WHITE PALACE GRILL Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED REACH IN PREP COOLER AT 48.3 DEGREES F. MUST REPAIR OR ADJUST COOLER AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 34LBS OF COOKED CHICKEN,RAW BEEF,COOKED RICE,COOKED PASTA,HAM,COOKED BEANS,COOKED GROUND BEEF,ROAST BEEF AND SLICED TOMATOES AT IMPROPER TEMPERATURES RANGING BETWEEN 50-71.1 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED EVIDENCE OF INSECTS ON SITE AND OUTER OPENINGS NOT PROTECTED. NOTED APPROXIMATELY 10 LIVE SMALL FLIES BEHIND FRONT SERVICE COUNTER AND IN THE DISH WASHING AREA. NOTED FLIES ON THE CEILING AND CRAWLING ON EQUIPMENT AND DIRTY DISHES. MUST REMOVE INSECTS,SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. ALSO NOTED A 1/4 INCH GAP ALONG THE BOTTOM OF THE OUTSIDE STORAGE ROOM DOOR WHERE PAPER PRODUCTS AND OTHER ITEMS ARE STORED. MUST REPLACE WORN WEATHER STRIPPING AND REPAIR DOOR. MUST MAKE COMPLETELY INSECT AND RODENT PROOF. SERIOUS CITATION ISSUED 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: DISH WASHING FACILITIES NOT PROPERLY INSTALLED AND MAINTAINED. FAUCET SPOUT AT THE THREE COMPARTMENT SINK DOES NOT PROPERLY EXTEND OVER ALL THREE COMPARTMENTS. FAUCET IS ALSO LEAKING HEAVILY. MUST REPLACE SPOUT TO REMOVE LEAK AND SO THAT WATER CAN PROPERLY REACH ALL THREE COMPARTMENTS. ALSO NOTED A BROKEN COLD WATER HANDLE AT THE DISH MACHINE RINSE SINK. MUST REPAIR. SERIOUS CITATION ISSUED 7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE BROKEN GLASS WINDOW IN THE REAR EXIT DOOR.

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: MUST DETAIL CLEAN THE INTERIOR OF FRYERS AND COOLERS. ALSO DETAIL CLEAN AND SANITIZE PREP TABLES AND CUTTING BOARDS.

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 DETAIL CLEAN FLOORS IN PREP AND DISH WASHING AREAS AND UNDER STORAGE SHELVES. MUST REPAIR BROKEN FLOOR TILES IN DISH WASHING AREA AND REMOVE POOLING WATER.

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: MUST DETAIL CLEAN WALLS UNDERNEATH DISH MACHINE AND THREE COMPARTMENT SINK. ALSO DETAIL CLEAN WALLS IN THE PREP AREAS. MUST ALSO REMOVE DUST ON EXTERIOR OF LIGHT SHIELDS ABOVE REAR PREP AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER IN OUTSIDE STORAGE ROOM AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR. ALSO PROVIDE ADDITIONAL SHELVING IN REACH IN FREEZER AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER IN OUTSIDE STORAGE ROOM AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR. ALSO PROVIDE ADDITIONAL SHELVING IN REACH IN FREEZER AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.