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CAPONIES TRATTORIA

7419 W IRVING PARK RD, CHICAGO, IL 60634 · Mobile Food Dispenser

Inspection summary

CAPONIES TRATTORIA has been inspected 7 times by Chicago Department of Public Health since November 27, 2013. The most recent inspection, on February 1, 2019, found no infractions.

3 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on August 26, 2017. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on August 26, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 27, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 3 separate inspections, most recently on August 26, 2017. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on August 26, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED RICE BALLS STORED AT IMPROPER TEMPERATURE IN REACH-IN COOLER 51.1-53.6F, MARINARA SAUCE 48.9F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 50LBS AND $80 OF FOOD. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND SINK NOT ACCESSIBLE FILLED WITH 6 BOTTLES OF BOTTLED WATER. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM EXPOSED SINK FOR PROPER HAND WASHING. OBSERVED NO HOT OR COLD RUNNING WATER AT EXPOSED SINK. INSTRUCTED MANAGER TO PROVIDE HOT AND COLD RUNNING WATER FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED NO 3-COMPARTMENT SINK ON MOBILE FOOD VEHICLE. INSTRUCTED MANAGER TO INSTALL 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE MULTI-USE POTS, PANS, ETC. SERIOUS VIOLATION 7-38-030
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN MOBILE FOOD VEHICLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE ADEQUATE VENTILATION OVER COOKING EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE AND REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN MOBILE FOOD VEHICLE. ELEVATE ALL STOCK OFF FLOOR.
  4. Canvass

    2 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Observed facility serving unpackaged, potentially hazardous foods without proper means to wash, rinse and sanitize utensils. Vehicle is license as a Mobile Food Dispensary/ only licensed to served prepackaged foods. Vehicle ceased operating from vehicle during inspection. Serious violation 7-38-030.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Found cracked light shield on middle round light in ceiling. Must repair or replace with shatter proof bulb. Must maintain.
  5. License

    0 infractions

  6. License

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED MANAGER TO REPOSITION SIGNAL ARM TO DRIVER SIDE OF VEHICLE.
  7. License

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE LABEL FOR THE FOOD ITEMS TO BE SERVED. PROVIDE FOOD NAME, INGREDIENTS, SOURCE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FROZEN DESSERTS WILL BE SOLD ON A SEASONAL BASIS. HOWEVER NO SIGNAL ARM INSTALLED. MUST INSTALL SIGNAL ARM. PROVIDED COPY OF 4-8-293 REQUIREMENTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE A FOOD GRADE HOSE FOR THE FILLING OF POTABLE WATER TANK. ALSO NEED A BACK FLOW PREVENTIVE DEVICE FOR SAID HOSE.

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