PIZZA CAPRI Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPAIR GASKETS AT COOLER AT BAR AND AT COOLER AT PIZZA PREP AREA. REPAIR INTERIOR OF DOOR WITH EXPOSED INSULATION AT COOLER AT PIZZA PREP AREA. PROVIDE ICE BIN COVER FOR ICE CUBES AT WAITER STATION. REPAIR WOOD TRIM AT SHELF IN THREE COMPARTMENT SINK ROOM. REMOVE MILK CRATES FROM PREMISES. PROVIDE SPLASH GUARD BETWEEEN HAND WASH SINK AND PREP TABLE AT FRONT PREP AREA. PROVIDE COVERS/LIDS FOR COLD HOLDING UNITS AT FRONT PREP AREA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF CABINETS AT FRONT SERVICE AREA, UTENSIL STORAGE SHELVES/RACKS IN THREE COMPARTMENT SINK ROOM/BASEMENT, INTERIOR OF TWO COMPARTMENT SINK, BULK FOOD CONTAINER LIDS, INTERIOR OF ICE MACHINE, PREP TABLES, UNDER, AROUND COOKING EQUIPMENT,UNDER, AROUND DISH MACHINE, RACKS INSIDE WALK-IN COOLERS, AND COFFEE BEAN GRINDER UNIT.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS AT FRONT AND REAR PREP AREAS, REPLACE CRACKED FLOOR TILES AS NEEDED AT PREP AREAS, CLEAN STAIRCASE LEADING TO BASEMENT, SEAL OPENING AT FLOOR UNDER DISH MACHINE RINSE SINK, REGROUT FLOOR TILES AT FRONT PREP AREA AS NEEDED, AND REPAIR FLOOR TILES AROUND FLOOR DRAIN IN BASEMENT PREP AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS AT PREP AREAS AND DISH MACHINE AREA,CLEAN SPILLS AT CEILING AT PIZZA PREP AREA AND BASEMENT PREP AREA, CLEAN VENTS ABOVE PREP AREAS, REPLACE STAINED CEILING PANELS AS NEEDED IN PREP AREAS, SEAL OPENINGS ALONG WALL BASE IN HOT WATER TANK ROOM, NEXT TO REAR EXIT DOOR, AND NEXT TO SAFE AT REAR OF FRONT SERVICE AREA. PAINT WALL NEXT TO COFFEE UNIT AND NEXT TO WALK-IN FREEZER.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE CRACKED LIGHT SHIELD AT BASEMENT PREP AREA

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAK AT PIPING UNDER THREE COMPARTMENT SINK. PROVIDE BACKFLOW PREVENTION DEVICE AT WATER LINE AT ICE MACHINE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: 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.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: 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.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.