PIZZA CAPRI Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED ITEMS NOT PROPERLY LABELED INSIDE PREP COOLERS AND WALK-IN COOLER LOCATED IN THE BASEMENT. MUST LABEL ITEMS WITH PRODUCT NAME PREPARED BY DATE AND/OR USED BY DATE.

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 RUSTY FOOD STORAGE SHELVING IN BASEMENT. MUST REPAINT OR REPLACE. OBSERVED CARDBOARD USED AS A SHELF LINER IN WALK-IN COOLER AND ON FOOD STORAGE SHELVING IN BASEMENT. MUST REMOVE CARDBOARD 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DIRT AND FOOD DEBRIS ON FLOOR UNDERNEATH 3-COMPARTMENT SINKS ON THE 1ST FLOOR AND BASEMENT. MUST CLEAN AND MAINTAIN.

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 OPENING INTO CEILING ABOVE PREP TABLE IN MAIN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN. OBSERVED DUST ACCUMULATION ON VENTILATION VENTS IN REAR DISHWASHING AREA AND INSIDE EMPLOYEES WASHROOM IN THE BASEMENT. MUST CLEAN AND MAINTAIN. OBSERVED GREASE AND DIRT BUILD UP ON CEILING ABOVE VENTILATION HOOD. MUST CLEAN AND MAINTAIN. OBSERVED A FEW MISSING WALL TILES BEHING COOKING EQUIPMEN. MUST REPLACE/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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED GREASE AND DIRT BUILD UP ON CEILING ABOVE VENTILATION HOOD. MUST CLEAN AND MAINTAIN. MUST REPLACE BURN OUT LIGHT ABOVE REAR PREP TABLE IN MAIN KITCHEN 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: OBSERVED EXPOSED HAND WASHING SINK DRAINING SLOW IN MAIN KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN. ADDITIONAL WATER PRESSURE NEEDED AT THE EXPOSED HAND SINK LOCATED IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN. OBSERVED LEAKY FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN BASEMENT. MUST REPAIR AND MAINTAIN.

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: STEM THERMOMETER NEEDED TO MONITOR FOOD TEMPERATURES. MUST PROVIDE AND MAINTAIN.

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: STEM THERMOMETER NEEDED TO MONITOR FOOD TEMPERATURES. MUST PROVIDE AND MAINTAIN.

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.