CEDAR PALACE Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNAGE AT HAND SINK AT: -HAND SINK IN FRONT KITCHEN PREP AREA -SHARED EMPLOYEE/CUSTOMER RESTROOMS INSTRUCTED MANAGER TO PROVIDE SIGNAGE IN SAID AREAS. MAINTAIN AT ALL TIMES.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT HAND WASHING SINK LOCATED IN REAR PREP AREA. INFORMED MANAGER THAT PAPER TOWELS ARE REQUIRED AT HAND WASHING SINKS. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C) CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

This violation was corrected during the inspection.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED AT IMPROPER TEMPERATURE AT: COOK LINE VERTICAL BROILER: 67.5F, 30LBS MARINATED BEEF, $180 AT ROOM TEMPERATURE. 67.8F, 5LBS MARINATED CHICKEN, $9.00 AT ROOM TEMPERATURE. INFORMED MANAGER THAT TCS FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR MORE FOR HOT FOODS. MANAGER VOLUNTARILY DISCARDED AND DENATURED 35LBS OF COOKED CHICKEN, AT A TOTAL OF $189.00 PRIORITY VIOLATION #7-38-005 CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO INTERNAL THERMOMETER MEASURING DEVICE INSIDE ALL COLD HOLDING UNITS. INSTRUCTED MANAGER TO PROVIDE. MAINTAIN AT ALL TIMES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASH GUARD ON LEFT SIDE OF HAND SINK AT IN REAR PREP AREA ADJACENT TO 1 COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE SPLASH GUARD AT HAND SINK. MAINTAIN AT ALL TIMES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: UNABLE TO IDENTIFY BACKFLOW PREVENTER/VACUUM BREAK DEVICE ON BEVERAGE/ICE MACHINE IN DINING ROOM AREA. INSTRUCTED MANGER TO IDENTIFY AND OR INSTALL BACKFLOW PREVENTER/VACUUM BREAK DEVICE IN SAID AREA. MAINTAIN AT ALL TIMES.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO LIDDED TRASH CAN RECEPTACLE FOR SANITARY ITEMS, IN ALL EMPLOYEE/CUSTOMER SHARED RESTROOMS ON SITE. INSTRUCTED MANAGER TO PROVIDE LIDDED TRASH CAN RECEPTACLE FOR SANITARY ITEMS IN ADDITION TO ROOM TRASH CAN. MAINTAIN AT ALL TIMES.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EXCESSIVE GREASE BUILD UP ON EXTERIOR SURFACE OF HOOD FILTERS ABOVE COOK LINE AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EXCESSIVE GREASE BUILD UP ON EXTERIOR SURFACE OF HOOD FILTERS ABOVE COOK LINE AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.