Palermo's Restaurant

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cardboard on shelving inside walk in cooler. Instructed person in charge to remove and maintain surface smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed damage to wall under dish machine. Instructed person in charge to repair and mainain smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed items stored on floor of walk in cooler. Instructed person in charge to maintain all items at least inches from floor at all times.

Equipment and surfaces were dirty.

Inspector’s note: Rubber gaskets of coolers, and exterior of broaster not clean, food debris. Instd to clean and maintain

Ventilation or lighting was inadequate.

Inspector’s note: Light out in storage area. Instd to provide adequate lighting and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Missing thermometer in prep cooler. Instd to provide and maintain

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Food containers on floor in storage area. Instd to elevate 6 inches and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floor under and behind cooking equipment not clean, grease and debris. Instd to clean and maintain same.

Equipment and surfaces were dirty.

Inspector’s note: Fryers, stove, storage shelves of all coolers not clean, excessive food debris. Instd to clean and maintain same

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Walk in cooler floor not clean, excessive food debris. Instd to clean and maintain same

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Aluminum foil and paper lining on storage shelves. Instd to remove so as surface to be smooth, even, and easily cleanable

Equipment and surfaces were dirty.

Inspector’s note: Excessive dust/debris on unused equipment. Instd to clean and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floor under and behind heavy equipment, underneath cooking line and along wallbase through out not clean, excessive dirt/debris. Instd to clean and maintain same

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Rear receiving door not rodent proofed at this time. Instructed to properly secure the outer opening and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Interior of walk in cooler in need of detail cleaning to remove all food build up on shelves and storage racks. Instructed to clean and maintain clean.

Equipment and surfaces were dirty.

Inspector’s note: Wheels on storage racks in need of detail cleaning to remove all food build up. Instructed to detail clean and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Garbage can in ladies room must be covered at all times. Instructed to have garbage can in ladies room with cover.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors and walls in prep area in need of cleaning to remove all food spills and splatters. Clean and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed bulk containers not labeled in prep and storage areas. Instructed manager to label with common name of food.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in cooler and walk-in freezer. Instructed manager to elevate all stock six inches off floor.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed preset tableware not inverted or covered. All preset tableware shall be wrapped, covered, or inverted to protect from contamination.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed rust deposits on shelving units in prep and storage areas. Instructed manager to remove rust deposits and maintain. Observed ice buildup inside walk-in freezer. Instructed manager to remove and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed bulk containers not labeled in prep and storage areas. Instructed manager to label with common name of food.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed over 50 mice droppings scattered on bottom shelves in rear storage area, 20 mice droppings on wooden ledge in hot water tank room in front prep area, 10-15 flying insects in prep and storage areas. Instructed manager to call an exterminator for service, clean and sanitize all areas. Priority foundation 7-38-020(a)

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in cooler and walk-in freezer. Instructed manager to elevate all stock six inches off floor.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled washcloths o prep table. Instructed manager to store in sanitizing solution.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed preset tableware not inverted or covered. All preset tableware shall be wrapped, covered, or inverted to protect from contamination.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed rust deposits on shelving units in prep and storage areas. Instructed manager to remove rust deposits and maintain. Observed ice buildup inside walk-in freezer. Instructed manager to remove and maintain.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed no chemical test kit available. Instructed manager to provide test kit for proper sanitizer concentration in sanitizing solution. Priority foundation 7-38-005

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed no temperature measuring device for high temperature dish machine. Instructed manager to provide an irreversible indicator to measure utensil surface temperature. Priority foundation 7-38-005

Equipment and surfaces were dirty.

Inspector’s note: Observed food debris on cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed grease buildup, dust buildup and food debris on floors in prep, storage, and dish washing areas. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive clutter in prep, storage and dish washing areas. Instructed manager to remove all unused articles and equipment to prevent pest harborage.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Shelf lining on storage shelves in dry storage area. Instd to remove lining so as surface to be smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floor under and behind heavy equipment not clean, debris. Instd to clean and maintain same.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed the interior of the walk-in cooler, and 3 door cooler storage shelves not clean instructed to clean also clean dish storage shelves.also clean bar gun holder at the front bar.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed the floor not clean under and around the storage shelves in the dish/rear storage, instructed to clean.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed the wall in the dough room with a black substance, instructed to clean/reseal.also in the pizza cooking area clean/repaint walls and ceiling.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed handdipped ice cream no dipperwell, instructed to provide a dipperwell.connected to cold water and properly attached to a drain. Also front bar gun holder to proper drain line.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed clutter in rear storage/dish area, instructed to organize and remove items not being used.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Rubber gaskets on reach in cooler doors in need of repairing or replacing. Correct and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean fryers to remove all grease build up. Clean interior of ice machine to remove build up. Clean hood ventilation to remove grease and dust build up. Must clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors in need of cleaning under and around equipment. Must clean and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed the walk-in cooler storage shelves not clean, instructed to clean. Also clean 2 door cooler fan guard cover, and defrost small box freezer.found rear dough prep area table, and mixers no clean, instructed to clean and sanitize.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed the wall behind the dish machine.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed rusty cooler storage racks in the rear walk-in cooler, and bar keg cooler rusty interior,instructed to remove rust.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed the following not clean cutting boards, slicer, instructed to clean and sanitize. Also defrost side upright freezer and clean.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed ceiling vents not clean/dusty, instructed to clean and remove the dust. Observed rear wall/ceiling light shield not clean (tomato sauce splashes), instructed to clean.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Interior bottom of fryers including wheels not clean, excessive grease debris. Clean same and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Stock on floor. Elevate 6 inches.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Replace missing wallbase tiles in rear.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: New cutting boards needed in prep kitchen. Worn discolored. Must replace and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Stoves in main kitchen in need of cleaning to remove all food splatters. Must clean and maintain at all times.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors in need of cleaning to remove all build up in main kitchen. Must clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Wall in need of cleaning in both prep areas to remove all food splatters. Must clean and maintain at all times.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Light shields in pizza prep in need of cleaning to remove all food splatters. Must clean and maintain at all times.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: SHELVES IN WALKIN COOLER, WALK IN FREEZER, INTERIOR OF REACH IN COOLERS, POP GUN HOLDERS, TO REMOVE ALL BUILD AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL BUILD UP ALONG WALL BASES,AND BEHIND EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. CEILING TILES IN NEED OF REPLACING WHERE MISSING IN STOREAGE AREAS.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILD IN NEED OF REPLACE WHERE BROKEN. MUST REPLACE AND MAINTAIN.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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. FAUCETS AT THREE COMPARTMENT SINK LEAKING IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES. AIR VENTS IN WALK IN COOLERS IN NEED OF CLEANING TO REMOVE DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.