CEDAR PALACE Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: LOWER LEVEL PREP HAND SINK SOAP AND MOUNTED TOWEL DISPENSER MUST BE REMOVED FROM THE UTILITY MOP SINK AND RELOCATED TO BE CLOSER TO THE HAND SINK.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: ICE SHOOT OF SODA DISPENSING ICE MACHINE DIRTY. MUST CLEAN AND MAINTAIN.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

THERMOMETERS PROVIDED & ACCURATE - Comments: MISSING THERMOMETER INSIDE THE WALK-IN COOLER. MUST REPLACE.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS INCLUDING SPICE CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: CARS MUST NOT BE STORED INSIDE THE SAME GARAGE BEING USED FOR DRY FOOD STORAGE. MUST REMOVE VEHICLE OF REMOVE ALL FOODS.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

IN-USE UTENSILS: PROPERLY STORED - Comments: KNIVES NOTED IMPROPERLY STORED BETWEEN METAL SURFACES OF THE COOKS LINE COOLER. MUST PROVIDE A PROPER KNIFE HOLDER OR STORE ON A CLEAN SURFACE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED DRY FOODS AND TOGO FOOD CONTAINERS MUST BE ELEVATED FROM THE FLOORS IN THE GARAGE DRY FOOD STORAGE ROOM.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RAW WOODEN SPLASH GUARD BETWEEN THE LOWER LEVEL PREP AREA HAND WASHING AND UTILITY MOP SINK MUST BE PAINTED/SEALED.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: TORN RUBBER DOOR GASKETS REPAIRED WITH DUCT TAPE ON THE GARAGE TWO DOOR REACH-IN COOLER. MUST REPLACE GASKETS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXTERIOR/TOP OF DISH MACHINE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXCESSIVE RUST ON LOWER SHELVING OF PREP TABLE IN THE LOWER LEVEL PREP AREA. MUST REMOVE RUST TO BE SMOOTH AND CLEANABLE.----PEELING PLASTIC AS A SEALANT ON METAL SHELVING IN UPPER KITCHEN MUST BE REMOVED.----METAL SHELVING UNDER THE FLAT TOP GRILL WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS LINER FOR PREP SHELVING, INTERIOR COOLER LINING OR SPLASH GUARD AT CLEAN DISH STORAGE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST INSTALL SMOOTH, CLEANABLE CEILING AND WALLS THROUGHOUT THE REAR GARAGE COOLER AND DRY FOOD STORAGE ROOM.---MISSING WALL TILE AT THE THREE COMPARTMENT SINK. MUST REPLACE.----EXCESSIVE GREASE ON THE WALL MOUNTED FAN ABOVE THE COOKS LINE WINDOW WITH GREASE DRIPPING DOWN INTO THE WINDOW. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED DIRTY, GREASY PLASTIC HANGING FROM WIRING ABOVE THE COOKS LINE TWO DOOR TALL REACH-IN COOLER. MUST REMOVE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED DIRTY, GREASY PLASTIC HANGING FROM WIRING ABOVE THE COOKS LINE TWO DOOR TALL REACH-IN COOLER. MUST REMOVE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.