PIZZA CAPRI Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED FOOD CONTAINERS IN BASEMENT PREP AREA NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CUTTING BOARDS IN REAR PREP AND BASEMENT PREP IN NEED OF REPAIR OR REPLACEMENTS, DUE TO DARK BLACK GROOVES PRESENT. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

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: OBSERVED DUST ON FAN GUARDS ON WALK IN COOLER AND FREEZER. ALSO, CLEAN EXTERIOR SURFACE OF THE ICE MACHINE. UNKNOWN SUBSTANCE PRESENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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: OBSERVED FLOORS NOT CLEAN IN THE REAR PREP AREA UNDER HEAVY EQUIPMENT. FLOORS IN WALK-IN COOLER AND FREEZER. ALSO, FLOOR AROUND THE HOT WATER TANK AREA IN THE BASEMENT IS NOT CLEAN. DIRT AND DEBRIS PRESENT.

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: OBSERVED HOOD AND FILTERS IN KITCHEN NOT CLEAN, GREASE ACCUMULATION PRESENT. INSTRUCTED TO DETAIL CLEAN 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BURNED OUT LIGHT IN REAR PREP AREA. INSTRUCTED TO INSTALL A WORKING LIGHT AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BURNED OUT LIGHT IN REAR PREP AREA. INSTRUCTED TO INSTALL A WORKING LIGHT AND MAINTAIN.

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.