PALACE DINER
194 Washington St Inc


Address: 194 Washington Street, Poughkeepsie, NY 12601

PALACE DINER (Health Operation# 274129) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 25, 2017.

Business Overview

NYS Health Operation ID 274129
Operation Name PALACE DINER
Food Service Description Food Service Establishment - Restaurant
Facility Address 194 Washington Street
Poughkeepsie
NY 12601
Municipality POUGHKEEPSIE
County DUTCHESS
Permitted Corporation Name 194 WASHINGTON ST INC
Permitted Operator Name THEODOROS VANIKIOTIS
Permit Expiration Date 02/28/2018
Local Health Department Dutchess County
NYSDOH Gazetteer 130200

Inspection Results

Date: 2017-05-25 Type: Inspection Violations: 1 critical, 4 noncritical
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 11D: Non food contact surfaces of equipment not clean
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Observed 1 kitchen prep cooler by meat slicer was not operating as designed at time of inspection. Operator was aware of this, had already filled it with ice & called for service. Creamer in beverage lowboy cooler by register 39degF, cheesecake in dessert display cooler 34degF, creamer in coffee station lowboy 37degF, sliced lemon in second coffee station lowboy 41degF, sliced canteloupe in beverage station lowboy 42degF, diced tomato in salad station prep cooler top 35degF, peeled tomato in single door beverage cooler 40degF, clam chowder in steam table 156degF, cooked pasta in 8 drawer cooler by stove 41degF, cooked chicken wings in cooler drawer across from flat top grill 44degF, sliced tomato in prep top cooler by slicer 41degF, sliced turkey in 2 door cooler across from slicer 38degF, sliced mushrooms in upstairs walk-in cooler 35degF, lettuce head in produce walk-in cooler 45degF, raw turkey in meat walk-in cooler 36degF, macaroni salad in dessert walk-in cooler 40degF. Observed high temperature sanitizing dishwasher final rinse cycle at 186degF. Complaint investigation also done during this inspection.
Date: 2017-03-10 Type: Inspection Violations: 0 critical, 3 noncritical
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Cut fruit salad in dessert counter lowboy 37degF, bread pudding in desert display cooler 43degF, sliced lemon in ice cream cooler lowboy 42degF, carrot cake in cake display cooler 32degF, goat cheese in single door upright coler 36degF, diced tomato in salad prep cooler top 32degF, cooked pasta in 8 drawer cooler 42degF, cooked shrimp in prep table lowboy 39degF, gravy in steam table 168degF, diced tomato in flat top prep cooler top 40degF, cooked eggplant in meat slicer lowboy 40degF, roast beef in deli 2 door upright cooler 34degF, american cheese in upstairs walk-in cooler 38degF, swiss cheese in meat walk-in cooler 37degF, sliced tomato in vegetable walk-in cooler 33degF, butter in pastry walk-in cooler 35degF, raw broccoli in produce walk-in coler 43degF. Observed high temp dishwasher with final rinse cycle at 195degF.
Date: 2016-11-21 Type: Inspection Violations: 0 critical, 2 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Single door beverage cooler sliced tomato 42degF, diced peppers salad prep cooler top 37degF, coleslaw in prep cooler top 39degF, crab meat salad in prep table cooler drawer 38degF, meat sauce in steam table 187degF, diced tomato in prep cooler top by flat top grill 37degF, cooked 8lb roast beef in 2 door deli cooler 37degF, cooked rice in upstairs walk-in cooler 38degF, coleslaw in downstairs dessert walk-in cooler 38degF, sliced tomato in downstairs cheese walk-in cooler 35degF, raw whole turkey breast in downstairs meat walk-in cooler 44degF, cream in coffee station lowboy cooler 37degF, cannoli in dessert display cooler 42degF. Observed final rinse cycle of high temp dishwasher at 190degF, sanitizing bucket with residual chlorine of 200ppm.
Date: 2016-09-29 Type: Inspection Violations: 1 critical, 5 noncritical
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Cooked chicken breast in prep table cooler drawer 39degF, chili in prep table cooler drawer 40degF, mixed vegetables in steam table 144degF, sliced tomato in prep cooler top 45degF, sliced lemon in dessert prep cooler lowboy 38degF, bread pudding in desert display lowboy 38degF, hard boiled eggs in upstairs walk-in cooler 42degF , sliced tomato in downstairs walk-in cooler 42degF, butter in downstairs walk-in cooler 40degF, whole tomato in produce walk-in cooler 44degF.
Date: 2016-04-26 Type: Inspection Violations: 0 critical, 7 noncritical
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Diced tomato in salad bain marie 36degF, meatballs in 8 drawer lowboy in prep line 38degF, chicken broth in steam table 168degF, sliced onion in prep line bain marie 45degF, 20lb roast beef cut in upstairs walk-in cooler 38degF, capers in basement walk-in cooler 37degF.
Date: 2015-12-18 Type: Inspection Violations: 0 critical, 6 noncritical
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
Comments: cheche
Date: 2015-09-04 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2015-08-28 Type: Inspection Violations: 0 critical, 5 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Date: 2015-07-14 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Date: 2015-04-28 Type: Inspection Violations: 5 critical, 9 noncritical
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

Services with the same operation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
PALACE DINER Palace Diner, Inc. 194 Washington Street, Poughkeepsie, NY 12601 2019-01-09

Office Location

Street Address 194 WASHINGTON STREET
City POUGHKEEPSIE
State NY
Zip 12601

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).