The Silver Palm Restaurant, 768 N Milwaukee Ave, Chicago, IL 60622 - Restaurant inspection findings and violations



Business Info

Restaurant: The Silver Palm Restaurant
Address: 768 N Milwaukee Ave, Chicago, IL 60622
Type: Restaurant
Total inspections: 3
Last inspection: Nov 2, 2011
Score
(the higher the better)

100

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Jan 11, 2010 100
  • FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  • VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  • WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Jan 28, 2010 100
  • FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  • FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
  • LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
  • PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
  • REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
  • TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
  • VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Nov 2, 2011 100

Violation descriptions and comments

Jan 28, 2010

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE WORNED OUT CUTTING BOARDS IN KITCHEN,REMOVE ALUMINUM FOIL FROM BOTTOMS OF PREP TABLES ALSO SHELVING AT REAR COOLER IS RUSTY MUST REPLACE.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.VENTILATION IN TOILET ROOMS ARE DUSTY.
The walls and ceilings shall be in good repair and easily cleaned.WALL IN BASEMENT DRY STORAGE AREA IS NOT SMOOTH,EASILY CLEANABLE.

Nov 2, 2011

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT THROUGHOUT PREMISES
All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL BULK STORAGE CONTAINERS, STORED IN BASEMENT AREA
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE LIGHT INSIDE REACH-IN COOLERS
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 PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT, AND PROVIDE KILOWATTS TO OVEN THATS NOT UNDER EXHAUST HOOD, OR STORE OVEN UNDER EXHAUST HOOD
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 THERMOMETERS INSIDE ALL COOLERS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN VENTS ABOVE COOKING EQUIPMENT, INTERIOR PANEL OF ICE MACHINE, TOPS, SIDE AND INTERIOR CABINETS OF COOKING EQUIPMENT, AND INTERIOR OF COOLERS AND FREEZERS, ALL NEEDS DETAIL CLEANING
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE A SPLASH GUARD AT REAR KITCHEN EXPOSED HAND BOWL, BETWEEN COUNTER AND GRILL AREA, AT FRONT BAR AREA BETWEEN 3 COMPARTMENT SINK AND EXPOSED HAND BOWL
MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA, NICE AND NEATLY
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 not produce any offensive odors. MUST CLEAN ALL STORAGE CLOSETS, REMOVE ALL CLUTTER AND BETTER MAINTAIN

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