINING IMPROPER AMBIENT TEMPERATURE OF 51 DEGREES, WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. THE SALAD PREP TOP COOLER WAS TAGGED DURING INSPECTION AND MAY NOT BE USED UNTIL THE UNIT IS REPAIRED AND THE CDPH HAS REMOVED THE TAG. INSTRUCTED FACILITIES TO MAINTAIN PROPER COLD HOLDING TEMPERATURES OR 40 DEGREES OR BELOW. CRITICAL CITATION ISSUED: 7-38-005(A)
   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE 2 DOOR UPRIGHT SALAD COOLER, AND THE PREP TOP SALAD COOLER. IN THE 2 DOOR UPRIGHT SALAD COOLER NOTED CHEESE (21 LBS/$100) AT 47 DEGREES, AND YOGURT (9LBS/$7) AT 48 DEGREES. IN THE PREP TOP SALAD COOLER, NOTED POTATOES (1LB/$10) AT 47 DEGREES, TZATZIKI SAUCE (1 LB/$5) AT 47 DEGREES, EGGPLANT SALAD (1 LB/$5) AT 47 DEGREES AND CUT TOMATOES (1 LB/$5) AT 48 DEGREES. THE OPERATOR VOLUNTARILY DISCARDED AND DENATURED THESE ITEMS. INSTRUCTED FACILITY TO MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW. CRITICAL CITATION ISSUED: 7-38-005(A)
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATION #38 FROM REPORT #1532520 FROM 4/1/15 NOT CORRECTED: INSTALL A HAND SINK IN THE 2ND FLOOR/ROOF TOP BAR AREA. INSTRUCTED TO CORRECT. SERIOUS CITATION ISSUED: 7-42-090
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST PROVIDE COVERS FOR THE ICE BINS AT THE WATER STATION AND THE BAR. OBSERVED ALUMINUM FOIL BEING USED TO LINE THE SHELF UNDER THE GYRO GRILL AND AT THE GREEK COFFEE STATION. ALSO OBSERVED THE SHELF UNDER THE GYRO GRILL TO BE RUSTY. INSTRUCTED TO REMOVE AND MAINTAIN THE SURFACES TO BE SMOOTH, DURABLE AND EASILY CLEANBLE. OBSERVED MULTIPLE PLASTIC PAN LIDS WITH CRACKS AND BROKEN EDGES. INSTRUCTED TO REMOVE ALL CRACKED AND DAMAGED PLASTIC CONTAINERS AND LIDS.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • MUST DETAIL CLEAN THE GASKETS AND SHELVING IN THE MEAT PREP COOLER, AND THE SHELVING IN THE WALK IN PRODUCE COOLER.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • OBSERVED WATER STAINED CEILING TILES THROUGHOUT THE KITCHEN: ABOVE THE COOK LINE, ABOVE THE SALAD PREP AREA AND IN THE DRY STORAGE AREA. INSTRUCTED TO REPLACE THE TILES AND REPAIR ANY LEAKS. OBSERVED A HOLE APPROX. 3 INCHES BY 12 INCHES IN THE WALL NEAR THE REAR KITCHEN COOKING EQUIPMENT. INSTRUCTED TO REPAIR THE HOLE.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • OBSERVED A LEAK AT THE 3 COMPARTMENT SINK FAUCET AND AT THE SUPPLY PIPING SERVING THE COOK LINE HAND SINK. INSTRUCTED TO REPAIR THE LEAKS. OBSERVED A SLOW DRAIN AT THE COOK LINE HAND SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
7. Canvass Re-Inspection3 avr. 2015

   6 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF COOLERS AND COOKING EQUIPMENT. ALSO CLEAN PREP TABLES, SHELVING RACKS, CUTTING BOARDS AND ALL SURFACES THROUGHOUT AS NEEDED. ALSO DETAIL CLEAN THE VENTS ABOVE COOKING EQUIPMENT.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • MUST DETAIL CLEAN FLOORS IN THE REAR 1ST FLOOR PREP AREA NEAR THE MEAT SAW AND MEAT GRINDER.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • MUST DETAIL CLEAN WALLS IN THE DISH WASHING AREAS, PREP AREAS AND STORAGE AREAS. MUST REMOVE EXCESSIVE GREASE, FOOD DERIS AND DUST.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • MUST REPAIR THE BROKEN STOPPERS AND LEAKY PIPES UNDERNEATH THE MAIN 3 COMPARTMENT SINK IN THE 1ST FLOOR DISHWASHING AREA. INSTALL A HAND SINK IN THE 2ND FLOOR/ROOF TOP BAR AREA.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • MUST PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
8. Plainte1 avr. 2015

   9 infractions

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
     • HOT HOLDING EQUIPMENT AT IMPROPER TEMPERATURES. NOTED UPRIGHT HOT HOLDING UNIT AT 78 DEGREES F. MUST REPAIR OR ADJUST UNIT TO MAINTAIN 140 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 22LBS OF POTENTIALLY HAZARDOUS FOODS IN THE UPRIGHT HOT HOLDING UNIT AT IMPROPER TEMPERATURES RANGING BETWEEN 94.5-110 DEGREES F. NOTED APPROXIMATELY 10LBS OF COOKED RICE AT 110 DEGREES F, 8LBS OF COOKED POTATOES AT 97.8 DEGREES F AND 4LBS OF LAMB AT 94.5 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
   • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
     • EMPLOYEE HAND WASHING FACILITIES NOT PROPERLY MAINTAINED. NO RUNNING WATER AT THE HAND SINK IN THE 1ST FLOOR BAR AREA USED TO SERVE CUSTOMERS. MUST REPAIR AND RESTORE HOT AND COLD RUNNING WATER AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF COOLERS AND COOKING EQUIPMENT. ALSO CLEAN PREP TABLES, SHELVING RACKS, CUTTING BOARDS AND ALL SURFACES THROUGHOUT AS NEEDED. ALSO DETAIL CLEAN THE VENTS ABOVE COOKING EQUIPMENT.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • MUST DETAIL CLEAN FLOORS IN THE REAR 1ST FLOOR PREP AREA NEAR THE MEAT SAW AND MEAT GRINDER.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • MUST DETAIL CLEAN WALLS IN THE DISH WASHING AREAS, PREP AREAS AND STORAGE AREAS. MUST REMOVE EXCESSIVE GREASE, FOOD DERIS AND DUST.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • MUST REPAIR THE BROKEN STOPPERS AND LEAKY PIPES UNDERNEATH THE MAIN 3 COMPARTMENT SINK IN THE 1ST FLOOR DISHWASHING AREA. INSTALL A HAND SINK IN THE 2ND FLOOR/ROOF TOP BAR AREA.
   • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
     • MUST PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
9. Canvass25 juill. 2014

   6 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • RUBBER GASKETS NEEDED AT REACH IN COOLER ON FRONT LINE. NEW CUTTING BOARDS NEEDED WORN, DISCOLORED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • MUST CLEAN THE FOLLOWING: ALL COOKING EQUIPMENT, INTERIOR OF WALK IN COOLER, LARGE CAN OPENER, AND INTERIOR OF ICE MACHINE. MUST CLEAN AND MAINTAIN AT ALL TIMES.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOORS IN CORNERS AND ALONG WALL BASES IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • WALLS IN FRONT PREP AREA IN NEED OF CLEANING TO REMOVE ALL SPLATTER, CEILING IN NEED OF CLEANING TO REMOVE ALL DUST AT AIR VENTS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
   • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
     • EMPLOYEE TOILET ROOM DOOR IN NEED OF SELF CLOSING DEVICE. MUST INSTALL AND MAINTAIN AT ALL TIMES.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • HOOD VENTILATION ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
10. Canvass Re-Inspection8 avr. 2013

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN STORAGE SHELVING AROUND DISH WASHING AREA TO REMOVE SPILLS. ALSO CLEAN AND SANITIZE BAND SAW.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • : MUST CLEAN FLOORS AROUND ALL COOKING EQUIPMENT AND STORAGE SHELVING, ALSO UNDER CRATES IN EMPLOYEE'S CHANGING ROOM TO REMOVE SPILLS,GREASE AND DEBRIS. MUST DETAIL CLEAN FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN THE DISH WASHING AREA NEEDS CLEANING AND PREP AREAS TO REMOVE FOOD SPLATTERS.
11. Canvass2 avr. 2013

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED 25 LIVE FLIES ON WALL,BOXES AND SHELVING IN REAR DISH WASHING AREA. ALSO NOTED 8 LIVE FLIES ON CEILING AROUND FRONT BAR AREA. MUST REMOVE AND ELIMINATE FLIES AND DETAIL CLEAN AND SANITIZE AREAS. RECOMMEND CALLING PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN STORAGE SHELVING AROUND DISH WASHING AREA TO REMOVE SPILLS. ALSO CLEAN AND SANITIZE BAND SAW.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS AROUND ALL COOKING EQUIPMENT AND STORAGE SHELVING, ALSO UNDER CRATES IN EMPLOYEE'S CHANGING ROOM TO REMOVE SPILLS,GREASE AND DEBRIS. MUST DETAIL CLEAN FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN THE DISH WASHING AREA NEEDS CLEANING AND PREP AREAS TO REMOVE FOOD SPLATTERS.
12. Canvass11 avr. 2012

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE WORN OUT CUTTING BOARDS IN THE KITCHEN PREP AREAS.
    • 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. MUST DETAIL CLEAN INTERIOR OF FRYERS TO REMOVE EXCESS GREASE BUILD-UP AT KITCHEN AS WELL AS REFRIGERATOR AND COOLER SHELVES TO REMOVE FOOD DEBRI. MUST ALSO CLEAN UNDER GRILLS. MUST CLEAN AND SANITIZE MEAT GRINDERS AND SLICERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN GREASY FLOORS AT KITCHEN UNDER COOKING EQUIPMENT, AND FLOORS IN WALK-IN FREEZER.
    • 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.MUST REPLACE MISSING AND BROKEN CEILING TILES IN STAFF TOILET ROOM AT KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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 REPAIR LEAKY PIPES UNDER 3COMP SINK IN THE KITCHEN AREA AND UNDER 4COMP SINK AT FRONT BAR AREA.
13. Canvass25 mars 2011

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE WALK IN COOLER SHELVES, KNIVES IN THE HOLDERS AND THE MEAT SAW MOTOR AREA ARE DIRTY; WASH, RINSE AND SANITIZE THE EQUIPMENT AND UTENSILS IN DETAIL. REMOVE THE DAMAGED PRESS BOARD SHELVES IN THE SALAD STATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE WALK IN COOLER, BAR, COFFEE STATION AND HOT LINE FLOORS ARE DIRTY, CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.
    • 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. THE DISH ROOM NORTH WALL, HOT LINE WEST WALL AND REAR KITCHEN EAST WALL HAVE DIRTY DAMAGED SECTIONS, CLEAN AND MAINTAIN THE WALLS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTALL AN EASY TO READ THERMOMETER IN THE PANTRY COOLER AND REPAIR THE GAUGE ON TOP OF THE DISHMACHINE SO IT CAN BE EASILY READ.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.
14. Canvass7 juin 2010

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Most cutting boards with deep/dark grooves must be sanded/bleached for easy cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors behind cooking equioment & legs of same, must be free of grease/food debris build-up.
    • 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. Missing wall times behind ice machine, at right wall-under shelving of dishmachine must be provided; right wall of mop sink closet must be fixed (wall tiles are getting loose). Some dusty ceiling vents at dining area & in kitchen must be kept clean. The walls and ceilings shall be in good repair and easily cleaned.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Cracked light shield by prep area must be replaced.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. Leaky pipe under 3-comp sink (left side) must be fixed & maintained.
15. Canvass25 févr. 2010

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Must fix door gaskets of cooler across cooking area.
    • 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. Must clean some walk-in cooler shelves, plastic curtains of dishmachine, pipes under sinks, exterior sides of stove in rear.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors under bar sink, behind walk-in cooler shelves need cleaning.
    • 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. Peeling paint inside hood of dishmachine, around exhaust fan must be removed, & replace missing wall tiles at right wall of dishmachine.