Restaurante Kapeekoo, Inc.

• resultPass w/ Conditions
• critical violations2
• last inspectedMarch 22, 2012
• address6336 S Pulaski Rd, Chicago 60629

Is Restaurante Kapeekoo, Inc. clean?

Restaurante Kapeekoo, Inc. is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on March 22, 2012. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Restaurante Kapeekoo, Inc.?

These are the violations recorded at the most recent inspection on March 22, 2012, in plain English, with the city's own wording underneath.

• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND REACH IN COOLER AT 51.9 DEGREES AIR TEMPERATURE. COOLER SHOULD BE 40 DEGREES OR BELOW AT ALL TIMES. COOLER IS BEING TAGGED HELD FOR INSPECTION AT THIS TIME. WHEN COOLER IS CORRECTED CONTACT CDPH VIA FAX 312-746-4240 TO HAVE TAG REMOVED. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED. FACILITIES TO MAINTAIN PROPER TEMPERATURE.
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING ITEMS IN REACH COOLER AT IMPROPER TEMPERATURE...MILK, SOUR CREAM, MEAT FILLED DUMPLINGS(PASTELLITOS), CUT TOMATOES ETC.. 51.3-51.9 DEGREES.ALL PRODUCT DISCARDED AT THIS TIME. TOTAL VALUE $200.00 25 LBS. CRITICAL VIOLATION 7-38-005(a) CITATION ISSUED. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN ALL FOOD HOLDING CONTAINERS, COOKING EQUIPMENT, REACH IN COOLERS TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT IN CORNERS TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT IN CORNERS TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
• 🏷️food improperly labeled
  Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET ROOM DOOR FOR CUSTOMERS (MENS ROOM) IN NEED OF SELF CLOSING DEVICE. MUST CORRECT AND MAINTAIN AT ALL TIMES.
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE UTENSIL MUST BE STORED IN A CLEAN SANITIZED CONTAINER. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE UTENSIL MUST BE STORED IN A CLEAN SANITIZED CONTAINER. MUST CORRECT AND MAINTAIN AT ALL TIMES.

When was Restaurante Kapeekoo, Inc. last inspected?

Restaurante Kapeekoo, Inc. has 5 inspections on record going back to September 29, 2010.

Restaurante Kapeekoo, Inc. vs West Lawn

West Lawn runs 70% clean across 359 tracked restaurants — 249 clean, 60 mid, 47 cooked.

Against the 359 spots Cooked tracks in West Lawn, this one comes out cleaner than 16% of them.

Other spots in West Lawn

• ✓ Don Gollo Supermercado, Inc
  clean · May 28, 2013
• ✓ Birrieria De La Torre
  clean · March 16, 2010
• ✓! Giorno's Pizza Incorporated
  mid · April 18, 2011
• ✓ Subway
  clean · February 13, 2026
• ✓ La Quebrada #5
  clean · March 14, 2013
• ✓! La Estrella
  mid · April 18, 2012

See every restaurant inspection in West Lawn →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated March 22, 2012. Inspection results describe one moment in a kitchen's life, not a permanent verdict.