Restaurante Kapeekoo
Last inspected: Mar 22, 2012
74
Score
RESTAURANTE KAPEEKOO, INC., located at 6336 S Pulaski Rd in Chicago, IL, underwent a moderate risk inspection on March 22, 2012. This inspection resulted in a score of 74 and identified six minor violations. Historically, the facility has maintained a pattern of mostly low-risk inspections across its four recorded evaluations.
4
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Mar 22, 2012
Routine
6 minor violations.
74
Feb 18, 2011
Reinspection
No violations found.
100
Feb 10, 2011
Routine
5 minor violations.
78
Sep 29, 2010
Routine
4 minor violations.
82
Violations — Mar 22, 2012 Inspection
Facilities to maintain proper temperature
Inspector notes: 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.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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.
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: 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.
37
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: 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.
43
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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