MOON PALACE Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE AS REQUIRED. INSTRUCTED THAT THE MANAGER MUST HAVE A VALID CERTIFICATE AT ALL TIMES. SERIOUS VIOLATION 7-38-012.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN THE FOLLOWING: SHELVES INSIDE OF THE WALK-IN COOLER IN THE BASEMENT, CLEAN THE INTERIOR BOTTOM OF THE FRYER TO REMOVE GREASE OBSERVED, CLEAN EXTERIOR SURFACES OF THE FLOOR MIXER IN BASEMENT.

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: MUST PROVIDE FLOOR DRAIN COVERS FOR FLOOR DRAINS IN BASEMENT WHERE MISSING (BY STORAGE SHELVES AND BY TWO COMP SINK). CLEAN FLOOR UNDER FRYER TO REMOVE GREASE OBSERVED.

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: SOME DUST/GREASE BUILD UP ON THE VENTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM; CLEAN VENTS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SOME DUST/GREASE BUILD UP ON THE VENTS ABOVE THE COOKING EQUIPMENT IN THE HOODED SYSTEM; CLEAN VENTS.

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.