Cedar Palace

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED THE REAR PREP/DISHWASHING HAND SINK NOT ACCESSIBLE FOR USE. A BUCKET OF WATER BEING HELD INSIDE THE SINK AND BUCKETS ON THE FLOOR WITH SOILED MOPS STORED INSIDE IN FRONT OF THE SINK ON THE FLOOR. DISHES BEING WASHED AND FOODS BEING PREPPED AT THIS TIME. INSTRUCTED THE HAND WASHING SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. OWNER REMOVED DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

FOOD SEPARATED AND PROTECTED

Inspector’s notes

OBSERVED RAW MEATS BEING IMPROPERLY STORED OVER COOKED READY TO EAT FOODS AND FRESH PRODUCE IN TWO SEPARATE COOLERS. IN A GARAGE TALL REACH-IN COOLER RAW BEEF BEING STORED ON THE TOP SHELVING OVER PREPARED FOODS AND PRODUCE. IN THE WALK-IN COOLER NOTED RAW MEAT KABOBS ON TOP SHELVING STORED DIRECTLY OVER CONTAINERS OF COOKED READY TO EAT CHICKEN, BEEF AND OTHER ASSORTED PREPARED FOODS. ALL REMOVED. REVIEWED PROPER FOOD STORAGE OF RAW AND READY TO EAT FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

PROPER HOT HOLDING TEMPERATURES

Inspector’s notes

NOTED COOKED STUFFED GRAPE LEAVES ON STOVE TOP BEING HELD HOT AT 131F. INSTRUCTED TO REHEAT TO 165.F. REVIEWED HOT HOLDING REQUIREMENTS. PRIORITY VIOLATION. SEE VIOLATION #22 FOR CITATION.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

NOTED THE FOLLOWING TCS FOODS BEING HELD AT IMPROPER COLD HOLDING TEMPERATURES IN THE COOKS LINE TWO DOOR COOLER: BABA GANOUSH AT 51F & 47.3F, FETA CHEESE AT 47.8F, HUMMUS AT 55.4F. ALSO NOTED COOKED CHICKEN IN THE COOKS LINE TALL REACH-IN COOLER AT 49.4F. ALL DISCARDED. REVIEWED COLD HOLDING TEMPERATURE REQUIREMENTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

PROPER DATE MARKING AND DISPOSITION

Inspector’s notes

OBSERVED SEVERAL CONTAINERS OF READY TO EAT HUMMUS, COOKED CHICKEN AND COOKED BEEF FROM THE PREVIOUS DAYS PREPARATION IN THE WALK-IN COOLER AND THE COOKS LINE TALL REACH-IN COOLER NOT DATE LABELED. NO LABELS. REVIEWED THE REQUIRED DATE LABELING OF PREPARED TCS FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST LABELED WITH THE PRODUCT COMMON NAME.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

WIPING CLOTHS: PROPERLY USED & STORED

Inspector’s notes

ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

Inspector’s notes

MUST NOT STORE POTATOES, ONIONS AND OTHER STORED ITEMS ON THE FLOOR IN THE LOWER LEVEL PREP AREA.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE GARAGE STORAGE AND KITCHEN AREAS.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

EXCESSIVE RUST ON THE BOTTOM SHELVING OF THE METAL PREP TABLE IN THE LOWER LEVEL PREP AREA. INSTRUCTED TO REMOVE.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

SOILED MOP HEADS BEING IMPROPERLY STORED IN BUCKETS ON THE FLOOR. INSTRUCTED TO STORE INVERTED AT THE UTILITY MOP SINK WHEN NOT IN USE.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

NOTED EMPLOYEES PERSONAL BELONGS IE: BACKPACKS BEING STORED IN THE FOOD PREP AREA. MUST PROVIDE A DESIGNATED STORAGE AREA FOR EMPLOYEES BELONGS.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

Inspector’s notes

OBSERVED PLATES FACING UP IN KITCHEN PREP AREA. INSTRUCTED TO STORE INVERTED TO PREVENT SOURCES OF CONTAMINATION.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED MINOR GREASE SPILLS ON FLOOR UNDER COOKING FRYER. MUST CLEAN AND MAINTAIN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

Inspector’s notes

PERSON IN CHARGE UNABLE TO PROVIDE FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

Inspector’s notes

OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON PREMISES WHILE TCS FOODS AREA BEING PREPARED AND SERVED SUCH AS SOUPS, SALADS, COOKED RICE ETC. INSTRUCTED ABOVE TO OPEARTE WITH A CERTIFIED FOOD SERVICE MANAGER ON SITE AT ALL TIMES FOOD IS BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

THERMOMETERS PROVIDED & ACCURATE

Inspector’s notes

MUST PROVIDE A VISILE AND WORKING THERMOMETER IN THE 2-DOOR PREP COOLER.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED NO HAND WASHING SIGN OR POSTER NEAR HAND WASHING SINK IN THE EMPLOYEE WASHROOM LOCATED IN THE LOWER LEVEL. MUST PROVIDE AND MAINTAIN.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS IN THE OUTSIDE FOOD STORAGE AREA. MUST USE APPROVE SHELVING. MUST ELEVATE ITEMS FROM THE FLOOR AND MAINTAIN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.