GRAND PALACE Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO CLEAN AND PAINT RUSTY SHELVES INSIDE OF WALK-IN COOLER. INSTRUCTED TO REPLACE STAINED/WORNED CUTTING BOARDS ON THE TWO PREP COOLERS IN THE KITCHEN CLOSEST TO THE COOKING EQUIPMENT.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INSIDE OF REFRIGERATION UNITS, EXTERIOR SURFACES OF REFRIGERATORS AND EXTERIOR SURFACES OF BULK STORAGE CONTAINERS IN REAR OF KITCHEN ON SHELVES.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER COOKING EQUIPMENT, INSIDE OF WALK-IN COOLER AND IN CORNER AREAS AROUND AND BEHIND OTHER KITCHEN EQUIPMENT AND UNDERNEATH STORAGE SHELVES IN REAR OF KITCHEN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND PREP TABLES TO REMOVE SPLATTER AND STAINS, CLEAN ATTACHED EQUIPMENT ON WALLS SUCH AS VENTS, EXTINGUISHERS ETC TO REMOVE DUST.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELIMINATE UNNECESSARY ITEMS ON TOP OF WALK-IN COOLER AND IN CORNER AREAS TO AVOID CLUTTER.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELIMINATE UNNECESSARY ITEMS ON TOP OF WALK-IN COOLER AND IN CORNER AREAS TO AVOID CLUTTER.

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.