CAPONIES CAFE & PIZZA.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL CLEAN KITCHEN UTENSILS,CONTAINERS MUST BE INVERTED OR PROPERLY COVERED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. AIR VENTS IN WALK IN COOLER AND PREP COOLER UNCLEAN,MUST CLEAN AND MAINTAIN; MUST PROVIDE ADDITIONAL BRUSH AT THE BOTTOM OF 2 DOORS -FRONT AND SIDE

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. SHELVES IN PREP AREA UNCLEAN,MUST CLEAN AND MAINTAIN

The walls and ceilings shall be in good repair and easily cleaned. MISSING CEILING TILES AND WITH HOLES IN PREP AREA MUST BE REPLACED OR PROPERLY SEALED; ALL CEILING FANS IN DINING AREA WITH ACCUMULATED DUST MUST CLEAN AND MAINTAIN

for next regular inspection

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT 50F NOT ABLE TO MAINTAIN COLD FOOD AT 40F OR BELOW,CRITICAL VIOLATION,CITATION ISSUED,TAGGED COOLER,MUST CALL TECHNICIAN TO FIX COOLER ,MUST BE 40F OR BELOW

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE ,CRITICAL VIOLATION ,CITATION ISSUED, 5 LBS COOKED CHICKEN 49.2F, 10 LBS BATTERED CHICKEN 46.5F,3 GAL WHIPPED CREAM 48.7F TOTAL $100;INSTRUCTED FOOD MUST BE 40F OR BELOW,MANAGER DISCARDED THE FOOD

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED ,SERIOUS VIOLATION,FOUND ICE MACHINE VERY DIRTY ,BLACK MOLD ON PIPES AND WALLS TOUCHING ICE AND ICE WATER,CITATION ISSUED,TAGGED MACHINE,MUST CLEAN AND SANITIZE /OR CALL SERVICE FOR CLEANING

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.DISHWASHING FACILITIES NOT PROPERLY DESIGNED AND MAINTAINED, FOUND WATER WITH A MAXIMUM TEMPERATURE OF 90F AT 3 COMPARTMENT SINK,SERIOUS VIOLATION,CITATION ISSUED, AT THIS TIME FOUND 3 COMPARTMENT SINK WITH DIRTY DISHES AND DIRTY POTS AND PANS ,HOT WATER MUST BE 110F -120F FOR WASHING,RINSING AND SANITIZING,GIVEN 5 Days TO CORRECT THE VIOLATION,INSTRUCTED TO CALL TECHNICIAN TO FIX WATER TANK, MUST USE DISHMACHINE TO WASH,RINSE AND SANITIZE

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ATTACHED TANK ON THE SIDE OF COOKING EQUIPMENT NOT CLEAN,FULL OF DUST,MUST CLEAN AND MAINTAIN; MUST PROVIDE ICE BIN COVER IN THE BAR AREA;INSTRUCTED TO SEPARATE PLASTIC TUBES IN THE ICE BIN ,MUST NOT TOUCH ICE

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DAMAGED FLOOR TILES AT THE REAR EXIT DOOR MUST BE REPLACED

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETER IN THE COOLER MUST BE CALIBRATED