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Capri Pizza

May 1, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeLicense
failed findings9
critical findings1

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: REFRIGERATED PREP TABLE NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP VARYING FROM 45.1F IN TOP COMPARTMENTS, AND 43.1F ON RIGHT SIDE INTERIOR. ENTIRE UNIT MUST BE CAPABLE OF MAINTAINING AN INTERNAL AIR TEMP OF 40 DEGREES OR BELOW. UNIT TAGGED HELD FOR INSPECTION, MUST BE SERVICED. CRITICAL VIOLATION 7-38-005(A) (NO FOOD IN UNIT AT TIME OF INVESTIGATION.
code 2Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL COOKED AND PREPARED FOODS TAKEN OUT OF ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD OVER 24 HOURS.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: MUST PROPERLY STORE ALL UTENSILS TO PREVENT CONTAMINATION(KNIVES, PIZZA PADDLES).
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST PAINT OR REPLACE ALL RUSTY STORAGE RACKS, SHELVES AND SURFACES(LEGS AND WHEELS OF PREP TABLES), AND RUSTY DOOR PANELS OF WALK-IN COOLERS & FREEZERS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN THE FOLLOWING: ALL DUSTY SHELVES THROUGHOUT , DEEP FRYERS(CABINET INTERIORS AND SIDES), CABINET INTERIORS UNDERNEATH FRONT SERVICE COUNTER, ALL UNUSED EQUIPMENT, ALL OVENS, ALL COOLERS USED FOR STORAGE, EXTERIOR OF GREASE TRAP IN BASEMENT, INTERIOR OF MEAT SLICER, CAN OPENER,AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CLEAN FLOORS THROUGHOUT PREP AREA ALONG THE BASES OF THE WALLS AND UNDERNEATH COOKING EQUIPMENT, IN MIXER ROOM, IN MOP CLOSET, (DEBRI AND GREASE). CLEAN FLOORS IN BASEMENT UNDERNEATH GREASE TRAP AND IN SURROUNDING AREA, AND REAR BASEMENT WHERE FLOOR DRAINS ARE LOCATED. REPAIR SECTIONS OF FLOORS WHERE TILES ARE MISSING. REMOVE CARPET FROM FLOOR IN REAR PAPER GOODS/FOOD STORAGE ROOM. CLEAN DEBRIS FROM FLOORS THROUGHOUT BOTH BASEMENTS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN FOOD SPLATTERS FROM ALL WALLS IN FOOD PREP AREA. CLEAN AND/OR PAINT ALL UNCLEAN DOORS. CLEAN OR REPLACE ALL HEAVILY SOILED LIGHT SHIELDS THROUGHOUT. REPLACE CEILING TILES IN CUSTIOMER WAITING AREA. CLEAN ALL DUSTY CEILING VENTS THROUGHOUT ALL AREAS. CLEAN INTERIORS OF EXHAUSTS AND ATTACHED PIPING AND LINES ABOVE AND BEHIND COOKING EQUIPMENT AND PIZZA OVEN.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REPLACE ALL BLOWN LIGHTS UNDERNEATH HOOD ABOVE COOKING EQUIPMENT.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: ATTACH BACK FLOW PREVENTIVE DEVICES ON HOSES CONNECTED TO SINKS IN BASEMENTS. REPLACE MOP SINK IN REAR OF KITCHEN, NO LONGER CLEANABLE.
code 38

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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.