✕

Pizza Capri

October 24, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings12
critical findings1

Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: HIGH TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS FINAL RINSE 150F. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN FINAL RINSE AT 180F. HIGH TEMPERATURE DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-030
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: OBSERVED OVER 20 FLYING INSECTS IN FRONT PREP, MIDDLE PREP, BASEMENT PREP DISH WASHING, AND DINING AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: LABEL ALL BULK CONTAINERS IN BASEMENT PREP AREA AND PREPARED FOOD IN WALK-IN COOLERS.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTALL SPLASH GUARD ON EXPOSED SINK NEXT TO PREP SINK IN BASEMENT PREP AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: REPLACE ALL DAMAGED AND MISSING FLOOR TILES IN FRONT PREP, MIDDLE PREP, BASEMENT PREP AND DISHWASHING AREAS. GROUT ALL LOOSE FLOOR TILES IN ALL AREAS. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL PREP, STORAGE, AND DISHWASHING AREAS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: REMOVE ALL PEELING PAINT AND HANGING SURFACES INSIDE VENTILATION HOOD IN MIDDLE PREP AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REPLACE DAMAGED LIGHT SHIELDS IN PIZZA PREP AREA AND MISSING LIGHT SHIELDS IN BASEMENT PREP AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: PROVIDE THERMOMETER IN BASEMENT REACH-IN COOLER AND BEVERAGE COOLER NEAR WASHROOMS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: STORE WASH CLOTHS IN SANITIZING SOLUTION AT THE REQUIRED PPM.
code 43

What changed since the previous inspection?

Compared with Pass w/ Conditions on January 4, 2017: 6 findings appeared for the first time. 6 findings recurred. 1 previous finding did not recur.

Browse this restaurant's inspections

More restaurants in Hyde Park

See every restaurant in Hyde Park →

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.