PASS W/ CONDITIONS
Risk 1 (High)
PIZZA CAPRI Gets Conditional Pass on Health Inspection - Chicago Restaurant
June 19, 2013
Canvass
License #22003
4
Total Violations
2
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED DURING STORAGE OBSERVED ACCUMULATION OF BLACK SLIMMY SUBSTANCE COVERING INTERIOR SURFACES OF THE ICE MACHINE. ICE IS BEING USE FOR HUMAN CONSUPTION. INSTRUCTED TO TURN OFF MACHINE, REMOVED ICE AND HAVE THE INTERIOR SURFACES CLEAN AND SANITIZED. SERIOUS VIOLATION ISSUED 7-38-005(A). ICE MACHINE WAS CLEAN AND SANITIZE DURING INSPECTION.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: BUSINESS OPERATING WITHOUT A CITY OF CHICAGO FOOD SERVICE MANAGER NOR CITY OF CHICAGO CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS CHICKEN PESTO, BUFFALO CHICKEN, PIZZA DIAVOLO ETC,.INSTRUCTED TO ENROLL PROVIDE CITY OF CHICAGO CERTIFICATE. SERIOUS VIOLATION 7-38-012. INSTRUTED ABOVE TO OPERATE WITH A CITY CERTIFIED FOOD MANAGER AT ALL TIMES.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST CLEAN AND SANITIZED CUTTING BOARD IN FOOD PREP AREA.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
Violation #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST CLEAN AND SANITIZED CUTTING BOARD IN FOOD PREP AREA.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
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