PASS W/ CONDITIONS
Risk 1 (High)
PALMER HOUSE HILTON Gets Conditional Pass on Health Inspection - Chicago Restaurant
PALMER HOUSE HILTON
(AKA: LOCKWOODS 1ST / BANQUETS 2ND-6TH)
17 E MONROE ST, CHICAGO 60603
Restaurant
October 13, 2022
Complaint
License #2713622
5
Total Violations
1
Critical
4
Major
Violations Cited by Chicago Health Inspector
5
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #37
MAJOR
Violation Details
FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PEPPER, SALT AND GRANOLA OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
Why This Matters
Missing allergen labeling can cause severe allergic reactions.
Food Code Requirement
All food properly labeled with required information.
Specific Requirements
Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.
CDPH Food Code: Section 3-202.18
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ITEMS STORED ON FLOOR IN BASEMENT WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #41
MAJOR
Violation Details
WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
Why This Matters
Contaminated cloths spread bacteria across multiple surfaces.
Food Code Requirement
Wiping cloths must be properly sanitized and stored.
Specific Requirements
Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.
CDPH Food Code: Section 3-304.14
Violation #41
MAJOR
Violation Details
WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
Why This Matters
Contaminated cloths spread bacteria across multiple surfaces.
Food Code Requirement
Wiping cloths must be properly sanitized and stored.
Specific Requirements
Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.
CDPH Food Code: Section 3-304.14
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection