GRAND PALACE Fails Health Inspection - Chicago Grocery store

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED SEVERAL PACKAGES OF PRODUCT (CHICKEN, PORK, AND BEEF) WITH EXPIRED DATES (APPROX. 15LBS). PERSON IN CHARGE DISCARDED EPIRED PRODUCTS. INSTRUCTED TO MAINTAIN ALL PRODUCTS IN BUTCHER MEAT COLD HOLD UNIT. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF PEST ACTIVITY THROUGHOUT FACILITY. APPROX 15-20 RODENT DROPPINGS IN THE REAR STORAGE BEVERAGE AREA. APPROX 10 DROPPINGS IN THE LIQUOR STORAGE LOCATED IN THE REAR DRY STORAGE AREA. APPROX 5-10 SCATTERED THROUGH THE LOWER SHELVING IN THE ISLES. APPROX 10-12 LOCATED IN THE HENNESY ROOM. APPROX 5-10 LOCATED IN THE REMY ROOM ON THE FLOOR AND SHELVING AND APPROX 10-15 SCATTERED ON THE SHELVING BEHIND THE FRONT SERVICE COUNTER AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS, CONTACT PEST CONTROL AND HAVE SERVICE BY RETURN INSPECTION DATE WITH SERVICE LOG. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SPLASH GUARD NEEDED BETWEEN MOP SINK AND THREE COMPARTMENT SINK TO OVOID POSSIBLE CROSS CONTAMINATION OF CLEANED AND SANITIZED ITEMS THAT ARE HELD FOR DRYING. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE MICROWAVE OVEN AND TOASTER OVEN IN REAR FOOD SERVICE AREA WITH A BUILD UP OF FOOD SPLATTER AND FOOD DEBRIS INSIDE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN AS NEEDED.

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: OBSERVED MULTIPLE CUTTING BOARDS IN REAR MEAT PREP AREA WITH DEEP CUTTING GROOVES AND STAINS. INSTRUCTED TO REPLACE, CLEAN AND SANITIZE AT LEAST EVERY TWO HOURS UNTIL NEW ONES ARE PROVIDED.

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: OBSERVED THE INSIDE OF THE PRODUCE COOLER WITH A BUILD UP OF DEBRIS UNDER RACKS USED TO HOLD PRODUCE. OBSERVED THE INSIDE OF THE MEAT HOLDING UNITS IN REAR MEAT PREP AREA WITH A BUILD UP OF FOOD SPILLAGE. OBSERVED THE INSIDE OF THE REAR UPRIGHT REACH IN COOLERS WITH A BUILD UP OF DIRT AND DUST. OBSERVED THE INSIDE OF THE REAR WALK IN MEAT COOLER WITH A BUILD UP OF FOOD SPILLAGE AND DEBRIS ON FLOORS AND SHELVING UNITS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING RIGHT FAUCET ON 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS THROUGHOUT THE REAR OF THE FACILITY, MEAT PREP AREA, DRY STORAGE AREA AND CORNERS OF AREAS AND UNDER SHELVING UNITS ON THE SALES FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

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: OBSERVED CEILING TILES THROUGHOUT THE FACILITY STAINED IN NEED OF REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN ALL.

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: OBSERVED A CLUTTER OF BOXES STORED INSIDE THE BEER WALK IN COOLER. INSTRUCTED TO REMOVE ANY AND ALL CLUTTER FROM THE BEER WALK IN COOLER AREA.

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: OBSERVED BROKEN FLOOR TILES IN THE REAR FOOD SERVICE MEAT AREA. INSTRUCTED TO REPAIR AND MAINTAIN TO MAKE FLOORS EASY TO CLEAN AND SANITIZE.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED VERY POOR LIGHTING IN REAR MEAT WALK IN COOLER. INSTRUCTED TO PROVIDE PROPER LIGHTING.

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 VERY POOR LIGHTING IN REAR MEAT WALK IN COOLER. INSTRUCTED TO PROVIDE PROPER LIGHTING.

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.