Restaurant: The Silver Palm Restaurant
Address: 768 N Milwaukee Ave,
Chicago,
IL60622
Type: Restaurant
Total inspections: 3
Last inspection: Nov 2, 2011
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.
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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