Cooked?✓!
White Palace Grill
April 12, 2018 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings6
- critical findings2
Failed findings
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: Observed no soap at front cook line exposed hand sink, next to four burner stove. Informed manager that soap is required at all exposed hand sinks, at all times. Manager corrected violation during inspection. Critical violation #7-38-030
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: Observed potentially hazardous food stored at improper temperature, in the following areas: -Shelving unit underneath flat top grill, at room temperature 86.4f, 3lbs of grilled onions, at a value of $3.00 -Underneath prep table on shelving unit, at room temperature: 74.6f, 4lbs of Corned beef hash, stored inside # 10 can, at a value of $10.00 76.4f, 3lbs of chopped tomatoes, stored inside, plastic tub, at a value of $4.00 -Walk in cooler 61.3f, 49lbs of eggs at a value of $70.00 Manager voluntarily discarded and denatured a total weight of 59lbs, at a total value of $87.00 Informed manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. Critical violation #7-38-005 (A)
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: Observed pre-portioned salad dressing, thousand island, garlic, ranch, etc., in front service station, 3 door reach-in cooler, without proper dates and labels. Informed manager that once items are removed from bulk container a properly label and date must be provided. Construction manager to provide proper label and date. Must maintain at all times.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: Observed fruit bowl stored inside shredded cheese and cooked rice, at front prep station and used as serving utensil. Informed manager that proper serving utensil must be used to serve and extract food items. Instructed manager to provide. Maintain at all times.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: Observed cardboard liner, used on shelving unit underneath flat-top Grill in rear flat top grill area and to go express window. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to remove an insured surface is smooth and easily cleanable.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: Observed black mold like substance embedded in caulk line, near back splash area of 3 compartment sink. Instructed manager to remove, reseal surface and maintain at all times. Observed excessive grease and food build up on shelving unit underneath flat-top grill area. Informed manager to detail clean and maintain at all times.
What changed since the previous inspection?
Compared with Pass on July 21, 2017: 6 findings appeared for the first time.
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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.