PIZZA CAPRI Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector Comments: MUST LABEL BULK FOOD STORAGE CONTAINES.MUST LABEL AND DATE READY TO EAT FOODS IN WALK IN COOLERS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Inspector Comments: MUST STORE PLASTIC WEAR PROPERLY WITH HANDLES IN UPRIGHT POSITION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLES,WALK IN COOLER SHELVING UNITS.MUST REPAIR OR REPLACE WORN DOOR GASKETS AND DOOR IN POOR REPAIR ON 2- DOOR PREP COOLER,WORN CUTTING BOARDS,WOOD SHELF IN POOR REPAIR IN FRONT PREP AREA NEAR HAND SINK.MUST REMOVE CARDBOARD FROM SURFACES IN 1ST FL. WALK IN COOLER AND BASEMENT PREP TABLE.MUST PROVIDE A SPLASH GUARD AT HAND SINK IN 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: Inspector Comments: MUST CLEAN DEBRI FROM DISH RACKS,PREP TABLES,PREP COOLERS,WALK IN COOLER SHELVING UNITS AND FANGUARDS,GRILL TABLE,CAN OPENER BLADE.

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: Inspector Comments: MUST REPAIR OR REPLACE DAMAGED AND BROKEN FLOOR TILES IN FRONT AND REAR PREP AREA.MUST CLEAN FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALLBASES THROUGHOUT INCLUDING WALK IN COOLERS AND FREEZER.REMOVE ICE BUILD UP FROM WALK IN FREEZER.

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: Inspector Comments: MUST CLEAN EXCESSIVE GREASE ,DUST AND FOOD DEBRI FROM CEILING TILES IN BOTH PREP AREAS AND LIGHT FIXTURES.MUST REPLACE OR REPAIR MISSING CEILING TILES IN DISH WASHING AREA AND IN REAR AREA ,REPAIR AND FINISH BRICK WALLS IN REAR AREA.MUST CLEAN FOOD DEBRI WALLS THROUGHOUT.

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: Inspector Comments: MUST PROVIDE LIGHT SHIELDS IN 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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Inspector Comments: MUST PROVIDE THERMOMETERS FOR ALL PREP COOLERS.

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: Inspector Comments: MUST PROVIDE THERMOMETERS FOR ALL PREP COOLERS.

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.