THE PALACE CUISINE OF INDIA

High Priority - Displayed food not properly protected from contamination. Observed at buffet - salad, onion chutney,Schwartz,spicy sauce,tamarind chutney, raifta,mint chutney , tandoori chicken, fries, basmati rice, lemon rice. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in freezer chest raw chicken not commercially packaged stored over raw shrimp operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Makhani sauce ( cooked tomato base)(45F - Cold Holding) per operator not portion or prepared today item held in unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler Makhani sauce ( tomato base)(45F - Cold Holding) per operator not portion or prepared today item held in unit overnight. See stop sale. Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in kitchen multiple cutting boards soiled with mold like substance stored on shelf.

Intermediate - No soap provided at handwash sink. Observed soap dispenser not working at the hand washing sink next to the three compartment sink. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside the containers of salt and flour.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 84F located by rice cooker. Operator discarded water. Observed on cook line In-use utensil stored in standing water temperature 125F. Operator turned on burner. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave has accumulation of black substance/grease/food debris on cook line. Employee cleaned and sanitized. Corrected On-Site

Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed at buffet - silverware not wrapped or protected.

Basic - Single-service articles improperly stored. Observed box of single serve containers and lids stored directly on the floor in kitchen office. Operator elevated. Corrected On-Site

Basic - Stored food not covered. Observed multiple containers of spices including salt sugar not covered on spice rack. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. On cook line

Basic - Working containers of food salt,sugar and flour removed from original container not identified by common name.

High Priority - Displayed food not properly protected from contamination. Observed at buffet - salad, sauces, tandoori chicken, samosa, rice, kheer rice.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer in kitchen - raw chicken (not commercially packaged stored directly over shrimp. Operator stored items correctly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler at beverage room -Onion chutney 10/28/25. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler at beverage room -Onion chutney 10/28/25. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in cooler - cubed cheese (51F - Cold Holding); spinach (50F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 15 hours, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in cooler - cubed cheese (51F - Cold Holding); spinach (50F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 15 hours, see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on stove - container of butter (93F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator turned on burner to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in kitchen- multiple cutting boards soiled with mold like substance. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. Observed at handwashing sink next to triple sink - no soap

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at reach in cooler in kitchen - chicken Malay without date mark, item prepared on site 48 hours prior to inspection.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at buffet - clean plates stored up right. Operator stored items correctly. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed at walk in cooler - rusted floor.

Basic - Ice buildup in reach-in freezer in kitchen.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in kitchen - wiping cloth under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in kitchen - multiple microwaves soiled with food debris.

Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed at buffet - silverware not wrapped or protected. Operator removed items and provided wrapped silverware. Corrected On-Site

Basic - Stored food not covered. Observed containers of salt and sugar not covered. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken cold held in flip top cooler at 44F and fried cauliflower at 45F. Per operator, both items transfer to unit 3.5 hours before the inspection. Operator placed ice packs on items for quick chill. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense seasoning.

Basic - Employee with no hair restraint while engaging in food preparation. Chef

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Stored food not covered. -Observed an uncovered container with sugar in kitchen. Operator covered. -Observed an uncovered container with 65 sauce stored in walk in cooler. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed containers with lamb thawing at room temperature in prep station. Operator removed to walk in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler in cook line - chicken tikka (46F - Cold Holding) as per operator items not portioned or prepared today. Item held out of temperature for approximately 1 hour. Operator placed item in walk in cooler for quick chill. Corrective Action Taken Repeat Violation - From follow-up inspection 2025-02-07: Observed at reach in cooler in cook line - chicken tikka (49F - Cold Holding) as per operator item not portioned or prepared today. Item held out of temperature for approximately 90 minutes. Operator placed item in walk in cooler Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at plastic hot box - portioned rice (104F - Hot Holding) as per operator items held out of temp for approximately 1 hour. Operator placed item in oven for quick warm up. Additionally. Observed hanging above tandoor oven - tandoori chicken (119F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Corrective Action Taken - From follow-up inspection 2025-02-07: Observed at plastic hot box - portioned rice (98F - Hot Holding) Admin Complaint

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on table between grills - utensil stored in standing water (82F) - From follow-up inspection 2025-02-07: Observed on table between grills - utensil stored in standing water (89F) Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in kitchen - microwaves, ice machine soiled on the outside. - From follow-up inspection 2025-02-07: Same Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Operator stored items correctly. Corrected On-Site - From follow-up inspection 2025-02-07: Same Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Acosta-Reach in cooler-; barbecue chicken (51F - Cold Holding), per employee food held less than 4 hours, employee placed back of walk in cooler for a quick chill. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer testing strips.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled. Single service storage -front counter Bottle containing winded -Cook line, bottle with soap and water. Employee labeled both bottles. Corrected On-Site

Basic - Employee beverage container in ice machine/ice bin. Bottle of water inside ice machine, Employee removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bowl of rice and large soda bottle. Employee placed in a separate container with an employee labeled. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back entrance door to kitchen. Missing protection at the bottom of door Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods filters along the cook line- substantial build up of grease.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled wet cloth on top of chest freezer cover, employee removed. Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk-in cooler- observed chutney salad mark date as 9/24/23- per operator item marked more than 7 days. Operator discarded food item. See stop sale Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk-in cooler- observed chutney salad mark date as 9/24/23- per operator item marked more than 7 days. Operator discarded food item. 3-501.18(A) FC: (A) A food specified in Paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in Paragraph 3-501.17(A), except time that the product is frozen; (2) Is in a container or package that does not bear a date or day; or (3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in Paragraph 3-501.17(A).

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler-Observed food items with no date marked , hold cold more than 24. Hours. Operator marked date food items. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior back -door has a gap in the lower threshold of the door. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen/grill - Observed utensil in standing water at 102F. Operator turn on the grill, 2nd temperature check to 150F. Corrected On-Site

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. At kitchen and prep area-Observed soiled wiping cloth not stored on sanitizer solution. Operator made a sanitizer bucket.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dry area- Observed wall solid where food item were cooling.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed walk in shelves with surface rust, Warning - From follow-up inspection 2022-09-16: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Warning - From follow-up inspection 2022-09-16: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2022-09-16: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets torn on reach in coolers throughout cook line. Warning - From follow-up inspection 2022-09-16: Gasket ordered Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2022-09-16: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Observed light in dry storage area burnt out. Warning - From follow-up inspection 2022-09-16: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwashing machine chlorine sanitizer at 00 ppm. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed peas cold held at 45 degrees Fahrenheit in flip top cooler. Operator place ice pack on item for quick chill. Peas placed in unit less than 4 hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 119°F in kitchen. Per operator, chicken were cooked 40 minutes prior to the inspection. Advice operator to reheat chicken to 165 degrees Fahrenheit. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed cutting board with deep stains. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on onion fritters cold held in Hobart refrigerator. Per operator, item was cooked on 03/28/2022. -Observed various containers with TCS foods stored in walk in cooler not date marked. Per operator, items were cooked on03/28/2022.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with glass cleaner in storage area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed a buildup of black substance in ice machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Observed several food containers not stored in a inverted manner.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table. Corrected On-Site Repeat Violation

Basic - Objectionable odors in bathroom of the establishment.

Basic - Stored food not covered. -Observed several uncovered containers with spices held in kitchen. -Observed various uncovered containers with TCS foods stored in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. -Observed various containers with spices removed from the original containers not identified by common names. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish- machine chlorine sanitizer at 0 ppm. Operator set up 3 compartment sink 0 ppm Operator fixed dish machine 100ppm and 3 compartment sink 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed raw chicken stored over cut prepped tomatoes and prepped homemade tomato sauce in walk in cooler. 2) Observed raw chicken and tilapia stored over ready to eat food in two doors reach in freezer in kitchen. Operator rotated. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed potato balls (52°F - Cold Holding); onion fritters (51°F); spinach fitters (52°F - Cold Holding); broccoli (48-51°F - Cold Holding). Per operator products were made 8/5-8/7 and was not disturbed. See stop Sale 2) Observed tomatoes moldy in walk in in crate.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potato balls (52°F - Cold Holding); onion fritters (51°F); spinach fitters (52°F - Cold Holding); broccoli (48-51°F - Cold Holding). Per operator products were made 8/5-8/7 and was not disturbed. See stop Sale

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer at 400ppm. Operator remake to 100ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled on flip top on cookline soiled.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoops stored in rice, flour and cashews in dry storage area.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handles and doors with heavy buildup .

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1) Observed ceiling tiles soiled with food Boris in the kitchen area. 2) Observed walls in dry storage and in front of walk in soiled with food debris. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 1)Observed clean sanitized utensils on storage shelf in prep area not inverted. 2)Observed water pitcher on shelf above three compartment sink not inverted.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on prep table and in reach in coolers in kitchen area by cook line

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee cooked rice stored above food for public in walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Observed personal items stored beside single service containers and on top of microwave. 2) Observed employee keys stored on prep table by microwaves.

Basic - Insect control device installed over food preparation area. Observed bug zapper over dish table with utensils.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service bowls stored on shelf above rice cooker not inverted in kitchen area. Operator inverted. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping stored on prep tables and under cutting board in kitchen sink area. Operator removed and stored properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. 1) Observed salt and sugar not labelled after in prep area 2) Observed sugar container on shelf next to cookline not labeled. 3) Observed flour in clear container with no label. Operator labeled Corrected On-Site Repeat Violation