PALM RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: SHELLSTOCK IDENTIFICATION TAGS FOR CLAMS NOT KEPT ON SITE AFTER SALE AS REQUIRED, UNABLE TO FIND CLAM TAGS FOR THE PERIOD OF AUG/1 2021 TO AUG/16/2021. CLAMS WERE SERVED IN THIS PERIOD. INSTRUCTED TO KEEP SHELLSTOCK TAGS ON SITE FOR 90 DAYS AFTER SALE. PRIORITY FOUNDATION VIOLATION 7-38-005.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: LOW TEMP DISH WASHING MACHINE NOT SANITIZING AT FINAL RINSE, 0PPM OBTAINED ON CL TEST STRIPS. MACHINE WAS USED EARLIER TODAY. INSTRUCTED TO PROVIDE PROPER SANITIZER CONCENTRATION AT FINAL RINSE. MACHINE IS TAGGED NOT ALLOWED TO USE. PRIORITY VIOALTION 7-38-025.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND A PAN OF LIQUID EGGS AT 73.2F AND A COTAINER OF CHICKEN STOCK AT 87.3F. BOTH CONTAINERS LEFT ON PREP TABLE. NO TEMPERATURE CONTROL. INSTUCTED TO KEEP SUCH FOODS HELD AT 41F OR LOWER OR 135F OR HIGHER. PRIORITY VIOLATION 7-38-005. FOOD DISCARDED VALUED AT $7.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: SPRAY BOTTLE OF WATER IN KITCHEN NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: SPRAY BOTTLE OF WATER IN KITCHEN NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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.