Grand Palace

Thermometers were missing or inaccurate.

Inspector’s note: Observed no ambient air thermometers inside the reach in coolers and display coolers. Instructed to provide conspicuous and easily readable thermometers inside all refrigerator units to properly monitor the ambient air temperature of equipment.

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

Inspector’s note: Observed food storage bins of raw meat and other food items stored on the floor under the shelving units in the walk-in cooler. Instructed to refrain from storing food items on the floor and atleast 6 inches from the floor.

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

Inspector’s note: Observed facility missing 1 sink stopper for the three compartment sink. Instructed to provide and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the following surfaces of equipment that need to be deep cleaned: encrusted grease on the outerior sides of the deep-frying units under the ventilation hood, remove the grease from the lower compartment of the deep frying units, remove the debris on the outlet boxes in the rear prep area, remove the food splatters from the inside of the microwave stored on a shleving unit above the prep cooler in the rear food prep area, remove the animal blood and stains from the outerior and interior of the refrigerator and freezer chest in the rear food storage/prep area. Instructed to clean and maintain all mentioned equipment.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed a slow draining handwashing sink located closest to the three compartment sink in the food prep/dishwashing area. Instructed to repair sink and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors at the very back underneath the all the cooking equipment located under the ventilation hood with grease build up and debris. Instructed to deep clean mentioned floor and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed broken down cardboard boxes stored on the floor near the cooking equipment under the ventilation hood, on top of the deep freezer chest in the rear food storage area, and in the opening near the toilet rooms. Instructed to remove cardboard and make surfaces smooth and easily cleanable and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed grease at the bottom of the fryer; instructed to clean area to remove grease.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the floor under fryer and wok station to remove grease. Instructed to clean the walls around kitchen equipment (dish machine, sinks) to remove dust and splatter.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed accumulated food and grease debris around the wok station and inside of the fryers. Instructed to clean.

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

Inspector’s note: 5-501.17 observed no covered receptacle inside of the women's toilet room. Instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed uneven floors in the rear by the dry storage closet and freezer units. Instructed to make all surfaces smooth and easily cleanable. 6-501.12 observed excessive accumulated dirt, food and grease debris under the wok station/cooking equipment in the food prep area. Instructed to clean and sanitize. 6-501.114 observed items stored on the floors in the customer dining area (boxes, and open food and bags of rice) in the food prep area (various cans, and fish tanks) and in the rear dry storage closet. Instructed to remove any unnecessary clutter and elevate every thing at least 6 inches from the ground.

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

Inspector’s note: 6-501.111 observed evidence of rodent activity inside of the facility. Observed about 20 rodent droppings under dry storage shelves located in the rear, about 5 rodent droppings under the 3 compartment sink, about 50 rodent droppings located in the hot water heater closet and about 10 rodent droppings located behind the reach in freezers in the rear. Instructed to clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed accumulated food and grease debris around the wok station and inside of the fryers. Instructed to clean.

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

Inspector’s note: 5-501.17 observed no covered receptacle inside of the women's toilet room. Instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed uneven floors in the rear by the dry storage closet and freezer units. Instructed to make all surfaces smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed excessive accumulated dirt, food and grease debris under the wok station/cooking equipment in the food prep area. Instructed to clean and sanitize.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114 observed items stored on the floors in the customer dining area (boxes, and open food and bags of rice) in the food prep area (various cans, and fish tanks) and in the rear dry storage closet. Instructed to remove any unnecessary clutter and elevate every thing at least 6 inches from the ground.

Equipment and surfaces were dirty.

Inspector’s note: Instructed the pic to clean and maintain the following: the exterior surfaces of all cooking equipment (stove, fryers, wok station), clean interior bottom of fryers to remove grease observed, clean interiors of refrigeration units, clean shelves inside of the walk-in cooler and exterior surfaces of bulk storage containers.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the floors under cooking equipment to remove grease and dirt.

Ventilation or lighting was inadequate.

Inspector’s note: Observed the ventilation fan in the womens washroom not working; must repair ventilation fan in womens washroom.

Ventilation or lighting was inadequate.

Inspector’s note: The vents in the hooded system need cleaning; instructed to clean the vents in the hooded system above the cooking equipment.

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

Inspector’s note: Clean/re-paint with non-toxic paint rusty shelves in walk-in cooler.

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

Inspector’s note: Detail clean/sanitize prep areas around cooking equipment, interior of oven, interior/exterior of microwaves, interior and sides of deep fryers, bulk food container lids, and racks with food build-up inside walk-in cooler. Clean interior bottom of all refrigeration units.

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

Inspector’s note: Clean floors under cooking equipment, inside of walk-in cooler and in corner areas around and behind other kitchen equipment and underneath storage shelves in rear of kitchen.

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

Inspector’s note: Remove clutter at rear in front dining area and at back storage areas and behind front service counter to prevent harborage for rodents and other pest. Organize and maintain at all times.

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

Inspector’s note: Clean exterior of equipment (coolers, fryers, woks). Clean inside of refrigeration units.

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

Inspector’s note: Clean floor underneath the fryer to remove grease observed.

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

Inspector’s note: Some grease observed on vents above cooking equipment; clean vents.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed sixty mouse droppings on the floor underneath storage shelves in rear of restaurant, on storage shelves in another storage area of restaurant and on the floor in the closet where the hot water tank is stored. Instructed to clean all areas by pulling out equipment and cleaning behind and under it. Recommended service by the pest control company prior to reinspection next week. Serious violation 7-38-020 issued.

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

Inspector’s note: The bulk storage containers on storage shelves need cleaning; instructed to clean and maintain exterior surfaces of containers. Clean exterior surfaces of cooking equipment, interior bottom of fryers.

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

Inspector’s note: Floors need detail cleaning under cooking equipment to remove grease, food particles and dirt; clean and maintain. Clean all areas where dropping were observed as described in violation #18.

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

Inspector’s note: Instructed to better organize and maintain storage areas in kitchen and outside of kitchen.

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

Inspector’s note: The bulk storage containers on storage shelves need cleaning; instructed to clean and maintain exterior surfaces of containers. Clean exterior surfaces of cooking equipment, interior bottom of fryers.

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

Inspector’s note: Floors need detail cleaning under cooking equipment to remove grease, food particles and dirt; clean and maintain.

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

Inspector’s note: Instructed to better organize and maintain storage areas in kitchen and outside of kitchen.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Previous minor violation not corrected from october 1, 2015 as described below: #38 additional handsink i needed in kitchen instructed to install. Seriuos violation 7-42-090 issued.

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

Inspector’s note: The bulk storage containers on storage shelves need cleaning; instructed to clean and maintain exterior surfaces of containers. Clean exterior surfaces of cooking equipment, interior bottom of fryers.

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

Inspector’s note: Floors need detail cleaning under cooking equipment to remove grease, food particles and dirt; clean and maintain.

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

Inspector’s note: Bumped up to a serious.

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

Inspector’s note: Instructed to better organize and maintain storage areas in kitchen and outside of kitchen.

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

Inspector’s note: Drain board at 3-comp sink is tilted away from sink, instructed to repair.

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

Inspector’s note: Additional hand sink is needed in kitchen, instructed to install.

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

Inspector’s note: Clutter noted in rear storage room, instructed to remove and better organize.

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

Inspector’s note: Instructed to clean and paint rusty shelves inside of walk-in cooler. Instructed to replace stained/worned cutting boards on the two prep coolers in the kitchen closest to the cooking equipment.

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

Inspector’s note: Clean inside of refrigeration units, exterior surfaces of refrigerators and exterior surfaces of bulk storage containers in rear of kitchen on shelves.

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

Inspector’s note: Clean floors under cooking equipment, inside of walk-in cooler and in corner areas around and behind other kitchen equipment and underneath storage shelves in rear of kitchen.

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

Inspector’s note: Clean walls around and behind cooking equipment and prep tables to remove splatter and stains, clean attached equipment on walls such as vents, extinguishers etc to remove dust.

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

Inspector’s note: Must eliminate unnecessary items on top of walk-in cooler and in corner areas to avoid clutter.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Instructed on proper storage of knives and cleavers; install a knife rack to store knives.

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

Inspector’s note: Paint or replace all rusty storage racks and shelves throughout including inside walk-in cooler.

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

Inspector’s note: Clean the following: interiors and exteriors of all wok cooking stations, deep fryers stove,(all sides of all cooking equipment), all storage racks and shelves, all coolers and freezers, prep tables, cutting boards, sinks, and exteriors of all bulk food storage containers.

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

Inspector’s note: Detail clean all floors along all wall bases, in corners, underneath and behind all heavy equipment. All items in storage areas must be stored elevated 6 inches off floor(including foods stored inside walk-in cooler).

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

Inspector’s note: Clean all food splatters and stains from walls and ceilings throughout and paint all areas no longer easily cleanable. Seal all openings in walls in hallway by washrooms and inside washrooms(corners). Clean dusty ceiling vents, unclean lights and light shields in food prep area. Seal top section of doorway above screen door in rear, must be insect-proof.

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

Inspector’s note: Replace missing light shields in food prep and dishwashing areas.

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

Inspector’s note: Eliminate clutter on top of walk-in cooler, and inside all storage rooms and closets. All floors must be accessible for cleaning, inspecting and servicing by pest control company.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Must refrain from storaging knives in between the wall and attached piping, need to obtain a knife rack.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Found food containers not stored properly. Must store inverted.

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

Inspector’s note: Found floors under wok areas not clean.(excessive grease build up.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All food not stored in the original container shall be stored in properly labeled containers. LABEL READY TO EAT, PREPARED FOODS AND BEVERAGES INSIDE REFRIGERATOR AND PREP COOLER. INSTRUCTED TO USE FOOD GRADE BAGS/CONTAINERS TO STORE FROZEN FOOD ITEMS AND REMOVE FROM GROCERY BAGS.

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

Inspector’s note: Defrost large chest freezer at rear prep area. Paint rusty prep table bottom at kitchen across from ventilation hood. Remove light shields being used as liner at prep tables/food contact surfaces.

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

Inspector’s note: Instructed to clean prep areas around cooking equipment, interior of oven, interior/exterior of microwaves, interior and sides of deep fryers, bulk food container lids, and racks with food build-up inside walk-in cooler.

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. REPAIR CRACKED FLOOR TILE AT EXPOSED HAND WASH SINK. CLEAN FLOORS INSIDE HOT WATER TANK ROOM.

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. CLEAN WALLS AND CEILING AT REAR PREP AREA TO REMOVE FOOD SPLATTERS. REMOVE PLASTIC FROM PREP AND DISH WASHING AREA WALLS AND PROVIDE SMOOTH, EASILY CLEANABLE PANELING/SURFACES. CLEAN WALLS AND CEILING IN WALK-IN COOLER. REPAIR LEAK AT CEILING AT FRONT ENTRANCE DOOR.

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

Inspector’s note: 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. CLEAN SPILL AROUND OUTSIDE GARBAGE AREA, REMOVE RECYCLED CANS, CARDBOARD FROM REAR STORAGE ROOM, AND ORGANIZE TO PREVENT PEST HABORAGE. REPAIR AND OR REMOVE UNUSED ICE MACHINE IN KITCHEN.

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

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PAINT RUSTY RACKS/SHELVES INSIDE WALK-IN COOLER AND SEAL RAW WOOD SURFACES INSIDE TOILET ROOM AND STORAGE AREA BY SIDE EXIT DOOR AT WINDOW LEDGE. INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN HAND WASH SINK AND TWO COMPARTMENT SINK AND UTILITY SINK AND PREP TABLE. INSTRUCTED TO REMOVE CARDBOARD LINING, CLOTH, AND PLASTIC LINING FROM SHELVES. INSTRUCTED TO DEFROST CHEST FREEZER AND SMALL FREEZER AT FRONT SERVICE AREA.

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. INSTRUCTED TO CLEAN WALLS AT DINING AREA, ALL SINKS, PREP AREAS AROUND COOKING EQUIPMENT, INTERIOR OF OVEN, MICROWAVE,INTERIOR OF ICE BIN,MULTI-USE UTENSIL RACKS ABOVE THREE COMPARTMENT AND TWO COMPARTMENT SINKS, AND RACKS WITH FOOD BUILD-UP INSIDE WALK-IN COOLER.

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. INSTRUCTED TO DETAIL CLEAN AND SANITIZE DINING ROOM CARPET AND FLOOR MATS TO REMOVE DIRT AND FOOD DEBRIS.

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. INSTRUCTED TO REPAIR WORN WALL SECTIONS AT PREP AREAS AND AROUND SINKS IN PREP AREA. INSTRUCTED TO CLEAN VENT COVERS IN DINING AREA AND REMOVE FOOD SPILLS FROM CEILING AT PREP AREA.

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

Inspector’s note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO CLEAN LIGHT SHIELDS, PROVIDE END CAPS FOR LIGHT SHIELDS ABOVE FOOD PREP AREA.

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

Inspector’s note: 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. INSTRUCTED TO ORGANIZE CLUTTER AT REAR DINING AREA AND STORAGE AREA, ELEVATE ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL, REMOVE UNUSED ITEMS FROM PREMISES TO PREVENT PEST HARBORAGE.