PIZZA CAPRI Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED LOW TEMPERATURE CHLORINE SANITIZING DISH MACHINE WITH OPPM OF CHLORINE DETECTED. MUST BE SANITIZING AT 50-100PPM OF CHLORINE. MACHINE REPAIRED DURING INSPECTION. CRITICAL VIOLATION 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED COLD HOLD UNIT IN KITCHEN WITH TOP LID IN DISREPAIR AND NOT ATTACHED. LID MUST BE ATTACHED AND MAINTAINED SO THAT ALL COLD FOOD MAINTAINS 40F OR LESS AT ALL TIMES.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALL IN BASEMENT EMPLOYEE WASHROOM TILE IN DISREPAIR. REPAIR AND MAINTAIN WALL. OBSERVED CEILING OF EMPLOYEE WASHROOM IN DISREPAIR. REPAIR AND MAINTAIN CEILING.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED VENTS WITHIN PATRON AND EMPLOYEE WASHROOM WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN CEILING VENTS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILING IN KITCHEN ABOVE COOKING LINE IN DISREPAIR. CEILING MUST BE REPAIRED AND MAINTAINED. WALL IN KITHCEN NEAR ENTRANCE DOORS TO DINING ROOM ABOVE CORKBOARD IN DISREAPIR. REPAIR AND MAINTAIN.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED SOME REFRIGERATORS WITHOUT THERMOMETERS. MUST INSTALL AND MAINTAIN WORKING THERMOMETERS IN ALL REFRIGERATORS THAT ARE EASY TO READ. MAKE SURE ALL REFRIGERATION UNITS ARE AT 40F OR LESS AT ALL TIMES.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED MOPS NOT HUNG TO DRY AFTER USE. HANG ALL MOPS AFTER USE TO DETER INSECT BREEDING.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED DIRTY WIPING CLOTHS FOUND ON COUNTER. WIPING CLOTHS NEED TO BE STORED WITHIN SANITIZER WHEN NOT IN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED DIRTY WIPING CLOTHS FOUND ON COUNTER. WIPING CLOTHS NEED TO BE STORED WITHIN SANITIZER WHEN NOT IN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.