PALACE CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steaks over cooked mashed potatoes at walk-in cooler. Coached manager on correct procedure. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at preparation area. Chef removed can opener for washing and sanitizing. Also observed all soda holsters with mold-like substance at bar area. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Tuna tartare, Tuna steak, Palace burger, Black and blue burger, Burger mash up, New York strip, and Tuna steak not identified as raw on menu. Coached chef on correct procedure. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine near kitchen entrance. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed no drop down ceiling at preparation area near ice machines, Warning

Basic - Ceiling tile missing. Observed at dry storage area. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at dry storage area. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowls not stored inverted at shelf at warewashing area. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board across from flat grill grooved. Warning

Basic - Equipment in poor repair. Observed all reach-in cooler gaskets in disrepair across from cook line. Repeat Violation Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back kitchen exit door. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk-in freezer. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reachin cooler across from stove at cook line. Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed cooked chicken with no date and time of production. As per chef, produced day before. Coached chef on correct procedure. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed squeezed bottles of oil, water, and salt container not labeled with common name at cook line. Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in standing water of 98Fa at the stove. Operator turned on burner. Corrective Action Taken Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Nelson Figueroa hired 6 months ago with no manager certificate. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 10+ employees engaging in food preparation with no food manager in the establishment. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed ice bucket wet nesting by the ice machines. Warning

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn in front of the cookline. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in beer walk in cooler with dust. Warning

Basic - Observed rusted shelves at dry storage area. Warning

Basic - Old labels stuck to food containers after cleaning. Observed plastic containers by the ware washing area with old labels. Operator removed. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed sausage and beyond burgers thawing in room temperature by the cookline. Operator placed items in the reach in cooler. Corrected On-Site Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning

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 dishmachine chlorine concentration at 0 ppm. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Caesar dressing, coleslaw dressing , dinámita dressing, homemade dressing (4 containers each) for more than 7 days. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Caesar dressing, coleslaw dressing , dinámita dressing, homemade dressing (each 4 containers) held for more than 7 days. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed 9 packages of cooked chicken, 7 packages of raw tuna, 3 packages of smoked salmon and 5 packages of ribs all inside ROP packaging held for more than 48 hours. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut cherry tomatoes (50F - Cold Holding ); cut lettuce (52F - Cold Holding) inside reach in cooler at cookline, as per operator for more than 6 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cherry tomatoes (50F - Cold Holding ); cut lettuce (52F - Cold Holding) inside reach in cooler, as per operator for more than 6 hours. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ . Observed no food service manager on duty with more than 4 employees present. As per chef, manager Yohsy Hernández is on vacation. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing paper towels at hws at bar area. Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed 9 packages of cooked chicken, 7 packages of raw tuna, 3 packages of smoked salmon and 5 packages of ribs all inside ROP packaging held for more than 48 hours. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside rice and flour container at dry storage area. Warning

Basic - Ceiling tile missing. Observed ceiling tile missing at storage area. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls and plates not inverted at shelf across from cook line. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards across from cook line. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on cleaned containers at shelf. Warning

Basic - Equipment in poor repair. Observed gaskets in disrepair at reach in cooler across cook line. Observed wide chest freezer door in disrepair across from walk in cooler. Observed hood filters in disrepair at cook line. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on back exit door. Repeat Violation Warning

Basic - Food stored on floor. Observed container of açaí mix in the floor of walk-in in freezer. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching salt inside container at dry storage area. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at cook line at 123F. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in cooler at bar area. Operator placed thermometer inside unit. Corrected On-Site Warning

Basic - Observed rusted shelf at storage area. Warning

Basic - Stored food not covered. Observed raw shrimp, raw chicken, raw beef patties not covered inside reach in cooler at cookline. Operator cover all products. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of prep table at kitchen not stored inside sanitizer solution. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed flour container not identified as its common name. Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over vegetables at walk-in cooler.

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. Provided manager with cleanup procedures via email.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided manager with employee reporting responsibilities agreement via email, they started signing it during inspection. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cook chicken wings prepared on site and held more than 24 hours not date marked at cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone over preparation area at cook line. Chef removed cell phone. Corrected On-Site

Basic - Equipment in poor repair. Observed gasket at reach-in cooler at cook line in disrepair.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 85F. Coached chef on correct procedure. Corrective Action Taken

Basic - Observed bowl with no handle used to dispense food inside container of flour at dry storage area. Bowl was removed. Corrected On-Site Repeat Violation

Basic - Observed employees with no hair restraint while engaging in food preparation at cook line.

Basic - Observed no conspicuously located ambient air temperature thermometer in upright holding unit at waiter station. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles and flour containers to labeled with common name. Repeat Violation

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0ppm. - From follow-up inspection 2021-12-17: 0 ppm for chlorine Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Food manager certificate expired. - From follow-up inspection 2021-12-17: Felix Castellanos - new manager on duty Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0ppm.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth bucket quat 400+ppm.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink in kitchen used as a dumped sink, strainer stored inside hand wash sink. Operator removed. Observed blender stored in front of hand sink at bar.

Intermediate - Manager or person in charge lacking proof of food manager certification. Food manager certificate expired.

Intermediate - No chlorine chemical test kit provided when using sanitizer at the ware washing machine.

Intermediate - No soap provided at handwash sink, at bar.

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

Basic - Ice scoop handle in contact with ice. Ice scoop was removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees, at bar.

Basic - Nonfood-contact surface soiled with food debris. Observed reach in freezer soiled with food debris.