MOON PALACE Gets Conditional Pass on Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO SOAP AT AN EXPOSED HANDSINK IN FOOD PREP AREA AND NO PAPER TOWELS AT AN EXPOSED HANDSINK IN BASEMENT FOOD PREP AREA. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL TIMES FOR PROPER HANDWASHING PRACTICE. MANAGER PROVIDED SOAP AND PAPER TOWELS ON SITE. CRITICAL VIOLATION #7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED UNLABELED VARIOUS SEASONING CONTAINERS IN KITCEHN AND FOOD ITEMS IN WALK-IN FREEZER IN BASEMENT. INSTRUCTED TO LABEL.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CARDBOARD AND NEWSPAPERS BEING USED AS LINERS IN SHELVING UNITS IN FOOD PREP AREA. INSTRUCTED TO REMOVE.

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: OBSERVED RUSTY SHELVES INSIDE 2 DOOR COOLER IN 1ST FLOOR STORAGE AREA AND RUSTY SHELVE WITH DEBRIS INSIDE WALK-IN COOLER IN BASEMENT. INSTRUCTED TO REPAIR/REPAINT WITH NON-TOXIC PAINT. OBSERVED ACCUMULATED FOOD DEBRIS BUILD UP ON EXTERIOR OF GRAIN/FLOUR BINS IN BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

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: OBSERVED ACCUMULATED GREASE WITH FOOD DEBRIS ON FLOOR UNDER STOVE, BEHIND CHEST FREEZER, UNDER PREP COOLERS AND UNDER PREP TABLES IN FOOD PREP AREA. ALSO FOUND ACCUMULATED DUST BUILD UP WITH DEBRIS UNDER CHEST FREEZER IN BASEMENT, UNDER PREP TABLES BY LAUNDRY MACHINE IN BASEMENT AND UNDER 1 COMPARTMENT SINK IN BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

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: OBSERVED WATER DAMAGED WALL BEHIND PREP TABLE AND 1-COMPARTMENT SINK BY THE LAUNDRY MACHINE IN BASEMENT. ALSO FOUND A HOLE IN WALL BEHIND ICE MACHINE IN BASEMENT AND CRACKED CEILING TILES IN EMPLOYEE'S RESTROOM IN BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED NO LIGHT SHEILD ABOVE PREP TABLES IN FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED DIRTY DRYING LINERS AT BAR. INSTRUCTED TO REPLACE OR CLEAN.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED DIRTY DRYING LINERS AT BAR. INSTRUCTED TO REPLACE OR CLEAN.

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.