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White Palace Grill

March 24, 2021 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED NO HANDWASHING SIGNAGE AT HANDSINK NEAR WAFFLE IRONS AND 4-BURNER STOVE. INSTRUCTED TO PROVIDE.
code 10Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: OBSERVED BLANK COPIES OF EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO MAINTAIN POLICY WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010.
code 3Priority
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE 3-DOOR PREP COOLER TO BE IMPROPER: CUT MELON (59.2F), COFFEE CREAMER (60F), CUT LEAFY GREENS (59F), AND MAYO (57F). PERSON IN CHARGE IMMEDIATELY AND VOLUNTARILY DISPOSED OF 6 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: NOTED TEMPERATURE OF 3-DOOR PREP COOLER IN COFFEE PREP AREA TO BE IMPROPER AT 60F. ALL REFRIGERATOR AND COLD-HOLDING UNITS MUST BE MAINTAINED AT A PROPER TEMPERATURE OF 41F AND BELOW. UNIT WAS TAGGED AT CONCLUSION OF INSPECTION AND PERSON IN CHARGE WAS INFORMED TO DISCONTINUE USE UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH) PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
code 33
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: OBSERVED FOOD ITEMS STORED IN WALK-IN COOLER UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS AND/OR COVERINGS FOR ALL FOOD ITEMS STORED IN COLD-HOLDING UNITS.
code 39
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT (GRILLTOPS, STOVE AND FRYERS) IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
code 49
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: OBSERVED IN-USE 4-BURNER STOVE ROLLED FROM UNDER VENTILATION HOOD. INFORMED PERSON IN CHARGE TO ENSURE ALL COOKING EQUIPMENT IS UNDER PROPER VENTILATION. MUST CORRECT.
code 56

What changed since the previous inspection?

Compared with Pass on July 22, 2020: 6 findings appeared for the first time. 2 findings 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.