Pegasus Restaurant & Taverna

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.

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.

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.

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.

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.

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.

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.

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 POT...

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. I...

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

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 R...

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.

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 N...

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.

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.

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.

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.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

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

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 RIC...

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

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.

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.

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.

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.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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. SERIO...

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.

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.

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.

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.

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 SHE...

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.

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.

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...

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...

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 AN...

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...

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 COO...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

STORE WIPING CLOTHS IN SANITIZING SOLUTION IN BETWEEN USE.

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.

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.

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 d...

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.

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...

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.

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 ...

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.

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.