RESTAURANTE KAPEEKOO, INC.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: 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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: 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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT#414041 INSP# 371 DATED 9-29-10. #32 RACKS IN 2 DOOR COOLER ARE RUSTY, #33 THE HOOD LARGE AMOUNTS OF GREASE MUST CLEAN, UPRIGHT FREEZER CHEST LARGE AMOUNT OF ICE BUILD-UP MUST DEFROST AND CLEAN, #34 FLOORS UNDER EQUIPMENT NOT CLEAN MUST CLEAN. ALL VIOLATIONS MUST BE CORRECTED AND MAINTAINED. SERIOUS VIOLATION 7-42-090 CITATION ISSUED PREVIOUS MINOR VIOLATIONS NOT CORRECTED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: 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. ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS UNDER 3 COMPARTMENT SINK AND BEHIND GREASE TRAP IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP MUST REMOVE GREASE AND DEAD ROACHES. MUST CLEAN AND MAINTAIN AT ALL TIMES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ANY UNECESSARY CLUTTER MUST BE REMOVED.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees must wear garments that are clean and of washable character and nature. ALL EMPLOYEES MUST WEAR GARMETS THAT COVER ALL OF THE EXPOSED ARMPIT AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE RACKS IN THE TWO DOOR COOLER ARE RUSTY. INSTRUCTED TO PAINT WITH NON TOXIC PAINT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE HOOD AND CHAIN HOLDING THE HOOD HAS LARGE AMOUNT OF DUST BUILDUP. INSTD. TO CLEAN. THE UPRIGHT FREEZER THICK WITH ICE BUILDUP. INSTD TO DRFROST AND CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOOR UNDER THE HEAVY EQUIPMENT NOT CLEAN. INSTD TO CLEAN SAME.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees must wear garments that are clean and of washable character and nature. COOKS NOT WEARING HAIR RESTRAINTS. INSTD TO PROVIDE HAT CAP OR HAIR NETS.