LA PALMA RESTAURANT

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND WALLS NOT SMOOTH AND EASY TO CLEAN AT LOWER LEVEL PREPARATION AREAS. (SOME CHIPPING PAINT) MUST SEAL WALL WITH CHIPPING PAINT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: FOUND LIGHTS NOT SHIELDED AT HOT HOLDING UNIT. MUST PROVIDE SAFETY BULBS FOR HOT HOLDING UNIT.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND HOUSE FLY ACTIVITY AT LOWER LEVEL PREPARATION AREAS. OBSERVED ABOUT 30 HOUSE FLIES AT LOWER LEVEL PREPARATION AREAS. ALSO, LOWER LEVEL PREPARATION AREAS WITH NO EXIT DOOR. CURRENTLY LOWER LEVEL PREPARATION AREAS OPEN TO COMMON AREAS OF BUILDING. MUST INSTALL DOOR FOR LOWER LEVEL PREPARATION.SERIOUS VIOLATION. 7-38-020.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND WALLS NOT SMOOTH AND EASY TO CLEAN AT LOWER LEVEL PREPARATION AREAS. (SOME CHIPPING PAINT) MUST SEAL WALL WITH CHIPPING PAINT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: FOUND LIGHTS NOT SHIELDED AT HOT HOLDING UNIT. MUST PROVIDE SAFETY BULBS FOR HOT HOLDING UNIT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE EXTERIOR OF COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING AROUND COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS. ALSO NOTED OPENING INTO THE FLOOR AND WALL IN THE TOILET ROOM MUST SEAL ANY AND ALL OPENING WHERE EVER NEEDED TO PREVENT ENTRY POINTS FOR PESTS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN BASEMENT PREP AREA MUST BE SMOOTH AND EASILY CLEANABLE. NO CHIPPING PAINT.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST PROVIDE AND MAINTAIN A SELF CLOSING DEVICE ON THE TOILET ROOM DOOR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE THE HOT HOLDING UNIT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEED TO REPLACE CHOPPING BOARD.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NEED TO INSTALL DRAIN BOARD ON BASEMENT THREE COMPARTMENT SINK,

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: STORED POTS AND PANS NEED CLEANING AT HOT LINE AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MEAT SLICER AT BASEMENT FOOD PREP AREA NEEDS CLEANING. HOT LINE SHELVING CHARRED NEEDS CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS NEED TO BE RESURFACED AND SEALED NEXT TO SECOND FLOOR PREP TABLE AND ADJACENT TO BASEMENT WALKIN COOLER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHEILDS NEEDED OVER FOOD PREP AREAS -BASEMENT FOOD PREP AREA, SECOND FLOOR FOOD PREP AREA AND SERVING LINE AREA

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: UNUSED EQUIPMENT SUCH AS AN UNUSED RANGE,FOOD WARMER,AND POTS AND PANS CREATING CLUTTER.INSTUCTED MANAGEMENT TO REMOVE AND REORGANIZE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: STORED POTS AND PANS NEED CLEANING AT HOT LINE AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MEAT SLICER AT BASEMENT FOOD PREP AREA NEEDS CLEANING. HOT LINE SHELVING CHARRED NEEDS CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS NEED TO BE RESURFACED AND SEALED NEXT TO SECOND FLOOR PREP TABLE AND ADJACENT TO BASEMENT WALKIN COOLER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHEILDS NEEDED OVER FOOD PREP AREAS -BASEMENT FOOD PREP AREA, SECOND FLOOR FOOD PREP AREA AND SERVING LINE AREA

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: UNUSED EQUIPMENT SUCH AS AN UNUSED RANGE,FOOD WARMER,AND POTS AND PANS CREATING CLUTTER.INSTUCTED MANAGEMENT TO REMOVE AND REORGANIZE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORED POTS AND PAN NOT INVERTED AFTER SANITIZING.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Storage shelves and racks in basement prep area not maintained. Instructed to apply non-toxic sealant to surface or replace.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Cooking equipment exterior in prep area and storage shelves not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor in storage room, under and behind cooking equipment not cleaned. Instructed to detail clean daily. Floor not maintained on second floor storage area. Instructed to repalce damaged floor tile.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Walls and ceiling in prep areas(1st, second and basement) not maintained. Instructed to remove peeling paint, seal all openings and holes and repaint walls and ceiling. Tiled coving along wallbase not maintained. Instructed to replace missing tile and/or seal gaps between floor and wallbase.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Walk-in freezer light bulb not shielded. Instructed to provided shield for bulb. Light bulbs in basement not provided with end caps. Instructed to install end caps over bulbs. Light bulbs not working first floor prep area. Instructed to replace non-working bulbs.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation not provided in second floor toilet room. Instructed to install exhaust fan or have window open. Sink stoppers not provided for three compartment sinks in prep areas. Instructed provided stoppers for sinks. Basement three compartment sink faucet leaking at necks. Instructed to repair faucet or replace washers to prevent leak.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Thermometer not provided for prep cooler. Instructed to provide thermometer conspicuous inside cooler.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Supplies not properly stored. Instructed to elevate supplies 6 inches or higher off floor and away from wall.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL BUCK CONTAINERS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BADLY STAINED CUTTING BOARDS, RESEAL/RE COAT OR REPLACE WIRE RUSTY SHELVES THRU-OUT PREMISES, REPLACE CRACKED GLASS AT SLIDING DOOR DESSERT COOLER FRONT COUNTER AREA, PROVIDE A SPLASH GUARD AT FRONT EXPOSED HAND BOWL BY PREP AREA AND REMOVE ALL FOIL FROM SURFACES

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN ALL POTS AND PANS, TOPS AND SIDES OF ALL COOKING EQUIPMENT AND METAL PANEL INSIDE ICE MACHINE

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN AND REPAIR FLOOR SURFACES WHERE NEEDED IN ALL SERVICE AND PREP AREAS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND REPAINT WALL AND CEILING THRU-OUT PREMISES WHERE NEEDED

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roof line. MUST PROVIDE VENTILATION TO 2ND FLOOR PREP AREA ABOVE STOVE Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAK AT 2 COMPARTMENT SINK IN BASEMENT AT FAUCET AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE INTERIOR THERMOMETERS IN ALL COOLERS

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL BUCK CONTAINERS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BADLY STAINED CUTTING BOARDS, RESEAL/RE COAT OR REPLACE WIRE RUSTY SHELVES THRU-OUT PREMISES, REPLACE CRACKED GLASS AT SLIDING DOOR DESSERT COOLER FRONT COUNTER AREA, PROVIDE A SPLASH GUARD AT FRONT EXPOSED HAND BOWL BY PREP AREA AND REMOVE ALL FOIL FROM SURFACES

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN ALL POTS AND PANS, TOPS AND SIDES OF ALL COOKING EQUIPMENT AND METAL PANEL INSIDE ICE MACHINE

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN AND REPAIR FLOOR SURFACES WHERE NEEDED IN ALL SERVICE AND PREP AREAS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND REPAINT WALL AND CEILING THRU-OUT PREMISES WHERE NEEDED

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roof line. MUST PROVIDE VENTILATION TO 2ND FLOOR PREP AREA ABOVE STOVE Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAK AT 2 COMPARTMENT SINK IN BASEMENT AT FAUCET AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE INTERIOR THERMOMETERS IN ALL COOLERS