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PIZZA CAPRI

962 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE LIGHT SHIELDS AND CEILING TILES IN THE 1ST FLOOR PREP AREA. DETAIL CLEAN THE WALLS AND CEILING OF THE BASEMENT PREP AREA.
  4. Canvass

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE SALAD PREP COOLER WITH AN INTERNAL AIR TEMPERATURE OF 50F, AND THE PIZZA PREP COOLER WITH AN INTERNAL AIR TEMPERATURE OF 48F. BOTH UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. BOTH UNITS WERE TAGGED BY CDPH. MUST MAINTAIN UNITS BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. 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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED COOKED CHICKEN AT 104F IN A CONTAINER NEXT TO THE GRILL. ALSO OBSERVED TUNA SALAD AT 45.8F, BLUE CHEESE AT 48F, MOZZARELLA CHEESE AT 50F, SALSA AT 51F, SALAD DRESSINGS AT 50F, CHEESE AT 51F, FETA CHEESE AT 45F, TURKEY AT 46F, RAW CHICKEN AT 55F, EGG ROLLS AT 50F, GUACAMOLE AT 61F, COOKED EGGPLANT AT 44F, RAW SHRIMP AT 50F, HAM AT 46F. MANAGEMENT VOLUNTARILY DISCARDED 37# OF FOOD WORTH $118. CRITICAL VIOLATION 7-38-005A.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED HIGH TEMPERATURE DISH MACHINE WITH A FINAL RINSE TEMPERATURE OF 174F. DISHMACHINE WAS BEING USED TO WASH AND SANITIZE DISHES. MANAGEMENT INSTRUCTED TO MAINTAIN THE MACHINE WITH A FINAL RINSE TEMPERATURE ABOVE 180F. MANAGEMENT HAD MEIKEM SUPPLY CO. INSPECT THE DISHMACHINE AND ADJUST THE THERMOSTAT. DISHMACHINE NOW HAS A FINAL RINSE TEMPERATURE OF 180F. CRITICAL VIOLATION 7-38-030.
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED WASTE WATER BACKING UP FROM THE DRAIN AND SUMP PIT IN THE BASEMENT PREP AREA. OBSERVED STANDING WATER IN THIS AREA. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE FLOOR CLEAN AND DRY. MANAGEMENT HAD A PLUMBER ONSITE TO REPLACE THE SUMP PUMP. SUPERVISOR LOPEZ NOTIFIED AND ONSITE TO ASSIST. CRITICAL VIOLATION 7-38-030.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED GARBAGE AREA NOT MAINTAINED AND CLEAN. OBSERVED EXCESSIVE SPILLED GREASE ON THE GROUND IN FRONT OF THE GREASE DUMPSTER AND EXCESSIVE LITTER AROUND THE GARBAGE DUMPSTERS. ALSO OBSERVED BROKEN GARBAGE LIDS ON ONE OF THE GARBAGE DUMPSTERS. MUST CLEAN AND MAINTAIN THE AREA FREE OF GREASE AND LITTER AND REPLACE THE BROKEN GARBAGE LIDS. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAINT THE RUSTED GREASE TRAP IN THE BASEMENT PREP AREA.
    • 33. 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. DETAIL CLEAN THE WALL SHELVES IN THE 1ST FLOOR PREP AREA BETWEEN THE PASTA COOKER AND THE PREP COOLER.
    • 34. 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. DETAIL CLEAN AND SANITIZE THE FLOORS THROUGHOUT THE PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE LIGHT SHIELDS AND CEILING TILES IN THE 1ST FLOOR PREP AREA. REPAIR THE LOOSE BASEBOARD ALONG THE BOTTOM OF THE WALLS IN THE 1ST PREP AREA ESPECIALLY AROUND AND BEHIND THE PREP LINE COOLERS. DETAIL CLEAN THE WALLS AND CEILING OF THE BASEMENT PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE EXPOSED HANDSINK AT THE BAR AREA LEAKING WATER. MUST REPAIR THE LEAK. OBSERVED THE DRAIN LINE FOR THE BAR SODA GUN HOLDER DRAINING INTO THE BAR EXPOSED HANDSINK. MUST REROUTE THE LINE TO A FLOOR DRAIN.