Hotel Palomar

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASH SIGNAGE AT HAND WASH SINK ON COOK LINE IN GROUP DINING SPACE. INSTRUCTED TO INSTALL AND MAINTAIN.

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

OBSERVED CUTTING BOARDS THROUGHOUT MAIN COOK LINE LOCATED IN GROUP DINING AREA WITH DEEP GROOVES AND STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.

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

OBSERVED A CAN OPENER ON PREP TABLE IN MAIN 1ST FLOOR PREP AREA COVERED IN FOOD DEBRIS WITH SOME RUST. INSTRUCTED TO CLEAN, SANITIZE, REPAIR OR REPLACE, AND MAINTAIN.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

NO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE PREPARING AND SERVING TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS ( CHICKEN, EGGS...) INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

FOUND A VACUUM PACKAGING MACHINE ON SITE, SEVERAL PACKAGES IN WALK-IN COOLER THAT WERE VACUUM PACKAGED ON SITE. ALSO FACILITY SOUS VIED CHICKEN AT A LOW TEMPERATURE (140F) PER CHEF RECIPE WITHOUT OBTAINING A VARIANCE FOR SUCH SPECIAL PROCESSES. INS...

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

REFER TO VIOLATION #29 FOR DESCRIPTION.

IN-USE UTENSILS: PROPERLY STORED

SPOONS AND TONGS IN USE KEPT IN STANDING WATER, INSTRUCTED TO KEEP IN A CLEAN DRY HOLDER

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

DELI CUPS NOT AIR DRIED BEFORE STORAGE, INSTRUCTED TO AIR DRY ALL UTENSILS AFTER WASHING

ALLERGEN TRAINING AS REQUIRED

FOOD SERVICE MANAGERS WITH NO ALLERGEN TRAINING CERTIFICATE, INSTRUCTED TO OBTAIN

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED COOK IN FRONT COOK LINE USING SOILED WIPING CLOTH TO WIPE FINGERS ON BETWEEN FOOD HANDLING TASKS: AFTER CRACKING EGGS, AFTER SLICING AVOCADO, ETC. INSTRUCTED THAT FOOD HANDLERS MUST WASH HANDS PROPERLY WITH SOAP, WARM WATER AND PAPER TOWELS ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED 1ST FLOOR DISHROOM HANDSINK COMPLETELY BLOCKED BY CLEANING EQUIPMENT STORED IN BASIN OF SINK, AND MOPS, BROOMS AND MOP BUCKET STORED DIRECTLY IN FRONT OF THE SINK. ALSO NOTED BAR HANDSINK WITH DOZENS OF LIQUOR "SPEED POURERS" HELD IN THE BAS...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOOR DRAINS ACCUMULATING ORGANIC MATTER AT 1ST FLOOR DISH ROOM 3 COMPARTMENT SINK, 1ST FLOOR 2 COMPARTMENT SINK AND 2ND FLOOR DISH MACHINE DRAINS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED DUST ACCUMULATING ON THE CEILING VENT IN THE WOMEN'S EMPLOYEE RESTROOM, NEAR HAND SINKS. MUST DETAIL CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOOR DRAINS BEHIND BAR, IN DISH WASHING AREA, COOKING AREAS UNCLEAN WITH BLACK SLIME AND ORGANIC MATTER. CLEAN ALL FLOOR DRAINS IN DETAIL TO DETER SMALL FLY BREEDING SITES. MAINTAIN FLOOR DRAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED MISSING CEILING TILE IN LIQUOR STORAGE ABOVE LIQUOR WALK IN COOLER. OBSERVED MISSING CEILING TILE IN MAIN KITHCEN NEAR WALK IN COOLER. REPLACE MISSING CEILING TILES AND MAINTAIN.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED 15 LIVE SMALL FLIES ON WALL AT BAR AND 20 LIVE SMALL FLIES ON WALLS AT PREP/DISHWASH AREA. INSTRUCTED MANAGER TO REMOVE ALL INSECT ACTIVITY BY DATE OF REINSPECTION. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED (CHICKEN, SHRIMP, ETC.). INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH ORIGINAL CERTIFICATE MUST BE ON PREMISES WHILE POTENTIALLY ...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM REPORT #1659234 DATED ON 04/29/16 NOT CORRECTED-#32 OBSERVED SOME COOLERS DOOR RUBBER GASKETS RIPPED AT FRONT PREP AREA BY COOKLINE. MUST REPAIR/REPLACE ALL DAMAGED COOLERS DOOR RUBBER GASKETS, #33 OBSERVED ACCUMULATED ...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED SOME BULK CONTAINERS IN PREP AREA NOT LABELED. INSTRUCTED MANAGER ALL BULK CONTAINERS MUST BE LABELED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED SOME COOLERS DOOR RUBBER GASKETS RIPPED AT FRONT PREP AREA BY COOKLINE. MUST REPAIR/REPLACE ALL DAMAGED COOLERS DOOR RUBBER GASKETS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED ACCUMULATED FOOD BUILD UP INSIDE FRONT PREP AREA REACH IN COOLERS DOOR GASKETS, FOOD SPILLS/BUILD UP ON SHELVES AT PREP AREAS, ACCUMULATED DUST BUILD UP ON FAN COVERS INSIDE FOOD WALK IN COOLER, FOOD BUILD UP ON EXTERIOR OF DISHMACHINE/LOWER...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOOR TILES IN POOR REPAIR/LOW GROUT AT FRONT AND REAR PREP AREAS ALSO OBSERVED DIRT/FOOD BUILD UP INSIDE ALL FLOOR DRAINS. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ALL FLOOR DRAINS AND REGROUT ALL DAMAGED FLOOR TILES AND CLEAN FLOOR AT DRY S...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED DUST BUILD UP ON CEILING TILES/CEILING VENTILATION COVERS ABOVE PREP/DISHWASH AREA ALSO OBSERVED FOOD STAINS/DUST BUILD UP ON WALLS AT SAME. MUST CLEAN WALLS AND CEILING TILES THROUGHOUT PREP AND DISWASH AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED FRONT PREP AREA EXPOSED HANDWASH BOWL HOT WATER LEAKING AT FAUCET. MUST REPAIR AND MAINTAIN SINK.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

EXPOSED HAND SINK IN THE PREP AREA 1ST FLOOR, COOK LINE IST FLOOR, DISH WASHING AREA FIRST FLOOR ARE NOT ACCESSIBLE AND CONVENIENT TO WASH HANDS. CLEANING EQUIPMENT(BROOM AND DUST PAN), AND BIG GARBAGE CAN IN FRONT OF THE EXPOSED HAND SINK. INSTRUCTE...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

FOUND NO PAPER TOWEL AND HAND SOAP BEHIND THE BAR EXPOSED HAND SINK. INSTRUCTED MANAGER THAT EXPOSED HAND SINK MUST HAVE PAPER TOWEL AND HAND SOAP ALL THE TIMES. CITATION ISSUED CRITICAL 7-38-030. MANAGER PROVIDED PAPER TOWEL AND HAND SOAP ON THE EXP...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOUND INTERIOR PANEL OF THE ICE MACHINE (ON THE IST FLOOR KITCHEN AND 5TH FLOOR PANTRY SERVICE ROOM)NOT MAINTAINED. BLACK,ORANGE/PINKISH SLIMY MOLD LIKE SUBSTANCE ON THE SURFACES AND ON THE PLASTIC LID OF THE ICE MAKER. INSTRUCTED TO CLEAN AND SANITI...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST RE CAULK AROUND THE EXPOSED HAND SINK IN THE DISH WASHING AREA IST FLOOR. (CAULK WORN OUT) AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN AND SANITIZE ALL BULK FOOD CONTAINERS IN THE WIRE RACK SHELVINGS AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN IN DETAIL THE FLOOR UNDER THE EXPOSED HAND SINK IN THE EMPLOYEES LUNCH ROOM AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

DUST BUILD-UP ON THE HOOD ABOVE THE DISH MACHINE 1ST FLOOR AND DUST BUILD-UP ON THE CEILING VENT 6TH FLOOR MOP SINK CLOSET EMPLOYEES LUNCH ROOM. MUST CLEAN AND MAINTAIN. WALLS NOT IN GOOD REPAIR IN THE MOP SINK CLOSET 6TH FLOOR EMPLOYEES LUNCH ROO...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED THE COOK PREPARING AND COOKING FOOD NOT WEARING HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINT TO CONFINE THE HAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HNADLER CERTIFICATE ON PREMISES. MUST PROVIDE NEXT ROUTINE INSPECTION.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

NOTED MULTI USE UTENSILS )PLATES,CUPS,BOWLS,POTS ETC) ON SHELVES AT THE KITCHEN AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURE OF ROOM SERVICE COOLER AT THE KITCHEN TO BE IMPROPER AT 50F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE ROOM SERVICE REFRIGERATION UNIT TO BE IMPROPER:-MILK 51.9F, GREEK YOGURT 54.5F, BURRITOS 54.3F, ASSORTED SALAD (KIN WA)58.4 AND EGGS INSIDE WALK IN COOLER 51.5F. MAN...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NOTED CLOGGED (WATER NOT DRAINING) HAND WASH SINK BY THE DISH WASHER AREA. INSTRUCTED NOT TO USE UNTIL MAINTAINED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

NOTED A PINKISH THICK BLACK SLIMY SUBSTANCE INSIDE UPPER COMPARTMENT OF ICE MACHINE DRIPPING ON TO THE ICE.INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY CLEANED AND SANITIZED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NOTED OVER 60 FLYING INSECTS ON WALLS, CEILING,SHELVES AND LINEN ESPECIALLY AT THE ROOM SERVICE AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS.RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

NOTED MULTI USE UTENSILS )PLATES,CUPS,BOWLS,POTS ETC) ON SHELVES AT THE KITCHEN AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NOTED KNIVES STORED BETWEEN DISH WASHER AND DISH RACK AT THE BAR FOOD PREP AREA. INSTRUCTED TO PROPERLY CLEAN AND STORE ALL KNIVES IN A PROPER KNIFE STORAGE AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO DETAIL CLEAN ALL FLOOR DRAINS ESPECIALLY AT THE KITCHEN AND BAR AREA.MUST ALSO CLEAN FLOOR ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE BAR PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED LEAKAGE AT THE HANDLE OF TOILET FLUSHING HANDLE AT THE WOMENS BATHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

LOW TEMP DISH MACHINE NOT PROVIDING ADEQUATE SANITIZER CONCENTRATION ON FINAL RINSE (0 PPM), INSTRUCTED MGR TO PROVIDE PROPER SANITIZER CONCENTRATION, MACHINE IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR TAG REMOVAL INSPECTION.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MISSING LABELES AT SPICE AND BULK FOOD CONTAINERS, INSTRUCTED TO LABEL.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MISSING GROUT AT KITCHEN FLOOR TILES BY FRONT KITCHEN LINE CAUSING FOOD AND WASTE WATER BEING DEPOSITED BETWEEN TILES, INSTRUCTED TO GROUT AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP HOLDER NOT CLEAN WITH STANDING WATER, INSTRUCTED TO KEEP SCOOP IN A CLEAN CONTAINER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

ICE BINS KEPT ON FLOOR NEXT TO ICE MAKER, INSTRUCTED TO STORE OFF FLOOR BY 6" OR HIGHER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

ICE SCOOP HOLDER NOT CLEAN AT BOTTOM, INSTRUCTED MGR TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

SLOW DRAINAGE AT HAND SINK NEXT TO DISH MACHINE, INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

FLY TRAP MOUNTED ABOVE CLEAN UTENSILS SHELVES, INSTRUCTED TO REMOVE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

POOR FLOOR GROUTING AT THE FRONT SERVING/COOKING LINE OF THE "SABLE" RESTAURANT, MUST BE ADDRESSED TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ANY CLUTTER/UNNECESSARY ARTICLES UNDER HANDSINK AT EMPLOYEE LOUNGE MUST BE REMOVED. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (EGGS, SAUSAGE, ETC.) ARE BEING PREPARED AND SERVED...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSE...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION REPORT SUMMARY FROM 3/9/10 WAS NOT VISIBLE TO CUSTOMERS. MANAGER STATED THAT THE REPORT WAS IN A FILE ALONG WITH THE INSPECTION REPOR...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE.