Golden Palace (Health Operation# 883693) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 21, 2018.
| NYS Health Operation ID | 883693 |
| Operation Name | Golden Palace |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
362 Route 3 Plattsburgh NY 12901 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Permitted Corporation Name | DBA - SHINY Golden Palace, Inc. |
| Permitted Operator Name | Sonam Dhargyal |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 096100 |
| Date: 2018-11-21 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
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Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Comment: Inspector has been to facility conducting inspections, reinspections, educational feld visits and this final follow up inspection to verify compliance of the waiver requirements of using "time" as a public health control for certain hot and cold held items on specific buffet tables. Operator did have a Buffet attendent who tracked discard time of hot and cold food items on the designated tables with "Post-it" sticky slips. She stated the hot held dishes were typically consumed well in advance of the four hour limit. Operator also had additional help working in the kitchen. However, there was some degree of fruastration he expressed at how often the Health Department is present in his facility and the impression it has on his customers. Because of the language barrier, Inspector told operator it is very important that he have his daughter or an interpreter explain the inspection to him and that he understands the purpose of the frequency of visits was to avoid enforcement through education and implementation of the waiver. The initial issues were the amount of food prepared and work involved to maintain such a larg facility by a limited staff and the hot and cold holding violations previously cited. At this point, there has been improvement observed as a result of additional staff and implementing hot and cold holding waiver. Items checked during inspection included: accuracy of metal stem food probe thermometer, waiver compliance, proper hot and cold holding, Availability of hand washing in food prep area, availability of sanitizer for wiping cloths and proper concentration, proper sanitizing by the manual and mechanical dish washing process, proper food storage and general sanitation. |
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| Date: 2018-09-18 | Type: Re-Inspection |
Violations:
0 critical,
6 noncritical |
|
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 8F: Improper thawing procedures used Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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) Comments: Comment: Reinspection this morning involved verifying the degree of cleaning that occurs after closing at the end of the day. This was based on the condition of the kitchen observed the day before after a bus load of diners had been served and the kitchen appeared to be a mess. At the start of the day, the kitchen did have surfaces like the floor, that were not thoroughly cleaned and there were some pans left that were not washed, rinsed and sanitized. Also, there were some food items left uncovered over night in thewalkin cooler. The trash containers had been emptied and the kitchen was in much better shape compared to the day before. It just was not thorough. |
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| Date: 2018-09-17 | Type: Inspection |
Violations:
1 critical,
10 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas 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) Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 14A: Insects, rodents present Comments: Comment: The operator who is the cook was not present at the start of the inspection. The kitchen was quite dirty indicating it was very busy prior to inspector arriving. It was learned that a bus load of diners had arrived earlier. Operator was not able to provide documentation that they were maintaining Temperature Logs to use Time as a Public Health Control as required in Waiver. There was a new English speaking employee who stated she would take responsibility of documenting time/temperature in logs to comply with Waiver requirements. Several food items were checked on both the hot and the cold buffet lines and everythng was properly held. The upper bins of the prep cooler on the cook line were also checked for proper cold holding. Inspector will conduct a reinspection in the morning time to verify cleaning at night after closing. |
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| Date: 2018-05-22 | Type: Inspection |
Violations:
5 critical,
8 noncritical |
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Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. Item 11D: Non food contact surfaces of equipment not clean 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas 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 8F: Improper thawing procedures used Comments: Comment: There were many food items requiring time temperature control for safety found idle and not maintained at properly cold held temperatures below 45F until cooking. Also, surfaces throughout kitchen and suchi bar area had dry food spills and food debris indicating routine cleaning is not occuring. There were only four food workers present during inspection but, looking at the amount of food prepared on buffet line, it is apparent the operator either needs more help or menu options should be reduced. Operator's wife did indicate at the signing of inspection that they were contracting a cleaning service to assist them in daily cleaning. |
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| Date: 2018-03-28 | Type: Inspection |
Violations:
3 critical,
6 noncritical |
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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 45°F as required. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 11D: Non food contact surfaces of equipment not clean 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 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Comment: Although the sanitary condition of the kitchen was less than ideal and more routine cleaning is needed, considering the volume of food prepared to supply the buffet, there were some proper food safety practices observed. The digital food probe thermometers were accurate, late in the afternoon all the hot held food on the buffet was above 140F. All the refrigeration units and prep coolers were keeping food below 45F. All four handwash stations were fully supplied. Sanitizer residual for wiping cloths was present. Proper sanitizing by dishwasher was occuring. All food items stored in the walkin cooler were off the floor and most were covered. Operator stated they do deep cleaning on Sundays. However, the inspection indicates more routine cleaning needs to occur. Although food service staff appear to understand and practice some food safety requirements, inspector was not able to ascertain whether an Onsite Employee Food Safety Program has been implemented as required in last year's Stipulation Agreement. With 3 Critical and 6 Sanitary violations cited, a re-inspection will occur between 60 and 90 days. If no significant improvement enforcement action will be taken. |
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| Date: 2017-12-20 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
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Item 8B: In use food dispensing utensils improperly stored 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 8F: Improper thawing procedures used 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Inspection initially took place early in the day when food preparation was just getting started, with concerns of thorough cleaning of surfaces at the closing of the previous day of service was not occuring. The facility kitchen floor and equipment surfaces looked clean. The walk-in cooler was clean and all food was covered. All trash recepticles were empty. There were a couple refrigeration units taken out of service. Items checked during inspection included: fully equiped handwash stations at food prep areas, use of barrier when handling ready to eat food, accuracy of food probe thermometer, proper hot and cold holding on buffet, proper concentration of sanitizer, proper sanitizing by dish washer, proper food storage and general sanitation. Inspector left Preprinted application with operator and informed him the importance to submit application and required paper work with fee as soon as possible. Operator was informed previous enforcement monthly fine was due. |
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| Date: 2017-06-20 | Type: Inspection |
Violations:
1 critical,
13 noncritical |
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Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| GOLDEN PALACE | Golden Palace Inc. | 3266 Broad Street, Suite 2, Port Henry, NY 12974 | 2018-05-18 |
| Street Address | 362 Route 3 |
| City | Plattsburgh |
| State | NY |
| Zip | 12901 |
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| 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).