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White Palace Grill

August 31, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings11
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: WALK-IN COOLER FOUND AT IMPROPER TEMPERATURE, AIR TEMP RECORDED AT 44.1F AT START OF INSPECTION. INSTRUCTED TO LOWER THERMOSTAT INSIDE UNIT TO ACHIEVE AN INTERNAL AIR TEMPERATURE OF 40 DEGREES OR BELOW(CORRECTED, UNIT WENT DOWN TO AN AIR TEMPERATURE OF 39.1F).REFRIGERATED PREP TABLE IN MAIN FOOD PREP AREA NOT MAINTAINING ADEQUATE AIR TEMPERATURE THROUGHOUT. AIR TEMP IN THE CENTER ROWS ON LEFT AND RIGHT SIDES HAVE AN AIR TEMPERATURE OF 36.1F, ALL OTHER SECTIONS OF THE UNIT ARE HOLDING AT 45.1F. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM THIS UNIT WHICH IS BEING TAGGED HELD FOR INSPECTION AND HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTAILLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. PRODUCTS FOUND AT IMPROPER TEMPERATURES INSIDE WALK-IN COOLER ARE AS FOLLOWS: COOKED WHITE RICE-45.1F, COOKED SPANISH RICE-44.6F, EGGS-47.1F, COOKED TURKEY BREAST-44.2F, COOKED TACO MEAT-49.1F, COOKED BEANS-47.3F, COOKED RIBS-44.5F, COOKED MEAT LOAF-44.1F, CHOPPED HAM-46.1F. THE FOLLOWING ITEMS IN REFRIGERATED PREP COOLER: CUT TOMATOES-48.3, TACO MEAT-49.1F, CUT HAM-48.9F, COLE SLAW-49.3F, SOUR CREAM-50.1F. STEAK-51.2F, SAUSAGES-49.8F( FOUND IN COLD DRAWERS UNDERNEATH GRILL WHICH WERE NOT BEING CLOSED PROPERLY, THE OTHER FOUR DRAWERS THAT WERE BEING CLOSED WERE AT ADEQUATE AIR TEMPERATURE OF 37.8F. INSTRUCTED TO PROPERLY SHUT DRAWERS AFTER OPENING. ALL PRODUCTS(89LB) FOUND AT IMPROPER TEMPERATURES(VALUED AT $185) DISCARDED. ALL COOKED ITEMS LISTED WERE FOUND STORED IN DEEP LARGE PLASTIC CONTAINERS DATED 8-30-15 OR WRAPPED TIGHT IN PLASTIC WRAP. INSTRUCTED TO USE SHALLOW CONTAINERS AND TO LOOSELY COVER ALL FOODS WHEN BEING COOLED. CRITICAL VIOLATION 7-38-005(A)
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS AND HELD FOR MORE THAN 24 HOURS MUST BE PROPERLY LABELED AND DATED.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: ALL SINGLE-SERVICE ARTICLES MUST BE PROPERLY STORED INVERTED(WITH HANDLES UP OR OUT).
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: PAINT OR REPLACE RUSTY STORAGE RACKS IN REAR POP DISPENSER STORAGE AREA NEAR EXIT DOOR.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN THE FOLLOWING: SIDES AND INTERIORS OF COOKING EQUIPMENT ON COOK LINE IN MAIN FOOD PREP AREA(DEEP FRYERS, GRILLS, COOLER DRAWERS,COOKING STOVE), EXTERIOR OF DISH MACHINE, AND THE METAL PANELS INSIDE THE ICE MACHINE(RUST BUILD-UP AROUND DOOR FRAME).
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(GREASE AND FOOD DEBRIS BEHIND COOKING AND REFRIGERATED EQUIPMENT). CLEAN FOOD DEBRIS FROM ALL FLOOR DRAIN STRAINERS AND FROM FLOOR DRAINS IF PRESENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN SPILLS, DIRT, AND STAINS FROM WALLS IN FOOD PREP, STORAGE AND DISHWASHING AREAS. CLEANS DEBRIS FROM LIGHT SHIELDS WHERE PRESENT.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR LEAKY FAUCETS AT 3 COMPARTMENT SINK AND I COMPARTMENT SINK AT DISH MACHINE.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ELIMINATE CLUTTER IN REAR STORAGE/OFFICE AREA. ALL ARTICLES MUST BE PROPERLY STORED ELEVATED 6 INCHES OFF FLOOR.
code 41
Food Handler Requirements Met

Inspector note: Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
code 45

What changed since the previous inspection?

Compared with Pass on June 16, 2014: 10 findings appeared for the first time. 1 finding recurred.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.