PASS W/ CONDITIONS
Risk 1 (High)
KAPITAN Gets Conditional Pass on Health Inspection - Chicago Restaurant
August 23, 2022
Canvass
License #2694641
4
Total Violations
2
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: THE HANDWASHING SINK IN THE KITCHEN IS NOT ACCESSIBLE FOR HAND WASHING: INSIDE THE SINK ARE TWO BAGS OF FROZEN SHRIMP (DEFROSTING). THE FAUCET NECK TURNED TO THE RIGHT, AND BEHIND THE FAUCET WERE UNUSED FOOD GLOVES AND BAGS. HANDWASHING SINK IS ONLY FOR HANDWASHING. THE MANAGER REMOVED ITEMS. PRIORITY FOUNDATION VIOLATION:7-38-030(C), CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: PROVIDED NO SOAP AT THE HANDWASHING SINK IN THE PREP AREA. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION:7-38-030(C), CONSOLIDATED WITH THE ABOVE CITATION
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #35
MINOR
Violation Details
APPROVED THAWING METHODS USED - Comments: INSTRUCTED TO THAW FOOD INSIDE COOLER OR RUNNING WATER INSIDE THE PREP SINK.PRODUCT COMPLETELY SUBMERGED AND WATER TEMP OF 70F.PRODUCT MUST REMAIN AT TEMP OF 41F OR BELOW.
Why This Matters
Damaged surfaces cannot be properly cleaned and may harbor pests.
Food Code Requirement
Walls and ceilings must be smooth, cleanable, and in good repair.
Specific Requirements
Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.
CDPH Food Code: Section 6-201.11
Violation #35
MINOR
Violation Details
APPROVED THAWING METHODS USED - Comments: INSTRUCTED TO THAW FOOD INSIDE COOLER OR RUNNING WATER INSIDE THE PREP SINK.PRODUCT COMPLETELY SUBMERGED AND WATER TEMP OF 70F.PRODUCT MUST REMAIN AT TEMP OF 41F OR BELOW.
Why This Matters
Damaged surfaces cannot be properly cleaned and may harbor pests.
Food Code Requirement
Walls and ceilings must be smooth, cleanable, and in good repair.
Specific Requirements
Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.
CDPH Food Code: Section 6-201.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection