✓!

Restaurante Kapeekoo, Inc.

March 22, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings2

← Back to the current restaurant page

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. 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.
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. 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.
code 3Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: 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.
code 33
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. FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT IN CORNERS TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
code 34
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: 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.
code 37
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: 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.
code 43

What changed since the previous inspection?

Compared with Pass on February 18, 2011: 6 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in West Lawn

See every restaurant in West Lawn →

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.