The Palace Cuisine Of India

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

nAt 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

nAt 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

nAt dry area- Observed wall solid where food item were cooling.

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

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

nAt 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

nReady-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

nAt walk-in cooler- observed chutney salad mark date as 9/24/23- per operator item marked more than 7 days. Operator discarded food item

n3-501.18(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

nAt walk-in cooler-Observed food items with no date marked , hold cold more than 24. Hours. Operator marked date food items. Corrected On-Site