Caponies Cafe & Pizza

July 21, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT 50F NOT ABLE TO MAINTAIN COLD FOOD AT 40F OR BELOW,CRITICAL VIOLATION,CITATION ISSUED,TAGGED COOLER,MUST CALL TECHNICIAN TO FIX COOLER ,MUST BE 40F OR BELOW
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE ,CRITICAL VIOLATION ,CITATION ISSUED, 5 LBS COOKED CHICKEN 49.2F, 10 LBS BATTERED CHICKEN 46.5F,3 GAL WHIPPED CREAM 48.7F TOTAL $100;INSTRUCTED FOOD MUST BE 40F OR BELOW,MANAGER DISCARDED THE FOOD
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED ,SERIOUS VIOLATION,FOUND ICE MACHINE VERY DIRTY ,BLACK MOLD ON PIPES AND WALLS TOUCHING ICE AND ICE WATER,CITATION ISSUED,TAGGED MACHINE,MUST CLEAN AND SANITIZE /OR CALL SERVICE FOR CLEANING
code 16
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.DISHWASHING FACILITIES NOT PROPERLY DESIGNED AND MAINTAINED, FOUND WATER WITH A MAXIMUM TEMPERATURE OF 90F AT 3 COMPARTMENT SINK,SERIOUS VIOLATION,CITATION ISSUED, AT THIS TIME FOUND 3 COMPARTMENT SINK WITH DIRTY DISHES AND DIRTY POTS AND PANS ,HOT WATER MUST BE 110F -120F FOR WASHING,RINSING AND SANITIZING,GIVEN 5 Days TO CORRECT THE VIOLATION,INSTRUCTED TO CALL TECHNICIAN TO FIX WATER TANK, MUST USE DISHMACHINE TO WASH,RINSE AND SANITIZE
code 24
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ATTACHED TANK ON THE SIDE OF COOKING EQUIPMENT NOT CLEAN,FULL OF DUST,MUST CLEAN AND MAINTAIN; MUST PROVIDE ICE BIN COVER IN THE BAR AREA;INSTRUCTED TO SEPARATE PLASTIC TUBES IN THE ICE BIN ,MUST NOT TOUCH ICE
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DAMAGED FLOOR TILES AT THE REAR EXIT DOOR MUST BE REPLACED
code 34
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETER IN THE COOLER MUST BE CALIBRATED
code 40

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.